menudiroma
Costolette di carne grigliate su foglie verdi, in un piatto bianco con la scritta Ambasciata d'Abruzzo sul bordo.Il piatto bianco ovale porta sul bordo la scritta corsiva "Ambasciata d'Abruzzo". Al centro sono disposte alcune costolette di carne grigliata, con la superficie dorata e alcune zone annerite dalla cottura, appoggiate su un letto di foglie verdi. Sul lato destro del piatto si intravede parte di una posata metallica. Lo sfondo è sfocato, in tonalità di marrone e legno.
PincianoAbruzzese Cuisine€€

Ambasciata d’Abruzzo

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In the heart of the Parioli district, Ambasciata d'Abruzzo is a true institution where you can savor the best of Abruzzese and Roman cuisine. From the classic amatriciana to arrosticini, every dish tells a story of passion and culinary tradition, carefully passed down over time. Not to be missed is the famous tagliere with Abruzzese cured meats and aged DOP cheeses, perfect for tasting the authentic flavors of this land. Led by owner Roberto Poggi and his son Riccardo, the restaurant has always been synonymous with gastronomic excellence and warm hospitality. The passion for good food, the attention to product quality according to tradition, and the courtesy of the staff are the distinctive traits of a historic establishment that continues to win over Romans and visitors alike.

Known for
AmatricianaArrosticiniCarne alla grigliaFettuccine al ragù di cinghialeTagliere di salumi
Tavoli all'aperto · View
Ideal forEventsRomantic dinnerBusiness lunch

Voice notes from the owner

Press play and hear about Ambasciata d’Abruzzo straight from the people who run it every day.

Introduction
Ambasciata d'Abruzzo in Rome for 48 years, between tradition and Roman flavors
“Good morning, I'm Roberto Poggi, owner of the restaurant Ambasciata d'Abruzzo for 48 years now. We really started in another era, when salum...i and salami were the most important thing for us, with lots of special dishes and lots of dishes from Abruzzo. Then, then, little by little over time we changed, and everything that changed, changed our clientele, changed the way of eating, the way of nourishing oneself, and we became a restaurant of a bit more of a higher level. Today we had to give up the basket of salumi, but we make a nice tagliere of salumi and we try to keep tradition alive in every way. Here you can find the famous pallotte abruzzesi cacio e uova, you'll find arrosticini di pecora that an Abruzzese company makes for us, made personally for us, you'll find a wide range of Abruzzese wines where we have from Montepulciano to Trebbiano to Pecorino which are now very popular, and then lots of first courses, also lots of dishes tied to Roman cuisine because clearly being here in Rome we've made lots of Roman dishes, we're very good at amatriciana, at carbonara, at fettuccine al ragù di agnello which are amazing, we make a filetto al pepe verde that always gets a lot of success, it's all a bit about the atmosphere too, it has always remained a family atmosphere for me and I run it together with my son, let's say there's only the embarrassment of choice when you come here, excellent products and we're waiting for you, always in great numbers!”
1:54
Dish of the daySTILL AVAILABLE
Tagliata di manzo danese al sangue with a side of your choice
“Good morning, today we're offering as our dish of the day a tagliata di manzo danese, cooked al sangue because it comes out better that way,... it doesn't dry out and it's more tender. We can pair it with cicoria, with broccoletti or with bieta, with fagiolini, whatever works, even for you”
0:30

Ambasciata d’Abruzzo, in the words of people who've been

Not anonymous stars: the real voice of people who sat at this table.

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