The union is also strong in terms of food and drink, it is enough to find the right space, involve the best representatives of gastronomy and add a cultural proposal.
It is in times of crisis when the brave man sharpens his spirit. The same moments when we rediscover this old adage that teaches that "unity is strength." So it happens that in a city like Roma, in a spring after the months of closure due to the pandemic, the solution is to find the right place, outdoors, and team up with good food and drink professionals, all under the same sky. Not without forgetting culture, because while it is true that food is culture in itself, music and theater are usually the perfect accompaniment. The result of this mix is a series of addresses that are about to become the place to be for the Roman summer. Share emotions again: outdoors and in complete safety.
Gastronomic Collective Testaccio
The Cité de l’Autre Économie, which had even housed a starred restaurant, had been searching for a suitable gastronomic counterpart for a long time. Finally someone took care of this aspect, in order to revitalize the entire space of the old slaughterhouse. The protagonists of this revolution, who defined themselves gastronomic collective, are Marco Morello (chef of the Food Box counter in the Testaccio market, but also a consultant for many Roman restaurants) and the Camponeschi brothers of the Menabò Vino e Cucina tavern in Centocelle. They are the protagonists of the Osteria Metropolitana, which nods to tradition, in the constantly changing menu and which deserves a special mention for the children's menu. But the summer is long, the ideas are numerous and there will be pop-up restaurants and events of all kinds, such as the vintage market and cooking schools. And, to continue on the theme of school, Morello has also involved the students of the training school where he teaches, Made in Italy.
Appio Park
Although the name Collettivo Gastronomico is copyright of Testaccio, it must be said that even Appio Park has been a large collective that revolves around food and good drink for at least two years. We are in Fonte Egeria, where Romans go to buy water, but in this case they are surprised to be able to have breakfast, lunch, aperitif and dinner with exceptional products. We go in order: on one side is the Natural Bar, where in the morning you have breakfast with sourdough products from the best rotating pastries (the first 15 days there is Casa Manfredi) and a bar/cafeteria service. At lunchtime, the dance is for Antonella Giuffrè, who prepares Mediterranean bowls, homemade sandwiches and presents dishes at the Elementare trattoria. The appetizer, the selection of cold cuts and cheeses and the burgers are more in collaboration with Natural Born Drinkers. Weekends are an exception, when Umami's delicious Japanese food arrives in the same space. Another chapter is dedicated to pizza, Romano, sea bass and scrocchiarella, entrusted to the capable hands of Mirko Rizzo of L'Elementare, who also offers his famous French fries and who from this year also takes care of the Roman trattoria line . Added to this is the possibility of working in an equipped coworking space and the numerous cultural events planned on the poster, including concerts, shows, book and album presentations, DJ-sets and conferences.
The Ostia cabin
Everything starts from what was once a simple beach on the coast of Ostia, but little by little a series of pieces have been added that make Capanno not only a seaside resort, but also a true gastronomic destination. Two big names in Capanno's proposal: Simone Curti and Pier Daniele Seu. The first is the chef of Molo Diciassette, a famous fish restaurant in Ostia who, not having outdoor tables, has made this happy agreement with the boss of the lido il Capanno, Cristiano Giacometti. As soon as the weather permits, Curti's excellent fish cuisine will be set up on the terrace, to fully enjoy the sunsets over the sea. On the ground floor is Tac – Thin & Crunchy, the new version of pizza by Pier Daniele Seu of Seu Pizza Illuminati, designed specifically for Capanno di Ostia. Low and fine, it nods to the Roman spirit, surprising the palate with its ability to be honeyed anyway. Finally, there is the bar section, which works with breakfast first thing in the morning and continues with drinks until late at night, coordinated by Valerio Mazziotti and Helena Fabiani. At the counter, Dario Araneo and Andrea Cardinale surprise with the excellent pairing proposal, which suits both the pizzas and Chef Curti's dishes. And as summer approaches, the cultural offer will also intensify, with its own radio, musical events and decorations and lights that reference the country festivals of southern Italy.
eur social park
We are in the Eur Magliana district, right in front of the metro station, in an open space that begins among the trees of the old Bibliotechina, within the Tourist Park. In a green space of more than 2000 square meters, among conifers and gardens, the Eur Social Park evening begins after sunset, with live music and DJ sessions, or comedy shows to cheer you up. There is no shortage of craft beers and cocktails to warm up the atmosphere, as well as food from the (rotating) food trucks to refresh the bodies and complete the offer.
