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Parete in pietra con una grande illustrazione di calciatori in alto e sotto molte foto d'epoca di squadre di calcio in cornici diverse.La parete in pietra chiara mostra in alto un disegno incorniciato con figure di calciatori in azione, illuminato da due applique in ferro battuto con lampadine a fiamma ai lati. Sotto sono disposte in più file numerose fotografie in bianco e nero e a colori, di diverse dimensioni e con cornici in legno chiaro e scuro, che ritraggono squadre di calcio in posa, gruppi di persone e momenti di premiazione. In basso si intravedono due tavoli con tovaglie bianche, su una delle quali è stampata la scritta "dal 1962" accompagnata da un piccolo logo.

Ivo a Trastevere

In 1962, Ivo Stefanelli started his business in Rome, in the working-class neighborhood of Trastevere, together with his wife Romana.

Tomy
Historic pizzeria since 1962, superlative Roman cuisine in TrastevereIn the voice of Tomy, Chef
0:43
Read what they say
What’s on the menu · Historic pizzeria since 1962, superlative Roman cuisine in Trastevere

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!

Leave a reviewReviewThe à la carte menu207 dishes · 29 sectionsOpen ↓
Dishes of the day

Today at Ivo a Trastevere

Frittata romana of potatoes without eggs, with basil and chili pepper

until December 7

«Here we are guys, it's always the superlative from Ivo a Trastevere speaking to you, today I'll tell you how to make frittata romana, do you know frittata romana? Besides, it's not made with eggs, I'll tell you right away, simple, you boil the potatoes, peel them, make a nice sauce with onion, pepper, a bit of chili pepper and lots and lots of basil, and after that you sauté it in the pan, you crust it on one side and the other and then you eat it, I can't always teach you everything, so I'll repeat it, frittata romana. Did you get it? And one more time, frittata romana. So we're waiting for you here at Ivo's. From Monday to Sunday. Remember, here with us we don't sell dreams, but solid reality. Word of chef Superlativo»

Pizza with tomato, puntarelle, stracciatella, olives and anchovies

until December 7

«I'm Francesco, pizzaiolo at Ivo a Trastevere, I've been working here since '66 and we offer a lovely pizza, the Trastevere, with tomato, puntarelle, stracciatella, olive taggiasche and anchovies. It's a great pizza, come and eat it at Ivo a Trastevere.»

Rigatoni alla gricia with red wine, from Ivo

until December 7

«Here I am, speaking to you from Ivo a Trastevere, the superlative chef Ivo. So, let me explain how the gricia with red wine is made, very simple. It's a twist on the classic gricia. Instead of making it white, we add red wine, let it reduce slightly, and we toss our rigatoni in the red wine so it takes on the color, and then it's plated up, as you can see in the photo. So we're waiting for you here at Ivo a Trastevere. Ah, I love you all! Ah, you're wonderful!»

Perfect carbonara in three simple ingredients

until November 26

«As you know, our superb chef never disappoints, especially at Ivo a Trastevere, so today I'll explain a dish to you. Not that there'd really be any need to explain it, but for anyone still doubting the cooking at Ivo a Trastevere, I'll explain it. A nice carbonara - carbonara is super simple. Three ingredients: guanciale, pasta, egg. Then if you want you can also add pecorino, I forgot the fourth one, well whatever, you'll eat it anyway even without cheese. We brown the guanciale, sauté it with white wine, we get rid of the fat and everything around it, because that takes away the gamey flavor. We cream it in the pan with a bit of water, add the egg, cream it together and you get a carbonara cream that's incredible. At the end we add a bit of pecorino... and there you have it, carbonara. Was I clear? Eh, make do with that... eh!»

About Ivo a Trastevere

With just one room and an oven, Ivo used the small space to start making pastries and pizzas. Quickly gaining popularity, it became the reference point for the entire district. A reference point for traditional Roman cuisine and crispy pizza cooked in a wood-fired oven.

Gallery

Gallery

Not to be missed
Un piatto di spaghetti conditi con crema di formaggio e guanciale croccante, pepe nero in superficie.
Told by the restaurant
Spaghetti alla carbonara€13
Guanciale, egg, Pecorino, pepper

Carpaccio di manzo, rughetta & Pecorino€15
Beef carpaccio, arugula, and Pecorino cheese
Frittata Romana€6
Potatoes, tomatoes, onions, cheese, basil
Potatoes, tomato, onions, Grana, Pecorino, basil
Fagioli al fiasco€6.50
Cannellini beans, olive oil, garlic, salt, tomato, sage
Antipasto Romano€16.50
Meatballs, Trippa & Ox Tail
Meatballs, Tripe, Oxtail
Mozzarella di bufala€10
Buffalo mozzarella
Carciofo alla Romana€5.50
Artichoke with mint, parsley & garlic
*Seasonal/Seasonal

If you have any food allergies or intolerances, our front-of-house staff will be happy to provide the full list of allergens in our dishes and the up-to-date ingredient register.

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Rome at the table, told by the people who cook it. Since 1999.
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