The story
Tucked away on a quiet Roman alley, Il Convivio Troiani is a Michelin-starred restaurant that balances fine-dining precision with deep Roman soul. In an elegant classic setting, chef Angelo Troiani offers tasting menus and à la carte dishes. Creator Francesco Zini, who visited twice, declared the amatriciana the best he has ever had, praising its “balsamic twist that caramelises the tomato.”
Zini’s reviews also highlighted a beautifully composed *Burrata a Fiore di Zucchina e Alici*, alongside a full tasting progression that included *Carpaccio di anguria marinata*, a carbonara reimagined as a dessert, and a quail-egg *Quasi macaron alle fegatini*. It is a place where tradition meets creativity, without losing sight of what makes Roman cooking sing.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the carbonara, calling it a "blow" of rich, classic flavor. The overall vibe is one of refined, traditional Roman comfort executed with masterful precision.
“It differs from the classic recipe because here the tomato sauce, which is a component of passata and fresh tomatoes, is cooked with slices of guanciale, their fat, garlic, onion and a touch of balsamic vinegar. What a concentration of umami, apart from the crunchy guanciale which is perfect, it doesn't have that invasive crunchiness, but they seem almost like chips concentrated in flavour, in taste, but this hint of balsamic vinegar that caramelised the flavour of the tomato giving it this slightly sweet and sour hint, is fabulous. The best amatriciana I've ever had. Obviously the scarpetta follows.”
“This is the classic amatriciana — bombolotti with guanciale melted into the tomato sauce, pecorino at the end, no crunchy guanciale nonsense. The guanciale has fully infused the sauce, giving it a rich, 'ignorant' flavor. The pasta is very creamy, not too al dente like I'm used to in Rome. It's not cloying at all — we'll finish it easily and be sad when it's gone. The only thing that bothers me is the bombolotti shape — they slip off the fork, you need a spoon. But the taste is pure poetry.”
What creators say
2 creators have covered Il Convivio Troiani. Most active: Francesco Zini
A Michelin-starred restaurant in Rome with an elegant classic setting, offering tasting menus and a la carte; the amatriciana is the best I've ever had, with a balsamic twist that caramelises the tomato.
Dishes mentioned
Burrata a Fiore di Zucchina e Alici
The plating is spectacular. No half measures, it goes straight to the indulgent point.
Amatriciana
It differs from the classic recipe because here the tomato sauce, which is a component of passata and fresh tomatoes, is cooked with slices of guanciale, their fat, garlic, onion and a touch of balsamic vinegar. What a concentration of umami, apart from the crunchy guanciale which is perfect, it doesn't have that invasive crunchiness, but they seem almost like chips concentrated in flavour, in taste, but this hint of balsamic vinegar that caramelised the flavour of the tomato giving it this slightly sweet and sour hint, is fabulous. The best amatriciana I've ever had. Obviously the scarpetta follows.
Carbonara
A blown rigatone with pastry cream, candied orange, grated coconut and crumbled cocoa bean. The candied orange is very strong. It tastes just like panettone. A crunchy half-sleeve wrapped around this very smooth cream. Very funny and pleasant as a dessert.
- Francesco ZiniLoved
AMATRICIANA in TRATTORIA Vs 1 STELLA MICHELIN a ROMA · @ 06:13
Dishes mentioned
- Chips di patate aromatizzate
- Benvenuto: Rostino con porchetta di pesce bianco, maionese alle more e pelle di pesce fritto
- Quasi macaron alle fegatini, pinoli e erbe
- Pane fatto in casa
- Antipasto: Fiore di zucchina, mozzarella di bufala, alici, peperoncino e erbe
