Fratelli Trecca

Dishes mentioned

• Marinara

  This marinara is perfect. The oil fills your mouth, the garlic is not too much, it doesn't censor the taste of the tomato sauce. The sauce is well distributed, not too much, not too dry. The dough is insane — same quality as Pantera. I could eat this forever.

• Pizza con la Trippa

  This is the first time I eat a pizza with tripe. It's good. The tripe is a bit stringy on the pizza, cooked well, well dosed, not too heavy. If I have to find a criticism, I would have liked more pecorino on top — I like my trippa alla romana with a huge load of pecorino, like at Romanè by Stefano Callegari. That's my favourite tripe in Rome.

• Pizza Bianca con Lingua e Cipolla Caramellata

  This is my favourite dish from the old Circoletto. It's a pizza that forces you to come here on purpose — you won't find it anywhere else, not like this. The caramelised onion is well dosed now. I remember the first time I tried it years ago, there was too much caramelised onion, but now the amount is perfect — you can taste the tongue.

• Olive Ascolane

  These are made the opposite way — no breading, just olive and meat. Look how irregular they are, obviously homemade, not frozen. There's a huge amount of minced meat inside. They're super flavourful, very oily, but they work. I usually avoid ordering olive ascolane because everyone uses frozen ones, but this is the first time I've had a good one.

• Pizza al Taglio con Fiori di Zucca, Acciuga e Mozzarella

  This is what I miss most when I leave Rome. The perfect bite — the savoury part comes from the anchovy, the zucchini flower is fresh, beautiful colour. The fior di latte is the classic one used on Roman pizza al taglio, it's mild, not covering the other elements.

Dishes mentioned

• Baked and Marinated Aubergines

  These smell incredible, with garlic. The guy serving us said 'Be careful, they are a drug'. Acidic, greasy, soft, delicious. If you want tasty vegetables this is what you should order.

• Roasted Yellow and Red Peppers with Olive Powder and Tuna Sauce

  Super fresh, the tuna sauce and pepper go very well together, and the olives too. We Piedmontese know it well. In this heat, small plates of vegetables are just what we need.

• Purgatory Beans with Prawn and Spring Onion Bisque

  The powder on top is made with the head of the prawns, the bisque with the shell. I also smell chilli. This is the most comfort food of all three. Beans cooked like a risotto, almost creamy like chocolate.

• Fried Shrimps from Anzio with Creamed Butter and Chilli

  Even though they were dipped in butter after frying, they retained their crunchiness. Nice and spicy, mouth on fire. I'm adding some lime. They are very fragrant, really micro shrimps so you can eat them with all the shell — little candies. Crispy and soft, with a punchy spicy sauce. Absolutely delicious.

• Flatbread with Pastrami Tongue, Gherkins and Mustard Sauce

  It crackles like a pizza should crackle here in Rome. The pastrami is very tasty. I didn't see there are also some sweet and sour onions. Gherkin and mustard give balance. Very good, not a wrong dish arrived.