History and secrets of the ultimate roman pasta dish Some dishes are capable of defying time through the power of pure simplicity. In the panorama of classic roman first courses, alongside the iconic carbonara, the bold intensity of amatriciana, or the historical rigor of gricia, cacio e pepe stands out
When talking about traditional Roman cuisine, our thoughts immediately go to carbonara, amatriciana, or cacio e pepe. Yet there is one dish that, more than any other, tells the story of the true working-class soul of the Capital: Roman-style tripe (trippa alla romana). It is not simply a recipe. It
The Roman summer is ready to offer thrills, shows, and unmissable events. Between concerts under the stars, cultural festivals, historical events, and religious celebrations, Rome confirms itself as one of the most fascinating destinations in Europe during the warmer months. If you are planning a day or an evening in
There are dishes that need no introduction — only to be tasted — and gricia is one of them. Essential, intense, irresistible, it’s a recipe that proves how just a few ingredients can create something truly memorable. The aroma of sizzling guanciale, the pecorino embracing the pasta, the black pepper
The 6th of March marks the Amatriciana Day, a day dedicated to one of the most iconic dishes of Lazio and Roman cuisine: the amatriciana pasta. In addition to celebrating a gastronomic anniversary, this day combines tradition, territorial identity, memory and historical heritage. Amatriciana is not just a recipe: it
In ancient times, what we now call Carnival was not an isolated celebration, but part of a complex system of seasonal rituals. The period between the end of January and February represented a time of profound transition: winter was slowly giving its way to spring, and with it the rhythms
From Tuesday to Saturday: 12.30-15; 19-23
Sunday: closed
Monday: 19-23