Guanciale and scamorza
Confit. Baked. Irresistible.
Confit artichokes are oven-baked with guanciale and scamorza. Cured pork and melted cheese accompany the tender heart. A BIGA dish to enjoy down to the last leaf.

Rome, one leaf at a time.
Tradition at heart. A BIGA twist on the plate.
Artichokes have a place of their own in Roman cooking. At BIGA in Oropesa del Mar, we reinterpret that inspiration in two recipes: confit and baked with guanciale and scamorza, or Roman-style, finished with Pecorino Romano, lemon and mint.
The same star, two endings: rich and melting, or fresh and aromatic.
Confit. Baked. Irresistible.
Confit artichokes are oven-baked with guanciale and scamorza. Cured pork and melted cheese accompany the tender heart. A BIGA dish to enjoy down to the last leaf.
Pecorino, lemon and mint.
We finish our version with Pecorino Romano, lemon and mint. Cheese brings intensity; lemon and mint bring freshness and aroma. Our own finish on a Roman inspiration.
Carciofi alla romana are gently cooked, traditionally with garlic and herbs such as mentuccia. Carciofi alla giudia belong to Jewish-Roman cooking: fried and opened like a flower, with crisp leaves. These are distinct preparations.
Our guanciale and scamorza recipe focuses on rich flavour and melting texture. Pecorino Romano, lemon and mint take the other version in a fresher, more aromatic direction. Both are BIGA recipes inspired by Rome, with finishes of their own.
Both recipes contain milk from cheese. The guanciale version contains pork. Check the menu for full allergens and possible traces. Check allergens ↗
No. Our recipes are confit and baked with guanciale and scamorza, and our Roman-style version with Pecorino Romano, lemon and mint.
Our version is finished with Pecorino Romano, lemon and mint: a BIGA reinterpretation inspired by Roman cooking.
At BIGA, Av. de Madrid 25, Local 5, Oropesa del Mar, Castellón. See the current menu and book online.
Find us at Av. de Madrid 25, Local 5, Oropesa del Mar. Explore the menu and book online.