The dishes, which are displayed behind the plexiglass counter, include a range of local classics, some of which have disappeared from menus as Roman cuisine has evolved. The aforementioned allesso, for example, rarely appears on home or restaurant tables, while picchiapò, is even less common. To produce the former, Cipriani simmers brisket with vegetables and aromatics. The finished product is sliced and served on bread soaked in the meat's savory juices. Picchiapò, on the other hand, is made from allesso scraps, which are shredded, then cooked in a tomato sauce enriched with onions and chili. It, too, is served on a sliced roll, which absorbs the deep flavors of this forgotten Roman classic.