Via della Farnesina, 13
00134 - Roma | Tel. 06 3338768
In the last few years, thanks to a steady and attentive promotion by associations, institutions and producers, regional cuisine has drawn the interest of restaurants as well as the favour of their clientele, whose discerning choice of local and seasonal products show a preference for natural healthy flavours. This interest is at the heart of our philosophy which suggests the rediscovery and enhancement of Latium’s history of culinary customs and agronomic resources. Our daily routine, therefore, revolves around traditi
on and seeking out those typical products that, over the centuries, have characterized the truly popular essence of Latium’s cuisine with its humble but delicious and natural ingredients. Among the certified products, we can list buffalo
meat from the Amaseno valley, lentils from
Ventotene, the potatoes from the north of Viterbo,
Roman artichokes, fresh "marzolina" cheese
produced in the province of Frosinone. bread from
Genzano and Lariano, olives from Gaeta , Sabina oil
of olive, the hazelnuts from M.Cimini. And don't
forget wine, boasting a long tradition not adequately
recognized, which has recently reached high quality
levels and appreciation abroad.
"The Quinto Quarto" intends to reintroduce the abundant agronomic resources of our region, with no pretence of originality, however, with the assurance of reflecting the need for good taste and the re-establishment of a culture of healthy nutrition.
The limited number of place-settings, the daily catering and the careful food preparation aiming to enhance the precious qualities of each ingredient are an assurance of authenticity as well as respect for the environment’s natural produce and the good health of our clientele. Our project is not only limited to daily dining but will include other varied activities, such as: wine and food tasting, presentation of local produce, publications, courses in cooking. All these activities will be available to those of you, who are enthusiastic promoters of quality agronomic produce and who wish to recapture our region’s historic memory in culinary customs and style.