Next to Veneto Street, the Moma restaurant is a multifaceted place, excellent for a quick gourmet lunch or a more relaxed and refined meal. On the lower floor is the cafeteria. There is a welcoming room with sober elegance on the upper floor, with few seats and attentive and attentive service.
The small welcome on the table is immediately practical: Margarita mousse (with an invisible alcoholic component) and croaker tartar. Then raw red prawns, pickled vegetables, buffalo cream, and lime and small treats such as herring eggs and tomato mayonnaise and, again, sea bass arancino, curry cream, and salty cantuccio. It comes alive with the first courses: cuttlefish tagliatelle, crispy capers, brodetto alla puttanesca and Cantabrian anchovies. The noodles consist of a stretched cuttlefish, cut into strips and served warm. Pleasant the Fusilloro Verrigni with leek cream, chamomile foam, toasted bread powder, and fennel.
You can opt for the particular pork belly in porchetta, licorice and fennel (both in cream and in salads) for a second. The pork preparation is involved: 72 hours of brine and 32 hours of cooking at low temperatures. To conclude the desserts such as Bavarian vanilla, creamy coconut and passion fruit ice cream.
A Michelin star, arrived in 2019, shines on the Moma in Rome, the brother’s Franco and Gastone Pierini restaurant. Andrea Pasqualucci is the chef who has been in charge of the kitchen since 2017.
Ristorante Moma
Via di S. Basilio, 42, 00187 Roma RM
Telefono: 06 4201 1798
