Ristorante La Tavernaccia Da Bruno
Roman restaurant · Portuense
Via Giovanni da Castel Bolognese, 63, 00153 Roma RM, Italy
Highlights
Wood-fired oven, pasta, Roman & Umbrian dishes, suckling pig
Wood-fired oven, pasta, Roman & Umbrian dishes, suckling pig
"You may finish your lunch at La Tavernaccia Da Bruno and walk out wondering “What year is it?” Or more importantly, “When can I move in?” You’ll be at this Trastevere spot for a long time, not only because their hefty wine list reads like a novel, but because they serve comfort food so good, you simply won’t want to leave. It’s one of the best places to try some of Italy’s greatest hits, like cheesy eggplant parmigiana, hearty coda alla vaccinara, and thick slices of oven-roasted maialino, a.k.a. suckling pig. On Sundays, though, their five-layered lasagna with its crisp edges is a must-try. And save room for whatever the dessert of the day is, especially if it’s the perfectly moist and chocolatey torta caprese." - annie replogle
"Bruno Persiani, an Umbrian transplant to the Italian capital, opened this homey trattoria in southern Trastevere in 1968 to serve a mix of dishes from Umbria and Rome. Tavernaccia is now run by Persiani’s daughters and Sardinian son-in-law, who throws in a few of his own regional specialties like suckling pig cooked in the wood-fired oven. The fresh pastas are excellent (especially Sunday’s lasagna, which sells out fast), and the wood oven-roasted brisket is otherworldly. Organic and natural wines from Italy and Slovenia round out the wine list. The service is patient and unbelievably kind — far from the norm in the Italian capital, so don’t get used to it. Must-try dishes: Order whatever was made in the wood fired oven that day, whether it’s brisket, lasagna, or eggplant parm." - Katie Parla
"You may finish your lunch at La Tavernaccia Da Bruno and walk out wondering “What year is it?” Or more importantly, “When can I move in?” You’ll be here for a long time, not only because their hefty wine list reads like a novel, but because they serve comfort food so good, you simply won’t want to leave. It’s one of the best places to try some of Italy’s greatest hits, like cheesy eggplant parmigiana, hearty coda alla vaccinara, and thick slices of oven-roasted maialino, a.k.a. suckling pig. On Sundays, though, their five-layered lasagna with its crisp edges is a must-try. And save room for whatever the dessert of the day is, especially if it’s the perfectly moist and chocolatey torta caprese." - annie replogle
"You may finish your lunch at La Tavernaccia Da Bruno and walk out wondering “What year is it?” Or more importantly, “When can I move in?” You’ll be at this Trastevere spot for a long time, not only because their hefty wine list reads like a novel, but because they serve comfort food so good, you simply won’t want to leave. It’s one of the best places to try some of Italy’s greatest hits, like cheesy eggplant parmigiana, hearty coda alla vaccinara, and thick slices of oven-roasted maialino, a.k.a. suckling pig. On Sundays, though, their five-layered lasagna with its crisp edges is a must-try. And save room for whatever the dessert of the day is, especially if it’s the perfectly moist and chocolatey torta caprese. " - gillian mcguire, annie replogle
"You may finish your lunch at La Tavernaccia Da Bruno and walk out wondering “What year is it?” Or more importantly, “When can I move in?” You’ll be at this Trastevere spot for a long time, not only because their hefty wine list reads like a novel, but because they serve comfort food so good, you simply won’t want to leave. It’s one of the best places to try some of Italy’s greatest hits, like cheesy eggplant parmigiana, hearty coda alla vaccinara, and thick slices of oven-roasted maialino, a.k.a. suckling pig. On Sundays, though, their five-layered lasagna with its crisp edges is a must-try. And save room for whatever the dessert of the day is, especially if it’s the perfectly moist and chocolatey torta caprese." - Annie Replogle
