The story
Stefano Callegari’s Romanè Arbanco on Via Cipro revives old-school Roman rotisserie cooking with genuine skill. Creator Giuliacrossbow specifically praises the lasagna and supplì al tortellino, while Franchino Er Criminale highlights the impressive breadth of the menu—from a giant cotoletta and porchetta to savory crocchette di patate and parmigiana di melanzane. The kitchen earns high marks for both classics and house specialties.
At budget-friendly prices, this rosticceria delivers quality comfort food that defines the Roman dining experience. Whether grabbing a quick supplì or settling in for roasted chicken and ribs, the execution is unpretentious and welcoming. It is exactly the sort of neighborhood staple that keeps locals coming back.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 13 dish mentions say about the food
Reviewers call the Coratella a revelation, praising its rich, earthy depth. The overall vibe is one of rustic elegance, where bold Roman flavors are treated with refined, loving care.
“This is one of my favorite Roman dishes — offal cooked with onion and white wine, super clean and well-prepared. No artichokes because they're out of season, just pure coratella as tradition wants. The oil is good quality, the onion is delicious, and you need bread to mop up all the juices. It's a dish that challenges you to go beyond your fears of animal parts.”
What creators say
2 creators have covered Romanè Arbanco. Most active: Giuliacrossbow, Franchino Er Criminale
A new-school rosticceria by Stefano Callegari that brings back old-school Roman gastronomy — fried stuff, lasagna, coratella — at very low prices (€20 for a feast), with a casual, no-frills vibe where you grab, sit, and eat.
Dishes mentioned
Costine di Maiale alla Porchetta
These ribs are made with a porchetta-style rub — garlic, wild fennel, pepper, salt, rosemary — and a bit of boiled potato to make it sticky. The breading is super crunchy, the fat melts in your mouth, and it's not sweet like American barbecue. It's a rustic, Roman take on ribs. I tried it before even sitting down, it was that good.
Supplì al Tortellino
This supplì tastes exactly like a tortellini — nutmeg, mortadella, and a ton of Parmigiano. The rice is al dente, not mushy at all, and the breading is that signature Callegari coarse crumb. It came out about 20 minutes ago, I ate it at room temperature like old-school street food. It's a fried ball that would drive people from the South crazy.
Calzone Anni 70
This is a fried calzone filled with mortadella, cooked ham, mozzarella, and nutmeg — Stefano put it on the menu because he said it's a '70s dirty food'. It's hot, freshly made, and the dough is a bit thicker and softer than a Pugliese panzerotto, but it reminds me a lot of the ones from Cerignola. The frying is excellent — very little grease, super crunchy, no oil bubble in your mouth.
Gen Argentu
This is a fried pecorino cheese from the Pira brothers — a 6-month aged sheep's milk caciotta from Sardinia, breaded and fried. It doesn't stretch like mozzarella, but it softens and gets creamy inside. The breading is super crunchy, almost hurts your palate, and the fig jam on top is necessary to balance it. It's been on the menu at Romanè for over a year.
Lasagna alla Romana
This is the Roman-style lasagna — no béchamel, but mozzarella instead. The ragù is very concentrated, made with pork and beef mince and tomato paste, so it's intense and 'violent' in flavor. It's still warm, and they added extra Parmigiano on top. It tastes exactly like homemade, like my mom's but with mozzarella. One of the best homemade lasagnas I've ever had.
Dishes mentioned
- Supplì
- Cotoletta gigante
- Lasagna
Pollo
The chicken is opened, spatchcocked, seasoned with rosemary, salt, pepper, lemon, and oil. It's cooked at 220°C, pressed down on the trays. The skin is crispy, the meat is juicy. Really good.
- Costine (Ribs)
