The story
Tucked away on Via della Frezza, Frezza Cucina de Coccio is a classic Roman trattoria with a casual, outdoor-friendly vibe that draws both locals and tourists. Creator Giuliacrossbow praised the fried starter and the Fettuccine con Carciofi e Guanciale as good, but the meal had notable stumbles.
The Carbonara, they said, had “too much cream,” and the Tiramisù was “too wet.” Other dishes—Bomba alla Coda, Salti in Bocca alla Romana, and Puntarelle alla Romana—were sampled without specific commentary, but the highs didn’t outweigh the lows. Giuliacrossbow’s final verdict: “a mixed experience I wouldn’t return to.” Despite a respectable 4.1-star rating, Frezza delivers straightforward Roman cooking with some hits and misses that may not inspire a repeat visit.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the carbonara, calling it the star of the menu. The overall vibe is one of rustic, comforting warmth, with simple dishes executed with deep, satisfying flavor.
“I ordered the carbonara because I haven't had one in months. The pasta is mezze maniche, cooked well, with lots of pecorino and guanciale. But there's way too much cream — it's almost like a zabaglione, cloying. I've been saying this for three years: less cream! The guanciale is very lean, almost like speck, and not crispy at all — it feels like it sat around too long and lost its crunch. The flavor is balanced in terms of saltiness, but that excessive cream ruins it for me. The portion is generous though.”
What creators say
1 creator has covered Frezza Cucina de Coccio. Most active: Giuliacrossbow
A classic Roman trattoria in the heart of Rome, with some hits and misses — the fried starter and artichoke pasta were good, but the carbonara had too much cream and the tiramisù was too wet; overall a mixed experience I wouldn't return to.
Dishes mentioned
Bomba alla Coda
This is a fried leavened dough with a topping of oxtail sauce — I thought the oxtail would be inside, but it's actually on top, served in a little pan. The breading is very well done, crunchy on the outside and soft inside, with that nice perlage of bubbles from good frying. But honestly, there's barely any oxtail in it — I got a piece of celery instead of meat. The sauce is tasty and savory, but it tastes more like pecorino than oxtail alla vaccinara. It's a bit of a trick, a 'paraculo' fritter. Too bad, because the frying itself is excellent.
Carbonara
I ordered the carbonara because I haven't had one in months. The pasta is mezze maniche, cooked well, with lots of pecorino and guanciale. But there's way too much cream — it's almost like a zabaglione, cloying. I've been saying this for three years: less cream! The guanciale is very lean, almost like speck, and not crispy at all — it feels like it sat around too long and lost its crunch. The flavor is balanced in terms of saltiness, but that excessive cream ruins it for me. The portion is generous though.
Fettuccine con Carciofi e Guanciale
This is much more likeable than the carbonara. Fresh fettuccine — I'm not sure if they make it in-house, but it's good. Creamy at the base but not too much, and you get a huge punch of artichoke flavor. I also taste a lot of garlic, which I don't mind at all. The guanciale is the same as in the carbonara, and I'm not crazy about it — it's tough, almost chewy, like it's overcooked. But as a dish, it works much better than the carbonara. I'd eat this happily.
Salti in Bocca alla Romana
These are veal rolls with prosciutto crudo, a classic Roman dish. The prosciutto is very bland, not very flavorful — maybe not aged enough. I don't taste the wine either. They're a bit insipid, in a limbo of 'meh'. This is probably the most disappointing thing so far. The meat had a fatty piece. Without infamy and without praise for me.
Puntarelle alla Romana
These are puntarelle, a seasonal Roman chicory salad with anchovies. They're already well seasoned, balanced — the anchovy isn't too invasive, not too salty. But I'm sorry they're cut into such small pieces, almost like they're already chewed. I prefer them more intact. The flavor is good though, I'd eat these happily.
