This restaurant that unites both the laid-back atmosphere of a bistro and the cuisine of a great restaurant – though often based on poor raw materials and on a wise use of food waste - has become even more welcoming. This is thanks to the hospitality offered by Manuela Mengoni (the chef’s wife), to Andrea Marini’s expertise in selecting original wines, and of course to the talent of Davide Del Duca.
Some dishes have become classics that cannot be removed from the menu, like Spaghetti with burnt aubergines, red prawns, coriander and pistachio or Risotto with herb extract and conciato from San Vittore (a strong flavoured cheese from Lazio).
giornalista, napoletana di nascita e romana d'adozione, cerca di unire le sue tre passioni: mangiare, viaggiare e scrivere
