A number of years ago a friend Iris Carulli recommended we try Ristorante La Tavernaccia Da Bruno in Testaccio for traditional Roman cuisine. We had a great meal and have returned many times. Last Sunday we went again and it was as good as ever.
We were greeted by Patrizia Persiani, one of the owners.
I stopped to admire the pastry display. It is a very cozy and welcoming restaurant.
A Family Affair
La Tavernaccia Da Bruno was founded in Rome by Bruno Persiani and his wife Giovanna Giuliacci in 1968. Since 2005 the restaurant, has specialized in traditional recipes and run with professionalism and passion by Bruno and Giovanna’s daughters, Paola and Patrizia, and the latter’s husband, Giuseppe Ruzzettu (the chef) . A few years ago, Giuseppe and Patrizia’s son, Gabriele Ruzzettu, joined the staff.
Michele and I ordered the same dishes. Each time the waitress asked, “uno per due?” and Michele answered “No, uno per uno.” It was very nice that she asked if we wanted half portions but we were very happy we ordered full portions..
We started with liver crostini, a dish I associate more with Tuscany than Rome. But it was a perfect starter, tangy with capers and vinegar.
. For our pasta course, we ordered the pasta alla gricia, one of the four favorite pastas of traditional Roman cooking. It’s made with guanciale (pork cheek), pecorino cheese and lots of black pepper and served here with thick, homemade spaghetti.
For our main course, we had roast suckling pig. The skin was crispy and the tender meat was scented with herbs. With it we had rosemary roasted potatoes and an order of cicoria ripassata. Chicory is a member of the endive family that is popular at this time of the year. It was sauteed with garlic and chile.
Chianti Classico DOCG “San Donatino” Poggio Ai Mori made from 100% Sangiovese. The vineyard is at 400 meters and the soil is mainly galestro. Training system is spurred cordon and guyot. There is mechanical weeding and the use of green manure in alternate years. Only copper, sulfur and products compatible with the Certification Bio are used. Harvest is by hand. Traditional vinification with daily pumping over. Spontaneous fermentation is by natural yeasts. The fermentation is not temperature controlled. The wine remains on the skins for three weeks and it remains on the lees for 6 months. The wine is aged in steel for 2 years and in bottle for 6 months before release. It has hints of cherry, red current, raspberry, a touch of plum and a hint of violets. The wine was perfect match with the food.
Ristorante La Tavernaccia Da Bruno
Via Giovanni da Castel Bolognese, 63 Rome. Closed Wednesday
+39 06 5812792
😍
See you soon!
Grazie Mil