La Cantina Di Porta Romana - TERAMO

Teramana doc cuisine, kindness, welcome, dishes and excellent flavors. finding a better value for money is impossible

Small place not to miss if you want to eat well and take a dip in the past. the welcome is very pleasant, we were received informally as customers from a lifetime. I kindly asked if he could lower the television and the lady was so caring to turn it off. as a place reminded me of those little taverns where I was a child with grandparents, full of photos, paintings, certificates and memories of a life. the food was really good, they are Abruzzo and the typical food does not get rude! mbusses scrips served to the dish with the broth aside, sweet and greedy stew of sheep. fried cheese was crisp and dry and was accompanied by the contour. the guitar to the teramana doc. no claim of strangeness from the kitchen nouvelle. and fortunately I would add. the wine of the house, it's not bad. we were also offered a small appetizer and to finish also a small Sicilian cannolo with ratafià, what else? Maybe find out why a Sicilian cannolo and those typical sicule ceramics hung. of them gradually we had the opportunity to talk to the owner, who revealed that part of his origins are just sicule. Abruzzo and Sicily have often twinned in other countries, and always comes out something good. in summary: if you want to eat well and relax, without unnecessary frills. This is your place to keep. price

Historical and essential place that opens to those who want to retrace a journey in time to get the flavors that remember without if and without, but the dishes of our grandmothers. excellent appetizers with a particular lution to the ventricles. pasta and beans have made me smell a tear of emotion for a fantastic mix of goodness and memories that are reaped from the past. the vegetable oil combined with a great ham bone (give me who still makes pasta and beans with ham pieces) contribute to the excellent success of the dish. on the broth of scrippelle, the mazzarella and on the donuts to the anise with cooked wine I add nothing else because I would not like to be too prolisso. as an old partner slow food thank those who put this place in the guide. the intention of our association should be to value these historic premises which as petrini says are part of that biodiversity of the knowledge and flavors that the homologation is making disappear. to preserve this place means to maintain a museum and a garrison of the Teramana cuisine. the place will also be essential or as someone agé or old says but there is a piece of history that would otherwise be lost with the fashion of the revisited dishes that then translates into timballies or mazzarella all the same and far from tradition. I don't go any further, but I still have a lot to say. a special thanks to the owners for the emotions they gave me

I am very fought by writing this review. ocire from a restaurant without the possibility of having the tax receipt always leaves me very bitter in the mouth. the official reason was that the case broke and had to solve. for this episode I would only have assigned the star. Moreover the account has been made without the detail of the dishes, the rest the menu is only oral. for the rest I would have gladly given stars. I love osteri with almost home cooking with traditional dishes. the tavern seems to have started almost as a cultural historical mission, reopening a tavern in the same place where it existed from the beginning of the twentieth century until the post-war period. I would come back to eat every day to try all the dishes, but this time I would only come back until you can get the tax receipt.

Great place. very nice they spread as it must be a cellar. a real wine cellar where you can enjoy local specialties. the owner really nice and kind person. I highly recommend letting us jump if you are in teramo or surroundings. I hope to return