Cuisine: Local Specialty, Regional
Clemente Quaglia was born in raised in the Ciociaria area of central Italy's Lazio region (south of Rome). An area which doesn't really have a defined border, nor historical identity. What it does... Read More
Clemente Quaglia was born in raised in the Ciociaria area of central Italy's Lazio region (south of Rome). An area which doesn't really have a defined border, nor historical identity. What it does have is a wholesome cuisine based on principles of 'cucina povera' - cuisine of the working class, whereby dishes are traditionally created with the best of what produce is available. Therefore pasta with only water and flour, because throughout history, eggs were seen as luxury; legumes and vegetables from the land. Clemente has taken the dishes of his childhood and immortalised them in a chic and contemporary dining space called Clotilde - named after his mother. The menu has taken the traditions of this old cuisine and modernised them in a way that still honours and respects the principles of Slow Food and prime Lazio produce - from the food to the wine. It's authentic comfort food in a stylish modern dining setting that brings together crystal, cobalt blue, metal and contemporary artwork. The menu by chefs Mattia Chendi e Marco Mezzaroma offers cheese and salumi, entrees like carpaccio of coppa (a cold cut delicacy made with pig's head offal) and meatballs; pasta dishes like 'pataccacce' with red and yellow tomatoes (pasta similar to papardelle and typical to the Ciociaria territory; again, made only with flour and water) and main courses like sausages marinated in wine, cooked to perfection on the grill with slow cooked pork ribs (think 12 hours). Dessert is a real show too, with a black forest delight, a pear and buffalo ricotta cheesecake, and a decadant wine soaked pear to name a few. Vegetarian options are also available. Open for lunch and dinner from Tuesday to Sunday. METRO: Spagna.
Piazza Cardelli, 5