Chefs Francesca Barreca and Marco Baccanelli have created a destination restaurant in the Centocelle district on Rome’s eastern periphery, drawing diners from across the capital to taste their updated versions of Roman comfort food. Blending local ingredients and modern techniques, Barreca and Baccanelli create new classics like oxtail terrine and fried tripe for innovative dishes that fit perfectly into their Roman context without feeling forced or tedious.
Special Dishes: Oxtail Terrine, Fried Tripe
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