A proper Argentine bife de chorizo (strip steak) grilled hot and fast, served medium-rare with chimichurri sauce on the side. The beef is imported from Argentina and has a different flavor profile than Italian beef. Monticiani sources quality cuts and respects the meat by not overcomplicating it.
Tips from diners
Ask them to cook it medium-rare. Argentine beef cooks faster than Italian beef and gets tough if overdone. Tell them your preference upfront.
These are proper Argentine empanadas with a crispy pastry shell and a hearty filling of ground beef, sautéed onions, Kalamata olives, and pieces of hard-boiled egg. They're warm when served and satisfying as a snack or light meal. The ratio of crust to filling is perfect.
Tips from diners
Order two empanadas and a salad for a light lunch around €12. They're filling enough that you won't need a main course.
Matambre is an Argentine specialty: flank steak rolled with a filling of hard-boiled eggs, spinach, carrots, and herbs, poached or braised, then sliced and served cold as a starter. It's delicate and requires technique. Monticiani makes it properly.
Tips from diners
This is an adventurous start to a meal. It tastes like nothing else on the menu but showcases the chef's respect for Argentine tradition.
Monticiani respects Roman tradition here. Fresh spaghetti coated in raw egg mixed with rendered guanciale fat and grated Pecorino creates the silky sauce. No cream, no variations. This is how it's done. The kitchen won't rush it—proper carbonara takes time.
Tips from diners
Tell them upfront if you want it al dente—they make it properly, so the pasta won't be soft or gummy.
Beef short ribs grilled low and slow until the meat is tender and the fat is rendered. This is how Argentines cook ribs at a parrilla. Served with chimichurri sauce. The presentation is rustic—meat on a plate, sauce on the side, bread to soak up juices.
Tips from diners
This is a shareable dish if you're with someone else. One order easily feeds two. Don't skip the chimichurri—it's the key to the flavor.
I Monticiani opened in 2011 in the heart of Rione Monti, blending Argentine traditions with Roman cuisine. The owners are passionate about Argentine beef—they import quality cuts and prepare them simply. The restaurant is unpretentious, frequented by locals and a few tourists who've discovered it. Open from 7 AM for coffee, serving Argentine empanadas, pasta, and steak all day.
Go at 7 AM for coffee and pastries. They open early for locals heading to work. It's a genuine neighborhood café before it becomes a restaurant.
Lunch (12:00-15:00) has a set menu with better pricing. Dinner is more expensive. If you're on a budget, come at lunch. Figure €15-20 per person at lunch, €25-35 at dinner.
They have Argentine wines on the list—Malbec and Cabernet from Mendoza pair perfectly with the beef. Ask the staff for a recommendation.
Page last updated: