Rome is a city which offers a multitude of dining options. Livening up the Roman culinary scene, they are all differently characterized for area, neighborhood, cuisine. In 2006, Primo made his bet out of the historical city centre, creating a restaurant whose main characters would have been the food, the wine and an elegant (but informal at the same time) and comforting architectural style. It has become the “home” of many curious and pleasure-loving gourmets, who come to taste plates with roots well built in the typical products of our territory, prepared by the chef Marco Gallotta revisiting antique makings, smelling fruits and herbs, and reaching cutting-edge solutions.

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Menù degustazione “Baccalà”

  • Chef’s welcome
  • Cod fish carpaccio, peach, red onions and green tomato sauce
  • Fettucine with asparagus, codfish and lemon
  • Codfish filet, water of tomatoes and spello chick peas”
  • Parfait vanilla, caramelized strawberry and balsam sauce

€ 35,00

Menù degustazione “Carne”

  • Chef’s welcome
  • Duck salad with marinated zucchini
  • Large pappardelle with green beans and lamb bacon
  • Filet of beef, marrowbone gratin and parmesan sauce
  • Hazelnut ice cream, mou of toasted hazelnut

€ 40,00

Recipe

The main goal of Marco Gallotta, chef and partner of Primo Al Pigneto restaurant, is to bring out the best in each product and carry out research at the same time. Marco orchestrates a personal symphony of the Italian gastronomic culture, without losing sight of his mother and his masters’ more intimate teachings. A menu [...]

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Customers must feel free to taste without having given too strong indications, just giving them personal suggestions. This is Massimo Terzulli’s thought, Primo’s partner and sommelier. The wine list is curated by Massimo with passion and content, created through a very careful research within Italian and foreign winemakers, always with the will to maintain an […]

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Avevo dimenticato i complimenti per la cenetta di luglio con Tony, siamo stati benissimo !!!! Antipasto offerto con un burro spumoso delizioso e un pate' di olive perfetto Carpaccio di baccalà, pesche, cipolle rosse e salsa al pomodoro acerbo, mai provato un baccala quasi sushi cosi' leggero: sorprendente! Trancio di baccalà, acqua di pomodoro e ceci di spello : ineccepibile la superba matriciana, la migliore di Roma AGNELLO IN CROSTA DI ERBE E NOCCIOLE E PUREA DI CAROTE AL ROSMARINO, davvero speciale CREMA CATALANA vino laziale fantastico Sei sempre il numero uno, un genio in questa citta' un po' greve culinariamente parlando, torneremo a settembre per la ricciola e speriamo riproponi le ostriche francesi :) Buone vacanze !!!! ... See MoreSee Less

2 weeks ago

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