Made fresh every day, this tiramisu uses quality mascarpone that's folded gently into beaten eggs and sugar without cream additives. Ladyfingers are dipped in strong espresso and dark rum, then layered with the mascarpone mixture. The cocoa dust is fine and dusted thick at service.
Tips from diners
Order this at the start of your meal so they can have it ready when you finish. The texture is custardy and never icy, which means it hasn't been over-frozen.
Fresh baby artichokes, trimmed, then braised upright in a pot with garlic, fresh parsley, mint, white wine, and olive oil. They soften completely while staying green. A classic Roman side dish.
Tips from diners
Eat them whole—the leaves become tender enough to chew. The heart at the center is the prize.
Fresh pappardelle cut from pasta sheets, tossed with mixed mushrooms (porcini, cremini, oyster) sautéed with garlic and white wine. The mushrooms release umami as they cook; the pasta absorbs the earthiness.
Tips from diners
This is meatless but satisfying. The mushrooms provide the same depth as a ragù would. Finish with shaved Pecorino.
Thin pasta sheets hand-rolled and cut into squares, filled with fresh ricotta and blanched spinach infused with nutmeg. Finished with melted butter and grated Pecorino. The ricotta never curdles; it stays creamy because the butter is foamed gently.
Tips from diners
The spinach filling is balanced—not too much spinach to overpower the ricotta, not so much nutmeg that it tastes medicinal.
Wide, flat tagliatelle made by hand each morning, cut and dried for a few hours before service. The ragù simmers for hours, building depth from beef, pork, tomato, and stock. The pasta is chewy and holds the sauce entirely, never sliding off.
Tips from diners
This is the house recipe passed through generations. Eat it slowly—the depth builds in your mouth as you chew.
Veal shanks braised low and slow with white wine, carrots, celery, and tomato. The meat falls from the bone, and the braising liquid reduces to a glossy sauce. Marrow inside the bone is scooped out with a spoon.
Tips from diners
Ask for gremolata on the side (lemon, garlic, parsley) if you want brightness. It cuts the richness perfectly.
Nannarella is a beloved neighborhood trattoria in Trastevere, known for owning every dish they serve. The tiramisu is made fresh daily in-house using carefully sourced ingredients, not a pre-made mix. Egg pasta—tagliatelle, pappardelle, hand-rolled ravioli—comes out of the kitchen several times a day, and the pasta is what locals come back for. Small tables, warm service, and prices that feel like a gift.
Make a reservation for dinner at least 2-3 days ahead. Walk-ins are harder at night, easier at lunch.
Come at 12:30 or 19:30 for a prime table without the crowd. Weekday evenings are quieter than weekends.
Ask what fresh pasta they have today—it changes based on what they rolled that morning. Trust their recommendations.
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