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Trattoria Perilli, Rome: See 2,182 unbiased reviews of Trattoria Perilli, rated 4.0 of 5 on Tripadvisor and ranked #2,157 of 10,940 restaurants in Rome.
- (2.2K)
- +39 06 575 5100
- IT
- Restaurant
Share. 2,182 reviews. #1,931 of 12,367 Restaurants in Rome ££ - £££, Pizza. Via Marmorata 39, 00153 Rome Italy. +39 06 575 5100 + Add website. Closed now See all hours. Improve this listing.
- (2.2K)
- +39 06 575 5100
- IT
- Restaurant
Trattoria Perilli. Rome, Italy. Recommended by Elizabeth Minchilli and 17 other food critics. 4.2. 1.4k. Via Marmorata 39, 00153 Rome, Italy +39 06 575 5100. Visit website Directions Wanna visit?
Jun 14, 2015 · Order food online at Perilli Al Flaminio, Rome with Tripadvisor: See 221 unbiased reviews of Perilli Al Flaminio, ranked #9,765 on Tripadvisor among 10,940 restaurants in Rome.
- (220)
- +39 06 322 7591
- IT
- Restaurant
- Carbonara
- Cacio E Pepe
- Amatriciana
- Gricia
- Cozze E Pecorino
Carbonara is the king of pasta in Rome. A silky sauce made from egg (or egg yolk), thickened with salty pecorino cheese and punctuated with crisp guanciale and black pepper, carbonara is a dream when it is made well. Despite what some foreign cookbooks might claim, there is absolutely zero cream in carbonara, the creamy texture comes from the egg a...
Cacio e pepe is a pasta that is bewilderingly good when you consider that in only has two real ingredients. The vegetarian pasta dish is made with pecorino cheese (“cacio” in Roman dialect) and black pepper (pepe). That’s it. The creaminess of the sauce comes from the speedy emulsification of the of grated cheese in a tiny bit of cooking water. Som...
Amatriciana comes from the Lazio town of Amatrice, which was devastated by an earthquake a few years ago. Despite its mountain-top origins, the pasta has been thoroughly claimed by the city of Rome (and contested by the neighboring region of Abruzzo). Amatriciana features a tomato-based sauce that includes crispy guanciale (aged jowl bacon). It is ...
What is carbonara without the egg? Pasta alla gricia. To make the pasta (which often uses spaghetti), the guanciale is sauteed in a pan. The jowl bacon gives up some of its fat, and when the cooked pasta is added to the pan, it becomes slicked in the flavorful drippings. Add pecorino cheese and black pepper and you have gricia, a bacon-and-cheese p...
Cheese and fish are two ingredients that are rarely paired in Italian cooking but they come together beautifully in cozze e pecorino – a pasta dish with mussels and pecorino cheese which originates from the seaside towns outside of Rome. You will see it on the menus in late spring and summer and it is a great local alternative to spaghetti alle von...
May 16, 2018 · You can order al taglio (by the slice), or better yet, pick up a pizza bianca — crispy dough brushed with olive oil and topped with salt — with a bottle of wine, also sold at the bakery. Open ...
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Jun 30, 2010 · Perilli. Via Marmorata 39. 06 574 4215. Closed Wed. One of my all time favorite roman restaurants. Located in the Testaccio neighborhood, this is a real old fashioned roman restaurant, complete with old grumpy waiters. Extraordinary carbornara, amatricana and pagliata (a pasta made with unborn calf intenstines).
