Located at the end of the 8 tram that snakes its way through the Trastevere neighbourhood, Cesare al Casaletto’s location outside the city centre hasn’t dampened its popularity among tourists and locals alike. This casual trattoria is the go-to for Rome’s many food writers, bloggers and passionate eaters, thanks to its familial atmosphere and delicious dishes. Order the fried gnocchi served on a melted cacio e pepe sauce, and don’t shy away from the (don’t be afraid) minty Roman tripe and oxtail – it’s near-perfect.

Cesare is a trattoria specializing in Roman cuisine, and it nails the classics; the starters, pastas, and mains get so much attention, in fact, that the excellent pizzas can be often overlooked. But take it from us: Share a paper-thin, delightfully crispy pizza rossa (a 16-inch round pizza brushed sparingly with tomato sauce and drizzled with olive oil, then baked in a wood-burning oven) as a starter. And don't sleep on the excellent fried starters like eggplant croquettes and shredded beef balls.

Thursdays in Rome are for gnocchi because Fridays are for fish—shout out to a Roman Catholic tradition, where a filling meal prepared you for a meatless day ahead. While countless trattorias across the city serve this beloved pasta in all shapes, sizes, and sauces, Da Cesare Al Casaletto is where you want to be on Thursday. Their soft potato pillows get coated in a deceptively simple yet deeply flavorful tomato sauce.

Take tram 8 to the end of the line to visit this in-the-know trattoria which has been garnering rave reviews since it was turned around by current owner Leonardo Vignoli. Inside is trattoria trad – echoey and brightly lit – but you can book a table on the pretty terrace instead. Try the signature polpette di bollito (meat croquettes in basil sauce), and classics such as abbacchio a scottadito (grilled lamb chops).

This family-run neighbourhood trattoria bustles every minute it's open. The setting is simplicity itself, and the Roman classics that dominate the menu…

€€ · Classic Cuisine

Along a quiet street in residential Monteverde, Da Cesare stays true to the real meaning of “trattoria” — no frills, and no fancy embellishments on the menu. Husband-wife owner duo, Leonardo Vignoli and Maria Pia Cicconi, make every dish with care as though cooking for friends and nail all the classics with uncommon refinement. Besides their homemade pastas, must-tries include simmered beef meatballs topped with pesto and a dash of parmesan, aubergine croquettes with mint and pecorino, crispy fried gnocchi literally floating in a pool of cacio e pepe sauce and the wintry arzilla (skate) and Roman broccoli soup, a seasonal speciality that’s hard to find anywhere else.

If you are in Rome to eat like a proper local and getting to avoid tourist traps at the same time, this is the perfect Trattoria for you. Located only a few tram (number 8) stops from Viale Trastevere, Cesare al Casaletto offers a menu that ranges the traditional Roman food, a good amount of seafood dishes and finally the proper pizza Romana: thin with a crunchy crust and light as the dough is left leavened to perfection. Speciality: Make sure you order ‘Polpette di bollito’ (stew meatballs) and ‘Crochette di melanzane all’arrabiata’ (hot eggplants croquettes) you will love the explosion of flavours in your mouth.

Cesare al Casaletto - Properly established as Rome's best trattoria, Cesare al Casaletto is a place where you can find authentic cucina romana, good prices and a stellar wine list. Start your meal with the house mixed fritti, light, tasty fried goods like crisp zucchini flowers, supplì and cod fillets, that come served in paper cones. Starters musts: pillowy gnocchi blessed with cacio e pepe (Pecorino cheese and cracked black pepper), or classics like carbonara, amatriciana and pasta dressed with the sauce of stewed oxtail, quintessential cucina romana complete meal dish.

This long-established trattoria was taken over by Leonardo Vignoli and Maria Pia Cicconi in the spring of 2009. As the name suggests, it is located on Via del Casaletto in the Monteverde Nuovo district and it was once owned by a guy called Cesare (he took over his parents’ trattoria La Palma in the 1970s and renamed it after himself). With Leonardo and Maria Pia at the helm, the food and wine list were pulled out of obscurity and Da Cesare is now lauded by Roman gastronomes for its quality and value (a good rapporto qualita-prezzo is of supreme importance in this city).

In the section of trattorias and open-air pizzerias in Rome, Cesare al Casaletto must not be missed. Spartano, homemade also in the external section, offers perhaps the best value for money in Rome. Leonardo Vignoli takes the products from his garden and combines them to create true traditional cuisine: tripe with sauce, rigatoni with tail sauce, eggplant croquettes, 'angry' and fried gnocchi with cheese and pepper are just some of the dishes that make you leave the place with a smile on your face, even if they will be covered by a mask for the next few months.

In the west of Rome, Leonardo Vignoli, a chef and a sommelier with international experience, has been running the kitchen in this family-run trattoria, for years. At Cesare, you can enjoy two versions of cacio e pepe, one with dry pasta (spaghetti, rigatoni), or fresh, hand-made tonnarelli. Vignoli explains that to make cacio e pepe you need to mix the ground black pepper with the grated pecorino romano (which should have been matured for 6 months minimum) and a little cold water, then add the al dente spaghetti and give it a first mix off the heat.

And it is really, objectively good, especially if you like the creamy version like Leonardo makes. The secret is very hot and very starchy pasta cooking water that you mix with very finely grated pecorino. By the way, since I do not cook a hundred portions of pasta at home, to achieve that starchy emulsifying water, I cook up a small batch of pasta till it is totally, completely overcooked and then save the water to use as my pasta cooking water for the next few times (I fill it into an empty bottle and store it in the fridge).

There are a few certainties in the Capitoline restaurant scene, and one of them is called Da Cesare. Leonardo Vignoli and Maria Pia Cicconi's restaurant, which a few months ago also relaunched the historic and centrally located trattoria Settimio in Via del Pellegrino, is an authentic institution in the city. A neighbourhood trattoria, increasingly appreciated also by Italian and international critics for its solid cuisine, centred on well-tested recipes, long cooking times, and raw materials sourced from well-known producers.

Leonardo Vignoli utilizza uno spaghetto Mancini per questa carbonara con una prevalenza di tuorli (per 2 porzioni: 2 tuorli e 1 uovo intero), Pecorino Romano Dop in miscela con una parte di parmigiano. Il guanciale tagliato a fette spesse e corte ha un buon equilibrio di parte grassa e magra e viene rosolato in maniera piuttosto decisa. La carbonara risulta buona, in particolare il guanciale è gustoso e non eccessivamente salato, anche se l’uovo si presenta piuttosto liquido e tende a rimanere sul fondo del piatto.

Every neighbourhood needs a Trattoria De Cesare al Casaletto on its corner- a restaurant specialising in the local cuisine and excelling in its execution. Owned by a husband and wife team who left careers in fine dining to focus on traditional cucina Romana (Roman cuisine), this is the place to sample Roman classics. Cacio e pepe, one of Rome’s four signature pastas is perfect in its simplicity- the tonnarelli pasta has great bite, coated in a sauce of sharp pungent Pecorino Romana cheese and black pepper.

At the end of the day, between budget and high-brow, between modern and traditional, there’s a Goldilocks zone where a select few operate - often going under the radars of would-be customers through no fault of their own. There’s no doubt that Trattoria Da Cesare al Casaletto, even taking into account its not-so-accessible status from a travel perspective, still takes the crowning title of the best restaurants in Rome. As we’ve already established, dinner in Rome is its own valley of possibilities.

Cesare is a trattoria specialising in Roman cuisine, and it nails the classics; the starters, pastas, and mains get so much attention, in fact, that the excellent pizzas can be often overlooked. But take it from us: Share a paper-thin, delightfully crispy pizza rossa (a 16-inch round pizza brushed sparingly with tomato sauce and drizzled with olive oil, then baked in a wood-burning oven) as a starter. And don't sleep on the excellent fried starters like eggplant croquettes and shredded beef balls.

( MAP) Cesare is a trattoria specializing in Roman cuisine, and it nails the classics; the starters, pastas, and mains get so much attention that the excellent pizzas can be often overlooked. But often from us: Share a paper-thin, delightfully crispy pizza rossa (a 16-inch round pizza brushed sparingly with tomato sauce and drizzled with olive oil, then baked in a wood-burning oven) as a starter. And don’t sleep on the excellent fried starters like eggplant croquettes and shredded beef balls.

Coda alla vaccinara is a dish of braised oxtails simmered in a celery-rich tomato sauce for hours until falling off the bone. On their own, the oxtails are soulful and satisfying, but for me, it’s all about the leftover sauce infused with marrow and studded with rogue bits of melty meat. At Cesare al Casaletto, that deeply rich, brick-hued sauce is tossed with bombolotti—“half” rigatoni, also called mezze maniche—and topped with thick shavings of Pecorino Romano.

Take the 8 tram through Trastevere and to the last stop where Da Cesare al Casaletto is just yards away from the tram's terminus. Getting out of the center brings down the price slightly and raises the food's quality. At da Cesare you'll find all of the Roman pastas and meat dishes like beef involtini, rolled beef cooked in tomato sauce, though don't leave without trying some of da Cesare's fried foods, like calamari, baccal� (salted cod) and even fried gnocchi.

While Cesare’s modest facade and unpretentious decor may resemble your everyday neighborhood trattoria, the culinary journey it offers is nothing short of extraordinary. Nestled in a serene residential enclave just a 20-minute tram journey from the bustling Trastevere, Cesare is a haven for those seeking a laid-back Sunday repast. The expansive menu is best enjoyed with good company, allowing you to sample a broader spectrum of flavors.

Leave behind the restaurants sitting shoulder to shoulder with Rome’s hotspots, because our next best pasta restaurant in Rome is a top-secret eatery. De Cesare al Casaletto is a short drive from Rome’s centre, greeting guests with a smattering of tables across a vine-covered patio. Be sure to order a plate of their fried gnocchi; it’s hard to resist the crispy, potato nuggets seductively scattered over a bed of melted pecorino.

Located in the residential Monteverde neighborhood, da Cesare is a bit further afield for visitors staying near the city center. It's well worth the extra effort, though, for one of the very best meals in Rome. Ask for a table outside on the leafy, pergola-shaded patio and start with suppli (fried rice balls stuffed with tomato sauce and mozzarella) and the fried gnocchi over a pool of creamy cacio e pepe sauce.

Off the beaten track Da Cesare is one Rome’s best restaurants. Meals here should definitely open with the stellar fried appetizers (polpette di bollito, fried moscardini, battered zucchini flowers when in season), and continue with well-executed classic Roman pasta dishes and outstanding second courses of meat and fish. The wine list is highly regarded by connoisseurs, and pairs well with the menu listings.

Flavio al Velavevodetto (Testaccio or Prati); Armando al Pantheon; Trattoria Piperno in the Jewish ghetto (which has a fascinating history); Trattoria da Cesare al Casaletto, La Taverna dei Fori Imperiali where I recently had a lovely dinner with my parents (don’t miss the tiramisù), the humble trattoria SantoPalato, or Il Sorpasso in Prati, a lively wine bar / restaurant and recent new discovery of mine.

Al Settimo Gelo - Via Vodice, 21A, a bit of a schlep north (12 minute walk from Lepanto metro) but worth it for some great flavors, including a chocolate sorbetto that is so creamy you'd think it has cream, but mostly known for its unusual flavor combinations, rec'd by TCI, Lonely Planet, Elizabeth Minchilli, Puntarella Rossa's list in 2014, Gambero Rosso in 2017, Gambero Rosso Gelaterie d'Italia 2020

Trattoria da Cesare al Casaletto is a beloved Roman eatery known for its traditional Roman cuisine and warm, welcoming atmosphere. The must-try dish, Coda alla Vaccinara, is a slow-cooked oxtail stew in a rich tomato sauce. The restaurant's popularity stems from its commitment to preserving the flavors of authentic Roman recipes, offering a taste of classic Italian comfort food in a charming setting!

When there are so many wonderful restaurants in Rome to be found a short walk from wherever you are staying, why would you take a 20-minute taxi trip to Da Cesare al Casaletto?. Because this rather nondescript trattoria is a local legend where everything, including the superb pasta, is made with predominantly local ingredients. The fried gnocchi on a bed of melted pecorino cheese is swoon-worthy.

Tucked away in the Monteverde district for over 50 years and easily reachable by tram, Da Cesare al Casaletto remains one of Rome’s best-kept secrets. Locals flock to this well-established trattoria for its fabulous Roman cuisine, easygoing hospitality, and cosy outdoor patio. Try their homemade tonnarelli and fettuccine pasta, or, if you’re feeling adventurous, their classic trippa alla romana.

One of Rome’s most lauded (and busiest) restaurants, Da Cesare al Casaletto makes a very good plate of standard cacio e pepe. We’re putting it on our list, however, for their unique, addictive gnochetti fritti alla cacio e pepe. Miniature potato gnocchi are fried and then placed on a platter smeared with a cream of pecorino and pepper (what normally you’d stir into hot pasta).

This is how good Cesare al Casaletto is: So good that I’ve utterly failed to take a single publishable photograph of it. That’s because I’m so excited when my food arrives, any plans of taking a moment to snap that perfect shot fly out the window faster than Pavlov’s dog salivates. And believe me, every time I go, I go with this plan in mind and a DSLR in my bag.

Parla: “Cesare al Casaletto is my platonic ideal of a trattoria, and I love it the most for lunch, which is served under a grape pergola on an outdoor patio. Afternoon dining gives me plenty of time to walk off their fried gnocchi with cacio e pepe sauce and a plate of rigatoni with oxtail ragù, ideally through the nearby sprawling park, Villa Pamphili.

A hidden gem in the Gianicolense district, Cesare al Casaletto is a beloved trattoria adored by locals for its warm hospitality and fantastic food. Their pasta dishes, especially the pasta alla Gricia and Cacio e Pepe, are highly recommended. The menu also features specialties from the Emilia Romagna region, such as handmade tortellini and tagliatelle.

Il Casaletto is a neighborhood and this particular neighborhood is pretty far from me, but I still make it a point to come here when I can. I've made my way almost completely through their menu, so it's hard for me to decide what photos to share with you. One of several things Cesare is famous for is this dish of fried gnocchi in a cacio e pepe sauce.

A little off the beaten path in Monteverde, this place is a local favorite for a reason. Their cacio e pepe is pure perfection, their fried starters (like suppli and fried gnocchi) are addictive, and their wine list is stacked with great Italian bottles. The atmosphere is relaxed, making it perfect for a laid-back meal after a day of sightseeing.

Hidden away in the residential neighborhood of Gianicolense, Trattoria Da Cesare al Casale is an off-the-beaten-path gem serving authentic Roman cuisine. The trattoria is famous for its homemade pasta, slow-cooked meat dishes, and an extensive wine list. Don’t miss their signature dish, the tonnarelli cacio e pepe, which is prepared tableside.

Trattoria Da Cesare al Casaletto is a great lunch option for some tasty pasta and a glass of wine. The outdoor terrace is an exceptionally beautiful area to sit, and all of the pastas and pizzas are insanely delicious!. This trattoria is a hidden gem, so it’s the perfect restaurant to escape the hustle and bustle of tourists.

Trattoria da Cesare al Casaletto – This old-school trattoria in the Monteverde district is perhaps the truest expression of Roman gastronomic identity, relatively untouched since the 1950s. If you can’t make it (or get in) to their original location, visit their newer Trattoria da Cesare al Pellegrino, it won’t disappoint.

Trattoria Da Cesare al Casaletto is an understated spot in Rome known for its classic Roman fare served in a relaxed, welcoming setting. Its vine-covered patio adds a cozy touch that many guests appreciate. Though it’s off the main tourist track, it remains a well-regarded choice for anyone seeking genuine local flavors.

Trattoria Da Cesare al Casaletto offers a menu that stands out for its simplicity and Roman-style dishes. Located away from the tourist crowds, this trattoria is famous for its deep-fried foods, carbonara, and rigatoni with oxtail sauce. The extensive wine list adds to the dining experience.

From the fried starters (meatballs, gnocchi) to traditional Roman pastas (carbonara, amatriciana) to classic cucina povera dishes such as oxtail, it's cucina Romana at its finest. The dining room is full every night of the week, so you should make a reservation. Cesare gets a lot of buzz.

There’s not much I can say about Cesare al Casaletto that hasn’t already been said by Rome’s food bloggers. This spot is a local favorite and worth a ride to the end of the tramline to reach. All of the dishes I’ve tried here are top-notch, and the cacio e pepe is truly excellent.

Une cuisine populaire typiquement romaine est servie dans cette adresse un peu excentrée. Des produits de qualité assurent le goût exquis de l’assiette. Mon avis : qu’il s’agisse des pâtes carbonara ou des autres grands classiques romains, le résultat est toujours enthousiasmant.

While this is not a strictly Roman pasta dish, you will find it very common in most restaurants. This is also a fantastic option for vegans because it’s delicious and fully plant-based. The sauce in itself is very tasty so you won’t even need to add grated cheese on top.

A sparkling gem nestled deep in Monteverde, this picturesque trattoria is bound to charm you with its laid-back vibe and heartwarming dishes. You can practically feel the love and soul poured into each plate of Cacio e Pepe.

If you can make it to one of my favorite trattorias, Da Cesare al Casaletto, for such a meal, be sure to order the panna cotta for dessert. You can walk it off in the nearby Parco di Villa Doria Pamphilj afterwards.

This restaurant in Rome is run by a husband-and-wife team and has garnered critical acclaim from locals and experts alike. Da Cesare Al Casaletto is steeped in Roman tradition, using only fresh Italian ingredients.

Many Romans declare this the best pasta (and one of the best places to eat) in Rome. Which is a colossal claim. Decide for yourself at this elegant neighbourhood trattoria not far from Monteverde.

Cacio e pepe can be found in such top restaurants in Rome as Trattoria da Cesare and Osteria da Zi Umberto. Among other Roman pasta dishes, you will also find carbonara and amatriciana.

Take the tram 8 all the way to the end of the line in Monteverde for Cesare’s fried gnocchi cacio e pepe. They’re well worth the trip!

If you want local’s advice, get outside the tourist areas and try it at the cozy and laid-back trattoria Da Cesare al Casaletto.

If you head to Trattoria da Cesare al Casaletto and you feel like you’re at the wrong place, you’re in the right place.