Accasadì - Trattoria Pizzeria

At Accasadì, the culinary narrative is defined by a rigorous commitment to Roman tradition filtered through a contemporary lens. The kitchen’s prowess is best exemplified by the 'patate a lamelle cacio e pepe,' where thinly sliced tubers are transformed into a crisp, architectural canvas for the sharp, emulsified bite of Pecorino Romano and toasted black pepper. This technical precision extends to the 'tasca di filetto,' a beef tenderloin expertly pocketed and stuffed, revealing a succulent interior that speaks to disciplined butchery. The aroma of wood-smoke permeates the air, a byproduct of the artisanal pizzas crafted from non-GMO, stone-ground flours and fired in a traditional oven. Texture plays a pivotal role, from the crunch of the pizza fritta to the velvety depth of the monkfish braised with topinambur. Each plate balances rustic intensity with refined presentation, ensuring even a humble millefoglie arrives with sophisticated, structural elegance.