Un piatto bianco con un cumulo di spaghetti conditi da un sugo di colore giallo, con visibili piccoli pezzi scuri sparsi tra la pasta e granelli di pepe nero in superficie. Il piatto viene tenuto con entrambe le mani da una persona in maniche corte bianche, posizionata dietro un bancone in metallo. Sullo sfondo si intravede un ambiente di cucina con superfici in acciaio.Trattoria Da Luigi is the ideal place for those seeking a Roman trattoria in the heart of the Ponte quarter.
«Here we are! Grilled porcini mushrooms, let's be honest, are one of the best things out there. Big, fragrant, with that forest flavor that takes you straight to autumn. A dish to enjoy slowly. If you're here, don't miss it because the season doesn't last forever. I'll be waiting for you. Bye!»
«Here we are! Today I recommend the maialino al forno with patate, cooked low and slow with a crackling skin that goes crack, and the patate soaking up all the juices. That's the secret, right there! Careful, it runs out fast, first come first served. I'll be waiting for you!»
«Here we are, squash blossoms alla balestra. If you come to us, there's one thing you must try: squash blossoms alla balestra. They're not fried, they're grilled; inside we put anchovy and mozzarella, and then they go on the grill. We're waiting for you to try them, okay? Bye!»
«Here we are, fried sage! Among the appetizers there's one that everyone asks us for, fried sage. It's a simple thing, the sage leaf, the batter, and you fry it. It comes out so tasty, something you'll hardly find anywhere else around. Let me have you try it. I'll be waiting for you.»
«Baccalà fillets. Among our Roman fried specialties are baccalà fillets. Crispy outside, soft inside, and freshly fried, piping hot. One leads to another, I'm telling you. Come and taste them. I'll be waiting for you, eh!»
It is located in piazza Sforza Cesarini 24, just steps away from the corso Vittorio Emanuele II promenade and to the left of largo Argentina. The daily menu, displayed on chalkboards among the outdoor tables, tells the story of a successful balance between Roman tradition and Mediterranean cuisine. Among the first courses, the timeless spaghetti alla carbonara, bucatini all'Amatriciana, tonnarelli cacio e pepe, fettuccine alla gricia and spaghetti alle vongole veraci stand out: a journey through the great classics of Roman cuisine. For the main course, the choice ranges from roast suckling pig to veal morsels with porcini mushrooms and beef fillet, along with many seafood specialties. Not to be missed are the fried dishes, the house's true strong point: from carciofo alla giudia to fiori di zucca with anchovies and mozzarella, up to the original salvia fritta, an offering that surprises even the most curious palates. Completing the experience is a wine list that is understated yet carefully curated, attentive and prompt service, and a welcoming atmosphere that finds its best moment on the dehors, enchanting on the piazza.
Utilizziamo esclusivamente verdure fresche e olio EVO. Quando è stagione: (per Carciofo alla romana, Carciofo alla giudia, Puntarelle con crema di acciughe)
Aggiunta gelato Euro 2,00 - Aggiunta caffè Euro 2,00
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