Food Squisì ROMA

Her husband Stefano Uccella takes care of the kitchen, who is a chef registered to the Italian Federation of Chefs, trained in the school of important names of Italian Cuisine.
The aim of Squisì is to select ingredients of excellence, transform them with time, care and skill (which is often missing at home) and create products that reflect the minds of those who enjoy "what the mother or the grandmother did” and represent a starting point when used with sauces or a simple point if accompanied by more elaborate seasonings.
We can find products ranging from simple pasta to the one suited for "Sundays" more rough and thick, called casareccia (homemade) made up of only flour and eggs, to the more rustic one (whole wheat with sprouts).
Tortellini and agnolotti stuffed with braised beef. The ravioli seen as "containers" of delicacies made of top quality ingredients assembled and prepared using traditional recipes or our processing (e.g. spinach and ricotta ravioli, cheese and pears, coda alla vaccinara, with plums and pecorino cheese, sea-bass and shrimp , etc..).
The ready-to-cook dishes, including lasagna (from the typical classic Bolognese to the typical Amatriciana, through the Mediterranean one with drowned octopus, cuttlefish and squid), crêpes, parmigiana, Gateau and tarts.
The pre-cooked dishes such as vegetables (including artichokes alla romana), veal tuna, roast beef.
You should also taste the pasta salad with tomatoes, rice and cous cous, mainly in summer.