primoalpigneto.it | Ristorante primo al pigneto

Filosofia di cucina

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.

Home

Menù degustazione
- Boiled meat, green beans and potatoes salad served with green sauce
- Pasta with tomatoe and Norcia Guanciale
- Pistachio-crusted whole roasted rabbit, sour tomato sauce, mixed green salad
- Ladyfingers dipped in espresso coffee and mascarpone cheese in a chocolate shell, Atlantic sea salt
- 35€
- Creamed salted codfish croquette, onions and cappers salad
- Durum wheat flour pasta, garlic, oil, salted cod fish and dried crunchy red pepper
- Salted cod fish fillet with sautéed cauliflower and Itrana olives
- Mixed berries mille-feuille pastry with Chantilly cream
- 35€
Wine cellar

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…
Continue reading →
Cuisine

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…
Continue reading →