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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Codfish tasting menù

  • Chef’s welcome
  • Grilled red shrimps, bloody mary and crudites
  • Morolo cheese dumpling and cauliflower puree with liquorice
  • Cream of sicilian broccoli, mussels, sweet garlic sauce and sheep cheese
  • Large pappardelle with cicory and bacon of lamb, sheep cheese
  • Roasted squid, artichokes and potatoes
  • Cheek of beef in spicy sauce and coffee, carrot puree with rosemary
  • Hazelnut ice cream, mou of toasted hazelnut, sesame waffle

€ 50,00

From ‘2006 tasting menù

  • Short macaroni ,tomato sauce,cheek bacon, sheep cheese and pepper € 10
  • Maremmano veal liver with apples and cherry sauce € 16

 

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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APERITIF CHEF WELCOMING CRISPY HAZELNUT RABBIT AND PEARS SAUCE TORTELLINI IN BROTH RISOTTO WITH “MOROLO CHEESE”, BONE AND GRAPE MUST REDUCTION LAMB FROM “AMIATA”, ARTICHOKES WITH GARLIC, OIL AND MINT ORANGE PARFAIT WITH CARAMELIZED DRIED FRUIT OUR TRADITIONAL PANETTONE AND DRIED FRUIT

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Oggi lo chef consiglia TORTINO DI ALICI GRATINATE, ZUCCHINE E SALSA PREZZEMOLO E LIMONE
Pulire le alici aprendole a libretto.
Pulire le zucchine e lessarle in acqua bollente e salata, fino a cuocerle al dente e freddarle in acqua e ghiaccio. Scaldare 50 cl. di olio in padella, aggiungere l’aglio e farlo rosolare, poi aggiungere le zucchine e mezzo peperoncino piccolo. Aggiustare di sale. Sminuzzare le zucchine a coltello e aggiungere il pecorino, l'uvetta idratata, pinoli, 6 foglie di menta , 6 foglie di basilico tritate.
Pulire il prezzemolo, metterlo in un frullatore con i 50 cl di olio e il succo di mezzo limone. Frullare il tutto con un cubetto di ghiaccio fino ad ottenere una salsa liscia, aggiustare di sale.
All’interno di una teglia del diametro di 10 cm mettere uno strato di alici, uno di zucchine, uno di alici uno, di zucchine e chiudiamo con le alici messe con la pelle verso l’alto. Cospargere i tortini con il pan grattato e passarli al forno per 15 minuti a 180°c.
Una volta sfornati impiattate servendoli con la salsa al prezzemolo.
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9 hours ago  ·  

Mantecato alla nocciola piemontese, mou alla nocciola e cialda al sesamo, ma prima... spuma di bufala con riduzione al basilico e bottarga, guazzetto con super spaghettino giapponese e linguine di farro Falicetti con gamberi rossi, pistacchio e maggiorana. Primo al Pigneto chef Marco Gallotta ... See MoreSee Less

1 day ago  ·  

Primo al Pigneto shared a link. ... See MoreSee Less

2 days ago  ·  

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