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Restaurant offering good Italian food such as ricotta and spinach ravioli.
Giovanni Passerini is far from unknown to lovers of good Italian cuisine. He opened Rino in 2010 and closed in 2014. It's not that it didn't work, quite the contrary, but as a well-known TV host sings "Ah it is too tight at the bottom of this can singing the sardines...". Indeed in his too narrow premises, the Roman chef could not have fun as he wanted. With Justine Prot, his long-time partner, he leaves for a larger, airy space, with a neat vintage decoration. His cuisine is gastronomic, nothing to do with the trattoria which always serve the same dishes. He relies on the seasons, the market and his inspiration: ricotta ravioli and spinach to start with, Roman-style tripe melts in a tomato sauce, celery and carrots, and well watered rum baba. As the trend is to share, Giovanni Passerini proposes for example a salt turbot for six.
Members' reviews on PASTIFICIO PASSERINI
Pasta fresca fatta in casa, ricerca sugli ingredienti, molta cura e tecnica.
Bellissima carta dei vini, molti naturali.
Atmosfera molto piacevole.