A savory-sweet dessert that shows Antonella Mascolo's restless approach to pastry. Creamy hazelnut mousse is the base, topped with fresh figs and a thin slice of pork cheek that's been caramelized until it crisps. The umami from the pork against the sweetness of hazelnuts and figs challenges expectations of what dessert can be. This is the most memorable final course.
Tips from diners
Don't skip dessert here—Mascolo doesn't think like a traditional pastry chef, and you'll taste something you've never had before.
Carrots are shredded and used as a wrapper inside each ravioli, wrapping tender braised rabbit that's been seasoned with herbs from the Latium countryside. The jus is made from the rabbit bones, concentrated slowly, delivering depth without heaviness. Diners praise this dish for showing how traditional ingredients can be treated with modern technique.
Tips from diners
This dish is a perfect example of Magnoli's philosophy—rabbit has been hunted in the Latium hills for centuries, and here it's prepared with respect for the ingredient and precision in execution.
A seasonal dish celebrating spring: mackerel is roasted whole, then filleted, served alongside vignarola—the mix of fava beans, peas, artichokes, and lettuce stewed gently with pancetta. The oily richness of the fish and the delicate vegetables were made to go together. Multiple reviews highlight this as proof that Magnoli understands the Roman season.
Tips from diners
Order this only when vignarola is in season (late March to May). Outside that window, ask the kitchen what spring vegetable dish they're working with instead.
This deconstructed Roman classic combines the simplicity of aglio e olio with fresh bianchetti (tiny white fish) and friggitelli (sweet green peppers). The oil is infused with garlic slowly so it becomes nutty without burning. The whitebait add a mineral salinity that would never come from salt alone. It's recognizable as Roman but refined in execution.
Tips from diners
This works best as a first course before a meat dish—it's light and lets you taste how well-executed each component needs to be when there's nowhere to hide.
Guinea fowl is a leaner game bird that stays moist when cooked properly. Here it's paired with a reduction of forest berries—blackberries, lingonberries, blueberries—and dry vermouth to add herbal notes. The sweet-savory balance is careful, never tipping into dessert-like. Reviewers note the sauce is what makes this memorable, not the bird alone.
Tips from diners
Ask if they can offer it medium-rare—the bird stays more tender than if cooked through. Most chefs will accommodate this if you ask when ordering.
Verve launched in 2019 at the DOM Hotel, a 17th-century palazzo on Via Giulia in Rome's heart. Chefs Adriano Magnoli and pastry chef Antonella Mascolo prepare dishes rooted in Roman tradition but reinterpreted with modern technique and local Latium ingredients. The restaurant sits on a rooftop terrace overlooking the Tiber, with an art-filled dining room that reflects the hotel's commitment to integrating cuisine with visual culture.
Request a table on the rooftop terrace when you book—the views of the Tiber and the surrounding historic buildings are part of the experience, especially in warm months.
The tasting menu (Fate Vobis with 4 courses or Famo Nobis with 6 courses) is the best way to taste the kitchen's intentions. À la carte works, but the tasting menus show progression.
Dinner only, closed Mondays. Book for 8pm or later if you want a quieter experience—the restaurant fills with locals and travelers around 7-8pm.
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