Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the Polletto alle erbe con smash potatoes, calling it perfectly juicy and crisp. The overall vibe is one of bold, rustic Italian comfort that feels both hearty and refined.
“Very good, I think it's cooked at low temperature because inside it's very tender, cooked well, not at all dry. The black garlic seasoning is more delicate than normal garlic. You can also taste the onion, which remains tenacious. The Smash Potatoes are not really smash potatoes, it's more like a purée. I don't know why they call it smash potato, maybe because it's trendy. But it's very good.”
What creators say
1 creator has covered Rabarbaro. Cucina Gagliarda.. Most active: Giuliacrossbow
Dishes mentioned
- Pane, olio e spritz
Uovo ai 4 minuti con Toma, parmigiano, zucchine e croissan
This dish is amazing. Starting with the zucchini that gives a sweet element, almost raw, with the raw but fresh yolk, and this cheese drives me crazy. I also love the idea of the breakfast croissant, a bit gimmicky maybe, because they reuse leftover croissants from the bar, toast them, and use them as a sort of toasted bread. So there's this double texture. The Toma cheese is very prominent, you can really smell it. It's delicious. I'd love to have this for a late-morning brunch.
Spalla alla brace con zucca e mostarda piccante
The shoulder is super juicy, fatty as hell, nice and moist in the mouth. The dish is totally carried by this play of textures and sweetness. The mostarda fits perfectly, giving a little spicy kick, but everything is well balanced thanks to the pumpkin. For example, there's orange zest, so each bite has different textures. One thing I would have liked is a bit more crunch on the shoulder, because there's a slight Maillard reaction but it's almost imperceptible on the palate. If it were a bit crispier outside, there would be an extra interesting texture. But the flavor is very good, the flavors coexist beautifully.
Tonnarello con champignon, cipolla e pesto di arachidi
The pasta is cooked very well al dente. I also tasted the champignon mushroom. But the pasta only tastes of peanuts. The peanut is too overpowering. It says onion, but I don't know if it's chopped inside or blended, but I don't taste it. I love onion, but I don't taste it. You have to get a piece of mushroom to taste it, and when you do, it's delicious, very meaty and juicy. But no onion, just peanut, peanut, peanut. If you get the mushroom, mushroom. It's a bit unbalanced for my taste. I wouldn't order it again.
Tortelli ripieni con crumble di salame e ricotta e spinaci
This is much better than the tonnarello. There's hazelnut, different textures, quite sticky but still delicate. Inside, the tortello works, the pasta is quite thick. The top part is thicker and crunchier, more resistant, while the bottom is extremely thin. That strange salami they put on top gives an incredible savory push, it makes the difference on the plate. And this thing is wonderful. I love it, you know that. This is balanced.
