CHRONICLES OF FLAVOR
Dishes Worth a Front Page
What do The New York Times, La Repubblica, and Il Corriere dello Sport have in common? Their admiration for Felice a Testaccio. This historic restaurant measures its success not just in years, but in the number of articles dedicated to it by the most prestigious national and international publications.
The New York Times analyzed its famous cacio e pepe, TasteAtlas ranked it among the best restaurants in the world, and La Stampa covered its expansion beyond Rome. Felice a Testaccio, an institution that continues to write the history of Roman cuisine.

LATEST NEWS

The Pasta Queen’s favourite cacio e pepe in Rome
The cheesy, peppery pasta dish has become as viral as chef Nadia Munno’s cooking videos. Here are her favourite places to get it in her hometown of Rome.
(16 May 2025)
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The historic Roman trattoria loved by Roberto Benigni for its Cacio e Pepe.
La poesia di Benigni fu composta nel maggio del 2000 e scritta a mano con penna rossa su foglio bianco. Il locale la incorniciò e la mostra ancora oggi con orgoglio.
(14 Febbraio 2025)
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The Perfect Cacio e Pepe Recipe, According to Science
Italian scientists have drawn from thermodynamics principles to prevent a famous pasta from turning into a gooey mess
(24 January 2025)
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