Roman cuisine restaurant Rome Prati
Typical Roman restaurant in Rome Prati
For lovers of true Capitoline cuisine, the right address is Hostaria Edmondo, faithful to the genuine Roman gastronomic tradition in Roma Prati since 1964. A typical trattoria with more than fifty years of history, an informal and familiar atmosphere like an old hostaria, where you sit at the table and let yourself go to the pleasure of a simple but refined meal. The rest is done by the raw materials, all strictly territorial, which enhance simple but authentic dishes in their genuineness
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Some of our specialties
Hostaria Edmondo's dishes follow the seasonal trend, because real Roman cuisine respects the times of the earth. In spring comes the tasty Vignarola, a successful mix of fava beans, peas, artichokes, spring onions and field herbs. The half-sleeves alla gricia are prepared with crispy bacon from the Umbrian lands and PDO Pecorino Romano cheese, without excess seasoning. Roman-style tripe is flavored with mint and pecorino cheese, according to the recipe of the Capitoline tradition. The coratella with artichokes brings a strong and genuine flavor to the table, while the homemade panna cotta with salted caramel closes the meal with elegance. A cuisine that is not invented: it is handed down
.Gricia half sleeves
Half sleeves with crispy pillow from the Umbrian lands and freshly grated PDO Pecorino Romano cheese. A first of the Lazio tradition with an essential preparation and a strong flavor.
Tonnarelli cheese and pepper
Tonnarelli cacio e Pepe are one of the symbolic dishes of Roman cuisine: fresh pasta processed with PDO pecorino Romano cheese, freshly ground black pepper and cooking starch to create an enveloping cream without lumps.
Half sleeves with cola sauce alla vaccinara
Half sleeves seasoned with the rich sauce of the cola alla vaccinara, obtained from a long cooking of beef tail with celery, tomato and spices. A first that brings to the table all the depth of Capitoline cuisine.
Carbonara half sleeves
Hostaria Edmondo's carbonara is prepared with aged bacon, PDO Pecorino Romano cheese, Parmesan cheese, egg yolk and black pepper. No cream, no variations: only the original Roman recipe.
Ossobuco with peas
Ossobuco is made from veal shank, where the most tender meat is collected around the bone. At Hostaria Edmondo it is prepared with fresh peas, carrots, onion, celery, white wine, salt and pepper, in a slow cooker that enhances its flavor.
Saltimbocca alla Romana
Selected veal slices, raw ham and fresh sage, cooked in a pan with butter according to the classic recipe of Roman cuisine. A simple, tasty and traditional second course.
Straccetti with arugula
Sautéed veal strips and served on a bed of fresh arugula. A light and tasty second course, typical of the Roman tradition.
Abbacchio
The lamb of the Lazio region baked with potatoes, scented with rosemary and garlic. Slow cooking that makes meat soft and tasty: one of the second most representative dishes of authentic Roman cuisine.
Coda alla vaccinara
Coda alla vaccinara is the most iconic dish in the Capitoline tradition. Hostaria Edmondo is prepared with slow-braised beef tail with celery, tomato, spices and a touch of dark chocolate, according to the original Roman recipe.
Tomato and basil meatballs
Homemade meatballs with top quality ingredients, cooked in a pan with fresh tomato and basil sauce. A simple and genuine classic of Roman cuisine.
Roman tripe
Roman-style tripe is prepared with tomato, Roman mint and grated PDO pecorino cheese. Slow cooking, strong flavor: one of the most popular dishes of the Capitoline gastronomic tradition.
Baked piglet with potatoes
Baked piglet cooked for more than two hours until crispy rind and soft, juicy meat. Served with diced potatoes flavored with extra virgin olive oil, salt, pepper and rosemary.
Panna cotta
Homemade panna cotta accompanied by a tasty salted caramel, served on a dark stone plate. A delicate dessert that closes the meal with the same care with which it begins.
