Alessandro Tudini's latest creation is 'Oste Cavour, a gastronomic osteria with a cocktail bar that triumphs with Marco Gallotta is straightforward and authentic cuisine.
The story
We're in the center of Rome, at Piazza Cavour, nestled between Castel Sant’Angelo, the Cassation Court, and Cinema Adriano—a mythical place for locals to spend rainy winters and evenings with salty, crunchy popcorn.
Whether it's a pre-theater visit, a post-theater gathering, a moment of refreshment after work, or a stroll through the streets of the city center, the need for such a place is undeniable, almost essential in an area like this. Fulfilling this need, 'Oste Cavour has recently emerged—a gastronomic osteria and cocktail bar, the latest brainchild of Alessandro Tudini. This establishment brings life to a place frequented by tourists and professionals alike. Alessandro's roots in the restaurant industry run deep, having gained experience and skills from a young age in his family's business, and later as an entrepreneur in various successful gastronomic ventures.
Tudini, operating as 'Oste, delegates the culinary proposal to chef Marco Gallotta, formerly at the helm of Primo al Pigneto. Gallotta is known for his ability to craft creative yet robust dishes. The resident chef, Stefano Gaucci, leads the kitchen team. Meanwhile, Luca Boccoli has curated a menu featuring wines and bubbles from small Italian and French wineries. Additionally, Daniele De Angelis shapes an intriguing cocktail list, featuring drinks like "Km zero" based on Altos tequila, pepper-infused cordial, passion fruit, and grapefruit soda.
Thus, 'Oste Cavour is not just a typical osteria and cocktail bar; it's a sophisticated establishment born from the convergence of ideas and raw materials, gastronomic proposals, and significant pairings. "The idea is to make customers feel at home and pamper them with comfort food made from excellent ingredients," Tudini explains.
The restaurant
As previously mentioned, 'Oste Cavour is a space that combines three distinct identities: the cocktail bar with its imposing dark-toned counter and welcoming lounges, the marble gastronomy counter showcasing Italian and international delicacies, and the osteria where wood takes center stage. Wood is a foretelling element of a gastronomic proposition that reinterprets Roman tradition in a personal and contemporary manner.
Enhancing these spaces, which were designed by architect Stefano Rosini, are a selection of black-and-white photos and film reproductions, as well as large windows and a private room for events and tastings, sometimes involving jointed dinners. The menu at 'Oste Cavour is built upon the foundation of quality raw materials and seasonality. Each dish has its roots in Italian, mostly Roman, tradition, speaking a language that is simple and direct. Numerous Slow Food presidia and products from lesser-known artisanal producers find their place on the menu. The egg pasta comes from the Gamberoni pasta factory, while milk and butter are sourced from Fattoria Faraoni, just to name a few.
The dishes
The dinner experience starts with a rich selection of cheeses, cold cuts, and surprising pickled items directly from the gastronomy counter. The journey continues with bold-flavored appetizers such as Coratella di agnello Amiantino with potato cream, peperoni cruschi, and Tropea onions. Then there's Carciofo alla Giudia and Baccalà fritto—Baccalà mantecato (whipped codfish) with lemon, wrapped in panko bread, served with sweet and sour red onion salad and Racale capers. Precision in technique and flavors is evident in every dish.
The primi (first courses) are equally impressive. Tonnarello di Bottega Gamberoni stands out for its texture and harmonious flavors. It combines octopus, 'nduja from Spilinga, cherry tomatoes, and Pecorino reatino. A taste of Rome, savory yet suitable even for the summer heat.
Equally exceptional are the Tagliolini all’uovo with Menaica anchovies, acidulated butter, Racale capers, fresh spring onions, and marjoram. This pasta dish, with high-quality butter and anchovies, delights with its soft and slightly tangy flavors.
More intricate in technique, yet simple and traditionally flavored, is the Saltimbocca made with veal sweetbreads, 30-month-old Parma ham, and sage—a second course that combines two typical regional recipes and reinterprets them skillfully. The meat's cooking is excellent, as is its flavorful jus. To accompany the second courses, the Vignarola with asparagus, peas, fava beans, artichokes, spring onions, and lettuce cooked in a pan is a must-try.
Ending the meal on a fresh and flavorful note is the Zabaione ghiacciato, featuring Vigna La Miccia and salted toffee. It's a fitting conclusion to a modern and delightful Roman dinner experience, enjoyed in the heart of a Rome that increasingly respects tradition.
Address
‘Oste Cavour
Piazza Cavour, 19/21- 00193 Roma (RM)
Tel: +39 06 683 2077
