## Cena Romana: An À La Carte Roman Feast
**Gustatio (Appetizers)**
* **Olive all'Ascolana:** Crispy fried olives stuffed with a savory mixture of meats and cheeses, a true taste of Roman tradition.
* **Alternative (Vegetarian):** Olive all'Ascolana filled with a blend of mushrooms, herbs, and cheese.
* **Carciofi alla Romana:** Tender artichoke hearts braised in white wine, garlic, and mint, a classic Roman delicacy.
* **Mozzarella in Carrozza:** Fried mozzarella sandwiches, a delightful combination of crispy breading and gooey cheese.
* **Salame e Formaggi:** A selection of cured meats and cheeses, perfect for sharing.
**Prima Mensa (First Course)**
* **Cacio e Pepe:** Simple yet elegant, this pasta dish features pecorino romano cheese, black pepper, and perfectly cooked pasta.
* **Spaghetti alla Carbonara:** A Roman staple with creamy egg yolks, pancetta, pecorino romano cheese, and black pepper.
* **Rigatoni all'Amatriciana:** A spicy tomato sauce with guanciale (cured pork jowl), onions, and pecorino romano cheese, served over rigatoni pasta.
* **Lasagna al Forno:** Layers of fresh pasta, rich meat sauce, béchamel, and cheese, baked to golden perfection.
**Secunda Mensa (Main Course)**
* **Abbacchio alla Romana:** Roasted lamb, a traditional Roman dish, seasoned with rosemary, garlic, and lemon.
* **Saltimbocca alla Romana:** Veal cutlets topped with prosciutto and sage, sautéed in butter and white wine.
* **Pollo alla Cacciatora:** Chicken braised in a rich tomato sauce with mushrooms, onions, and herbs.
* **Pesce al Forno:** Freshly caught fish baked with herbs, garlic, and white wine, a light and flavorful dish.
**Contorni (Side Dishes)**
* **Asparagi alla Romana:** Asparagus sautéed with garlic and olive oil, a simple yet delicious side dish.
* **Fagioli all'Uccelletto:** "Beans in the style of little birds," a Roman specialty of cannellini beans stewed with tomatoes, sage, and garlic.
* **Cicoria Ripassata:** Saut
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