Homemade taralli are ring-shaped crackers made from semolina dough flavored with black pepper, white wine, and olive oil. They're boiled briefly then baked until crispy. Served warm as a snack or with drinks. Traditional Puglian fare that most restaurants don't make from scratch.
Tips from diners
These are made in-house. The crisp is only good when fresh. Order them with wine at the bar.
Hand-rolled orecchiette catch the sauce in their bowl shape. Cime di rapa (turnip greens) are cooked with garlic and dried chili until they break down into the pasta water. Anchovies dissolve into the sauce. The result is deeply savory and slightly bitter. A Puglian classic that becomes Roman when plated.
Tips from diners
The cime di rapa should be tender but still hold shape. This kitchen gets it right.
Thin ribbons of handmade pasta are tossed with slow-roasted cherry tomatoes that have broken down into a jammy sauce. Fresh burrata is torn and added at the last moment, melting slightly into the warm pasta. Fresh basil is scattered on top. Simple but depends on perfect ingredients.
Tips from diners
Tomato confit has none of the acidity of fresh tomatoes. The sweetness shines.
Rice is layered with fresh mussels, shrimp, cubed potatoes, and green beans, then baked in a tight pot until everything melds. The seafood releases its brine into the rice, making it deeply flavored. This is Puglian street food refined but still rustic. Substantial and warming.
Tips from diners
The rice should be creamy but not mushy. Each grain should be distinct.
Whole octopus is braised low and slow in a clay pot (pignata) with tomato, garlic, wine, and herbs until the meat is completely tender and falling apart. The braising liquid reduces into a light sauce. This is a Puglian dish that appears rarely in Rome. The meat is sweet and the sauce is complex from hours of cooking.
Tips from diners
This dish cannot be rushed. The kitchen takes its time and it shows.
Tram Tram sits in San Lorenzo, a historically working-class neighborhood that's become more artsy. The kitchen blends Roman and Puglian traditions, drawing on the chef's background. Everything is made in-house—pasta, bread, even the wine is natural and sourced directly from a small Puglian vineyard. The space is simple and casual, with exposed pipes and mismatched furniture that feels intentional rather than neglected.
San Lorenzo is a residential neighborhood. Get there early or book ahead. This restaurant fills with Romans, not tourists.
The wine is natural and direct from a Puglian vineyard. Ask what's open today.
Page last updated: