Domenico dal 1968
Nobody prints a menu here, so a waiter recites the tripe, the sweetbreads and the coratella.
Why go
The Compagnucci family opened in 1968 and has not changed the format. The MICHELIN inspector writes that the menu arrives verbally, as tradition dictates, and alongside a few fish offerings it is impossible to resist the most forthright repertoire of Roman cuisine: carciofi alla romana and alla giudia, eggplant polpette, tripe, sweetbreads, coratella
(MICHELIN Guide Italy). Both artichokes on one card is the tell: alla romana is the Roman braise, alla giudia is the flattened deep-fried one out of the Ghetto, and few rooms bother with both.
Gambero Rosso, which last assessed the room in 2025, puts the house style in one line: plenty of substance, no concession to affectation or fashion
(Gambero Rosso). Dissapore ranked the amatriciana second in Rome in 2015 and put the bill at thirty euros.
Order this / avoid
- Order: both artichokes when they are in season, then the tripe. Dissapore names the other two:
the real specialities are the broccoli and skate soup, or the exuberant fritto
.3 - Avoid: turning up without a table.
Tables are few: reservations are strongly recommended.
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What locals & experts say
- MICHELIN Guide (Bib Gourmand, 2026):
Far from the tourist crowds, this is an authentic neighborhood restaurant, beloved by Romans and regulars alike.
1 - Dissapore (2015):
For forty years and more at the head of this trattoria outside the tourist circuits, in one of the capital's oldest quarters, the Appio Latino, the Compagnucci family makes the archetype of the Roman trattoria.
3 - MICHELIN Guide, the Bib Gourmand list:
Must-tries include tripe, sweetbreads, offal and artichokes cooked Roman- or Jewish-style.
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Good to know
- Booking: essential. The room is small and the guide says so.
- Price: Dissapore put the average bill at thirty euros in 2015, and MICHELIN still files the room on its affordable list.
- Where: Via Satrico 21, in Appio-Latino, off the tourist grid.
Verdict
should-visit — A current Bib Gourmand in Appio-Latino where the Compagnucci family has cooked since 1968 and the menu is still spoken rather than printed. The dish list is the whole quinto quarto plus both artichokes, Roman and Jewish, on one card. Dissapore ranked the amatriciana second in the city in 2015 at a thirty-euro bill. This is a judgment on a guide's standing and a family's continuity; nobody has published a verdict on the cooking.