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Fazzoletti di pasta ripiena conditi con pomodorini, dadini di carne bianca e scaglie di formaggio su piatto bianco rettangolare.Su un piatto bianco rettangolare sono disposti alcuni fazzoletti di pasta ripiena dal colore giallo, conditi con un sugo a base di pomodorini tagliati a pezzi, sia rossi che gialli. Sopra la pasta sono distribuiti dadini di carne bianca e abbondanti scaglie di formaggio grattugiato. Il condimento include anche tracce di un liquido oleoso che si estende leggermente oltre la pasta sul piatto.

Locanda Filomarino

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About Locanda Filomarino

In the Trieste district, between Villa Ada and the Catacombe di Priscilla, Locanda Filomarino is a family-run business that focuses on the freshness of its dishes and an understanding that starts at home, even before the kitchen.

At the helm is Executive Chef Marina Pesci, who brings over thirty years of experience and combines the simplicity of Roman tradition with an eclectic touch, with a scenographic care that accompanies every dish. Working alongside her is her son, Sous Chef Massimiliano Catarci, who grew up amid different yet complementary identities: the Roman and anziate roots of his parents and the legacy of his paternal grandmother from Maiori, who passed on to him from childhood the scents of the Salerno coast. For over fifteen years, mother and son have been cooking side by side, in a constant pursuit of flavor that brings together great culinary tradition with the warmth of a family atmosphere.

Known forAmatricianaFiletto di pesce alla piastraFrittura di calamari e gamberiGrigliata di pesceMillefogliePolpette
Ideal for: Business lunch, Romantic dinner

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Rome at the table, told by the people who cook it. Since 1999.
© 1999–2026 Menu di RomaPrivacyCookiesTermsGiant Cat Studio S.r.l.s. · Via del Giuba 9, 00199 Roma · P.IVA 13328301000 · REA RM-1439012