Tancredi Leone de Rosa's
Birthday Party Menu

 

 Savory Menu
 by Chef Giuseppe

Express Show-Cooking - Fried Montanara
Fried pizza with indirect hydration dough at 73% - 48 hours of fermentation. Natural flours from Molino Carassai (Type 00 with 15% protein content) produced for Rome Pizza & Pasta School. Absolutely no external elements to wheat.

Artisan Montanara Bites:
- Margherita
Reduced cherry tomatoes, 70-month-aged Parmesan, DOP Campana Buffalo Mozzarella.
- North & South
DOP Bologna Mortadella & Bronte Pistachio Mousse

Regeneration Show-Cooking Service - Artisan Focaccia
Wood-fired pre-cooking at 70% - Regeneration at 220°C for 6 minutes. Direct hydration dough at 70% - 72 hours of fermentation. Natural flours from Molino Carassai (Type 0 with 15% protein content) produced for Rome Pizza & Pasta School. Absolutely no external elements to wheat.

Artisan Focaccia:
- Margherita
Reduced cherry tomatoes, 70-month-aged Parmesan, DOP Campana Buffalo Mozzarella.
- Al Contadino non far sapere...
Sweet DOP Gorgonzola, Williams pears, Viterbo Walnuts.
-  Mica... Prosciutto e Fichi
Sweet Parma ham, 36-month-aged, Chef's garden figs, Organic honey.
*Also available in gluten-free.

Cold Service Bottoncini (Sandwitches) - Artisanal Finger Foods
Direct hydration dough at 75% - with plant-based milk, Mauritian cane sugar, and EVO oil - 72 hours of fermentation. Natural flours from Molino Carassai (Type 0 with 12% protein content) produced for Rome Pizza & Pasta School. Absolutely no external elements to wheat.

- American BBQ
Pulled Pork, mixed BIO cabbage salad, mustard, and Chef's prepared BBQ sauce.
- Eggplant Parmesan
Following the traditional recipe: garden eggplants, Agerola Fior di Latte, Parmesan, San Marzano Tomatoes.
- Nonna's Recipe
Sautéed Neapolitan escarole with Taggiasca olives.
*Also available in gluten-free.

Cherry Tomatoes with Rice (Chef Marina)
A miniature version of the classic oven-baked stuffed tomato. A delightful treat to savor.

Fettuccine with Neapolitan Ragù Bites
Egg fettuccine nests made in-house, dried at 60°C, then oven-cooked for absorption. Another traditional dish in finger food form.

Sandwich Rolls (Lollipop Version)
From Chef Marina's creativity, a sure attraction for the little ones, a fun way to enjoy the classic sandwich.
- Ham and Cheese
- Bresaola and Arugula

Buffalo Mozzarella bites and Sicilian Cherry Tomato Skewers
Simple and tasty, mozzarella straight from the Caseificio Aversano Stabile
 

Sweet Menu
by Chef Marina

Express Show-Cooking Service - Stuffed and Plain Fritters
Fritters with indirect hydration dough at 73% - 48 hours of fermentation. Natural flours from Molino Carassai (Type 00 with 15% protein content) produced for Rome Pizza & Pasta School. Absolutely no external elements to wheat.

Bombettes:
- Sugar and Cinnamon
- Pastry Cream
- Chocolate Ganache

Mini Artisanal Donuts
A refined Italian pastry dough with only the finest natural ingredients. We usually think of donuts as an unhealthy industrial product, but not when made by our Chef. Of course, the flour comes from our beloved Molino Carassai, which, once again, prepared an extraordinary flour according to our recipe.
- Dark Chocolate Glaze
- White Sugar Glaze

White Chocolate Grape
One of Chef Marina's many creations, a beloved figure in the world of children's food workshops.
- White chocolate with hazelnut sprinkles

Artisanal SweetBurgers
The ever-playful Marina... this time, she decided to surprise us with what appears to be a "cheeseburger" but is actually a delightful chocolate bun. A Muffin base and a brownie disguised as a hamburger.

The Chocolate Fountain
Here, the little ones (and those who are young at heart) can create various tasty versions of:
- Truffle Lollipops
- Fruit Skewers

Freestanding Lollipops by Marina – How can you resist?
- Meringue
- Cocoa Shortcrust

Completing the celebration menu:

Happy Birthday Cookie Train

A delightful party surprise

Trash Truck Cake as per the birthday boy's wishes (semi-finger food)

*Gluten-free treats are also available.