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Maccheroni

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Maccheroni Review

This boisterous, convivial trattoria north of the Pantheon makes for a fun evening out. The decor is basic: white walls with wooden shelves lined with wine bottles, blocky wooden tables covered in white butcher paper—but there's an "open" kitchen (with even the dishwashers in plain view of the diners) and an airy feel that attracts a young clientele as well as visiting celebrities. The menu sticks to Roman basics such as simple pasta with fresh tomatoes and basil, or rigatoni alla gricia (with bacon, sheep's-milk cheese, and black pepper). The specialty pasta, trofie (short pasta twists) with a black truffle sauce, inspires you to lick your plate. Probably the best choice on the menu is the tagliata con rughetta, a juicy, two-inch-thick steak sliced thinly and served on arugula.

    Restaurant Details

  • Reservations essential.
  • Credit cards accepted.
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    Maccheroni Review

    Our most disappointing meal in Rome. The mozzarella had soured, the arugula was second rate, the signature steak chewy and gristly, ravioli was fine - covered in cream, can't really go wrong. Only fresh pasta was the truffle and it was good but again can you go wrong with cream and truffles? Radicchio risotto was inedibly bitter. Food sent back untouched went unquestioned. Seating is in an unattractive alley. Well-dressed Romans kept walking past the place to a restaurant up the road - I wish we'd followed them!

    by hullo, 6/15/10
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    Pasta to remember

    My wife and I ate at Maccheroni on our first night in Rome. I ordered the rigatoni alla gricia mentioned in the profile. I have to say, I don't think I'll ever forget this dish. It was very simple and incredibly delicious. I want to learn how to make it, but I'm not sure that I'll ever be able to match that experience.

    by colum1225, 2/27/08

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