A thin, buttery tart shell filled with almond cream made from blanched almonds and sugar. Topped before serving with unsweetened ricotta whipped with honey. The almond filling is not too sweet, allowing the ricotta's tang to shine. Seasonal variations include pistachios or hazelnuts.
Tips from diners
Lighter than it looks. The ricotta keeps it from being heavy, even after a large meal.
Thick-cut sourdough is grilled until crispy, then topped with creamy burrata cheese from Puglia, roasted cherry tomatoes, fresh basil, and quality olive oil. The burrata comes from a specific producer in Ostuni that the kitchen sources directly. Served with espresso or the coffee of your choice.
Tips from diners
Come early (before 11am) if you want to sit at the counter and watch the kitchen work. They fill up quickly with locals.
The vegetables rotate based on what's available from local farms—spring brings artichokes and peas, summer brings zucchini and eggplant. Eggs are whisked with cream and local cheese, then baked until just set. The frittata is sliced and served with a small salad. Diner reviews praise the quality of the vegetables.
Tips from diners
Ask what vegetables are in today's frittata. The menu changes so often that the staff can tell you which farms they came from.
Wide, silky egg pasta ribbons are tossed with a ragù made from wild boar hunted in Lazio. The meat cooks for 4+ hours, becoming tender and deeply flavored. The sauce is tomato-based but the boar provides umami that drowns out tomato notes. A rustic but refined dish that changes seasonally.
Tips from diners
Wild boar has richer flavor than domestic pork. If you've never tried it, this is a good introduction.
Whole octopus is pre-cooked to tenderize, then charred over wood fire until the skin is crispy and the flesh is tender. Dressed with lemon, garlic, parsley, and quality olive oil. The char adds smokiness that complements the delicate meat. Often mentioned as a standout by diners.
Tips from diners
Octopus can be chewy if overcooked. This kitchen gets it right—tender but still toothy.
Urbana 47 is a light-filled space in Rome's Monti neighborhood that sources ingredients directly from small farms in Lazio. The menu changes daily and includes coffee and pastries for breakfast, a substantial brunch menu midday, and refined dinner dishes in the evening. The space is modern but welcoming, and the kitchen is visible from the dining room.
The breakfast menu changes daily—check their Instagram the night before to see what's available.
The farmers who supply Urbana 47 rotate. Ask your server where ingredients are from—the kitchen loves talking about their sources.
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