Da Vittorio Café Roma

Dishes mentioned

• Tramezzino con carciofini e maionese

  The bread is clearly homemade, it's a brick-style tramezzino, not the classic Roman triangular one. The mayonnaise is beautifully yellow from the yolk. The bread is still moist. The artichoke doesn't taste of vinegar, it's very balanced. The ham is spot on, the mayonnaise is just right. Delicious. But it costs a lot — probably €8-9 for a pair. It's a rich person's tramezzino.

• Tramezzino con zucchine grigliate e caprino

  The bread is a bit less moist here, probably because it was in the fridge — it's very cold, should come to room temperature. The predominant part is crunchy from the grilled zucchini, left a bit semi-raw, which gives that crunchiness. Inside the goat cheese there's a mince of other vegetables. It's studied, cool, I like it. The vegetables have a bit of marinade with vinegar that's not devastating, just the right accompaniment. Delicious crunchy vegetables inside. That's the classy touch you get in a tramezzino from a starred place. You finish with a clean mouth.

• Tramezzino con tonno e uova

  The classic of classics. The egg is perfectly hard-boiled, no trace of green. It's nice and puffy. It almost looks like a tonnato tuna. With these ingredients you win easily, and if you make it with care, your own bread, your own mayonnaise, what are we talking about? Even aesthetically, look at the capers — they're tiny but cut in half. There's a starred-level care here. Good.

• Babà
• Palla di neve

  There's a perfection in the textures: the outside is super crunchy and inside there's a creamy filling with lemon and red fruits, I think raspberry. The contrast between crunchy outside and creamy inside is amazing.

Dishes mentioned

• Cornetto con crema pasticcera

  The cream-filled croissant — one of my favorite things in all of pastry. The cream is incredible, you can really taste the egg. I would have liked a bit more filling, because on one side I got a satisfying bite, but on the other side there's less. The croissant itself is the same as the classic one, good, but not very sweet — which for me is a positive. Look at those vanilla specks! Delicious.

• Cornetto classico vuoto

  The classic croissant is well-cooked, with decent lamination. It smells strongly of butter, which is a good thing. It's almost savory — I could see it filled with prosciutto crudo. It's good, but I expected it to be sweeter; it's almost neutral. The outside is crunchy, the inside is very soft. It's not the most beautiful I've ever seen, but it's decent.

• Cornetto alla marmellata

  This jam croissant is beautiful! Look at that filling. The jam is of high quality — it really changes your life. There's always a tendency to denigrate jams because they're sugar bombs where you can't identify the fruit, but that's not the case here. It's more filled than the cream one. Delicious, I'd eat it with pleasure.

• Cinnamon Roll

  This cinnamon roll is different from the usual ones — much crunchier, but it keeps that moist interior. The heart of the cinnamon roll is my favorite part, the one that stays more humid. You can see the sugar and cinnamon inside. It's refined, no Philadelphia cream cheese like some Americans use, which is unwatchable. It's beautiful, moist, just right, very good.

• Dolce con albicocca

  This apricot pastry is cute, like a cartoon. It's very laminated, but to get to the apricot you have to bite through nothing — that bothers me a bit. The bottom is perfectly cooked. It's pure butter. The apricot part is caramelized, delicious. You have to remove a piece and dip it in the center. Very good.