The signature dessert that defines dining at Aroma. Named for its presentation and the views, this course combines creamy ricotta with the bright acidity of sour cherries. The pairing works through contrast—rich against tart, soft against structured. This is the dish many diners remember longest after the meal.
Tips from diners
This is the signature dessert of Aroma. If you're ordering à la carte desserts, this is non-negotiable. The cherry-ricotta pairing is what this restaurant is known for.
One of the most requested dishes from Di Iorio's tasting menus. The gnocchi are light and pillowy, the truffle adds earthy luxury, and the broccolini purée brings vegetable sweetness and slight bitterness. This course appears consistently in reviews as memorable, balancing indulgence with vegetable-driven freshness.
Tips from diners
This dish varies seasonally. In autumn and winter, fresh black truffle. In spring/summer, it may feature summer truffles or be replaced. Ask when you arrive.
A casual opener or intermezzo that brings textural variety to the meal. The seafood croquettes are golden and crisp, the battered zucchini shows technique in achieving lightness despite frying, and the pepper croquette adds sweetness. This is the kind of course that feels playful compared to composed plating elsewhere.
Tips from diners
These arrive fresh to the table. Eat them immediately while the coating is still crisp. They cool quickly and lose appeal.
A protein course that appears on tasting menus. The quail filling is mild and tender, allowing the truffle to be the flavor anchor. The pasta wrapper is thin enough to feel luxurious without being fragile. This dish represents Di Iorio's approach to combining Roman tradition with modern plating.
Tips from diners
Quail is gamey but subtle. If you don't typically eat game, this preparation is gentle enough to be accessible.
A second-course option on tasting menus featuring squab (young pigeon). The meat is roasted until tender, the celery provides texture, and gooseberry sauce adds fruitiness that cuts through the richness. This dish shows Di Iorio's willingness to use ingredients beyond Roman tradition.
Tips from diners
Squab is less common than pigeon or chicken. The meat is tender and doesn't have a strong gamey flavor if that concerns you.
Housed in Palazzo Manfredi, a luxury boutique hotel, Aroma occupies an exclusive rooftop terrace facing the Colosseum with views of the Domus Aurea and Victor Emmanuel II monument. Chef Giuseppe Di Iorio's menu weaves classical Roman tradition, Campanian influences, and creative reinterpretations. With only 28 seats, the restaurant balances Michelin-level cooking with an approachable atmosphere where the monument itself is the co-star of the experience.
Request a table with direct Colosseum views when you book. The restaurant is small (28 seats) and all tables have good views, but some are superior. Mention view preference at reservation time.
Book dinner for sunset (roughly 5:30-6:30 PM depending on season) for the best light on the Colosseum. Lunch is also beautiful but the monument is less dramatically lit.
Book at least one month in advance for dinner. Aroma is one of Rome's most requested restaurants due to the views. Lunch is easier to access but still requires advance booking.
Expect €110-150 per person for tasting menus, plus wine and service. À la carte options are available but less common—most diners choose the tasting menu structure.
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