/In Rome’s Ghetto, Beppe Introduces Breakfast

In Rome’s Ghetto, Beppe Introduces Breakfast

Beppe e I Suoi Formaggi in Rome’s Ghetto is known for many things: exceptional unsalted butter, an intoxicating array of cheeses, lots of wines from Piedmont, and a plentiful variety of gourmet pastas. Now we can add one more delicious thing to the list: breakfast. This week, Beppe e I Suoi Formaggi began serving breakfast in its dining room, but don’t expect that gross industrial cornetto and burnt cappuccino that had invaded most of Rome’s historical center. Instead, from 8:30-10:30am, you will find naturally leavened orange zest/wild fennel bread slathered with ricotta from Val di Susa served along side caffè Sant’Eustachio brewed Neapolitan style (a process that takes 9 minutes). Start out the day right with a slice of ricotta draped heaven for €5. Beppe e I Suoi Formaggi is located at Via Santa Maria del Pianto, 9/a. Breakfast is served Tues-Fri.

2017-02-17T15:19:31+00:00 March 16th, 2012|Categories: Carbs, Culture, Food & Wine, Restaurants, Rome & Lazio|6 Comments

6 Comments

  1. Celeste March 16, 2012 at 1:36 pm - Reply

    My mouth watered at the thought of ricotta on toast for breakfast….the Ghetto is my favorite Roman ‘hood.

  2. contrarian March 20, 2012 at 7:53 pm - Reply

    Sounds lovely, but I have to disagree with the notion that industrial cornetti are a recent corrupting influence. Breakfast pastries have never been the forte of Rome’s bars, and while growing up in the 70s I remember no end of sticky croissants, glistening with icing, that tasted old the minute they came out of the oven. I was nearly put off the thing for life and it wasn’t until I started travelling abroad that I discovered how good a croissant could be.

    Beppe’s ricotta breakfast sounds wonderful but even middle-aged Romans would not recognise it as something traditional.

  3. Lisa Barr March 21, 2012 at 4:47 am - Reply

    I’ve never heard of Neapolitan-style caffe, perhaps because my only experience in Naples (thus far) is changing trains from Rome to the Circumvesuviana en route to Pompeii. Can you enlighten me?

  4. Nursemegg March 21, 2012 at 2:58 pm - Reply

    Will they deliver to NJ? Ricotta spread on toast and drizzled with honey is one of my favorites.

  5. Katie March 23, 2012 at 3:22 am - Reply

    @celeste it is so simple and delicous

    @contrarian oh no the cornetto invasion is definitely not a recent thing. i suspect post war industrial food era. what do you think? it’s been a loooong time since rome was a community of shepherds who ate stale bread and ricotta for breakfast but im glad at least one place is going back to that, albiet with a slightly gourmet approach. not quite traditional to use piemontese goat/sheep ricotta, either, but ill take it.

    @lisa the neapolitan style refers to the pot itself (pictured above)

    @nursemegg i wish! but im afraid ricotta is best eaten fresh. you should come over and try it out:)

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