Romanè
Stefano Callegari serves his carbonara at a full 130 grams of pasta.
Why go
The MICHELIN inspector puts the offal first: Here the offal takes centre stage – from fried brain to trippa alla romana – alongside the classic pasta dishes of amatriciana and carbonara, served in a substantial format of a full 130 grams, saltimbocca alla romana, pollo alla cacciatora and the traditional ricotta and sour cherry tart
(MICHELIN Guide Italy). One hundred and thirty grams is a lot of pasta.
The room sits on Via Cipro behind the Vatican, a quarter tourists cross rather than eat in, and it opens straight through from midday until late. Callegari runs two more doors on the same street: Armare, directly opposite, serves the same menu with seafood added, and Arbanco is a neighbourhood rosticceria. The Infatuation rates the wine list for its organic and biodynamic bottles.
Order this / avoid
- Order: the carbonara, then the trippa. The Infatuation describes the pasta as
ultra-creamy carbonara topped with expertly crispy strips of guanciale
.4 - Avoid: walking into the wrong door. Armare is opposite and it adds seafood to the same menu.1
What locals & experts say
- MICHELIN Guide (Bib Gourmand, 2026):
A lively trattoria just a stone's throw from the Vatican, simple to the point of austerity, open continuously from midday until late in the evening and well known for its generous portions and the most unvarnished of Lazio cooking.
1 - Time Out Rome (Livia Hengel):
Founded by Stefano Callegari (the mastermind behind Trapizzino, #14) Romanè is a modern trattoria that puts a fresh spin on classic Roman cuisine.
3 - MICHELIN Guide, the Rome trattoria selection:
A simple trattoria in a little-visited area behind the Vatican, Romanè serves delicious cuisine with a focus on Roman traditions and seasonal ingredients.
2
Good to know
- Price: Time Out put a meal at around 30 to 40 euros a head without drinks in May 2025.
- Timing: the kitchen runs straight through, so a late lunch works.
- Where: Via Cipro 106, a short walk from the Vatican Museums.
Verdict
should-visit — A Bib Gourmand behind the Vatican where the offal leads the menu and the pasta arrives at 130 grams, which is a portion the guide thought worth printing. Stefano Callegari invented the trapizzino and this is what he cooks when he is not doing that. Time Out puts it sixth in Rome, the Infatuation rates the organic and biodynamic wine list, and the room runs straight through from midday so a late lunch is possible in a city where it usually is not. It is not a must-visit because nobody has published a verdict on the cooking.