Positioned in a pair of light-filled dining rooms, Terre e Domus is a celebration of hyperlocal flavors. A joint venture between Chef Marco Pasquali and the Provinicia di Roma (Roman province), Terre e Domus serves only dishes made with ingredients culled from Rome and its environs. Look for local specialties like vignarola (a seasonal stew of artichokes, peas, lettuce and favas), cacio e pepe (pasta dressed with a Pecorino Romano and black pepper sauce), and abbacchio fritto (fried suckling lamb).
Special Dishes: Cacio e Pepe, Vignarola (Seasonal Stew), Abbacchio Fritto (Fried Suckling Lamb)
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