About La Carbonara
Meanwhile, our great-grandmother opened one of the first eateries of the old days. It was the distant year of 1912, and thus La Carbonara was born, meaning the wife of the carbonaro. More than a hundred years of family history, now reaching the fourth generation, dedicated to traditional Roman cuisine and its authentic atmosphere. We prefer quality over quantity, care, respect for timing, family recipes from the past combined with today's cooking techniques. We are here to let you discover, together with us, the Roman tradition of yesterday, today, and tomorrow. A story that spans centuries, a cuisine born from the creativity of the people and from what was available: a cuisine that has managed to transform necessity into extraordinary dishes. Guanciale, pecorino, quinto quarto and vegetables tell, ingredient after ingredient, recipe after recipe, stories of hard work, ingenuity and family. The choice of ingredients is essential for the success of quality cooking. Our selection comes from years of experience and direct knowledge of the producers, the stalls of the Campo de' Fiori market, and the shops of the historic center. For four generations we have cared for this choice every day: knowledge of the product and continuous discovery are our daily bread. On the table at La Carbonara, ingredients that we produce directly as a family are never missing. From our land in the Roman countryside comes the extra virgin olive oil that we always serve at the table and that you will find only here at the restaurant, together with a small production of flour for homemade pasta and eggs from our free-range hens. Healthy, genuine and transparent products, just as we like to be. The wine cellar is a passion we cultivate day by day, constantly evolving. We like to connect with companies that, like us, have the desire and curiosity to discover a territory and make the most of it: to discover their stories, to tell them to you at the table.
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