Most-loved dishes
AI summary of what 5 dish mentions say about the food
The supplì steals the show, a crispy, molten core of comfort that defines Maccheroni’s soul. The overall vibe is a warm, unpretentious embrace of Roman street-food joy.
“The supplì is generous in shape and weight. The frying is open on one side — a mistake, but the temperature is right. The outside is super crunchy, the inside is good but the flavor gets a bit lost. It's extremely oily, very very greasy — I expected a drier fry, especially at these prices. Still, for €3 it's acceptable. Better to come here for the supplì than for the coffee.”
What creators say
1 creator has covered Maccheroni. Most active: Secondo Luca
A modern, expensive restaurant in Brera that self-proclaims its carbonara as the number one in Milan, but the carbonara is just okay — too pale and lacking character — while the butter and parmesan pasta is excellent; the service is good but the prices are excessive, the tables are too small, and the overall experience feels overpriced.
Dishes mentioned
Carbonara
The carbonara looks beautiful, but I find it a bit too pale — I expected a deeper yellow. The guanciale is cut really big, crunchy yet melting. The creaminess is there, but it lacks that wow factor. Our tablemate gave it a 6/10, said it was undersalted. For me it's a 7, maybe 7.5 — definitely not the number one in Milan.
Burro e Parmigiano
Wow, this is incredible. 10,000 times better than the carbonara. The cooking is perfect — al dente, right serving temperature, super creamy, well-seasoned. Look at that cream underneath. A real lady pasta with butter. I'd give it a standing ovation.
Supplì
The supplì is generous in shape and weight. The frying is open on one side — a mistake, but the temperature is right. The outside is super crunchy, the inside is good but the flavor gets a bit lost. It's extremely oily, very very greasy — I expected a drier fry, especially at these prices. Still, for €3 it's acceptable. Better to come here for the supplì than for the coffee.
- Frittatina di Pasta napoletane
- Polpette
