What to Order for Two
The best date nights here are shared ones. Order a little of everything, pass plates across the table, and steal the last bite.
Start with something to share. The supplì al telefono, fried risotto with rigaglie, pomodoro and mozzarella, is made for breaking in half. The carciofi alla giudia, Roman fried artichokes with parmigiano fonduta and lemon, is the dish that explains the whole city in one bite.
Split two pastas. One Roman classic and one from the season is our favorite way to do it. The cacio e pepe is tonnarelli with toasted tellicherry pepper, two pecorini and a touch of white truffle butter. The carbonara is rigatoni, tempered egg yolk and pepper-cured guanciale, and never a drop of cream. For autumn, the cappellacci di zucca come filled with roasted delicata, finished in brown butter with amaretti and hazelnut.
Still hungry? Share a secondo like the saltimbocca alla romana, a pounded Berkshire pork chop with prosciutto di Parma and sage. Then one tiramisù, two spoons. Some traditions don’t need improving.