Chefs and restaurant owners from Rome talk about their places, in their own voice. Hit play and listen to them one after another.
Here you listen to the people behind the counter or in the kitchen tell the story of their place in their own words, neighborhood by neighborhood, without the filter of a text written at a desk: voice, pauses, accent — the way someone describes their menu says more than ten adjectives. The latest addition is the voice-narrated menu of Porto di Ripetta, in Campo Marzio: listen to it and you'll understand why we prefer voices to press releases.
In the voice ofAna CioranCalamarata with sea bream and datterino cherry tomatoes, a homemade fresh pasta with fresh sea bream and a base of datterino tomatoes. A refined dish, rich in flavor.
Automatically translated from what the owner said in Italian.Hello everyone, I'm Ana, the soul and heart of Porto di Ripetta, and today I want to tell you what makes this place special. We're in the heart of Rome, in an area full of history, beauty and charm. Our name recalls the ancient Porto di Ripetta, the historic landing on the Tevere that for centuries was a place of meeting, trade and stories. Porto di Ripetta is not just a restaurant, but a reality made of passion, dedication and love for hospitality. It's a place where we want every person to feel welcomed, to appreciate good food and to carry away a pleasant memory. Behind every service there's the work of a team and the desire to improve, grow and always give something more. For those who choose to spend time with us, our goal is to make every guest feel not just a customer, but a special person. Because Porto di Ripetta is not just a place to eat, but a place to live an experience, share emotions and feel at home in the heart of our wonderful Rome. I'll be waiting for you all!
Automatically translated from what the owner said in Italian.Here at the restaurant Settimio all'Arancio, among the seafood appetizers you can find carpaccio di gamberi rossi di Mazzara del Vallo, millefoglie di calamari, zucchine e pecorino, or in season also fiori di zucca stuffed with fior di latte and alici, prosciutto patanegra hand-cut with a knife or prosciutto di norcia also hand-cut with a knife, fettuccine with funghi porcini, fresh funghi porcini either roasted or fried, fregola with frutti di mare, spaghetti with datterino giallo, pomodorino confitto and basilico, or among the main courses, both meat and fish, ranging from abbacchio a scottadito, our selection of fiorentine and our fresh fish. And desserts, naturally homemade. Thank you.
Automatically translated from what the owner said in Italian.La calvana is a rare Tuscan cattle breed, related to the chianina but with its own identity. At Ostaria da Cesare we've been offering it for years. It comes from one of our direct supply chains, an organic farm in Chiesina Uzzanese. Here the animals are raised without the use of antibiotics and graze outdoors for much of the year, whenever conditions allow it. It's prized for its unique, gentle and genuine flavor. We serve it in tagliate, burgers, steaks and fiorentine. An ethical choice that helps preserve a rare breed, values the farmer's work and keeps alive a part of Tuscan rural tradition.
Automatically translated from what the owner said in Italian.Good morning, today I'm introducing you to my restaurant. I'm Renato and we're talking about the restaurant Renato al Ghetto, located in Rome's Jewish quarter, at via del portico d'Ottavia number 5. Our restaurant opened in 2018, I opened it together with my wife. We make a type of Roman cuisine adapted to Jewish rules, so it's kosher cuisine. Kosher cuisine means it follows Jewish rules, but it's essentially Roman cuisine. You can look into the kosher topic further on your own, otherwise I'll bore you. We're waiting for you to enjoy our menu together, and well, maybe we'll have a glass of wine too. Oh, I almost forgot, the desserts and pasta are all homemade by our dear Giorgia. We're waiting for you.
Automatically translated from what the owner said in Italian.We're also waiting for you to taste other things. Let's say, we're a kosher restaurant with Jewish rules. Besides the carciofo alla giudia, we definitely make concia di zucchine, pomodoro a mezzi. We have lingua in salsa verde among the appetizers, which is something delicious. A polentina al sugo di stracotto. You can try our kosher amatriciana, so with pieces of dried meat, not using guanciale, or fettuccine al sugo di stracotto. Thank you.
Automatically translated from what the owner said in Italian.Our menu looks very simple, but it really isn't. Made with top-quality ingredients, it tells a bit of the story of cucina romana with a twist, plus plenty of fish dishes. The main feature of the restaurant is definitely the menù del giorno, where we choose what we find at the fish market and cook it for you. So clearly everything you'll find is what you'll read on the menu, but I also hope there will be the curiosity to see what we came up with that day.
Automatically translated from what the owner said in Italian.Hi, I'm Alessandro and I'm the owner of Da Bruno ai quattro venti, the historic restaurant that has been in my family for three generations now. It's been eight years since I took over my family's restaurant, making radical changes from what my grandfather and then my mother used to do, shifting the restaurant's focus a bit from how it was back at the beginning, when my grandfather took it over back in '62 and opened a simple osteria. Today we do many other things, traditional Roman cuisine dishes, but we've focused more on fish and on reinterpreting typical dishes of Italian cuisine. It was definitely a difficult choice, but slowly and with a lot of tenacity we managed to get people to embrace our way of working. What makes us special? I don't know, you should tell me that. I'm too attached to this place to tell you what makes it special. For me this place is just special, period. So the only thing I can tell you is to come here and try this new management, a return to the past but with an eye on the future and the new generation of cuisine.
Automatically translated from what the owner said in Italian.Papo e Lula is a pizzeria located in the heart of Rome, at via del Vantaggio 22b, just steps away from Piazza del Popolo. It's a modern, elegant place, but at the same time very welcoming. One thing that sets us apart is that we're open throughout the day. We start with breakfast and stay with our guests all the way through after dinner. So Papo e Lula isn't just a pizzeria, but a place you can come to at different times of the day, from breakfast to lunch to aperitivo and even after dinner. Besides pizza, we have a fairly wide offering with appetizers, fried dishes, salads, burgers, dishes, grilled dishes of the day, and desserts, trying to offer something for different needs and moments of the day. Our idea is to offer a pizza romana that keeps its identity, so a light, thin, and crispy pizza, but with special attention to the quality of the ingredients and the pairings. I'm the manager of the place and I mainly take care of managing the team, organizing service, the kitchen, making sure everything runs as smoothly as possible. In short, Papo e Lula wants to be a place where you can eat well, have a drink, enjoy a good breakfast, or simply stop by during the day, living a pleasant experience in the heart of Rome. We're waiting for all of you at Papo e Lula.
Automatically translated from what the owner said in Italian.You know what's fantastic about Ristorante Grazia Deledda? That after almost 30 years, we're not talking about a finish line but a continuous new beginning. It all started in '97 from an idea of cousins Pino and Giampaolo, and since then the passion has remained exactly the same. Today, alongside uncle, there's us, Andrea and Claudia, carrying on this beautiful family story. Here time seems to have stopped, our fresh fish specialties, the same close-knit staff as always, and that warm, homey atmosphere where every customer feels like family, VIPs included. We're waiting for you, to make you feel truly at home.
Automatically translated from what the owner said in Italian.Grazia Deledda is a highly refined restaurant in Rome that for 25 years has carried on, with tireless passion, a high-quality culinary tradition and the typical aromas of sarda and marinara cuisine. Among the standout dishes are undoubtedly the famous linguine all'astice con pachino, a menu classic that never fails to delight all crustacean lovers. We look forward to welcoming you!
Automatically translated from what the owner said in Italian.I'm Lino Cialfi, we're here at Arancio d'Oro and our most popular dishes are fish, both raw and cooked, our special homemade pastas, as well as our bread with a 24-hour rise. In the dining room we have a team of fairly young guys, very polite with all our customers.
Automatically translated from what the owner said in Italian.Good morning everyone, I'm Matteo and I'm speaking to you from Ristorante Venerina. My place is a typically Roman restaurant, where in our menu you'll find a wide choice of many dishes made by us. We start with the appetizers, with a selection of salumi, a board of salumi. These salumi are entirely produced by us, with aging that reaches up to three months. In your dish you'll find salumi that were prepared three months ago and then served to you. We make pasta that is homemade. Obviously our specialty are the typical Roman dishes. You'll find egg pasta made by us like tonnarello, cacio e pepe, a strozza prete alla carbonara or a pacchero alla matriciana. We also allow ourselves a small twist, for example on a gricia. We make a gricia with pears. The pizzas are also made by us, cooked in a wood-fired oven, strictly only wood. What can I say, we're waiting for you.
Automatically translated from what the owner said in Italian.It's always the superlative chef speaking from Ivo a Trastevere. Here we are the greatest in Trastevere. Let's start from the pizzeria to the kitchen and even the desserts, because we don't have waiters, we have dragons. And then at some point even the fire comes out. Let's start with the strong points, well, the pizzeria that's been open since 1962, so we're already in God's hands. Then there's the superlative of Trastevere, which is in the kitchen. Let's start with madrigiani, carbonara, grigia, carne alla braccia, madrigiana. That's more or less half of it, so we're waiting for you here in Trastevere every day, because we never close, from Monday right through to the end of the year. So here it's not just good, it's superlative, no doubt about it, come and eat at my place. Hey folks!
Automatically translated from what the owner said in Italian.The menu at La Taverna del Ghetto is a very extensive one, starting with the historic starters of tradition, featuring carciofo alla giudia, carciofo alla romana, aliciotti con l'indivia, pomodoro e mezzo and concia di zucchine, then moving on to filetti di baccalà and fiori di zucca, all made expressly in-house, with a very careful selection of raw ingredients, and then on to the first courses of tradition, so pagliata, Angelo, owner.
Automatically translated from what the owner said in Italian.I'm Angelo Di Porto, owner of the historic trattoria La Taverna del Ghetto, the oldest trattoria preserving the dishes of giudaico-romanesca cuisine. We have several dishes, from carciofo alla giudia, which is the emblem of this historic cuisine, to abbacchio alla giudia, coratella, trippa, pagliata, and all the traditional dishes you can taste here. Angelo, owner. Thanks to everyone.
Automatically translated from what the owner said in Italian.Today we'll talk about October's menu at Campisi Ristorante. As starters, tartar di tonno rosso will certainly never be missing. Right now I'm pairing it with mango and green apple, and alongside I add some crispy black rice. Also very interesting is the fritto di alici, a raw ingredient that my own family produces, which I pair with a vegan mayonnaise made with wild fennel seeds. If we want to stay light but still really appreciate the ingredient, we can have a shrimp salad. It's made of selected green leaves with mango, orange, carrots, and roasted king prawns dressed with a yogurt sauce. Then we move on to the first courses, where paccheri alla matalotta certainly can't be missing — a typical dish from Marzamemi, which is where I'm from — with paccheri romancini, ventresca di tonno, cucunci, olives and cherry tomato. And then we can finish with an excellent calamaro stuffed with caponata, fried cicoria and almonds.
Automatically translated from what the owner said in Italian.Our menu mainly consists of fish dishes. Among our appetizers you'll find a selection of crudi, carpaccio di spigola con gelamo ito, tataki di tonno with cipolline in agrodolce and gratatatina di lime, tartare di scampi, di gambero rosso and so on. Of course meat can't be missing, like carpaccio di manzo on a crispy wafer. The dishes I like best... as a first course it's absolutely the strozzaprate all'astice or the spaghetti affumicato della Verrigni with gambero rosso. For the main course we naturally focus on sea fish like San Pietro, pezzogne, dentici, rombi, but of course we also do crostacea alla catalana, fried calamari e gamberi. For meat I prefer, for example, the Sakura, which is a meat aged 45 days that is then smoked. Thank you.
Automatically translated from what the owner said in Italian.Good morning, I'm Arianna Consolini, I'm the second generation of the Consolini restaurant, run as a family business, opened by my dad and my mom in the very early '90s. A special position because we're right up against Monte Aventino, the restaurant is spread over four floors, so it's laid out differently, you pass through caves carved into the rock... What do I care about most? The selection of products.
Automatically translated from what the owner said in Italian.For starters we can mention the supplì, which are one of the best things we make, along with the carciofi alla giudia, which are wonderful. The frittata di patate, an old-fashioned dish that everyone loves, young and old. Then we can move on to a selection of first courses, all the classic Roman ones as usual: cacio e pepe, carbonara, gricia, amatriciana. And then we have the legendary spaghetti alla carrettiera, with tuna, dried mushrooms and tomato. And then let's talk about the second courses - saltimbocca, abbacchio scottadito, abbacchio fritto, coda alla vaccinara, involtini, ossobuchi, what more could you want? I don't even know what else to suggest anymore. The vegetables, all fresh - cicoria, puntarelli when in season, carciofo alla romana, dig in. And we mustn't forget the desserts, because they're all made by us, since next to the restaurant we also have a bar, pastry shop and gelateria. Here we have tiramisù, zabaione cake, chocolate cake, grandma's crumble cake, ricotta e visciole. Enjoy your meal, I can't go on any longer. Enjoy your meal.
Automatically translated from what the owner said in Italian.Checco Er Carettiere is a female-run restaurant, managed by four women, actually five to be precise, because the newest generation has stepped up. We're in the heart of Trastevere, and I can tell you our offer is all-round, Roman cuisine, fish, whatever you like, all about the genuineness and freshness of our products. We're waiting for you.
Automatically translated from what the owner said in Italian.At Piccolo Arancio the cuisine is traditional but with a modern touch. We follow the seasons, every recipe is born from the raw ingredients we find, treated with today's techniques, but respecting the way things have always been done. What we want is to make you rediscover certain flavors, the simple ones, the ones from when you were children. Among the appetizers you'll find fiori di zucchina, carciofi alla giudia, Andrea's burrata d'op, prosciutto di amatrice sliced by hand, our signature dish, the ravioli all'arancia, and then tagliolini al tartufo fresco with homemade pasta all'uovo, linguine alla pescatora, and tagliata di carne. We're waiting for you to taste all of this. Thanks everyone.
Automatically translated from what the owner said in Italian.Welcome to Piccolo Arancio. We're here between the Quirinale and Fontana di Trevi, a three-minute walk away. A historic family restaurant that's been going for generations. Ours is Roman cuisine, the real thing, but with a modern touch. We respect the traditional dishes and every now and then we give them a little twist. Romans who've known us forever come here, but also lots of tourists arriving from all over the world. We have a staff that takes care of you from start to finish and a carefully chosen wine list. We're open every day except Monday. We're waiting for you at Piccolo Arancio.
Automatically translated from what the owner said in Italian.Hi everyone, I'm Marco and today I want to tell you about our dishes besides the typical ones we have, like tonnarello cacio e pepe, tonnarello alla matriciana, and so on. Today we also have fettuccine al ragù in bianco, tonnarelli al pesto, ravioli, ricotta e spinaci, and a lovely lasagna alla bolognese. For main courses, a hot porchetta just just just cooked with cicoria, and mouth-watering saltimbocca alla romana, a nice roast beef of controfiletto, and as for salads, today there's something new: insalata greca. Bye everyone!
Automatically translated from what the owner said in Italian.Hi, it's Fabrizio from Sant'Anna again, today is Tuesday and we have our specialty which is tagliolini with fiori di zucca, spigola and pomodoro pachino, plus our classic Roman pastas: amatriciana, carbonara and cacio e pepe.
Automatically translated from what the owner said in Italian.Hi, good morning, I'm Fabrizio from ristorante Sant'Anna, I've been the owner here for 35 years, we do Roman cooking and also fish dishes, I'm waiting for you!
Automatically translated from what the owner said in Italian.Good morning everyone, our dishes of the day are lasagna al ragù di chianina, vellutata di zucca, ravioli di ricotta e zucca con burro e salvia, homemade gnocchi di patate with tomato sauce or ragù. To finish, we have tagliolini al tartufo estivo, and as main courses we have local pezzogna in guazzetto, roasted funghi porcini, and vitello tonnato. Besides the dishes of the day, you'll also find meat and fish, always wild-caught. To finish off your lunch or dinner, we also have fresh homemade desserts, which are zuppa inglese, cassata siciliana, and crostata di visciole baked in a wood-fired oven. Thank you and have a good day, we'll be waiting for you here.
Automatically translated from what the owner said in Italian.Here we are. Recommended menu: In our menu you'll find all of Roman cuisine. The carbonara, the amatriciana, the cacio e pepe, the gricia and then the pasta e fagioli. So good. The gnocchi, but homemade, made by us, not the packaged ones. Among the vegetables and the fried dishes, the carciofo alla giudia, which is fried, the filetto di baccalà, the cicoria sautéed in the pan. Then for a main course, how about saltimbocca alla romana? the abbacchio allo scottadito and then every day we write on the blackboards what we find fresh, which always changes according to the season, come and see and come visit us, we're waiting for lots of you, eh.
Automatically translated from what the owner said in Italian.Hi everyone, I'm Giuseppe Nardiello, the manager of Trattoria da Luigi. This trattoria was founded in 1960, opened by my aunt and uncle, and today my brother Gerardo and I keep it going. Roman cuisine and Italian cuisine, the traditional kind. We're in the heart of Rome, piazza Sforza Cesarini, number 23/24, just a few steps from piazza Navona and Largo Argentina. Here you'll find people who stop by for lunch on their work break, couples come in the evening for a quiet dinner, and we also host small parties for special occasions. We're open every day, Monday included, non-stop hours from 12 to midnight. When you're in the area, come on in, we'll be waiting for you.
Automatically translated from what the owner said in Italian.Hello everyone, I'm Federico Mazochi, maître at Hotel Forum, a historic hotel from 1961, located between the Colosseo and Piazza Venezia. A historic location for events, weddings, baptisms, communions, confirmations, a simple business dinner, a romantic dinner for two, a gathering for friends. What we offer is a 360-degree service that ranges from breakfast with a view over the Fori Imperiali during the day, lit up by the sun, to an after-dinner cocktail. As for what comes after dinner, we welcome every age group, we love chatting with different generations, we love chatting with people from different cultures, we love to integrate and share our culture. What we propose is an essentially classic cuisine, we don't stray too far from the classic standards of our local cuisine. We love to offer the catch of the day because we always believe that fish is an elegant dish, a dish that perfectly matches our culture, our tradition sets us apart from many others - the presentation of the dish, the taste, the flavor, the pairing with wine. The jewel, the focal point of our hotel, is definitely our American Bar, which makes every small emotion become a great dream, because having an open view over the Fori Imperiali is something you can hardly find in other locations. What we always suggest is to book ahead, because seats are limited, but of course we always welcome everyone. We never simply say no to people, quite the opposite - we always love having more friends come visit us, more friends who want to discover the culture of Roma, more friends who want to eat something special in a location like no other. This is who we are.
Automatically translated from what the owner said in Italian.Hi, I'm Fabio, owner of Osteria degli Ubertini, a classic Roman osteria in the Largo Preneste Pigneto area. We make the classic Roman dishes like carbonara, gricia, matriciana, cacio e pepe. One of our standout first courses is the tornarello with cicoria, salsiccia and pecorino, and for main courses trippa, polpetta al sugo, pollo al forno, pollo con i peperoni and lots of other things. We have great menus for both lunch and dinner, and well, I'll be waiting for you
Automatically translated from what the owner said in Italian.You already know our menu. Let me reveal the secret of our success. Thirty years ago, while riding on horseback in Maremma, I stopped at an old trattoria in Valle Rana, where they served me a bistecca di costa with potatoes and beans, presented on a hot plate with a bay leaf and rosemary. It was so special that this very idea gave birth to the butteri. So if you haven't tried our famous meat served on the hot plate yet, I invite you to come and taste it.
Automatically translated from what the owner said in Italian.Good morning, I am Cardarelli Edoardo, the owner of the Butteri restaurants in Rome, born here 30 years ago. It's a tradition that has been carried on for 30 years, where we offer all kinds of meat, including fiorentine, buttere, filetti, tagliate, and everything related to that. Besides this, we offer excellent first courses, always typical of Toscana, like pappardelle cinghiale, fettuccine e funghi porcini and many other lovely dishes. There's also some typical Roman first courses, and on top of that we also have an excellent pizza, including a Neapolitan dough with a 48-hour rising time, so that all our customers can taste all our specialties. The desserts are all homemade, so having said that, we look forward to seeing you here at Butteri, Piazza Regina Margherita 28. Thank you. Thank you.
Automatically translated from what the owner said in Italian.Good morning, I'm Roberto Poggi, owner of the restaurant Ambasciata d'Abruzzo, for 48 years now. We really started in another era, when salumi and salami were the most important thing for us, with many special dishes and many dishes from Abruzzo. Then, little by little over time we changed - everything that changed around us changed our customers too, changed the way of eating, the way of nourishing yourself, and we became a restaurant with a bit more of a refined level. Today we had to give up the basket of salumi, but we make a nice board of salumi and we try to keep the tradition alive in every way. Here you can find the famous pallotte abruzzesi cacio uova, you'll find arrosticini made from sheep that an Abruzzese company makes especially for us, personally for us, you'll find a wide range of Abruzzese wines, from Montepulciano to Trebbiano to Pecorino, which are now very popular, and then many first courses, many dishes also linked to Roman cuisine because obviously, being here in Rome, we've made many Roman dishes - we're very good at matriciana, at carbonara, at fettuccine with lamb ragù which are amazing, we make a filetto al pepe verde that's always very successful. It's all about the atmosphere too, I've always kept it a family atmosphere and I run it together with my son. Let's just say there's only the difficulty of choosing when you're here - excellent products, and we're waiting for you, always in great numbers!
Automatically translated from what the owner said in Italian.I am Enzo Passanisi, I am the chef at the Hotel Forum in Rome and I'm here at the Fori Imperiali. So, I wanted to say that in our restaurant you will find a wide range of dishes. First of all we have international dishes, then we also have Roman dishes, that is the typical Roman dishes which can be, to give an example, like carbonara, cacio e pepe, matriciana, like abbacchio scottadito and saltimbocca alla romana, we do this because we're in Rome, but you can also find Sicilian dishes, I am of Sicilian origin, well, natively Sicilian, and so I also add some Sicilian dishes that you can only find with us, we're talking about swordfish, we're talking about tuna, which are fish very common in the Mediterranean, and here you can definitely find them.
Automatically translated from what the owner said in Italian.Our restaurant offers a seasonal menu, we follow all the possibilities that each season gives us and we work with high quality products.
Automatically translated from what the owner said in Italian.We're a place in Monteverde Vecchio since 1929, my grandparents opened it as a simple wine shop, then in the 60s my dad turned it into a restaurant, now it's me, and I'm handing over the helm to my children, who are the fourth generation, and the fifth is already born.
Automatically translated from what the owner said in Italian.Hi, I'm Amit, one of the owners of the restaurant Baghetto in the heart of the Jewish quarter in the center of Rome. Here you'll find Roman Jewish cuisine combined with Middle Eastern cuisine in a kosher version. A combination that will amaze you. We're looking forward to seeing you.
Automatically translated from what the owner said in Italian.Come try the classics carciofi alla giudia, osso buco alla romana, but don't miss the many delicious dishes too - soufflé di carciofi, baked baccalà with uva bassa, pinoli and potatoes, and so many other specialties that will make your mouth water. We're waiting for you!
Automatically translated from what the owner said in Italian.We're waiting for you at Gigetto: Carciofi alla Giudia, Filetti di Baccalà, Fiori di Zucca, Carbonara, Amatriciana, Cacio e Pepe, Abbacchio al Forno, Abbacchio Scottadito, Coda, Trippa, come on, come on, we're waiting for you
Automatically translated from what the owner said in Italian.The first thing we offer our customers is fish, both cooked and raw, so tartare, carpaccio and more, but Roman cuisine remains a key part of our menu and often follows the seasons as well. So we have everything from carciofi alla romana to spaghetti alla gricia, to baccalà stewed with raisins and pine nuts, to the classic scottadito di agnello, while in our fish menu another signature dish of ours is seared red mullet on a bed of little potatoes and carciofi alla romana with a light basil pesto. So I'm waiting for you to try one of these dishes. See you soon, thank you.
Automatically translated from what the owner said in Italian.Hello everyone, I'm Alessandro Camponeschi, owner of the restaurant in Piazza Farnese, across from the French Embassy, set within a historic 16th-century building, Palazzo Mandosi Mignanelli. For several decades I've been running this restaurant with the mission of carrying forward a family tradition that in a few years will mark 100 years of the business carrying out this mission, this profession, here in Rome. We carry forward a tradition with a cuisine that ranges from traditional Roman cuisine to fish-based cuisine, and for us the one true mission is to fulfill our customers' expectations. And our motto is that quality is the only form of success that fascinates us. I look forward to seeing you all, see you soon.
Automatically translated from what the owner said in Italian.Hi, I'm Claudio Ceccarelli from the restaurant Gigetto, since 1923 at Portico d'Ottavia, carciofi alla giudia and all the dishes of typical Roman and Roman-Jewish cuisine, we're waiting for you
Automatically translated from what the owner said in Italian.Our staple dishes, certainly our traditional first courses, carbonara, matriciana, cacio e pepe, our artichokes, so alla romana, giudia and as a salad, certainly our special second courses, oxtail, tripe, roast piglet, braised cheek, let's say our menu is vast, truly vast, and it's all prepared
Automatically translated from what the owner said in Italian.Hello everyone, I'm Andrea Corbo, owner of Bucateripetta. What certainly still makes this trattoria special is the fact that I've never changed, I've always guaranteed the quality of every dish that comes out of our kitchen. Our customers have been following us for years, first the grandparents, then the children, and now the grandchildren. The location is very, very welcoming, and we're located right in the heart of Tridente, so right in the city center. People come to eat with us regardless, maybe after a nice walk downtown. The dishes are certainly always the same, so it's a guarantee in every way, and we look forward to more and more of you coming to taste our excellent traditional cuisine, seven days a week. A kiss to everyone, a hug and a greeting, Andrea Corbo.
Automatically translated from what the owner said in Italian.