Fresh tonnarelli, lungaggine, fried and homemade desserts: Romanity lands durante Milan with a place to be enjoyed
Romeo, the restaurant that has already conquered the palates durante the capital durante the heart of Testaccio for months, from 2 August is ready to replicate its success also durante the shadow of the Madonnina. The new Milanese headquarters of Romeo durante stratagemma Pietro Moscati 13, a stone’s throw from the Periodo della Bene, aims to become the reference point for those who love true Roman cuisine, simple, true, convivial. An carme to the flavors and perfumes of the alleys of Rome, from handmade tonnarelli every day to the thin and crunchy pizzas, from traditional fried acceso the iconic desserts of the capital.
A place for all occasions
With about 150 covers and a large outdoor space, Romeo presents himself as the perfect place for every occasion: dinners with friends, work lunches family anniversaries. The atmosphere is the one that is expected from a real Roman taverna: white and red paint tables, simple furnishings, hot tones and a pinch of irony that makes each visit a convivial and unique experience.
Ingredients chosen with care
The quality of the raw materials, durante particular, makes each dish special, carefully selected. Pecorino Romano DOP signed cibarie, salami and cheek San Rocco, fresh vegetables and certified Lazio products. And to accompany each flow rate, a well -kept wine list, with labels selected from the excellence of Lazio (Mottura, Castel De Paolis, Carpineti) and other important names from the national scene.
The soul of Rome durante every dish
The authenticity, from Romeo, is not lacking. The lista is a journey into the most sincere Romanity, a repertoire of symbolic dishes:
Classic appetizers such as stuffed courgette flowers supplì acceso the phone; First courses of fresh pulled pastasciutta, such as and pepper, carbonara, gricia, amatriciana and even less well -known but very traditional sauces, such as the one with the Ciociara with a vaccinara tail; Second courses that tell the gastronomic history of Rome: from tail to vaccinara to Roman jumps; And then, the strictly homemade desserts: fried clog, ricotta and viscele tart, sweet husbands and also durante salty version.
To satisfy all tastes a little, durante the lista there are also brought such as for example salads and beef cut.
Tonnarelli and Gnocchi: is a serious matter
The beating heart of Romeo’s cuisine are the fresh tonnarelli, prepared every day by hand. The pastasciutta is rough and consistent, perfect to embrace the robust condiments of the Roman tradition. And as per fortuna tradition, Thursday is the day of the gnocchi, also strictly handmade.
Thin lungaggine, crunchy and 100% Roman
Romeo’s lungaggine is signed by chef Pizzaiolo Daniele Per mezzo di Stima, a bakery bakery for three generations. Here the supporto is thin and crunchy, as the Roman tradition imposes, but there is risposta negativa shortage of original creations such as:
the “Roman courgette” with courgette cream, courgette flowers, fried courgettes, stracciatella and lemon zest; The “Alicetta”, a perfect combination of anchovy fillets, stracciatella and crumble of Taggiasca olives.
The tasting
The affable Daniele welcomes us, a smiling and reassuring presence that cares with passion with the management of the restaurant both durante Milan and durante Rome. His enthusiasm accompanies the entire experience, guiding us through a path that celebrates the Roman gastronomic tradition with a few flickers of creativity. We have tried several courses à la carte. Here are our impressions.
Fried Testaccio
A dish that is already manifest of Romanity: Supplì with an impeccable crunchiness, fragrant pumpkin flower, excellent cod fillet, tasty boiled meatball and golden fried potatoes at the right point. An appetizer that prepares the palate for an intense journey durante the capitoline flavors.
Tonnarelli alla Carbonara
A great classic, made with rigor and respect. The egg envelops the pastasciutta with creaminess, the cibarie pecorino gives the right flavor and the cheek San Rocco releases perfumes and crunchy consistency. An authentic carbonara, which does not compromise.
Tonnarelli cheese and pepper
Only apparent simplicity: the mescolanza of black and white pepper balances spicyness and depth, while the cibarie pecorino gives an elegant creaminess. Essential dish, but rich durante character. Advised.
Chest to the Fornara
The roasted veal breast tip is soft, juicy and well browned. A second that smells of family cuisine, with a decisive but reassuring flavor. Sopra our opinion, a dish not to be missed.
Savory Vacco Savory Vaccinara sauce
A surprising proposal: the soft husbandry meets the intense taste of the vaccinara tail sauce. The combination works, giving a succulent and modern dish, which reinterprets traditional with irony.
Sopra combination, a Controrivoluzionario PGI Lazio, Capolemole Controrivoluzionario Marco Carpineti. Floral debut with field flowers and white fruit memories lying acceso citrus tracks. The sip is long and fresh, marked by a pleasant minerality and sapid persistence.
Tiramisu and ricotta and viscele tart
Tiramisu presents itself durante a classic version, creamy and well balanced between sweetness and coffee. The ricotta and viscele tart, with fragrant pastry, velvety sheep ricotta and intense viscele jam, closes the tasting with a traditional and greedy touch.
Sopra accompaniment, formidable, natural bitter liqueur with herbs, flowers, roots and citrus peel. With an intense and enveloping taste, it leaves a persistent trail that concludes the evening with elegance.
For information
Romeo
Mezzo Pietro Moscati 13, Milan
Mezzo Galvani 89, Rome
Aperto every day, from Monday to Sunday
Hours: 12: 00-15: 30-19: 00-23: 30
Tel. 02 50303 719
milano@romeoristoranti.com
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