For over 40 years, Hostaria Al Boschetto has been serving typical dishes of Roman cuisine and specialties based on funghi porcini, in the heart of the Monti district. The hostaria stands right in this neighborhood, the ancient Suburra, one of the oldest districts of Rome. It is indeed in the districts that the taverns were born: meeting places for ordinary people who, after work, would gather to drink the wine of the Castelli Romani and eat food that often represented their own wages, brought to the tavern so the innkeeper could cook it on the spot. The Romans, devoted to agriculture and sheep farming, drew from the land carciofi, already appreciated by the Etruscans, together with cicoria, rucola and funghi from the woods of the Castelli Romani. From the sheep and pig farms came instead pecorino and abbacchio, forever the undisputed stars of Roman tables. Only in modern times, with the opening of the slaughterhouse in 1890, did the use of beef offal become widespread, giving rise to recipes now famous such as coda alla vaccinara and trippa alla romana.
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