"The menu at Piatto Romano may not be fancy, but it nails all the classics, serving gnocchi on Thursdays—when it’s traditionally eaten in Rome—and fish dishes on Fridays. The seafood is excellent, from the salt cod cooked with dried fruits and onions—a must—to the frittura mix of fried prawns and calamari, when it's on the menu. But the star is the more meaty, milk-fed pajata: fat pasta tubes in an intestine-based sauce. Desserts are simple but good: market-fresh strawberries sprinkled with sugar or slices of still-warm ricotta cake." - Maresa Manara
Susan Wright
