Popular recipes such as abbacchio (roasted lamb), coda alla vaccinara (Roman oxtail stew), the cuisine of quinto quarto (literally “fifth quarter”, made with the offal of butchered animals), the Jewish cuisine with broccoli and arzilla (a kind of ray fish), Jewish style artichokes and anchovies with endive. But Roman cuisine is represented by four foundations of pasta dishes: cacio e pepe (milk’s sheep cheese), amatriciana (tomato, cured pork’ cheek and pecorino cheese), carbonara (sauce with eggs, pecorino cheese and bacon) and gricia (a sort of amatriciana sauce without tomato)
A Rome-style kitchen, direct and at the same time refined, great service and a so majestic "gricia" that is able to compete with the nearby famous monument
In the San Lorenzo of nightlife and hit-and-run places, a happy island of Roman cuisine. Pajata among the first, inevitable fried anchovies with puntarelle
An old sign of the Monteverde district, unchanged from the past. True tradition in every dish, with zenith in fried lamb chops: unmissable
In the most appealing part of downtown Rome, the real cuisine de Roma… The welcoming and the quality are here the cornerstones. Carbonara!
Bad boys in the dining room and in the kitchen, but with firm roots in the most authentic tradition of the so-called "quinto quarto". Ask them for tripe, "rigaje" and "pannicolo"