Campisi Ristorante

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.

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