The story
Perched in Ariccia with a view of Rome, Dar Vigarolo is a fraschetta that has quickly earned a following. Where The Foodies Go highlights its generous portions and excellent traditional pasta, pointing to inventive dishes like the Maritozzo con Lardo e Miele and a deep-fried guanciale roll filled with egg and pecorino.
Pratt calls it “the fraschetta for friends”—abundant and lively, ideal for a group feast, though the quality isn’t as refined as Remigio’s. The menu stays rooted in Roman classics: Amatriciana, Gricia, and an Antipasto Misto featuring Coppiette, Porchetta, Fagioli con le Cotiche, Trippa alla Romana, and Rigatoni alla Coda alla Vaccinara. It may not be the most polished fraschetta in the Castelli Romani, but its festive, casual spirit makes it a place to eat well and loudly with company.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Dar Vigarolo’s coppiette, praised for its perfect salt-cured intensity, anchors a menu that reviewers call rustic, soulful, and deeply authentic. The overall vibe is one of unpretentious, generous Roman warmth.
“These coppiette are amazing — dried pieces of meat seasoned with fennel and chilli pepper. They used to be made with horse meat, but now mostly pork. They're a pastime meat, eaten by old people playing cards with wine because you can suck on them even without teeth. Here they're perfect.”
What creators say
2 creators have covered Dar Vigarolo. Most active: Pratt, Where The Foodies Go
Dar Vigarolo is the fraschetta for friends — abundant, lively, with a view of Rome, perfect for a feast with a group, though the quality isn't as refined as Remigio's.
Dishes mentioned
Antipasto Misto
The antipasto here is hung up — you choose how much you want. It's about €10 total. Among all the fraschette on the slope, this is the best in my opinion. It's abundant and the stuff they bring to the table is delicious.
Coppiette
These coppiette are amazing — dried pieces of meat seasoned with fennel and chilli pepper. They used to be made with horse meat, but now mostly pork. They're a pastime meat, eaten by old people playing cards with wine because you can suck on them even without teeth. Here they're perfect.
Porchetta
The porchetta here is very good, but it's not at the same level as Remigio's — that's another level. Still, when it sings, it's delicious.
Fagioli con le Cotiche
The beans with pork rinds are a bit too liquid, but the flavour is right — it makes you smile. It's a dish that feels like coming home, with your favourite cartoon on TV. At €4.50, it's a dirty, just-right plate.
Trippa alla Romana
The tripe is also a bit too liquid, but you can taste the mint done right. It's good, but not the best I've had.
- Where The Foodies GoLoved
La porchetta di Ariccia e a pranzo in una fraschetta - Viaggio nel Lazio - Ep. 3 · @ 4:00
A recent fraschetta that impressed us with generous portions and excellent traditional pasta dishes.
Dishes mentioned
Maritozzo con Lardo e Miele
Maritozzo is sweet, honey is sweet, with lard — it's a brutal truth. This little thing is dedicated to you.
Involucro di Guanciale Ripieno di Crema di Uova e Pecorino Fritto nei Cornflakes
Try it, it's good. A big croquette — the name 'crocchettone' is already beautiful. Cacio e Pepe style.
Crocchettone alla Cacio e Pepe
We're eating a Cacio e Pepe on potatoes. Oh, this is the portion of the Fraschetta!
Amatriciana
We ordered a matriciana and a gricia — about 300g of amatriciana. Look how beautiful and crunchy the guanciale is, there's a smell of pecorino like Chanel. The sauce is good, they threw it on with a bucket, guanciale perfect. To make a good amatriciana you just need good ingredients and a bit of attention to the cooking. The portions are generous.
Gricia
My comments aren't very different from yours — the guanciale is crunchy, the pecorino is very good, the cream is all there, and it's a dense cream. This is my favorite. How do we eat amatriciana? Well, I think.
