Meraviglie in pasta In Zagarolo

04/12/2025: The decor isn't to my taste; it's minimal and retro, but not overly bold. Meals are sparse and lack cutlery rests. The open kitchen is beautiful, but only one chef wore a hat, despite everyone having long hair. During lunch, a chef came back and forth from the kitchen several times with exposed cuts of meat in a steel bowl. For appetizers, Roman-style tripe and pumpkin in various textures. Tripe with acidic tomato sauce, despite the pecorino cheese, was bland and flavorless. The pumpkins were well-cooked, but I found no harmony in the dish; each texture was an end in itself and didn't connect with the others. Next, the amatriciana was decent, the carbonara was very good, creamy and well-seasoned, the rigatoni were perfectly cooked, and the plin pasta was very interesting, although I didn't fully appreciate the flavor of the ossobuco filling. Finally, the panettone with chantilly and the maritozzo filled with chantilly. The leavened products of both were interesting, but the cream was truly awful, so flavorless and heavy with cream that it covered and ruined the flavors. The price was in line with the offerings. The service was friendly and professional, but the wait for the main courses was very long. More than half an hour for the appetizers and about 40 minutes for the first courses. The desserts arrived quickly. In conclusion, the meal fell far short of expectations. Of the medium-high-end Roman trattorias I've tried so far, I consider this one of the worst in terms of taste and perceived quality.

02/12/2025: The best in Rome without a shadow of a doubt