Most-loved dishes
AI summary of what 6 dish mentions say about the food
“This escarole is very good. The cheese fondue is predominant, as it should be, but there's a whole complexity of aromas and flavors that alternate — it's another world. Very good.”
What creators say
1 creator has covered Lento Vineria con Cucina. Most active: Franchino Er Criminale
Lento offers a traditional Roman culinary experience with a modern, technical approach. The restaurant boasts an impressive wine list and a charming atmosphere. Standout dishes include the rich Marittozzo alla Genovese, the inventive artisanal hot dog, and the perfectly executed Carciofo fritto. The Zucca with sour cream and the Indivia with raspberry vinegar also impressed with their balanced flavors. The Cavolfiore was a highlight, praised for its complex marinade and texture. While the Scarola was noted, it was not sampled. The kitchen demonstrates significant technical skill and a deep understanding of flavor profiles, making Lento a noteworthy destination for discerning diners.
Dishes mentioned
Marittozzo alla Genovese
This maritozzo with lamb genovese is really well balanced. The onion isn't overpowering, you really taste the meat, it's very well stewed. And the sweet maritozzo bread from Forno Zampa works perfectly with it.
- Hot dog artigianale con cavolo viola marinato e senape contadina
Carciofo fritto in salsa di pecorino
Beautiful fried artichoke, Roman tradition. Look how open it is. The cream is cacio e pepe — a mix of peppers, fig pepper, timut, verbena, which isn't really a pepper but it's very nice. The cacio e pepe cream is very balanced, not too invasive. The leek oil honestly I don't really taste. I took the heart with the leaves, the leaves crunch nicely. Very good.
Zucca con panna acida, semi di zucca e cipolla caramellata
The pumpkin is very unbalanced, very acidic, and you almost don't taste the pumpkin. There's a lot of acidity from the sweet-and-sour onion, which is very pushed. I expected something different. The pumpkin is very tenuous, the onion is too strong in sweet-and-sour. It's all oniony.
Indivia con aceto di lampone e cappero fritto
The endive is Belgian, I think. The consistency is great — it's not fibrous. They balanced the slightly bland sweetness of the endive with the acidic part, the salty caper, frying it, and then the raspberry gives it a nice kick. When you bite it, it releases juices in your mouth. The raspberry vinegar when it comes out is something amazing.
