A celebration of Roman culinary heritage — sourced daily from Campo de' Fiori, prepared with the rigor of a centuries-old tradition.
Every strand is rolled by hand each morning. Our tonnarelli for Cacio e Pepe is made with semola di grano duro from a single mill in Molise. No shortcuts. No compromise.
Fresh Apulian burrata, confit datterini tomatoes, basil emulsion, toasted pine nuts.
Thinly sliced Fassona beef, 24-month Parmigiano Reggiano, wild rocket, white truffle oil.
Slow-cooked veal loin, traditional tuna and caper sauce, cucunci.
Crispy zucchini blossoms stuffed with ricotta and smoked provola, anchovy aioli.
Informate il vostro cameriere di eventuali allergie o intolleranze alimentari.
Un supplemento di servizio del 12,5% sarà aggiunto al conto.
Over 400 labels curated over three decades — a journey through Barolo, Brunello, and beyond. Our sommelier guides every table through the finest expressions of Italian terroir.
Giacomo Conterno. Complex, tar and roses, infinite length.
Biondi-Santi. Elegant, bright cherry, mineral precision.
Ca' del Bosco. Fine perlage, white flowers, citrus.
Masi Costasera. Dark cherry, chocolate, robust structure.
Born in Trastevere, Marco apprenticed under three generations of Roman cooks before founding Aureliano in 1987. His philosophy is radical simplicity: the finest ingredients, the most honest preparations.
"Cooking is not performance," he says. "It is the act of remembering who you are, where you come from — and offering that to a stranger across a table."
Lunch Wednesday – Sunday, 12:30 – 14:30
Dinner Tuesday – Sunday, 19:30 – 23:00