Al Ceppo

The story

Al Ceppo Rome: A Historic Italian Kitchen Celebrating Sea and Land

A Legacy of Sea and Soil

Al Ceppo has anchored itself in Rome since 1968, offering a dining space where the rhythms of the coast meet the traditions of the hinterland. The kitchen builds its identity on this bridge between regions, sourcing ingredients that span from the Marche fisheries to the vegetable gardens of Umbria. This dual focus shapes every plate, ensuring that the daily catch receives the same respectful treatment as slow-braised regional meats.

Fire, Freshness, and Handmade Pasta

Guests often gather near the large visible grill, where cuts of beef and lamb transform under high heat. The menu features anchovies cooked a scottadito alongside grilled prawns dressed with avocado puree, showcasing the restaurant's command over simple preparations. Inside the kitchen, handmade pasta carries equal weight. The spaghettoni combine smoked butter with squid, while lemon and bay leaves finish the sauce. Paccheri pasta holds a rich red mullet ragù enriched with Salina capers.

Wood, Bottles, and the Cellar

The dining room displays warm wood paneling and walls lined with rows of bottles. This setting houses a cellar noted for its breadth, offering selections from Lazio producers and central Italian vineyards. Chefs use house-made elements to add complexity, such as green butter served with cacio e pepe fagottelli filled with zucchini and tomato flowers. Sweet endings arrive through seasonal fruit tarts or almond gelato paired with coffee granita.