Don't let the country-kitchen ambience fool you. At this little spot off Campo de' Fiori, the constantly changing selection of offbeat takes on Italian classics is a step beyond ordinary Roman fare. Antipasti can be delicious and unexpected, like Gorgonzola-pear soufflé drizzled with aged balsamic vinegar, or a mille-feuille of mozzarella, sundried tomatoes, and fresh mint. But people really love this place for rustic dishes like roast lamb, suckling pig, and hearty pasta with guinea fowl and porcini mushrooms. Vegetarians will adore the cheesy potato gratin with truffle shavings. Both pastas and desserts are homemade, but desserts can be skipped in favor of a digestivo.
Dec 28, 2010
We looked for the restaurant based on Fodor's reviews, and we were quite disappointed. The pasta was undercooked, the mushrooms in it soggy and overcooked. We had one sea food appetizer that we didn't like, and two pasta main dishes that we only ate half of. Overall the food was poor quality and overpriced. We had much better italian food in the US. Service wasn't great, they didn't come over to ask us if we enjoyed the meal. They seemed in
a hurry and running form one table to the other. Paying at the end took 5-10 minutes until they returned with our credit card. During the meal, we observed the chef heating in the microwave about 8-10 dishes within an hour, such as pastas and soups for other customers. This is unacceptable for any decent restaurant, that describes themselves as serving authentic, freshly prepared food.
Nov 3, 2009
We've eaten at Ditirambo on two different trips to Rome, and enjoyed our meal both times. I agree that it's traditional food, or a take on traditional Roman cuisine, imaginatively prepared. Their cacio e pepe was very good, and when I ordered a salad, the greens were amazingly fresh. The second course were tasty as well. We also found the wait staff pleasant and helpful; we discussed the server's recent visit to California and the quality
of vegetables and fruits, and Ditirambo's own pacchino tomatoes.
May 6, 2007
I have to agree with not getting fooled with the country kitchen atmosphere ... the food is different. It's fresh and carefully prepared and not typical of every other restaurant around. After a day of sightseeing all I wanted was pasta and tomato sauce. Madame, our server said, you can get that at any other restuarant in Rome ... but not here! So instead I opted for a fabulous fresh pasta with rabbit ragu. For the squirmy who don't eat bunnies,
don't worry, there is lots of other delicious and different things to eat. We found service friendly and efficient.
Dec 15, 2006
Had dinner with a group of seven here and the Fodor's review was right on -- with the exception of brusque service. Must of gone on a good night. Would recommend that you skip dessert. Found their selections very odd and in the end not very good.