Peppercorn's Grill Knows Roman Food

By Peppercorn’s Grill

Roman food is a popular, yet simple one. It is not sophisticated or elaborate, but generous and rich in flavors and character, and full of many mouth-watering recipes.

The typical Roman food has its roots in the past and reflects the old traditions in most of its offerings. From family run trattorias and pizzerias, to fancier, hip restaurants, Rome knows how to quench your hunger and satisfy her visitors with her savory specialties.

It is based on fresh vegetables (the king is definitely the artichoke, whether deep fried, simmered in olive oil with garlic and mint, or “alla giudea”), not so expensive cuts of meats (the so called “quinto quarto,” meaning mainly innards, cooked with herbs and hot chili pepper).

It also consists of deep fried, tasty appetizers (such as salted cod and filled zucchini blossoms) and sharp “pecorino cheese” (made from sheep’s milk from the nearby countryside), a very important ingredient in many recipes.

From “carbonara” to spaghetti “ajo e ojo” (simple but so incredibly wonderful, with its fiery mix of olive oil, garlic and chili pepper), from rigatoni “all’amatriciana” to a hearty, fragrant soup such as “pasta e ceci,” they are all amazingly delicious.

There are few Roman desserts, and they are mainly connected to festivities (Carnival, Easter or Christmas). They are definitely worth a try, however, especially the torta della nonna, which is made with custard, pine nuts, lemon caramel, and a rustic crust.

With our special Roman menu, you’ll get all of these incredible tastes – and more.

And you know that at Peppercorn’s Grill, we know our Roman food.

Peppercorn’s Grill and Piccolo Arancio are owned and operated by the Cialfi siblings, Sal, Dino, Tina, and Rosa. Brothers Sal and Dino purchased Peppercorn’s Grill in 1989 and they, along with younger sisters Tina and Rosa opened Piccolo Arancio in 1994. This generation of Cialfi’s has added modern creativity and personality to traditional strengths of their Italian upbringing.

Sal and Dino were trained in the art of Italian food at their uncle’s restaurant in Rome. When their uncle felt that the two brothers’ education was complete, he helped them open their own restaurant in Rome, Piccolo Arancio, and it became internationally acclaimed within their first year. Now operated by their cousins, Piccolo Arancio remains near the Trevi Fountain in Rome.

Both restaurants produce award-winning cuisine and continue to receive high honors and awards. Both Peppercorn’s Grill and Piccolo Arancio have received the Wine Spectator Award of Excellence multiple times.

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