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CLASS REFINEMENT AND GOOD CUISINE
History
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,
Pasta alla carbonara
Wine cellar
Menu
Tasting menu
Menu
Do you want to book a table?
Book your table directly from our website
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.
Appetizers
Raw or cooked, our very fresh fish starters are the entrèe to our lunches.
Pasta
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
d’AMICO
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
Zanotelli
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
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Domenica
12.00/23.30 -
Lunedì
12.00/23.30 -
Martedì
12.00/23.30 -
Mercoledì
12.00/23.30 -
Giovedì
12.00/23.30 -
Venerdì
12.00/23.30 -
Sabato
12.00/23.30
Via Flavia, 63/65,
00187 Roma RM
+39 06 4201 3084
+39 06 6482 4006
Lun – Dom
12:00 – 23:30