Trattoria Da Danilo

I ended up here because I was passing through Piazza Vittorio and someone told me "go to Danilo's, it's a sure thing". Historic spot, classic Roman atmosphere, no frills.

Let's start with the cacio e pepe, which is what really won me over. They toss it directly in a wheel of pecorino, which is already a sight to behold. The result? Outstanding. Creamy to perfection, flavorful without overdoing it. Honestly, among the best I've had in Rome, and I've tried quite a few.

The carbonara, on the other hand, left me somewhat underwhelmed. The cream was too heavy on the pecorino, making it a bit dense and almost lumpy in places. And the guanciale, which should be crispy, was softer than it ought to be. Good, mind you, only that after the cacio e pepe I was expecting something more.

The polpette all'amatriciana sound promising by name, but in the end they're meatballs in tomato sauce with a slice of guanciale plonked on top. Well, they're tasty enough but nothing to write home about.

The tiramisù is good, right in line with what you'd expect from solid Roman tiramisù. Nothing that makes you cry miracle, but it works as a finish.

Thirty-one euros per person isn't cheap, but we're in central Rome at a place that knows what it's doing. The cacio e pepe alone is worth the visit. Maybe next time I'll stick with that and try a different pasta dish instead of the carbonara.