Roman cuisine was born from necessity and ingenuity — humble cuts turned into masterpieces.
Oxtail stew, tripe, pajata, coratella: here, quinto quarto means honoring a history that deserves to be preserved, not discarded. It is the living memory of the true, working-class Rome.
Ingredients Make the Difference
Every ingredient has a name, a place of origin, a face.
Meat from Boattini butchers, fresh pasta made daily by us or trusted pasta makers, D.O.L. cured meats and cheeses, Orominerva extra virgin olive oil.
And our pride: Piennolo DOP tomatoes, grown on land we purchased to ensure their quality. The same tomatoes we use in our kitchen are the ones you can take home.
