Pipero Roma
Ciro Scamardella cooks beef with spinach, bay leaf and a black garlic sauce.
Why go
Alessandro Pipero built the reputation from the dining room, and the restaurant carries his name for it. In the kitchen, Ciro Scamardella is not yet forty and works the seasons hard: the guide picks out his beef with spinach, bay leaf and black garlic sauce, and notes that a few dishes from his native Campania stay on the card (MICHELIN Guide Italy). Achille Sardiello leads front of house.
Order this / avoid
- Order: the beef with spinach, bay leaf and black garlic, which is the dish the inspectors name. Beyond it, the menu moves with the season and the Campanian dishes are worth asking about.
- Avoid: improvising. Book. Gambero Rosso paid thirty-two euros for the carbonara here in 2020, which is the price band to expect.
What locals & experts say
- Gambero Rosso (2020), third of twenty-one:
Alessandro Pipero is the patron and in the kitchen is the talented chef Ciro Scamardella, who makes a carbonara that marries decisive flavour and refinement.
1 - MICHELIN Guide Italy (One Star, current 2026):
he prepares modern and creative meat and fish dishes with a focus on the seasons (the beef with spinach, bay leaf and black garlic sauce is particularly good), including a few specialities from his native region.
4 - Ciro Scamardella, in his own words (venue site):
On the plate I look for balance, always paired with emotion.
5
Good to know
- Timing: dinner.
- The dissent: Katie Parla writes that Rome's fine dining is
disappointing, derivative, and precious
and that a reader may wish to skip the category.3 - Booking: essential.
- Where: Corso Vittorio Emanuele II 250, facing Santa Maria in Vallicella, the church Romans call the Chiesa Nuova.
Verdict
should-visit — A one-star room opposite the Chiesa Nuova where Ciro Scamardella cooks the seasons and Alessandro Pipero runs the floor. Gambero Rosso ranked its carbonara third in the city and named the pasta works that makes the mezze maniche for this kitchen alone, which is the kind of detail that earns a fine-dining price. Jeff has it saved. It does not go higher because Katie Parla, who writes the widest list in this city, tells readers to skip the category and picks three other rooms, and because thirty-two euros for a carbonara is a judgment a reader should make knowing what the same plate costs at Trecca.