Wide, tender fresh fettuccine coated in a sauce made from chicken giblets (hearts, livers, lungs) that have been finely chopped and gently cooked until creamy. Chef Pulejo describes this as a recipe he picked up from his grandmother—Roman working-class cuisine refined through fine technique. The texture of the paste-like sauce coating the ribbon pasta is smooth and rich with savory depth.
Tips from diners
This is the family recipe that defines Isotta. Order it as your first course to understand Chef Pulejo's philosophy—technique applied to humble grandmother-style cooking.
Chicken giblets are milder than other organ meats, making this an approachable entry to offal-based pasta. The sauce is rich but not assertive.
Light, airy choux pastry buns (bignè) filled with a savory filling of herbs, cheese, and possibly prosciutto or pancetta. These are served as an amuse or small course, showcasing pastry technique. The contrast between the crispy exterior and soft, filled interior demonstrates fine-dining precision applied to rustic-sounding food.
Tips from diners
These savory bignè often arrive as an amuse-bouche with aperitifs. If you love pastry, ask if additional ones can be ordered as a course.
Because Chef Pulejo respects Roman tradition, he includes this on the menu as a reference dish. Fresh spaghetti coated in a sauce made from nothing but aged pecorino Romano and black pepper, with the pasta's starch water emulsified into a silky cream. This is not reinterpreted or refined—it's the classic, executed with perfect technique. It appears on the menu to show the restaurant's foundational commitment.
Tips from diners
Order this as a benchmark. In a restaurant by a Michelin-starred chef, the cacio e pepe should be perfect. If it's not, something is wrong in the kitchen's fundamentals.
Because Chef Pulejo respects Roman tradition, he includes this on the menu as a reference dish. Fresh spaghetti coated in a sauce made from nothing but aged pecorino Romano and black pepper, with the pasta's starch water emulsified into a silky cream. This is not reinterpreted or refined—it's the classic, executed with perfect technique. It appears on the menu to show the restaurant's foundational commitment.
Tips from diners
Order this as a benchmark. In a restaurant by a Michelin-starred chef, the cacio e pepe should be perfect. If it's not, something is wrong in the kitchen's fundamentals.
A reinterpretation of Roman tradition—rice cooked risotto-style but finished with fresh tomato and herbs. The result sits between orzotto (barley risotto) and a traditional tomato risotto, with the grain slightly firmer than creamy Milanese risotto. This is the kind of refined simplicity that defines Pulejo's approach: taking a traditional combination and executing it with precision.
Tips from diners
The texture of the rice is key. Pulejo typically undercooks slightly compared to traditional risotto, keeping the grain's integrity. This requires careful technique.
Large pasta tubes filled with a mixture of wild greens (likely cicoria, puntarelle, and other seasonal foraged vegetables) that have been sautéed and chopped. The filling is bound with ricotta or a light cream, then the cannelloni are baked briefly until heated through. This is a vegetable course that honors Roman ingredient traditions while using contemporary plating.
Tips from diners
The choice of wild greens changes seasonally. Ask what foraged ingredients are in today's version—the kitchen sources from specific suppliers.
Chef Davide Pulejo (36, born and raised in Rome) opened Isotta in October 2024 in the Torrevecchia neighborhood with designer Matteo D'Anzi, who named the restaurant after his grandmother. Pulejo spent 15 years building his reputation—earning Michelin stars at L'Alchimia in Milan and at his namesake restaurant in Rome. Isotta represents his most accessible venture: a 'cortese' (courteous) trattoria that welcomes both neighborhood locals and gastronomy-focused diners, with homages to Roman tradition executed with fine-dining technique.
Isotta is not Michelin-starred, despite Chef Pulejo's history. This is intentional—he created a neighborhood restaurant, not a fine-dining temple. The cooking is refined, but the approach is welcoming.
Torrevecchia is not a traditional tourist neighborhood. The restaurant draws food-focused diners from across Rome, but you'll also see locals. Book ahead, especially for dinner.
The restaurant offers a chef's counter with a tasting menu where you can watch Chef Pulejo and his team work. This is the ideal way to experience Isotta if available during your visit.
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