The Osteria was opened with the aim of “preserving” the traditional dishes of Rome and the Roman Campagna. Its chef is Mrs. Anna Dente, Emilio’s daughter, who, after working for over 40 years in the family butchery and with the family’s farm produce, decided to employ her culinary skills in safeguarding the cuisine of Rome and its countryside. In her are concentrated the centuries-old experience of her butcher and farmer forebears, as well as the cooking, baking and cake-making skills of her female ancestors. Roman cooking is rustic, its ancient tastes and flavours an amalgam of territorial features and the ethnic-cultural stratifications of the peoples who have lived there. At the Osteria di San Cesario, you will taste the agricultural and pastoral cooking of the Latin peoples who founded Rome and settled in the Roman Campagna, where they lived through the centuries up to the beginning of the twentieth century. It is a cuisine of wild herbs and mushrooms, of cereals used to prepare fabulous pasta, polenta and soups. It is also the traditional cuisine of shepherds, hence of lambs, kids, ricotta, and sheep’s cheese. It is a cuisine in which pork is prepared in a thousand ways.
At the same time, Roman cooking has a strong Jewish influence (from the Jews of the ancient Roman Jewish community), such as capretto brodettato (kid in egg sauce), pasta and broccoli in skate broth, baccalà (stockfish), and artichokes fried alla giudia. Lastly, it is the cuisine of the “quinto quarto” (the fifth quarter), the traditional dishes of the butchers at Rome’s Testaccio slaughterhouse, who, at the end of the nineteenth century, invented such dishes as stewed oxtail (coda alla vaccinara), veal intestines in tomato (pagliata di vitella), tripe alla Romana and sweetbreads (animelle). At the Osteria di San Cesario, you can taste wines from all over Italy, with a complete selection from the producers of Lazio.
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