Page 36 - Damianos Sotheby's International Realty Magazine Vol. 3

CITY CONFIDENTIAL ROME
YOU’LL ENJOY FABULOUS FOOD WHETHER YOU’RE AFTER TRADITIONAL DISHES OR FRESH FLAVOURS—BUT ONLY IF YOU KNOW WHERE TO LOOK
MERCATO CENTRALE
STAZIONE TERMINI | VIA GIOLITTI, 36
Mercato Centrale, Rome’s newest food hall, resides among the limestone arches trimming Stazione Ter- mini’s southern perimeter. The marketplace occupies three floors, but the action is on street level where over a dozen stalls sell food according to theme. Start near the main entrance where Gabriele Bonci’s bakery serves stellar pizza by the slice, then grab a glass at the wine bar next door, which has a great selection
of small producers and glasses starting at just €4.50 ($4.82 U.S.). At the far end of the market, Trapizzino serves thick triangular sandwiches filled with meaty Roman specialties like stewed chicken or simmered oxtail. For a sweet finale, circle back to the main en- trance for two scoops at Gelateria Cremilla. The second floor (well, first floor, since we’re in Italy) has a restau- rant helmed by Michelin-starred chef Oliver Glowig.
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TRAM TRAM
VIA DEI RETI, 44
In San Lorenzo, a district near La Sapienza University, this family-run tra oria serves carnivorous Roman fare as well as seafood dishes influenced by Puglia’s coastal cuisine—the former is a nod to the owner’s home region in southern Italy. The sparsely decorated interior welcomes workers and families, all hungry for seafood pasta, puréed fava beans topped with sim- mered dandelion greens, roasted suckling lamb and stewed octopus. The austere menu pairs brilliantly with a wine list featuring a respectable array of or- ganic producers from Italy’s 20 regions.
CESARE AL CASALETTO
VIA DEL CASALETTO, 45, 00151 ROMA, ITALY
Following careers in fine dining in Italy and abroad, Leondardo Vignoli and Maria Pia Cicconi went back
to basics with Cesare al Casale o, a straightforward tra oria they took over in 2009. The menu features
all the Roman classics with a few restrained twists thrown in and their gricia (pasta with guanciale, Pecorino Romano and black pepper) has achieved cult status. Start with fried appetizers—shredded beef croque es, eggplant croque es, anchovies and baby squid—paired with a fresh Italian sparkling wine from the impressive list, then enjoy classic pasta dishes and beautifully braised mains (the oxtail stew is par- ticularly delicious). The wine list spotlights stunningly affordable natural wines from Italy, France and Slove- nia. A er lunch, stroll through nearby Villa Pamphilj, a vast public park.
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Photos: (le to right) Nornamm, Tram Tram Facebook, Cesare Al Casale o