SPORTING LIFE RESTAURANT

Local surrounded by greenery, in a surreal Location for being on the outskirts of Rome. Passing through the gate it feels like being teleported to some mountain village. The restaurant has a large terrace, a veranda and two rooms intended for events or as a business room.

The Restaurant

Great attention to raw materials and research, artisanal fried foods, homemade pastas and zero-mile vegetables. Selection of meats from the Marche region with twice-a-week opportunity to sample some of Lazio’s catch. The restaurant’s signature dish is our pinsa, the result of a blend of five flours that make it fragrant, light and highly digestible . To conclude triumph of desserts, made strictly by our chef

Appetizers
Bruscato bread Castelchiodato’s homemade bread with chopped tomato clusters and organic preserves – 6 Mozzarella Di latte di bufala , artisanal raw milk processing – 8 Spaghetti zucchini with toasted almonds and basil pesto – 9 Prosciutto di Parma DOP 18 months Azienda Greci Enzo Gran Cru – 12 Frittura di calamaretti squid with vegetable sticks and salt grains – 13 La Tartare Di scottona piemontese, Sabina DOP olive oil, flakes of 36-month Parmesan cheese and black salt – 14 Capriccio di mare cuttlefish, shrimp, octopus with celery, carrots and lemon citronette – 14 Er baccalà cor cecio bed of crispy golden cod on chickpea hummus and rosemary oil – 14 Tagliere del norcino e del pastore grand selection of D.O.P.( Prosciutto Parma , Mortadella con na calabrese,
Tuscan salami Capocollo, Sicilian sausage) and BIO cheeses for 2 people – 16
First courses
Maccheroni a centinara cacio e pepe
artisanal pasta with pecorino romano de Roma D.O.P. and black pepper – 12 . Ravioli di burrata coulis di pomodorini cont e basilico greco 13 Pappardelle alla lepre artisanal pasta, wild hare and thyme – 14 Tonnarelli alla scoglio molluschi, crostacei, pomodorino datterino rosso and parsley – 14 Lo Gnocco patate di Leonessa with gambero rosso , pomodoro ciliegino pachino and pecorino romano de Roma D.O.P- 15 , cina calabrese,
Tuscan salami Capocollo, Sicilian sausage) and BIO cheeses for 2 people – 16
First courses
Maccheroni a centinara cacio e pepe
artisanal pasta with pecorino romano de Roma D.O.P. and black pepper – 12 . Ravioli di burrata coulis of cherry tomatoes cont and Greek basil 13 Pappardelle alla lepre artisanal pasta, wild hare and thyme – 14 Tonnarelli alla scoglio shellfish, crustaceans, red date tomatoes and parsley – 14

Lo Gnocco
Leonessa potatoes with red shrimp , cherry tomato pachino
and pecorino romano de Roma D.O.P- 15
Roman Tradition
Carbonara
yellow paste eggs , guanciale Amatriciano , pecorino romano de Roma D.O.P
and black peppercorns 11
Amatriciana
tomato BIO , guanciale Amatriciano , pecorino romano de Roma D.O.P
and black peppercorns 11
Gricia
guanciale Amatriciano , pecorino romano de Roma D.O.P
and black peppercorns 11
Secondi

Main courses From the grill Supreme of free-range chicken with grilled vegetables – 14 Entrecôte of scottona selected by our chefs – 18 Tagliata of scottona with arugula, cherry tomatoes from Pachino and shavings of 36-month Parmesan cheese – 20 Fillet of beef spiced with oil and Maldon salt – 22 Fiorentina selection of meats from around the world starting at 7€ a hecto From the sea Octopus verace rosticciato with potato and herb pie – 16 Fillet of sea bass in potato crust and tomato cont- 19 Fried from the sea squid and red shrimp in tempura 20 Seared bluefin tuna fillet on a bed of valerian and black sesame seeds 22 Catch of the day Grilled with oil and lemon from -€7 per hectare Seasonal side dishes Garden salad – 5 Avezzano baked potatoes with garlic and rosemary – 5 Grilled seasonal vegetables – 5 Field chicory repassed – 6

Friggitoria All our fried foods are artisanal Supplì Ragù carnaroli rice whipped with bolognese ragout and ordilatte – 2,5 Crocchè di patate patate di Leonessa, provola aumicata and nutmeg – 2,5 Supplì Cacio e Pepe carnaroli rice whipped with pecorino romano de Roma D.O.P and black pepper – 3 Chips golden fried Leonessa potatoes – 6 Vegetables from the garden mixed seasonal vegetables in tempura 7 Fried Baccala cod beds in tempura pz 3 – 8 Flowers and anchovies pumpkin golds stuffed with ordilatte and anchovies from Cetara pz 3 – 9 Ascoli olives stuffed olives artisanal from Porto San Giorgio pz 6 – 9
Chicken Listarelle
chicken beds , corn-akes and BBQ sauce -9
Grand Fritto Life
selection of fried… chips, supplì, ascolane olives, chicken strips, battered vegetables. – 15 Pinsa Romana Mix of 5 very high hydration flours with leavening from 48 to 72 hours Ingredients are all sought after, local and selected Traditional Focaccia with oil from Sabina and salt in eyes – 6 Rossa pomodoro BIO and oil from Sabina – 7 Marinara pomodoro BIO , garlic, white oregano from Sicily and capers or – 8 Crostino ordilatte and prosciutto cotto Leoncini – 9 Margherita ordilatte and pomodoro BIO – 9 Napoli ordilatte, BIO tomato and Cetara anchovies- 10 Vegetarian ordilatte and seasonal vegetables 10 Boscaiola ordilatte , champignon mushrooms and regional sausage- 11 Americana ordilatte, BIO tomato, Norcia sausage and potato sticks- 12 Fiori ordilatte, pumpkin ori and Cetara anchovies- 12 Diavola ordilatte, BIO tomato and spicy Calabrian ventricina- 12 Capricciosa champignon mushrooms , carcioni , BIO tomato, egg and raw Parma Greci- 13

Special Monte Bianco ordilatte , Avezzano potato schiacciata and sausage from norcia – 12 Amatriciana BIO tomato, guanciale Amatriciano, pecorino romano de Roma D.O.P and black peppercorns – 13 Evoluzione della margherita BIO tomato, artisanal raw buffalo milk mozzarella, parmesan cheese and oil from Sabina – 13 Scarola Fiordilatte, escarole ripassata, taggiasche olives and anchovies from Cetara 13 Mortazza mortadella with Bronte pistachios grits and stracciata di bufala 14 Life crudo di Parma Greci with artisanal raw buffalo milk mozzarella- 15 *All pinse are dressed with OLIO SABINA DOP IL RISTORANTE LIFE IS SYNONYMOUS OF PASSION AND HIGH QUALITY RAW MATERIALS, OUR
PRODUCTS ARE RIGOROUSLY SEASONAL AND “ZERO KM”, FOR A CUISINE THAT COMBINES
RESEARCH AND TRADITION
“EATING WELL ALSO MEANS EATING HEALTHY”
Covered 2€ per pers.