Specials
This old-fashioned, utterly genuine Roman enoteca has kept up with the times to accommodate the lunchtime crowds of local workers, and those who like something a little different.
The chalkboard menu changes daily but may run the mill from such Roman standards as penne all'arrabbiata (pasta quills in a "hopping mad" tomatoe sauce spiked with hot peppers) and saltimbocca (a thin veal scallop layered with sage leaves and prosciutto and cooked in white vine - so good, as the name implies, it literally "jumps-in-the-mouth"), to delectable specials like the zucchine ripiene (baked zucchini flowers stuffed with minced meats) and a tepid pasta e patate soup.
