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Fuocolento Restaurant

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Fuocolento Restaurant



The Fuocolento Restaurant

was inaugurated in March 2016 by Massimo Giannobile, who chose to share his great passion for good food and hospitality with anyone who loves simple, traditional and healthy cooking.

Located in a street that made history in the period of Roman dolce vita, the old trattoria was often frequented by the president Sandro Pertini who had a particular dedication to good food.
After the war in Rome liberated by the Germans, Winston Churchl came to visit the capital, taken to dinner in this typical restaurant he said to the old owner: “I would like to be able to paint like you know how to cook”, Massimo Giannobile with the Ristorante Fuocolento continues the tradition of the old managers , maintaining and always highlighting the Roman cuisine but adapting the cuisine, ingredients and methodologies in the preparations to the current times.

Roman cuisine

Of popular origin, the dishes of Roman cuisine arise from the inventiveness of past generations in enhancing the famous fifth quarter: after the two hind and front quarters had been distributed to the tables of the aristocrats, what remained went to the populace who could buy it with two money to slaughter! Considered waste parts, tail, tripe, cheek and entrails finally found a riot of flavors in our kitchens, so as to cross national borders and be known all over the world, such as oxtail and rigatoni with pajata, pluck of lamb with artichokes, trotters.

Coda alla vaccinara

The recipe calls for an abundance of celery blanched separately before being added to the sauce, and the addition of the lard to the chopped onion, carrot and parsley

The mystery of carbonara

“There are those who argue that perhaps this dish owes its name to woodcutters who went to the Apennines to make charcoal ........

Coratella con carciofi

The coratella can also be cooked alone but its death, in this period, is with the Roman artichokes which are at their peak,

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Fish cooking

It has always been said that the main and most lasting source of food for man is the sea. This large expanse of water, where man feels small and helpless, makes us believe in the existence of monsters and strange creatures that live in his depths.
However, for many millennia, the attraction that man feels towards the sea goes beyond monstrous animals.
In fact, the sea contains a variety of very appetizing fish.


Raw or cooked, our very fresh fish starters are the entrèe to our lunches.


Traditional Mediterranean fish pasta and new recipes proposed by our chef.

The fish

Baked, fried, grilled or pan-fried, fish is always the prince of our tables.

The wines of the month

January tips from our wine master

Terre di Ala

Paolo e Noemia

SEÉMILLON, SAUVIGNON BLANC<P>DENOMINATION. Protected Geographical Indication PGI Umbria COLOUR. Straw yellow
NOSE. Elegant aroma typical of Sauvignon blanc, accompanied by hints of white flowers and citrus notes.
PALATE. Mineral, savoury, balanced and elegant, with the right acidity and long persistence
PAIRING: Aperitifs, pasta, risotto and white meat served with light sauces, fish.
SERVING TEMPERATURE 12 °C CLIMATE AND SOIL. The vineyards are located in Umbria, one hour from Rome, on the border between Tuscany and Upper Lazio, at an altitude of about 500 metres above sea level.
AGING: In stainless steel tanks for 5 months; in bottle for about 2 months

Pinot nero


Typically light ruby red in colour, the nose didactically expresses varietal notes thanks to a fruity and floral olfactory profile. Notes of cherry, currant, wild strawberry and vanilla open to a dry taste, well balanced between softness and freshness. Elegant, it closes with a lovely finish, on a slightly bitter note. Of all the interpretations of Pinot Noir that can be found in Italy, it is undeniable that the most interesting come from Trentino-Alto Adige. In Val di Cembra in particular, thanks to an ideal altitude and strong temperature variations between day and night, it is a grape variety that expresses itself at its best, giving us expressions of great elegance, rarefied and involving. A wine, Zanotelli’s Trentino Pinot Nero DOC, that stands out for its excellent quality/price ratio.

Opening hours and contacts

  • Domenica
  • Lunedì
  • Martedì
  • Mercoledì
  • Giovedì
  • Venerdì
  • Sabato

Via Flavia, 63/65,
00187 Roma RM

+39 06 4201 3084
+39 06 6482 4006

Lun - Dom
12:00 - 23:30