Reserve a table
For same-day and last-minute booking please call us at 020 7240 3683
We will reserve your table until 15 minutes after your selected time slot.
For parties of more than 10 people please call us or
email us at [email protected]
Pane e olio
Bread, ExtraVirgin Olive Oil, Balsamic Vinegar
Salumi e formaggi
Platter of cured pork meats, cheeses from Le Marche Region, selected jams and honeys
Olive e cremini fritti all’ascolana
Traditional deep fried antipasto from Ascoli Piceno
Zuppa di legumi
Legumes soup
“Moccolotti de lo vatte”
Short tubular pasta, with goose ragù
Tagliatelle ai funghi
Tagliatelle egg-pasta with seasonal mushrooms
Lu Frecanto’
Traditional vegetables stew
“Li parenti de roma”
Spaghetti produced using durum wheat with carbonara sauce, crispy guanciale and black truffle
Brasato di manzo al Rosso Piceno
Slowly braised beef, spinach and celeriac
Coniglio in porchetta con erbe strascinate
Boneless and stuffed rabbit medallion, wild Italian chicory sautéed in pan
Millefoglie con crema pasticciera e salsa al cioccolato
Thin puff pastry layers filled with custard, topped with chocolate sauce
“Pastarelle” e vino cotto
Tasting of mixed baked cake and biscuits to dip in “Vino Cotto” (typical dessert wine)
The quality of the local produce is so impressive that one of the most known appetisers is the simple Pa’ cu l’ojo (freshly baked bread and extra virgin olive oil), as it is informally called by the people of Ancona, the capital of the Marche region.
Prosciutto, ciauscolo and capocollo, are a few of the traditional cured meats from Le Marche. From the antipasti to the desserts, the authentic character of such a varied regional cuisine emerges.
Its peasant origins are still identifiable in the layered, mouthwatering textures rich on the palate. Cheese, wine, cured meats, olive oil, homemade pastas and breads all have a unique and distinct character and so have the regional recipes.
Come and taste the remarkable Marche!
Meet our team
IGOR IACOPINI – founder
One of Igor’s many dreams in the drawer, was to open an independent restaurant to celebrate the culinary traditions of his region. Authenticity is a must for Igor, to the point that the bricks and the wooden benches at Rossodisera are original from his father’s farmhouse in the Marche countryside. Igor is a Marchigiano from Fermo.
ROBERTO TRAINI GIULIANINI – partner
Roberto is Rossodisera’s long-standing partner, a wines connoisseur driven by a strong sense of belonging and dedication to his region, and keeping its traditions alive. Roberto is a Marchigiano from Grottazzolina.
MATTEO LORENZINI – chef
Matteo’s grandmother and uncle have taught him the traditional recipes from Le Marche, making him the repository of such knowledge. He decided to become a chef to share with the world the culinary wisdom passed down to him, and thus keep the old recipes alive. Matteo is a Marchigiano from Recanati.
