Just a stone's throw from the Pantheon, the restaurant carries on the local tradition with elegance and contemporary flair, thanks to the sensitivity and passion that guide the Roman chef and the Emilian sommelier.
Photo by Andrea Di Lorenzo
La Ciambella, the gastronomic stronghold of Francesca Ciucci and Mirka Guberti
Located between Largo Argentina and Piazza del Pantheon, La Ciambella – Bar à Vin showcases the gastronomic vision of Francesca Ciucci and Mirka Guberti, chef and maître d' and sommelier respectively. A couple in real life, the restaurant in Rome's historic center is the perfect synthesis of their identities, different in origin and training but complementary both in the dining room and in the kitchen. A journey that has been consecrated over time through Francesca's authentic Roman spirit and Mirka's unmistakable style, whose explosive passion for wine and La Ciambella's dishes is nothing short of contagious. In May, the restaurant will celebrate its 10th anniversary, two decades that can be summed up in three key words: elegance, sincerity, and comprehensibility.
The philosophy of Ciambella
Francesca Ciucci grew up in her family's fraschetta in Rome, absorbing the flavors and ingredients of Roman tradition in the best possible way. Mirka Guberti studied agronomy in Burgundy and was captivated by Josko Gravner's philosophy during her time at the renowned winery. She eventually devoted herself to the world of dining alongside illustrious names in the restaurant industry such as Cristina Bowerman and Gianfranco Pascucci. “Since I arrived in Lazio 15 years ago, the region has inspired me greatly,” says the maître d', thus “justifying” the 30 labels from the region on the wine list.
“Ciambella has a center, in the heart of Rome. Ciambella is circular, it does not have a linear itinerary,” reads the opening line of the menu, and we believe that this is precisely the strength of the restaurant, whose backbone is the duo of Francesca and Mirka, the perfect mix of tradition, elegance, and modernity. The chef's cuisine speaks of the territory, her origins, and family recipes, conveyed in the dining room with enthusiasm and knowledge by the Emilian sommelier, who is skilled at pairing dishes with affable and sincere wines, with a cellar of about 400 total references. “I change the menu once a week based on the availability of producers. My job is also one of scouting,” reveals Mirka.
The dishes
Even before sitting down, the pure white interior captivates guests, who can see Francesca Ciucci bustling between the stoves and pass at the back of the room from the entrance, with the spacious open kitchen also overlooking the skylight room. “Rome, tradition our way” is the tasting menu (€90) in which you can discover, dish after dish, the essence of Ciambella and the chef's cuisine. The menu is dedicated to the Eternal City and its peculiarities, such as the section dedicated to offal and giblets. The chef has a strong sensitivity, which is why her creations always have a story to tell and are brought up to date, such as the amouse bouche, which is a tribute to history and the family's fraschetta. Homemade porchetta wrap with yogurt sauce, cream puffs filled with coratella and currant gel, egg in tripe, Ascolana olives – interpreted with ricotta and sausage filling – and the latest addition, homemade dried pork coppiette.
“His idea of Rome,” says Mirka, an idea that entertains and stimulates the taste buds. Then there is the winter Vignarola with lupini beans, artichokes, guanciale, and lettuce, because despite common belief, it is a dish that is eaten all year round and not just at Easter. An interlude that precedes another emblem of Roman tradition: semolina gnocchi embellished with cardoncello mushrooms cooked on the grill. A version of a great classic where butter, Parmesan, and pecorino cheese are co-stars of a “people's dish” that becomes gourmet at La Ciambella.
The history of the region makes a powerful comeback with Cacio e pepe al tovagliolo, a dish that is beautiful to prepare and a joy to taste. “It's a successful gamble after almost two years of research,” admits Mirka. It is usually interpreted with spaghetti al lenzuolo, but we went back to the origins of the recipe: macaroni wrapped in a bundle." Sharp flavor and balanced aroma.
On the menu for nine years, the quail stuffed with dried apricots, Jerusalem artichoke purée, and licorice powder is an iconic dish, still prepared and cooked according to Francesca's grandmother's recipe. The contemporary twist? The quail stock, Jerusalem artichoke, and a light sprinkling of warm licorice powder for a dish rich in flavor and intensity.
For dessert, historical research draws on Jewish-Roman tradition with a delicious Ricotta and sour cherry dessert that the chef enjoys deconstructing both in terms of ingredients and traditional customs, in which the cheese was hidden inside the cake (due to the 18th-century papal edict prohibiting Jews from selling dairy products to Christians). Here, then, is the version where the ricotta encloses the sour cherries, while the biscuit outlines the outside of the dessert with its crunchiness.
La Ciambella – Bar à Vin
Via dell'Arco della Ciambella, 20, 00186 Roma
