The story
Casa 50 is Ciro Salvo’s latest Roman venture, but don’t come expecting his famed pizza. This elegant trattoria on Via Velletri doubles down on home-style Neapolitan cuisine, and as creator Giuliacrossbow notes, the food is “technically well-executed” in a setting that balances refinement with a casual, family-friendly vibe. The menu leans into comforting classics like Frittatina, Spaghetti alla Nerano, and Scarpariello.
Giuliacrossbow does observe that “some dishes lack bold flavors,” but the trade-off is outstanding service and prices that feel very reasonable for this part of Rome. The Peperone Imbuttunato and a delicate Delizia al Limone round out a meal that, while perhaps not explosive, delivers a polished, welcoming taste of Naples in the capital. Reservations recommended.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Casa 50’s Frittatina is the clear standout, earning praise as a crispy, savory delight. The overall vibe is warm and unpretentious, with food that feels both comforting and carefully made.
“This frittatina is really crunchy, even just touching it. The provola inside is very stringy, the flavor is well-balanced and creamy, probably from the béchamel, and it's fried perfectly. I don't see any mistakes — it's incredible, anyone from a child to an adult could eat it. It's also unexpected because in Naples I've had a lot of very soggy frittatine.”
What creators say
1 creator has covered Casa 50. Most active: Giuliacrossbow
A new trattoria by Ciro Salvo in Rome, focusing on home-style Neapolitan cuisine rather than pizza; the food is technically well-executed but some dishes lack bold flavors, though the service is excellent, the setting elegant, and the prices very reasonable for the area.
Dishes mentioned
Frittatina
This frittatina is really crunchy, even just touching it. The provola inside is very stringy, the flavor is well-balanced and creamy, probably from the béchamel, and it's fried perfectly. I don't see any mistakes — it's incredible, anyone from a child to an adult could eat it. It's also unexpected because in Naples I've had a lot of very soggy frittatine.
Peperone Imbuttunato
The pepper itself is cooked very well, very soft, but the flavors are lacking. The filling is soft but a bit gummy, and I can't really distinguish the toppings — there's basil, maybe some cheese, but the sausage is very delicate and almost imperceptible. It feels a bit flat, more of an aesthetic dish. I'd push more on the herbs and aromatics.
Spaghetti alla Nerano
It tastes a lot of zucchini, but I barely taste the Provolone del Monaco. The zucchini cream has a very slight bitterness, and the pasta is cooked well, but it feels more like a great pasta with zucchini and Parmesan rather than a traditional Nerano. The fried flowers on top are really good, though. It's very good, but not faithful to the traditional Neapolitan flavor.
Scarpariello
It's a very simple pasta with fresh tomatoes, garlic, and pecorino. The pasta is al dente, creamy, well-seasoned, with a slight hint of chili. But it feels like a basic tomato pasta — I could make this at home. The tomato skins are a bit tough, and the pecorino is very light; I only taste Parmesan. It's good, but not memorable.
Delizia al Limone
This is my first time trying it. It's a sponge cake with lemon cream and a coating, almost like a mimosa cake with lemon. The cream is good, not too sweet, and the lemon is not too sharp. There's a slight alcoholic kick, maybe limoncello, but it's very light — even a child could eat it. It's very soft, like a cloud.
