Pipero al Rex, Rome, 2/5/14 October 14, 2015October 20, 2015 ~ hsnixon Exterior Exterior of Hotel Rex Interior amuse bouche, lardo Breadsticks He pours from this glass for you – I’d prefer to have had it for me! Their champagne Insulatd water glass Clock on each table? Marshmallow cheese ball amuse bouche Chicken liver mousse Blue cheese ball with spinach Bread selection, wheat, lemon and white wine Raw duck, mustard and apple cream egg and potato Flying fish eggs: linguini, garlic, olive oil and fish sauce Pasta carbonara Lamb Beef tenderloin, tomato, oregano and caper berries Tiramisu sandwich Our wonderful waiter White chocolate, nuts and cherries a few extra treats Pipero Chef Luciano Monosilio Share this:TwitterPinterestFacebookLinkedInTumblrLike this:Like Loading...