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STANDINGS / EATING AND DRINKING IN ROME
Awards 2011 Red chicory

could miss the chicory's awards? They could not. And here they are, in all their glory. Of course, in the spirit of chicory: take them for what they are, a trace, a hint, a suggestion. Not at face value, or the result of scientific research, nor of objective and incontrovertible (after all, even those of others ...).

The awards

Puntarelle Gold: Settembrini
Quality / Price: Osteria di Monteverde
News: Wine and Camino
Strength: Trattoria Monti
Roman Cuisine: Tavern Trilussa
underestimated Satollo
Career: Roscioli
Stranger: Percent
Fish: Gensola
Pizzeria: The forge
Take Out: Tricolore
Decor: Zoc
All’aperto: Os Club - Hostaria
Formaggi: Beppe e i suoi formaggi
Carne: Bottega Liberati
La pasticceria: Cristalli di zucchero
La gelateria: Gelateria dei gracchi
La birreria Open Baladin
A domicilio: Magiordomus
Brunch: Bocca di dama
Blog culinario: Dissapore
Romanità becera: Gianni e Pepe
Scortesia: Danilo
Tpt, Trappole per turisti: Maccheroni
Come evitare le Tpt: Casa Coppelle
traditional dishes pizza sausage and figs, Wine provincial
Trattoriaccia: Lab 3
Additional information: The Three Squashes , Osteria Arc, Flavio to Velavevodetto

Quality / Price: Osteria di Monteverde

You can open a new restaurant in a tourist area, with food quality and lower prices that low? And on top of being overwhelmed by a great success? Have a chat with Fabio Tenderini and Roberto Campitelli, former Ditirambo, and you'll understand how it works.

Dishes: broccoli carbonara, glazed sweetbreads, bread sticks and homemade minitiramisù.

News: Wine and Camino

From Bracciano with fury, a new address in the name of a solid kitchen and a reassuring environment. One of the few world-class restaurants, without any type of claim, in a city center and become prey to traps trattoriacce Japanese.

Dishes: soups, risotto with farro with radicchio, endive rolls with scallops

Durability: Trattoria Monti

has seen the years of lead, the fleeting 80's, 90's colorless and has exceeded 2010, with the unflappable grace to those who know and are not afraid of anything. Camerucci The family continues to be, with its cuisine and a clean, well lighted, a certainty in the panorama of Rome.

dishes: stuffed olives, ciauscolo, short sleeves with sausage and pecorino cheese, cows to milk, apple pie with cream eggnog.

Roman Kitchen: Taverna Trilussa

E 'in the village's tourist area (of the world?) And is therefore often underestimate. But in the bleak landscape of inns, the Tavern Trilussa maintains a perfect balance between rich and abundant dishes (served in pans crooked), Romania is a bit 'noisy and an outdoor area of \u200b\u200bthe most peaceful and pleasant.

Piatti : supplì, fiori di zucca, coppiette di cavallo, rigatoni alla norcina, coda alla vaccinara.

Sottovalutato : Satollo

Difficile trovarlo nelle vette delle classifiche delle guide e anche il passaparola cittadino non ha funzionato granché. Eppure Satollo è un porto sicuro per un'ottima cucina piemontese, servita con grazia e amorevolezza da una solida coppia, nel lavoro e nella vita, Davide e Chiara.

Piatti : Agnolotti ripieni di fonduta di Bra con Alpine butter, beef Stop The Grande Chartreuse cake and arugula, braised veal cheeks with polenta and Nebbiolo. And best tiramisu in a jar.

Career : Roscioli
What more of what is universally recognized as an institution Roman temple enogastronomy? Nothing, except that return is always a pleasure, if not a duty.
dishes: spaghetti with tuna island of Vulcano, onion soup and foie gras, walnuts Breton scallops on black Hawaiian salt crust, 000 Belon oysters, anchovies from the Cantabrian Sea, burgers Fassona, Sicilian cannoli with ricotta and candied fruit Roman sheep

Stranger : Percent

opened a few months, attention has now imposed a kitchen full of Middle Eastern influences and complex, prepared by a young Israeli chefs, Michal Levy.
Dishes: ravioli stuffed with seafood in coconut milk and cinnamon Quinoa with snapper, New Zealand lamb.

Fish : Gensola

Another confirmation for a seafood restaurant with pleasant atmosphere and a chaotic, with prices soaring to success but an unchanged quality. Serve with sympathy and Claudio Irene

Dishes : Amatriciana Pata negra, spaghetti with sea urchins, monkfish with apple sauce

Pizzeria : The forge

Much more than a pizzeria. Opened in March 2009, has revolutionized the industry, offering top quality pizza at a price higher (10 to 25), with traditional ingredients as well as original ciauscolo, julienne potatoes and baked apples, Alaskan salmon , chickpeas, chicory field of casting with anchovies and anchovies Cetara.

Take Out : Tricolore

The prices are high, very high, a 14 € sandwich, but it's really simplistic to call them sandwiches. These are small works of art made with care and with great ingredients and raw materials. Tricolor is a citizen of the UFO, bakery and cookery school, a subject difficult to crack. But some 'fresh air can not do well.

Gourmet Sandwiches: Zibello of baguette with salted pork, bread and cabbage soup with pumpkin, corn bread with egg and truffle Parisi Acqualagna

Decor: Zoc

Twin different Urbana 47, reproduces the environment chic-choc, modernariato, chincaglierie, mobili d'epoca, poltrone, riuscendo a evitare il pericolo del kitch. E soprattutto, a differenza di Urbana, riesce a produrre una cucina originale e divertente, all'insegna della mixitè culturale e della sperimentazione. 

Piatti : spaghetti di ragout d'agnello, berberè e ricotta infornata, kebab di coniglio porchettato con puntarelle, pastiera di farro con zenzero candito, ravioli cinesi ripieni di coda alla vaccinara e salsa di cacao

All’aperto : Os Club - Hosting

A stunning new complex, where there was a soccer field in front of the headquarters of Youth Action (ah): two restaurants, one of the highest level, Yolanda, and an excellent, Hostaria. Very high prices, which usually lead to exclusion from chicory Red, but this time we make an exception for the beauty of the place and especially for the garden look forward to spring to take advantage.

Cheese : Beppe and its cheeses

Nuova sfolgorante creatura della filiera nata dalla famiglia Bleve, già titolare di Casa Bleve. Beppe e i suoi formaggi nasce sulle ceneri della Bottega del Vino, aperta 30 anni fa da Gino e Antonio, nipoti di Anacleto Bleve. E' il trionfo dei formaggi, come da insegna, quasi a inseguire le analoghe botteghe transalpine. Non a caso si trovano molti prodotti francesi, dai vini al foie gras.

Piatti : formaggio di capra Le Catal

Carne : Bottega Liberati

Aperta dal 1963 è la macelleria per par excellence. A family, an ancient but modern, sells organic meat and not: calves with milk, Chianina organic slices of horse. But homemade tortellini, eggs Parisi, primosale comisana of raw sheep milk, organic bread Elder.

Confectionery : Sugared

Pastry Favor enjoying a well deserved and continued success. Great outdoor space for a breakfast or afternoon chocolate. Sweets of any kind and, above all, almost impossible to find in Rome, the extraordinary macaroons

The gelato: Gelateria dei Gracchi

Manassei Alberto signed a certainty for ice cream Roman rice and honey, pistachio meringue, pear and cottage cheese, cream, pine nuts, toasted almonds scented with orange, chocolate Cuban rum

The brewery Open Baladin

Andrea De Bellis in pastry, Gabriele Bonci in the kitchen, Open Baladin is much more than a brewery: it is a wonderful space that offers the beauty of a hundred craft beers, but also an excellent tartare, chips chips and burgers quality

Home delivery : Magiordomus

expenditure biological zero kilometer is one of those phrases that are starting to come bubbles. Fortunately, the slogan they use is another one: "Romans, not v'affaticate. Indeed Magiordomus is a unique service of home delivery of Magiorbag \u200b\u200bdirectly in front of the door by 7:30, with the best products of the Roman countryside.

Brunch : Bocca di dama

A pastry class in the district of San Lorenzo, which offers an elegant brunch, perfect for mature ladies, young boys and girls in class who want to avoid the slop that you often trimmed in brunch, not exactly a Roman specialty.

Gourmet Blog: Dissapore

not a site food and wine, but the site. The new wave of foodblogger has a point of reference and it is this. A revolution made up of news, commentary, debates, street fights, in-depth scientific and fuck controcazzeggi. The equivalent of the advent of newsreels Dan Peterson in Sports: Number one.

vulgar Roman world: Gianni Cheese and Pepper

Bacon charred patches of oil pollution as the cheese and pepper in a ecodisastro. Deleted the rhetoric of good old family restaurant of the old days, it remains a sad decline.

Rudeness : Danilo
regrettable downgrading Danilo, a tavern along the top of the standings chicory, but the goodness of his carbonara and mixed appetizer and dessert Gasperino, risks being overshadowed by a dramatic deterioration service, more and more rude, and quantity of the dishes. All this is topped by the absence of tax receipts. Go to the top is not easy, much less stay there. Too bad.

TPT, Tourist trap : Macaroni

how to transform Shells of the beautiful square in a receptacle of rats, street musicians, to local restaurants and leopard psedostoriche. Macaroni

Avoiding TpT : House Coppelle

Just ask, sniff the air, read and discover that Red chicory right next to the tourist trap is the new House Shells, excellent restaurant-bistro cuisine Roman-French, which guarantees an evening of good gourmet in a modern but not coy.

Pizza prosciutto and figs : Wine provincial

When public bodies are not only blind bureaucracy, magna magna rigged competitions. The wine bar offers a provincial pizza sausage pizza and a ham and figs (when in season) that will stretch.

Trattoriaccia : Lab 3

Trattoriaccia in the suburbs, with bunks and pas trop chic decor, but the kebabs are a dream. Eating tens of tens, piled gli spiedini e giocarci a shanghai...