DITIRAMBO

The restaurant, comfortable, has been restored respecting its ancient structure withDitirambo - Ristorante - Piazza della Cancelleria 75, Roma (RM) exposed beams and its old stones bearing a vista.Appena entered is a flag of peace (with an autograph of the poet Patti Smith) and a simple, caldo.
Nel but respect for tradition even the proposals of our kitchen: a) maximum attention in the choice of raw materials b) taste and flavor thanks to recipes developed and executed with love by the chef of olise Piero Zanni. A word more for our bread, pasta and especially the desserts prepared by the hands of Antonia Bisignano (CS), which is difficult not to recall, so com 'is difficult to forget his voice during the afternoon and between a sweet and whipped cream answered the phone and takes reservations.
The products we use ...

Freshness and quality are our guidelines. We work, even for obvious reasons of space, and in total transparency when it is mounted by the boys millefeuille in the room, under the eyes of customers, is convinced that the sabayon was prepared by Antonia in the afternoon with fresh eggs and a good reserve 5 years Florio or a story of Solidea. The chocolate we use is Valrhona.in cooking using only oil that comes from the region of Syracuse (Nocellara of Belice and Biancolilla) in Sicily to the table and serve the oil mill of the Bay of Tuscia. Our raw milk is the mozzarella Cerino (Battipaglia) by Antonio Cioffi also provides us with a good ricotta burratina cheese and Andria.Per our history of the Villa is Valchiusella as part of the Gran Paradiso whose raw milk tome, we often use mixed with potatoes and truffle. Take the "testaroli" of Lunigiana and wheat pasta that we use is the Cooperative of Gragnano.