The story
Bonellino is the newest project from the Bonelli family, the team behind the adored Osteria Bonelli in Roma. Located in Pigneto, this deli and tavola calda offers Roman classics in a casual, takeaway-friendly format—think no reservations, walk-in only, with a no-frills, neighborhood vibe. It's a natural extension of the family's legacy, now built for grabbing a quick, generous meal.
As creator Giuliacrossbow puts it, “the food is excellent and generous, the vibe is spartan but charming.” The menu leans on the hearty Roman repertoire: supplì al ragù, gricia, gnocchi alla matriciana, crocchette di bollito, faraona alla cacciatora, and coda alla vaccinara. It’s a hole-in-the-wall that feels like the city’s best-kept secret—but word is already out.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the Gricia, calling it a perfectly executed Roman classic. The overall vibe is one of warm, unpretentious satisfaction with deeply flavorful, comforting pasta.
“The pasta is perfect — very rustic, firm in the mouth, super flavourful, loads of pepper exactly as a gricia should be. It's basically a cacio e pepe with guanciale, or a carbonara without egg, depending on your point of view. The portion is generous, lots of guanciale. It reminds me of Felice a Testaccio's pasta — the concept is similar, served in a cardboard box, but the quality of the ingredients is on another level.”
What creators say
1 creator has covered Bonellino. Most active: Giuliacrossbow
Bonellino is the new gastronomy project from the Bonelli family, offering Roman classics in a more casual, takeaway-friendly format — the food is excellent and generous, the vibe is spartan but charming, and it's a worthy extension of the beloved Osteria Bonelli.
Dishes mentioned
Supplì al Ragù
The supplì has a fine breading, crunchy but slightly greasy in an osteria way — the grease doesn't linger in your mouth. The breading comes off a bit, so it could be improved if we're being picky, but the flavour is really good. The rice is intact, firm, not overcooked. Quality-wise it's solid.
Gricia
The pasta is perfect — very rustic, firm in the mouth, super flavourful, loads of pepper exactly as a gricia should be. It's basically a cacio e pepe with guanciale, or a carbonara without egg, depending on your point of view. The portion is generous, lots of guanciale. It reminds me of Felice a Testaccio's pasta — the concept is similar, served in a cardboard box, but the quality of the ingredients is on another level.
Gnocchi alla Matriciana
These gnocchi are one of my favourite first courses at Bonelli — always a guarantee, they give you a ton. The portion is great, very saucy, and the gnocchi don't stick to the roof of your mouth. The flavour reminds me of home: sweet tomato sauce, abundant guanciale, lots of sauce, very pecorino-forward. Just the way I like them.
Crocchette di Bollito
These croquettes are even better than the supplì — more distinctive. In Rome you have to find crocchette di bollito; they're not super common, so when you find a good one I'm always pleasantly surprised. They're very flavourful inside, with celery and carrot, and this little sauce on top that's like a tartar sauce that cuts through the richness. Look at that cream — just a little, the way I like it. They're burning hot but exceptional.
Faraona alla Cacciatora
The first thing that hits you is the aroma of the wine reduction. Rosemary, as always. The guinea fowl is much sweeter than chicken — a different meat flavour. Very moist inside, you can see it. If you want an extra bath of moisture, you dip it in the sauce. Super flavourful. Look how well it's cooked. I've never tasted guinea fowl like this before. I'm in heaven. There are pieces with a slightly crispier exterior — I always eat these with my hands. The setting is very spartan rotisserie-style, but look how beautiful it is.
