Pipero Roma, Rome (update), 4/14/18

building
building

Pipero has moved to a new location since we were last there.  This new place covers 3 levels and is quite elegant and modern looking.  Lots of art and photos decorate the spaces and classical music plays in the background.  Spot lighting makes the area for food well lit and arty light fixtures add additional lighting.  There are a couple of small windows.  The large tables are widely spaced and set with long white clothes and large white napkins.  Service is attentive and helpful and makes you feel like they are glad to have you in their one star Michelin restaurant.  We sat upstairs where we could see some of the main floor action and look out the window to the night lights.  The floor below street level contains the bathroom, a room with a large table and some wine storage.  I saw Chef Luciano Monosilio come out of the kitchen to observe the floor but he didn’t make the rounds of the tables.   That is left to owner Alessandro Pipero and he is the consummate host.  The menu contains 6 or 10 course surprise tasting options and a la carte options.  Pipero invited us to put our meal in his hands and we did just that.  This place should be on your list to visit when in Rome.  

sign outside
sign outside
sign out front
sign out front
flowers in the entry
flowers in the entry
downstairs dining room
downstairs dining room
down stair dining room
down stair dining room
upstairs dining room
upstairs dining room
interior
interior
fun window
fun window on upper floor
light fixtures for first floor
light fixtures for first floor
table set up
table set up
Frankie rested on the purse stool
Frankie rested on the purse stool
menu cover
menu cover
introduction
introduction
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4
menu 4
menu 5
menu 5
menu 6
menu 6
Pipero and Frankie
Alessandro Pipero and Frankie
basement party room
lowest level dining room
basement seating
lowest level seating

 

We started with a glass of Italian sparkler and the staff quickly brought square bread/crackers and olives for snacking.  The square crackers had a hole in the center where they could be stacked on a peg. They also brought a cut baguette and some olive oil.  All nice but be careful not to fill up to fast.

Italian sparkler
Italian sparkler
snack breads and olives
snack breads and olives
closer
closer
inside
inside
olives
closer
bread
baguette bread
olive oil
olive oil
Frankie checked out the olive oil container
Frankie checked out the olive oil container

 

 

Next was a crisp topped with tomatoes, anchovy and oregano.  It was pretty and tasty.  The ultra crisp bottom worked nicely to hold the ingredients and a crunch to your bites.   More bread arrrived, this time being natural bread and focaccia.  Again both nice but I left most of it on the plate.

amuse
crisp topped with tomatoes, anchovy and oregano
more breads
more breads
wine front
wine front
wine back
wine back

 

A “Fisch Cake” was made of aged yogurt, carrots, lemon cream and fish.  On the top was a large pile of fish eggs that added a nice punch to each bite.   The layer right above the crust was a grainy fish layer topped with creamy layer mixed with lemon.  It all blended nicely and was good.

fish cake
“Fisch Cake”, coregone, yogurt and carrots
closer
closer
another angle
another angle
Frankie sniffed the bread
Frankie sniffed the bread

 

Lobster, white asparagus and parsley were topped with some horseradish powder.  The lobster was perfectly poached and the sauce had just the right richness.  It was a wonderful melding.  A lovely dish and the waitress told us it is new to the menu.  It should stay around a while.

lobster and aspargus
Lobster, green aspargus and wakame
closer
closer

 

Rabbit was served with shiitake mushrooms, liver and parsley.  The parsley was in the form of jelly spread on a crisp and some of the liver was in a pile next to the rabbit white another bit was smeared on the plate.  Lots of strong flavors on this plate as well as multiple textures but they all combined into goodness.  It was best to mix it up and eat lots of pieces together.  Another great one here.

rabbot and shitake
Rabbit, shiitake mushrooms and parsley
closer
closer
another side
another side
closer
closer
liver smear
liver smear
underneath
underneath

 

Gnocchi allo scoglio, or seafood gnocchi, had 4 colors of gnocchi with fish and fish sauce.  The gnocchi were light and tasty and I couldn’t discern a different taste in the different colors, so guessing it was just a visual thing.  The fish was gallinella, which I was not familiar with, but it was a heavily flavored fish like a rockfish.  The sauce tasted like the shells of something had been poached in it – it was very tasty.   A different and fun course.

gnocchi
Gnocchi allo scoglio
closer
closer
another angle
another angle
spread apart
spread apart
Frankie checked out the hand towels
Frankie checked out the hand towels

 

Lamb ravioli with mint, beans and pecorino was next.  The lamb and beans were stuffed into the pasta packages and then covered with a rich creamy sauce.  It was a fun looking dish but also very good.  Each little ravioli burst with flavor.

ravioli
Lamb ravioli, mint and pecorino
from the side
from the side
closer
closer
ravioli
ravioli
inside
inside
Alessia and Frankie
Great server Alessia and Frankie
street level dining room
street level dining room with people

 

Pork rib, rice and fish sauce also had a little barbecue sauce on it.  A round of cream of  lobster was on the side as was a mix of 2 kinds of rice.  The pork was ultra moist and I loved the barbecue like sauce.  It went well with the rice too.  All worked great together and it was another flavor explosion plate of food.

pork
Pork rib, rice and fish sauce
another side
another side
closr
closer
other side
other side
grain
rice

 

The pre-dessert was a lemon curd covered with an almond foam and dusted with licorice powder.  The curd had bits of lemon in it that lit up when mixed with the sweet, creamy foam.  Another perfect blending of tastes and textures.

Frankie admired the dessert napkin
Frankie admired the dessert napkin
lemon curd pre dessert
Pre dessert, lemon curd
closer
closer
inside
inside

 

Cardamon ice cream, saffron, licorice crumbles, orange cream, a pine nut sheet and almond crumbles made up the dessert.  This was an amazing blend of tastes and it really worked.  I’m not usually a fan of so many ingredients in one dessert but this worked so well I’ve changed my mind.  This was a delight to eat.

cardomon dessert
Saffron, cardamom and licorice
from the side
from the side
from the side
from the side
underneath
underneath
Achille Sardiello and Frankie
Maître and sommelier Achille Sardiello and Frankie

 

 

Final treats were almonds with white chocolate, hazelnuts in dark cocoa, fusilli pasta with chocolate and a cream filled beignet covered with chocolate.  All tasty with a good quality chocolate that melted quickly on your fingers.  The beignet was a favorite but the nuts were both quite good.  We also had a grappa that was poured from a 5 liter bottle.  The bottle had its own stand that rocked for pouring.

final treats
final treats
chocolate hazelnuts
hazelnuts in cocoa
almonds
almonds in white chocolate
chocolate curls
fusilli pasta chocolate curls
inside
inside
closer
closer
inside
inside
rocker pouring device
rocker pouring device
Frankie rocked on the pouring device
Frankie rocked on the pouring device

2 thoughts on “Pipero Roma, Rome (update), 4/14/18

  1. This is a great blog, such good pictures, restaurant looks beautiful, and so did the food! The bread and lobster looked the best to me, and the wine, but can only drink white wine, but loved all that you wrote. The pictures were excellent. As always, loved Frankie!

    Like

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