Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the Amatriciana, calling it a soul-warming triumph of rich, tangy sauce. The overall vibe is one of rustic, heartfelt Italian comfort that feels like a homecoming.
“This is an amatriciana with fresh pasta made from flour and water — no eggs, which is how it should be. The sauce is very cooked, almost orange from the abundance of pecorino. The guanciale is not too crunchy, not crumbly — a perfect hybrid. The pasta absorbs the fat beautifully because it's just flour and water. It's quite dry, no pool of sauce, which I love. The first bite without guanciale was a bit flat, but with the guanciale it's a great punch. For me, this is at the level of Trattoria Pennestri, my reference amatriciana. Excellent.”
What creators say
1 creator has covered Scottadito Ristorante. Most active: Giuliacrossbow
Scottadito is a Roman trattoria that blends tradition with innovation, offering dishes made with quality ingredients, a focus on offal, and a welcoming atmosphere.
Dishes mentioned
Cipolle cotte sotto cenere gratinate al forno con formaggio erborinato
This is an onion cooked under ash, then baked again, topped with a gorgonzola crumble. The crumble is a fantastic idea — you expect a creamy texture but instead get crunch. The onion is cooked perfectly, and there's a vague, pleasant smoky aroma from the grill. It's very strong on gorgonzola, so you need to like it. I'd share this among four people because after two spoonfuls it might get cloying. Great for dipping bread too.
- Cheeseburger
Fegatini di maiale alla brace
This is pork liver grilled, served with a meat fondo and wild cherries. The liver is very tender, almost floury on the palate, and has a strong, bold flavor — much more ferrous than chicken liver. The wild cherries are necessary to balance the intensity; without them it would be too heavy. The cherries add a sweet-sour note that makes the dish perfect. The cooking is incredible. I've never had pork liver before, and it's very strong but delicious. The portion is generous, and the cherries run out quickly — they should add more.
- Tortelli burro e salvia
Amatriciana
This is an amatriciana with fresh pasta made from flour and water — no eggs, which is how it should be. The sauce is very cooked, almost orange from the abundance of pecorino. The guanciale is not too crunchy, not crumbly — a perfect hybrid. The pasta absorbs the fat beautifully because it's just flour and water. It's quite dry, no pool of sauce, which I love. The first bite without guanciale was a bit flat, but with the guanciale it's a great punch. For me, this is at the level of Trattoria Pennestri, my reference amatriciana. Excellent.
