Carciofo alla giudia (Jewish-style artichoke) is a Rome-only dish. A whole artichoke is trimmed, pressed flat, and deep-fried until the leaves shatter and the heart is tender. The outer leaves are crispy and salty, the inner leaves are softer. Reviewers call it a dish worth traveling to Rome for.
Tips from diners
Eat this with your hands. Start at the outside and peel each leaf. Save the heart for last.
Matricianella's amatriciana is the baseline test of this kitchen's commitment to tradition. The guanciale is crisp and meaty, the tomato sauce is balanced (not oversweetened or undersalted), and the pecorino is sharp and salty. Reviewers across multiple platforms note the quality of the guanciale makes the difference — it's sourced for flavor, not cost.
Tips from diners
This is reliable amatriciana — the guanciale is noticeably better than average. The sauce coats the pasta evenly.
Book at least 24 hours ahead via email to reservation@matricianella.it. Walk-ins often can't get a table at lunch.
No cream, no additions — just the four ingredients (technically five with pepper). The sauce is silky because egg yolks and pasta water emulsify into the cheese, not because of cream. Matricianella's version is neither too salty nor underseasoned; the guanciale provides the salt, the pepper provides heat.
Tips from diners
Ask for it al dente. Matricianella cooks it perfectly — firm in the center, sauce clinging throughout.
Fried anchovies are a Roman appetizer: whole fish, dusted with flour, and quickly deep-fried until the spines become edible and crisp. The fish itself is tender, the flavor is briny and fishy (in the best way), and reviewers call them impossible to stop eating.
Tips from diners
Eat these hot and fresh. The oil on your hands is normal — embrace it.
Tonnarelli is thicker than spaghetti and absorbs sauce better. The cacio e pepe here is kept simple — the pepper is cracked fresh, the cheese is grated fresh, and the pasta water is used as the emulsifier. The result is a paste-like sauce that clings to every strand.
Tips from diners
The freshly cracked pepper is important here. You can taste it — not like pre-ground dust.
Matricianella opened in 1957 and has remained a benchmark for Roman classics. The restaurant is no-frills but focused: everything on the menu points back to tradition. The bucatini all'amatriciana uses guanciale sourced for flavor, not convenience. The carbonara is made the Roman way — no cream, just egg and cheese. Reviewers consistently note that the quality of ingredients and cooking technique justify the price.
Email reservation@matricianella.it at least 24 hours in advance. The restaurant is popular and small tables fill quickly.
Hours are 12:30-15:00 and 19:30-23:00. Closed Sundays. The restaurant closes from August 8-28 for summer break.
The neighborhood is quiet and central — near Trevi but away from the main tourist flows. Arrive early or book ahead.
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