- Via Cavour, 14 - 00184 Roma (RM)
- LUN/DOM | 12:00 – 15:00 /18:00 – 23:00
- +39 06 487 0270
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Our cuisine tells the story of three generations of the Bettoja family, from 1875 to the present. The courses on the menu take guests on a journey through time, to be enjoyed surrounded by the resurgent atmosphere of our restaurant’s elegant rooms. We start in Piedmont, with the traditional bollito misto and the spoon-fed dessert Bonet. The journey continues to the Roman tradition, with the cacio e pepe and the Roman style artichoke, finally landing in the Mediterranean, with great classics such as calamarata and octopus salad and then beyond, where tradition meets gourmet thanks to the crispy organic egg with pumpkin cream, black truffle and pistachio grain.
In winter, Piedmontese bollito is the highlight of the menu. Prepared according to the old family recipe, it combines traditional flavors with modern attention to execution. To be savored slowly, as it was once done.
The dishes of our menu are made with the highest quality raw materials and are reworked throughout the year according to the seasonality of the ingredients.
At the Massimo D’Azeglio Historical Restaurant you can enjoy for lunch and dinner the classic first courses of Roman cuisine, such as spaghetti cacio e pepe, bucatini alla Amatriciana and mezze maniche alla Carbonara. Our selection continues with saltimbocca di vitella and traditional deep fried cooked artichokes.
Under the supervision of chef Antonio Vitale, already mentioned on the Guida Michelin and Guida Gambero Rosso, the classic dishes of typical Mediterranean cuisine, such as calamarata and insalata di polpo, complete the journey through flavors offered on the menu at the Massimo d’Azeglio Historical Restaurant.
The restaurant’s gastronomic offerings are also enriched with modern reinterpretations that result in gourmet dishes such as crispy organic egg with pumpkin cream, black truffle and pistachio grain.
