Ditirambo
A Roman kitchen that names its suppliers on the menu
In brief
On the square adjoining Campo de' Fiori's eastern side. Ringed by tourist restaurants, it states plainly where things come from: dry pasta from a named producer, sourdough from a well-known Roman bakery, filled pasta at forty egg yolks per kilo. Frozen items are marked with an asterisk on the menu.
Compiled from public sources — not my own note.
Good to know
- Open every day, though the location makes booking wise.
- The set menu is served only if the whole table takes it.