The real Roman cuisine belongs to the popular tradition originating from the primary need of surviving. During the 16th and 17th century, most people used to consider eating a luxury. For this reason, in that historic period, in the towns the poor class began to elaborate recipes out of the noble class rejected food products, while the peasants in the surrounding country were specializing in producing and conserving dairy products and salami, with bizarre experiments (most likely due to the hunger) on uneatable sprouts and not quite inviting wild vegetables. Such process, a sort of food recycling allowing to practically utilize anything eatable, represented the trait d?union of all the Italian regional cuisine, producing what is now called as ?tradition?. Once, the craft of cuisine used to be handed down from generation to generation, whereas today, that ancient tradition requires to be reinterpreted with a contemporary eye, keeping in mind the latest trends, but without modifying its genuine nature. With our menu, this is the journey that we?re offering you through the timeless history of our cuisine, in continuous change, shaped by ancient flavours, unique products and innovative offers, always along a continuum of tradition. Chef Simone Panella