Trattoria della Fortuna In Monterotondo

The cuisine is a bit too refined, good but particular, like the wheels with strong ragù and chocolate, or the bruschetta with liver pate and mandarin oil, the classic carbonara is excellent, the cuisine is made on-site so the waiting times are a bit long.

A very special restaurant with popular dishes revisited with creativity and a touch of panache. Everything is excellent. Reinterpretations of ancient traditional dishes from various regions. HIGHLY RECOMMENDED.

A restaurant worth visiting. I cook well. I go alone and when I go out, I only order things I couldn't recreate at home. The entire menu here is a leap into history, where technique and elegance are unmatched. Truly, congratulations ❤️

A WOMAN IN THE HOUSE IS ALL SOMETHING!!!! A SMILE personified, WELCOME FIRST… Yes, yes, GREAT PLACE… It's a real pleasure to come here, a great pleasure, to this Trattoria on the outskirts of Rome, located on the Via del Sale, but with nothing savory about it, only sweetness, both in the dishes and in the two hours spent enjoying yourself. Mrs. Daniela welcomes you, a lady of few words but great attention to everything. Then there's the polite, kind, patient, and I mean super patient Martina, who, with her meticulous and passionate know-how, seems like a girl from another era… To have such polite, smiling young people, passionate about their craft, shy, with a low, polite voice, explains all the delicacies prepared by Chef Mrs. Francesca, daughter of the owner Daniela. Francesca welcomes you with a Durban smile (😀), even on a SUPER day. HOT with 38 degrees in the shade ready to let you taste its delicacies.. If I start writing (this is it! My third time going) 3000 words are not enough for me... we arrived late and with the fear of making the kitchen late we ate 5 quick dishes (we are on a diet 🤣😒😒😀😀) we start with crostini made with dark cocoa 7-grain bread with Tuscan liver pâté with the contrast where, perfectly balanced acidity, savory at the right point, aromatic and pungent that tastes of true technique made of passion and precision, a flavor that is not tiring, we would have eaten 20 slices... then some chard in sour with absolute freshness, perfectly crunchy and simply seasoned with top quality extra virgin olive oil. Followed by Vitello tonnato for me made to perfection (like the Piedmontese)!!! Sedanini allo scarpariello if I remember correctly for my friend and marinated courgettes served very thinly sliced ​​lengthwise, not in rounds, as Roman tradition dictates. I don't want to SOUND TOO TECHNICAL (as if I did it professionally😄😄) but in a few words I want to say that it is a place where there is SO MUCH KNOWLEDGE OF ROMAN CUISINE, NATIONAL with dishes made with the 💛♥️💛♥️💛♥️, research and creativity without ever going overboard but innovative BUT STILL LINKED TO TRADITION... there is nothing to do if you don't start from tradition you don't go anywhere (in my opinion) well-made wine list, quality/price ratio more than excellent 👍👍👍, worth the trip from Rome!! Highly recommended stop!!! You feel like you're at a friend's house, but friends with a CAPITAL "F"... nothing left to chance In case you're looking for a coffee and a little treat, never ordinary, but rather top-notch 😀😀 as I say... 🤣🤣 By the way As NAMICO MIO used to say... IF YOU DRINK ALONE IT'S LIKE DRINKING ACQUACETOSA, so go in company, with your beloved, it's the best (or if you're courting her) 😀😀 a place that brings you comfort.

This trattoria is a blessing to exist. The restaurant retains the aesthetic of the trattorias of yesteryear, those that welcomed travelers with dishes that tasted of home and family. And this is precisely the impression you get, perceptible in every choice: from the historic recipes framed like a memory, without ever being pompous, to the ancient permits obtained to serve spirits, to the vintage photographs. Everything is simple and authentic, because the past is present but not a limitation: rather, it is the starting point from which the chef has built her own interpretation of tradition, personal yet respectful of her roots. You can sense the passion and study. You can sense the chef's culinary journey, which nods to traditions geographically distant from those of Lazio, with particular attention to Piedmont and other Italian regional excellences, without distorting the concept of a trattoria. Behind the menu is a precise philosophy, and it shows. Each dish is carefully selected, both in terms of raw materials and techniques, applied with evident expertise. The trattoria is located just outside Rome, on the Salaria: a road that has always been associated with travel, motorcyclists, business travelers, and those simply passing through. Here, however, it's different: you're not in transit; you're traveling specifically to reach this gastronomic haven. The wine list is also carefully selected and, without being overbearing, immediately suggests that bubbles, even for the chef, are a particularly successful pairing for many of her dishes. There's a dedicated champagne list, but Italian wines are also given prominence. There's a constant tension between past and future, which translates into a contemporary offering without losing its connection to its history. This is probably the aspect that most characterizes Francesca's cuisine and the restaurant's identity.

Very nice place, and the staff was welcoming and very helpful. The dishes were very good, not predictable, with unique pairings that further enhanced the ingredients. Highly recommended!

Much more than just a trattoria: an unconventional experience! This historic establishment on the outskirts of Rome, founded in 1944, now offers contemporary, pop cuisine that's decidedly unconventional. The experience starts strong with an excellent glass of wine, their fabulous artisanal breads, and a killer welcome: an olive stuffed with ricotta and 'nduja that wins you over at first bite. The appetizers are a journey of flavors, including a delicious fried donut with fresh chicken salad, their chicken and pepper croquettes, an original Venetian tramezzino with smoked ham, cafona-style artichokes, and old-fashioned stracchino cheese, and skewers of sweet cherry tomatoes, olives, and anchovies. The first courses will leave you speechless: the Benedetto Cavalieri crazy wheels with a robust ragù and Modica chocolate are a brilliant idea, and the 36-yolk agnolotti del plin with creamy cheese sauce are simply out of this world. The second courses are also excellent, with the "Ricordo di Parigi" (a puff pastry tart with melted meat and Parisian salad) and the classic Falsomagro with its perfect sauce. The finale is a perfect ending, leaving room for a perfectly executed zuppa inglese and their delicious petit fours. A place that combines history and innovation with incredible quality. Highly recommended!

Impeccable as usual with a few extra touches of delicacy well done well done well done 🌟🌟🌟🌟🌟

The dining room is quite informal, not very large, and beautifully decorated with a retro touch that makes it perfect for a romantic date. The staff is very courteous and helpful, and the service is impeccable. The dishes are well-served and beautifully presented, creating a stunning visual effect that allows you to appreciate the dishes visually as well. I personally ordered spaghetti carbonara and tongue with three sauces, both dishes from the menu. The carbonara was excellent, the spaghetti drained "al dente" and the sauce was just the right amount of creaminess, a perfect balance of flavors, although I personally would have liked a slight boost of pepper. The tongue, sliced ​​thinly, was very well cooked, served on a "boat"-shaped plate with the three sauces (classic green sauce, tuna sauce, and a freshly prepared eggless mayonnaise) that created a truly artistic effect. Highly recommended!

This is a place to recommend and return to! A lucky discovery. The atmosphere is meticulously maintained. The staff is friendly, welcoming, and attentive. Delicious, top-quality dishes. The chance to try the chocolate first course is truly unique. Everything was impeccable. Well done to the chef and everyone! See you soon!