The story
Hidden away in Fiano Romano, Trattoria Er Caminetto is the kind of no-frills spot that rewards the trip. With a 4.6 rating, this rustic trattoria serves “enormous portions of classic Roman dishes and grilled meats,” as creator JustUs put it, built on “top-quality ingredients.” The menu runs from a proper Carbonara and Tagliolino con Funghi Porcini e Tartufo to grilled Salsiccia, Abbacchio, and Maialino alla Brace—plus Antipasto Misto and a Torta della Nonna to finish.
It’s a hole-in-the-wall with a warm, rustic atmosphere, exactly the sort of local spot where the Montepulciano d’Abruzzo flows and the Patate al Forno come out crisp. JustUs calls it “a hidden gem well worth the trip,” and for anyone craving honest, generous Roman cooking, Er Caminetto delivers without pretension.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers rave about the carbonara, calling it a soulful, perfectly creamy rendition. The overall vibe is one of rustic, heartwarming comfort that feels like a genuine Italian home kitchen.
“The carbonara is made with mezza manica pasta, perfectly cooked, al dente as I like it. The guanciale is perfectly cooked, neither too chewy nor soft. The cream is good, with the guanciale oil that I like even though the chef says to drain it. You can taste the egg, guanciale, and pecorino perfectly balanced. It's a carbonara made by the book.”
What creators say
1 creator has covered Trattoria Er Caminetto. Most active: JustUs
A no-frills trattoria in Fiano Romano that serves enormous portions of classic Roman dishes and grilled meats, with top-quality ingredients and a warm, rustic atmosphere — a hidden gem well worth the trip.
Dishes mentioned
Antipasto Misto
The antipasto misto is a homemade starter with 12-month aged prosciutto, salame, capocollo, baked gratinated eggplant, a stuffed rustic pastry, taggiasca olives, and beans. The prosciutto is good, the aging is interesting. The taggiasca olives are special. The eggplant is simple but good. The beans have a world-class sauce, slightly spicy which is perfect. The bread is very soft. Everything is rustic, nothing fancy, all genuine.
Bruschetta con Olio
We had a small bruschetta with oil on its own to taste the oil's properties, because we are in Sabina, a top oil region. The oil is world-class. The bread is crunchy and very good, the bruschetta very pleasant. There's a bit of coarse salt that slightly changes the oil's properties, but the quality is very high.
Carbonara
The carbonara is made with mezza manica pasta, perfectly cooked, al dente as I like it. The guanciale is perfectly cooked, neither too chewy nor soft. The cream is good, with the guanciale oil that I like even though the chef says to drain it. You can taste the egg, guanciale, and pecorino perfectly balanced. It's a carbonara made by the book.
Tagliolino con Funghi Porcini e Tartufo
The tagliolino with porcini mushrooms and truffle has an incredible smell. Obviously it's not porcini season, so they are store-bought, but they are good. The pasta is store-bought from a local pasta maker, it looks good. The pasta cooking is perfect. The truffle is a truffle sauce, I didn't expect white truffle shaved at the table. The quality of the porcini mushroom is good.
Salsiccia alla Brace
The grilled sausage is well-cooked on the outside, with a pink inside that the chef loves. It has a fantastic charcoal smell. The cooking is perfect, crispy outside and moist inside. It's not a supermarket sausage, definitely from a local farmer. Great stuff.
