Roman Restaurants: The First Two

Michele and I are in Rome and in our first two days had dinner and lunch in two of our favorite restaurants: Ristorante Due Ladroni and Trattoria IL Matriciano.

Ristorante Due Ladroni  This is one of the best appointed restaurants in Rome and we usually go there when we first arrive.   It is a family restaurant now run by the younger generation who maintain their parents’ tradition of food and the service at its best.

The Food

We shared a plate of Moscardini Fritti, tiny crisp fried octopus to start. They were impossibly crunchy, nutty and juicy at the same time.

Michele had Alice alla Diavola, grilled spicy anchovies with with lemon.

I had grilled octopus and mushrooms on a bed of chick pea puree.

Michele’s pasta was Tonnarelli Cacio e Pepe con Chip

s di Carciofi

I had Ricci di Mare with Bucatini, sea urchin with thick spaghetti.

We shared the wonderful Crostata alle Visciole con Gelato di Crema for dessert.  Visciole are sour cherries that baked in a buttery crust.  The custardy ice cream was a perfect complement.

The first time we went to Il Matriciano (39-06-32500364) Via dei Gracchi, 55, was in 1983. The Colasanti Family has owned and operated the restaurant since 1912. Alberto Clasanti greets the guests and oversees the operations.  There is a nice outdoor space but  we like to sit inside, which seems to be favored by the Romans.

I always order stuffed zucchini flowers (I cannot get enough of them) and artichokes alla giudia to start. Both were also perfectly deep fried and the flowers contained a small amount of mozzarella and more than a hint of anchovy stuffing.

We both had Puntarella Salad.  Puntarella is Catalonian chicory which is very popular this time of year topped with anchovy dressing.

Michele had a tender braised artichoke alla Romana, which she prefers to the crunchy fried artichokes.

We both had pasta all’amatrtciana, bucatini with guanciale, tomato and pecorino cheese.

For desert Michele had tiny, fragrant fragoline del bosco, wild strawberries with crema gelato. I had the berries plain with a squeeze of lemon.

Falanghina Campi Flegrei DOC 2020 La  Sibilla made from 100% Falanghina from vines 65 years old. The wine remains on the lees in steel for 6 months and then one year in bottle before release. The wine was golden in color and a different style of Falaghina, richer with more dry fruit flavors.  We enjoyed this wine at Due Ladroni.

Looking forward to many more great meals