Imagine a young cook, but one with a strong character and capable of juggling with her grandmother’s recipes (from Abruzzo) and perfect cooking techniques. Imagine a simple setting and a laid-back service. Add some honest prices, and an interesting choice of “natural” wines.
And a seasonal menu that includes both great classics, mostly inspired by Roman tradition – from Tripe with amatriciana sauce to Tuffoli with pajata – and original interpretations of offal (the Beef heart with beetroot and roots is excellent), plus daily specials based on what the market has to offer. The result is the recipe for the perfect contemporary Roman trattoria.
giornalista, napoletana di nascita e romana d'adozione, cerca di unire le sue tre passioni: mangiare, viaggiare e scrivere
