Taste fresh homemade pasta in Rome’s Termini area
Handmade tonnarelli, ravioli, gnocchi … it seems like every carbohydrate lover’s dream, but it’s actually daily routine at Centro, the pasta lab in between Rome’s Termini and Monti neighbourhoods. Step inside this charming restaurant to immerse yourself in the world of pasta. At the entrance, a pasta counter awaits you along with an open pasta workshop where you can see the chefs in action. The dough is made with 30 eggs per 1kg of flour, resulting in a very elastic and yellow pasta dough…. just like we like it!
After two years since its inauguration, Centro welcomes another member to the family – Salvatore Testagrossa – the new Executive Chef. With professional experiences at Baccano, La Zanzara and Vos, Salvatore embarks on a new journey: “I love my job and when I make a dish, I want my customers to feel satisfied and to relive familiar flavours that remind them of family.”
And that’s exactly what happens at Centro. Every day, from breakfast and lunch to aperitivo and dinner, Centro offers tasty dishes. The day kicks off at 8.30am with a rich intercontinental breakfast with sandwiches, croque madame and croque monsier, as well as an Italian breakfast with artisanal cornetti, bread with jam and butter, homemade cakes and centrifuges.
For lunch and dinner, an a la carte menu with a variety of dishes strictly tied to seasonal products awaits you. Try the octopus salad with American potato, citrus sauce, capers, Taggiasche olives and Tropea red onion and the gourmet crostini tris with Andria burrata. Now it’s time for the homemade pasta: order the fettuccelle all’amatriciana with tomato from the Paglione farm, guanciale from Viterbo and Roman Dop pecorino; or the smoked gnocchi with ricotta, tomato flowers and pecorino romano. For secondi, the royal burger is to die for, not to mention the yellow fin tuna tataki with broccoli, fried ginger and taggiasche olives’ powder.
A section of the menu is dedicated to gastronomy, with a selection of cured meats, cheeses and fritti like crispy tempura cod in sweet and sour sauce and shrimp tempura with red turnips and guacamole. The menu ends in perfection with desserts created by the chef pâtissier Irene Corbucci. Impossible to resist Centro’s apple pie, “pane olio e cioccolato” and “La Giostra”: 3 chocolate mousses on soft hazelnuts and a cloud of powdered sugar. And to accompany it all, a great wine selection with a variety of Italian wines will surprise you.
But the fun doesn’t stop here. Get yourself to Centro’s aperitivo for a perfectly crafted cocktail accompanied by an express dish from the kitchen. Fabio Fedele is an expert mixologist who has come up with a series of high quality drinks. All syrups are home made and the selection of spirits is wide. Must-tries are the Americanino, Celery Fizz and Holland Bloom. And don’t forget to cozy up at Centro for Sunday brunch!