Sitting pretty in a city full of seafood, Cucineria relies more on the fat of the terra (land) with chitarrina (Abruzzo’s spaghetti) tossed with mountain herbs and sun-dried tomatoes, cheesy Roman favourite cacio e pepe, and a whole section of the menu dedicated to different focaccie made with locally milled flour that’s been left to rise for 72 hours.
It’s all very earthy and predictably delicious.