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Sala da pranzo con tavoli apparecchiati e sedie in pelle scura, illuminata da lampadari a goccia dorati.La sala e' allungata, con due file di tavoli rettangolari apparecchiati con tovaglie chiare, bicchieri di vetro e posate, affiancati da sedie con schienale in pelle scura. Al soffitto sono appesi lampadari a goccia con pendenti dorati, che diffondono una luce calda. Sul fondo una vetrata con tende chiare lascia entrare luce naturale, mentre alle pareti sono appesi alcuni quadri incorniciati e piccole cornici con oggetti.
Paolo Campisi
In the voice ofPaolo CampisiTitolare

Campisi Ristorante

In the voice ofPaolo Campisi
ListenThe menu, told · 1:00
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Menu (free-form)
1:00
October menu between sea flavors and Sicilian tradition
“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.”
Paolo Campisi · Titolare
Dish of the daySTILL AVAILABLE
0:18
Homemade tonnarello with spigola, pistacchio and lemon
“Today we're talking about a signature dish at Campisi Ristorante, a homemade tonnarello with spigola flesh, pistacchio di bronte and lemon z...est. In this case we don't even use a soffritto, so you can really appreciate all three ingredients.”
Paolo Campisi · Titolare

In the heart of the Trieste district, in Roma, the restaurant Campisi brings to the table a story of the sea that has its roots in 1854, in Marzamemi, in the province of Siracusa. It is here that the Campisi family business was born, guardian of an ancient knowledge in the processing, production and preservation of local fish products: from Tonno Rosso to Pescespada, from Ricciole to prized bottarga, up to the refinement of the catch into pesti and paté. Techniques dating back to the Arab period, perfected over the centuries in the small Sicilian village of Marzamemi, where the drying and curing of tonnara products benefit from a climate zone unique of its kind. A heritage that has made the Campisi family the guardian of traditions on the verge of extinction, today also the protagonists of some of the most interesting specialties of the Campisi restaurant in Roma. The style of the venue is elegant, modern and welcoming: our story is also told through the furnishings, the minimalist design of the accessories and the linearity of linens and tableware, so that every sense can find full satisfaction at the table. Our goal is authentic hospitality: we want those who cross our threshold to take with them the memory of our dishes and the uniqueness of their flavors, but also of the courtesy and professionalism of the entire staff. We love listening to our guests and, in the same way, we wish to reserve them the utmost attention.

Known forPaccheri con tonnoTartare di tonnoTonnarelli
Ideal for: Romantic dinner, Business lunch, Events

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