Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers rave about the vegetarian taco, calling it a vibrant, soulful standout. The overall vibe is warm, rustic, and deeply authentic, making every bite feel like a heartfelt Italian embrace.
“This is a vegetarian taco with fried broccoli, lemon mayonnaise, the same parsley chop from the cazzusando, and fermented beetroot. It's amazing. There's an immediate hit of acid from the parsley chop, the lemon mayo, the fermented beetroot cut small. Then when you bite into the taco, there's this oil, I think chili oil, and the fried cauliflower — sorry, broccoli — which balances everything. This is so much stuff. So much stuff, this dish.”
What creators say
1 creator has covered Sacro Cucina Verace. Most active: Bruce Pappalardo
A modern Roman trattoria with international influences, serving indulgent, flavorful dishes in an underground setting — a curious and exciting place for the future of Roman cuisine.
Dishes mentioned
Cazzusando con Stracotto di Pecora Fritto
This dish is a fried sheep stew with different salad, green apple, and chutney. The bread is perfectly toasted, the sheep inside is very tender. There are many different flavors — a bit spicy, a bit sweet, a bit sour. You get the crunch of the fry, the softness of the sheep, the crunch of the cabbage, the acidity and sweetness of the apple. Underneath there's a sort of chopped parsley, I imagine with lemon. This is a really great starter.
- Polpette
Lardo Stagionato con Timo
They offered us this lardo they worked, salted, and aged themselves, with thyme on top, and they slightly scorched it to soften it. It melts in the mouth, completely white with no streaks of meat — pure lardo, well salted, no garlic or marinade. It's a cream in the mouth. Delicious.
Gnocco Romano con Porro e Cioriso
This gnocco romano with leek and cioriso is very good. The gnocco is creamy but has consistency. The cioriso brings spice. The feta, even though I don't usually like it, blends very well into the dish. Maybe I'd put a bit more cioriso to push the porky side, but it's a really indulgent starter — very seasoned, very ruffiano, but all good. The feta is really growing on me.
Taco Vegetariano
This is a vegetarian taco with fried broccoli, lemon mayonnaise, the same parsley chop from the cazzusando, and fermented beetroot. It's amazing. There's an immediate hit of acid from the parsley chop, the lemon mayo, the fermented beetroot cut small. Then when you bite into the taco, there's this oil, I think chili oil, and the fried cauliflower — sorry, broccoli — which balances everything. This is so much stuff. So much stuff, this dish.
