A special evening between Rome and Campania, the one that will take place at the Gatta Mangione, historic Capitoline Gourmet Pizzeria who in 2024 celebrated its first twenty -five years of life. Monday 10 February at 20.15 in the club at the 30/32 numbers in via Ozanam, in the Monteverde Nuovo district in addition to the landlord Giancarlo Casa (the word game is involuntary) will cook another giant of traditional contemporary Roman cuisine (it is not An oxymoron) as Archangel Dandini and the chef Procidana Libera Iovine of the Il Belvedere restaurant of the Excelsior Belvedere Hotel in Ischia, an island in which she was the first woman who conquered the star when she was at pomegranate.
Iovine will prepare the scent of lemon scent and scarola shed with raisins, pine nuts and cooked must, the morsels of rabbit thigh with the inscription with lard potatoes and herbs. Dishes that will alternate with those of the house (Supplì with gricia with artichokes, delicate pizza with milk, Roman broccoli Roomed and cup veils, hazelnut semifreddo with apicio sauce and toasted hazelnuts) and those of Dandini (onion ravioli and garum , Pia Ri-Cotta stuffed with Garofolato Romano and fried cream) for an evening that will cheer the taste buds of those who love Roman cuisine and that bell. The dinner costs 60 euros and can be booked at 065346702. Start at 20.15. The combination is also included with a glass of extravertie ranks ran by Cramnt Pertois-Lebrun, and a glass of Fiano by Avellino Tognano DOCG Rocca del Principe 2020, of Castagna Wine White Wine The Torretta 2022 and of Irpinia Aglianico Dop Rocca del Principe 2022.
The Mangiona cat is a historic place, which anticipated the trend of gourmet pizzerias at the end of the last century, with high quality flours, attention to leavenings, precious ingredients and unusual combinations. But it would be wrong to consider it only a glorious pizzeria. One of my recent visit confirmed me that his level is always very high even if the competition on the Roman square has increased much. And it is no coincidence that it is in 41st place in the national ranking of 50 top pizza, the most authoritative ranking in the sector. The pizzas are Neapolitan but well cooked, light, digestible district, because Casa has never stopped working on flour and maturations, continually refining its product. Among the most loved the pizza with fresh pecorino and mortadella in cooking and outgoing and mixed, the one with spiced potatoes shaded with orange, doge cream, smoked queen trout and fresh spring onion, sibylline with julienne of mint julienne cooked in the oven in the oven Wood, first rooms of the first salt and Ciauscolo Marche, the slaughter with tomato, fiordilatte, pillow, cherry tomatoes, pecorino cheese, pepper and chilli pepper. Also remarkable is the classic daisy, also in the stramangherita version with slices of handmade fiordilatte with raw milk. One of the characteristics of the Mangiona cat is also attention to fried foods, which are a salient part of the menu of the Roman pizzerias but often they are road and indigestible objects: here instead they are peppering of enjoyment, in particular the Supplì, the classic one, the carbonara one “North Sea” (with smoked herring, egg yolk, Parmesan, pecorino and pepper). The bruschetta are also remarkable, but all the cuisine is not only a complement to the capricious customer but has its full autonomy. And finally there is also the classic tiramisu of the cat, which now agrees, you find it everywhere, but here they have made it magnificently for a quarter of a century.
Giancarlo personally selects a good list of craft beers and wines at correct prices.
And then there is the real plus of the place: the atmosphere from a neighborhood pizzeria, a little tavernetta, a little travelers without pretensions, who cares about the gourmet codes and welcomes children, animals, rowdy groups, people that the Saturday evening he wants to look at the game. In short, true life: and the gastrofighetti, if they come, who adapt them, for once.