I am a huge fan of Glass Hostaria, Salumeria Roscioli and Il Forno Roscioli. When I heard that they were combining forces to create a new venture, I couldn’t wait to experience it. Cristina Bowerman, Fabio Spada and the Roscioli brothers, Pierluigi and Alessandro are the chefs & bakers behind Romeo.
Pulling on their collective strengths, Romeo offers thin crust Roman pizza, cheese, cured meats and a complete menu. Since it’s opening last week, I’ve visited for lunch and dinner. Here is what I’ve sampled so far.
Pizza bianca (pizza topped with olive oil and salt) and slivers of dried fig and raisin whole wheat bread.
Marinated beef, roasted red peppers, anchovies, caciocavallo podolico and wild fennel sandwich.
Castelmagno ravioli with pumpkin foam and hazelnuts.
Beef cheek with potato puree and chestnut cream.
Skate alla saltimbocca with capers and celery mousse.
Chocolate fondant all’orzo and espresso sauce with wild berry crumble.
I enjoyed the texture-flavor combinations including sharp cheese, sweet fillet and smokey vegetables served on crusty bread and velvety beef with crumbled polenta and slightly bitter chicory. The star dish was the ravioli bursting with creamy castelmagno topped with earthy pumpkin foam and crunchy hazelnuts. Not only did I savor the food but the service was fantastic, friendly and helpful. I look forward to visiting again very soon.Romeo | CHEF & BAKER Via Silla, 26/A 00192 – Rome +39 06 32110120 romeo.roma.it