The story
There’s a special kind of magic happening at Da Fulvi e Federica, a butcher shop in Rome’s Largo Millesimo that moonlights as a carnivore’s dream dinner spot. Creator Braciamiancora didn’t mince words: “All BUTCHER’S SHOP should organize DINNERS like this.” For €60 a head—drinks and dessert included—they serve a full spread of porchetta (both pork and veal), two takes on scottona tartare (classic and on bone marrow), carbonara meatballs, stracotto di cappello del prete, and a massive Vacca Padana steak. It’s a neighborhood favorite, casual and lively, where walk-ins are welcome and takeout is an option.
With a 4.5-star rating, this spot proves that Rome’s butcher-shop dining scene is as bold as its tagliere. The atmosphere is unpretentious but electric—exactly the kind of local spot where you roll up your sleeves and trust the counter. Whether you’re after a full dinner experience or just grabbing cuts to go, Da Fulvi e Federica has staked its claim as a modern Roman classic.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers consistently praise the Porchetta di maiale as the standout dish, delivering rich, crackling flavor. The overall vibe is one of warm, rustic Italian comfort, making every meal feel like a homecoming.
“This is their own recipe, they sell one a day of this one. It's Roman-style porchetta, you can really taste it — it has character, personality. Look at that beautiful, juicy crust, it's indulgent.”
What creators say
2 creators have covered Da Fulvi e Federica. Most active: Braciamiancora
- Loved
Braciamiancora
All BUTCHER'S SHOP should organize DINNERS like this · @ 0:22
A fantastic butcher shop dinner experience in Rome, with a full carnivorous menu including porchetta, tartare, carbonara meatballs, stracotto, and huge steaks, all for €60 per person including drinks and dessert.
Dishes mentioned
Porchetta di Maiale
This is their own recipe, they sell one a day of this one. It's Roman-style porchetta, you can really taste it — it has character, personality. Look at that beautiful, juicy crust, it's indulgent.
Porchetta di Vitella
They also make a veal porchetta, which is fabulous. They bake two types every day — pork and veal — and they sell like crazy.
Tartare di Scottona Classica
This is a classic beef tartare, simply seasoned with Maldon salt, pepper, extra virgin olive oil — a delicate oil from Toccotana — and lemon zest. On top I put an agrodolce onion and a crumble of Itri olives. Then I finish it with an aromatic herb emulsion. The beauty of Paola's tartares is that they never overpower the meat.
Tartare di Scottona su Midollo
This one is a classic pairing — same beef tartare base, but served on bone marrow. It has porcini mushrooms, a grana fondue, walnut crumble, and marjoram to finish, plus a drizzle of oil. You have to be careful to get the marrow underneath, which has become gelatinous, and take everything together. It's very delicate, intriguing, a real comfort in the mouth — voluptuous, fresh, with the right saltiness. This tartare on marrow has an incredible balance, rarely found in tartares. The risk with marrow tartare is that it's greasy, but here the tartare and all the components keep it fresh. Exceptional, 10 out of 10, my favourite dish.
Polpette alla Carbonara
These are Federica's recipe — the same meat mixture you find in the butcher shop, she never reveals it to anyone. The idea is to recreate the same flavour you get with a classic carbonara spaghetti, but with meat. Whoever has tasted it says they don't miss the classic carbonara at all. Then we add pecorino because we're in Rome, and pecorino always abounds. This is top-quality guanciale from their deli counter, and a generous turn of pepper. They're really Roman in character, very good. I put a little less cream tonight because otherwise they'd be doing 'scarpetta' with the sauce until the last courses.
- Loved
Braciamiancora
La CODA alla VACCINARA e lo SPIEGONE definitivo · @ 0:43
A top-notch butcher shop and deli in Torrevecchia where the owner Fulvio expertly selects and cuts high-quality oxtail for the classic Roman recipe.