Posted by Rowena Dumlao Rowena Dumlao - Giardina 11/03/2020

Keeping the Family's Roman Tradition in the Kitchen of Le Terrazze Ciampini in Rome

Marco Ciampini, owner and Executive Chef of La Terrazza Ciampini makes sure that nothing is overlooked at his restaurant starting from the from the sourcing of the ingredients to the final touch in the kitchen before they are served to their clients. The kitchen specializes in traditional Italian cuisine with a touch of revisitation but doesn't compromise the genuinity of the dishes. Nestled in a pleasant green setting on the Pincian Hill between the famous Piazza di Spagna and Piazza Trinità dei Monti, the restaurant frames a beautiful view of the capital where the dome of St. Peter's Basilica can be seen from a distance along with the Pantheon and Vittoriano on the Capitoline Hill.

With La Terrazza Ciampini, Marco takes with him the tradition of his family, an important one in the restaurant sector in the capital. Every Roman knows Tre Scalini in Piazza Navona that Marco's grandparents founded in 1931 and it has enjoyed a continued success from its foundation until now. Growing up in the middle of the table, as Marco fondly remembers from his childhood, he naturally went into the food sector and opened La Terrazza Ciampini and soon, his own children, the fourth generation, Ilaria and Lorenzo will begin to learn the craft. The terraces are currently divided into two zones, the restaurant and the pizzeria, and soon, the third part, the lounge and cocktail bar, is projected to be opened in March 2021. In this way, Marco amplifies thoroughly what his place can offer.

"My goal is to maintain the tradition of my production in the restaurant sector with a punctual and rapid distribution," explains Marco. The trust given to me by the multitude of tourists, but above all the Romans who have frequented in time La Terrazza Ciampini and before the Tre Scalini, confirms that the most important value for me and that is the relationship with the customer that did not even lessen in the times of Covid ."

The menu represents some of the traditional cooking in the Italian kitchens like the Tonnarelli Cacio e Pepe, Carbonara, Linguine all'Astice (Linguine with European Lobster), and Crema di Ceci e Baccalà (Cream of Chickpeas and Salted Cod) while the pizzas also have the classic Margherita, Marinara, Vegetarian, alla Carbonara and Nutella. Being a sommelier, when the terraces are closed for winter, Marco spends his time searching for wines to add to his interesting ample wine menu. A noteworthy part of the menu is the selection of gelato which is free from any chemical additives and uses only natural ingredients. It's interesting to know that a simple cream gelato is enriched with a drop of extra virgin olive oil and the chocolate is sprinkled with pepper.

The menu has an ample selection of Meat and Seafood Appetizers (€12 to €24), Salads (€12 to €28), Pasta and Risotto (€14 to €28), Meat Main Courses (€14 to €56), Seafood Main Courses (€18 to €58), Desserts (€7.50), and Gelato (€7 to €10). Do leave space for their famous Tartufo Ciampini which was created by Marco's grandfather in Tre Scalini in 1945 (€10).