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La Ciambella
Contemporary Roman
A large Travertine marble counter greets you at the door, and the dining room beyond sits beneath a skylight that turns midday into a minor event. This is a Roman trattoria with a serious focus on meat, particularly the offal cuts that the city has eaten forever: tripe, sweetbreads, oxtail in forms both traditional and quietly inventive. The chef's roots are in Testaccio, which is to Roman butchery what Bordeaux is to wine, and it shows.
The awards strongest first
- 50 Top Italy #10 · The Best Carbonara
- Michelin Guide Selected Restaurant
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Carbonara
“Maniacale la dedizione della chef nella realizzazione della carbonara”
50 Top Italy -
Tripe
“including offal such as sweetbreads, a delicious Roman-style tripe dish and her own reinterpretation of “coda in carrozza” (an oxtail recipe)”
Michelin Guide -
Coda in carrozza
“her own reinterpretation of “coda in carrozza” (an oxtail recipe)”
Michelin Guide
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