The First
The Roman Tradition
Testaccio, a neighborhood of tanners, vaccinators, and skinners. Unfindable and rediscovered recipes, just as artists, innkeepers, and chefs have passed them down to us.
Carbonara di Nonna Lucia
Pastificio agricolo Mancini half rigatoni, organic egg yolk, Pecorino Romano DOP and guanciale.
€14
La matriciana mia
Fresh bucatini with San Marzano tomatoes, guanciale, ginger, wine and balsamic vinegar. (Inspired by Aldo Fabrizi’s Poem)
€16
Sugo di coda alla vaccinara
Fresh chitarrina pasta with oxtail ragù “alla vaccinara”, according to Ada Boni’s traditional recipe. Tomato preserve, celery, raisins, pine nuts and chocolate.
€18
Cacio e pepe
(with San Vittore cheese) Tonnarelli with black pepper and Pecorino di San Vittore, an ancient shepherds’ cheese aged with herbs and spices.
€18
Cacio, peperoncino e cicoria
Tonnarelli with Pecorino Romano IGP “Scorza Nera”, wild chicory and fresh chili.
€16
Milanese³
Aquerello saffron risotto with Zafferano dell’Aquila DOP, butter, 36-month Parmesan and bone marrow, served with ossobuco’s cube “alla milanese”, its jus and gremolada.
€24