BIVIUM Restaurant-Café-Bar Menu

To start with

• Andria burrata
  Yellow and red tomatoes, arugula, Modena IGP balsamic,
• Eggplant
  Tomato, basil, fermented prune
• Chickpea hummus
  Chickpeas, lemon, sesame seeds oil, tahini, parsley
• Beef tartare
  Egg yolk, capers, anchovies, parsley, shallot
• Veal carpacio
  Pickled vegetables, smoked mackerel sauce
• Roman panzanella
  Tomatoes trio, oregano, pickled red onion, capers, Taggiasca olives
• Leek
  Pickled onion, fermented sauces of peas, bell pepper & black garlic
• Peas guacamole
  Peas, lime, coriander, olive oil, tomato, shallot
• Fisherman’s fresh catch tartare
  Vinaigrette, crunchy vegetables
• Octopus carpacio
  Crunchy celery, saffron potatoes, citrus fruits
• Josper grilled seasonal vegetables
• Sweet potatoes
  Almond milk sour cream

Pizza

• Burrata and anchovies
  Focaccia, salad, paprika Andria burrata, Sicilian anchovies, fermented onion, beccafico panure
• Smoked fior di latte Margherita
  Fior di latte mozzarella from Paestum, basil, Piennolo tomato sauce
• Orange pork neck
  Focaccia, orange scented pork neck, fennel cream
• Marinara
  Fermented green tomatoes, black garlic, seaweed, caper leaves
• Celeriac
  Celeriac cream, house smoked mozzarella, fermented bell pepper, permaculture salad
• Chicory and beans
  Tuscia beans cream, mozzarella, Roman chicory, dried cherry tomatoes, fermented chilli pepper
• Capricciosa
  Roasted ham, Cardoncelli mushrooms, artichokes in oil, quail’s egg, fior di latte mozzarella, olives
• Scapece
  Scapece courgette, cream & fried courgette’s flowers, lemon maionnaise

Sapore - Norcineria

• Giro d'Italia board
  Burrata di Andria, Paestum buffalo mozzarella, Pecorino Ennese, Capocollo ‘pork’ from Martina Franca, Piedmontese Fassona Bresaola, Bassiano cured ham served with wood-oven focaccia, dried tomatoes, olives, mustard, honey and nuts
• Roman Board
  Three cold cuts and three cheeses of the local and regional tradition served with wood-oven focaccia, mustard, honey and nuts

Josper - Sea

• Turbot
  Spinach, tomato, wild fennel, citrus fruits
• Charcoal seabass
  Chilli pepper sautéed chicory, fermented black garlic, parsnip
• Cod
  Tomatoes elixir, olives black bread, tomato

• Chicken sandwich
  Chicken cutlet, fermented red cabbage, tomato, lettuce, panbioche, homemade mayonnaise
• Cod sandwich
  Deep fried cod, fermented red cabbage, tomato, lettuce, panbioche, homemade mayonnaise
• Scottona burger
  Au gratin pecorino, onion rings, tomato, BBQ courgettes
• Plantbased burger
  Lentil patties, au gratin pecorino, onion rings, tomato, BBQ courgettes

Josper - Fire

• Veal carrè
  Carrots, green beans, herbs panure
• Cockerel
  Eggplant, snow peas
• Beef entrecote
  Potatoes millefeuille, chard

The perfect match

• Sautéed seasonal vegetables
  Artisanal butter and chilli pepper
• Arugula and cherry tomatoes
  Parmesan shaves, oak-aged balsamic
• Josper potatoes
  'Leonessa' potatoes from Rieti
• Local salad varieties
  Sauerkraut & green sauce

Cereals, rice and pasta

• Single grain fusilli
  Lime, almond, Mazara del Vallo red prawns
• ‘Meracinque’ Roncoferraro risotto
  Roasted tomato, confit eggplant, candied lemon, lavender, basil
• Pennone Cacio Magno 'Columella', pepper & courgettes' flowers
  Vegetable rennet ‘ancient’ pecorino, toasted black pepper, courgettes’ flowers
• Tagliolino with truffle
  Egg tagliolini, artisanal butter
• Singlegrain spaghetti
  Piennolo tomato from Vesuvio sauce, basil
• Tuscia minestrone
  Tuscia ‘ancient’ cereals, seasonal vegetables, legumes, essential oil