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
  • Cod croquet, salad, red onions and capers
  • Poached egg, ham and surf parmesan cheese
  • Home made tortelli filled with artichoke, dried mullet eggs and potatoes cream
  • Large pappardelle with cicory and bacon of lamb, pecorino cheese
  • Codfish filet, sicilian broccoli, garlic-rosmarine-winegar sauce
  • Shin of veal in spicy sauce and cofee, 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

The White Truffle recommended

  • Poached egg and surf parmesan cheese € 8
  • Tagliolini with butter € 8

WHITE TRUFFLE € 6,00 THE GRAM

Ricette

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 […]

primo

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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