It’s the products that determine the new course at the new Marzapane. The menu changes as much as possible to follow market availability, and the exceptional ingredients. In the kitchen the team is headed by Francesco Capuzzo Dolcetta; in the dishes are only few ingredients, precise technique but without technicalities; on the table are home-made meats (also available upon request is andouillette) and cheeses by Gregorio Rotolo, as corollary of a lean menu and a handful of dishes of the day. Hardcore proposals include tripe in green sauce, Roman style esophagus, cow teat; but there are also homestyle dishes such as chicken or omelette, in soufflée version. Ubiquitous carbonara and carefully prepared and fully satisfying proposals such as squab with leaves and bottarga. Modern, understandable, enjoyable. Just like the ambiance and the service, now even more relaxed than before.