Theme Night: The Roman Easter Night
3rd April 2013 - 7.45pm



Canapes and aperitives on arrival

Coda alla Vacinara
“Oxtail, butcher style” is a typical dish from Rome. Its origin is to be found in the taverns of the ancient Roman neighborhood where they lived the Vaccinari, those who slaughtered cattle. Oxtail is it now transformed to a meal of desire. It’s a slow cooked dish in a light tomatoes sauce flavoured with cloves, celery, raisins and a pinch of cocoa powder

Bucatini alla Amatriciana
Bucatini pasta cooked in a zesty pancetta and tomato sauce and lots of pecorino cheese. Amatriciana was originated in the town of Amatrice, which was just over the border into the Abruzzo before Mussolini redrew the maps and since become part of the classic roman cuisine

Abbacchio alla Romana
Baby Lamb cooked in a casserole with wine, anchovies, rosemary and garlic. Don't let the presence of anchovies throw you; they serve primarily as salt and will blend into the flavours of the dish quite well, balancing the richness of the lamb. Served on a bed of broad bean puree

Gelato alla ricotta
The ricotta ice cream is a typical dessert of Lazio. It’s a pudding made with free range eggs, ricotta, sugar,
cinnamon and rum served with a coulis of forest fruit

Coffee and Tea

All dishes are served with a glass of regional wine

£ 45.50 pp

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Italian Restaurant in Edinburgh - examples of previous events: Latium, Piedimont, Sicily, Marche, Apulia, St Valentine,
Liguria, Roman Easter, Umbria and Veneto