Roman cuisine, by and large, remains very close to its roots. Even in the age of supermarkets and with an increased demand for the exotic and convenient, the city’s gastronomic traditions waver little. Historically, certain days of the week have been designated sacred to specific ingredients. Friday one eats baccala’ (cod); Saturday is for trippa; Thursday is gnocchi day.
Many trattorie in town still serve homemade gnocchi (potato dumplings), with a bit of tomato and basil, the sauce left over from cooking involtini, polpette, or spezzatino. When I am in the mood for my Thursday fix, I head to Piperno. This strategy works for a couple of reasons: their gnocchi are pretty damn good and it’s only a short bike ride for a starch-induced nap and dreams of Saturday’s offal.
Monte dé Cenci, 9
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