Da Zacca

This Roman institution anchors its identity in the rigorous execution of Lazio’s pastoral canon at Da Zacca. The kitchen excels in the art of the emulsion, producing a cacio e pepe where sharp pecorino romano and toasted black pepper coalesce into a glossy, high-viscosity mantle over al dente tonnarelli. Textural contrast defines the antipasti, notably the tris di bombette—golden spheres that yield to savory, molten interiors. The coda alla vaccinara reveals a mastery of the braise; the oxtail is slow-simmered until the collagen transforms into a rich, velvet-textured sauce, perfumed with the aromatic sweetness of celery and cloves. Even the carciofo alla romana is treated with technical reverence, braised to a buttery tenderness that retains its structural integrity. A final flourish of pistachio-infused tiramisu offers a nutty, aerated counterpoint to the meal’s savory weight, reflecting a philosophy rooted in the patience of traditional Roman stovecraft.