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Nestled in the heart of Rome's historic Jewish Ghetto, Al Pompiere Roma offers a delightful journey into classic Roman dishes prepared with fresh, local ingredients. This elegant restaurant, set within a 16th-century palace adorned with beautiful artworks, invites you to savor flavors that have been cherished for generations.
Starters
Begin your meal with the iconic Carciofi alla Giudia, a Roman Jewish specialty featuring crispy fried artichokes seasoned simply with olive oil and salt, delivering a perfect balance of texture and flavor. Another irresistible choice is the Fiori di Zucca Ripieni, delicate zucchini flowers stuffed with creamy ricotta, mozzarella, and fresh herbs, showcasing the best of seasonal produce.
Mains
For the main course, indulge in the timeless Cacio e Pepe, featuring perfectly cooked tonnarelli pasta tossed with sharp pecorino cheese and freshly cracked black pepper for a simple yet deeply satisfying taste. The Abbacchio alla Romana offers tender lamb infused with rosemary, garlic, and a splash of white wine, capturing the essence of Roman countryside cooking. Pasta lovers will also appreciate the Tonnarelli ai Carciofi, where fresh artichokes sautéed with garlic and parsley complement the house-made tonnarelli noodles in a harmonious blend of rustic flavors.
Desserts
Conclude your dining experience with a classic Panna Cotta, where silky cream is delicately set with gelatin and infused with fragrant vanilla, creating a smooth and luscious finish. Alternatively, try the Crostata di Ricotta e Visciole, a traditional ricotta cheese tart enriched with the tartness of sour cherries wrapped in flaky puff pastry — a perfect indulgence for those with a sweet tooth.
Drinks and Specials
While Al Pompiere Roma does not serve cocktails, guests can enjoy a curated selection of Italian wines and beers that perfectly complement the menu. The attentive service and classic ambiance make it an ideal spot for romantic dinners or group gatherings eager to explore authentic Roman cuisine in an elegant setting.
