A reformatted Secondo Tradizione opened its doors again last April 2018, revealing a new atmosphere and a completely different menu by co-proprietors Chef Alessandro Cecere and Sommelier Andrea Pistoia. With both behind the kitchen and the cellar, along with Sous Chef Davide Bernardi, Fabiola Pintori in the dining area, plus the cheese and salumi of a historical high quality delicatessen for food experts, La Tradizione of Stefano Lobino and Francesco Praticò which is handled by Raffaele Piras, the whole squad gives a notable dining experience in the Prati area of Rome that echoes the philosophy of Secondo Tradizione.
Before opening Secondo Tradizione with Andrea, Alessandro spent a number of years in different kitchens including New York with Celebrity Chef Lidia Bastianich, Bice Restaurant in Montreal, Grand Hotel Quisisana in Capri, and finally in Rome, Collegio, Hotel de Russie and Baccano.
Now in his own kitchen, his creations are inclined to simplicity using only prime ingredients to take out their best qualities and flavors.
For starters, get a plate of finger lickin’ good Fried Anchovies with Mayonnaise with Ginger (€10), Tartare of Fresh Tuna with Avocado and Tomato Soup (€18), or Aubergine Timballo with Stuffed Squash Blossoms (€14).
As for the pasta, the Ravioli Caprese with Tomatoes and Basil (€12) is a must try, while the Spaghetti with Bottarga of Grey Mullet, Olives and Capers of Pantelleria (€14) has explosive Mediterranean flavors. You can find the classic pasta dishes as well as original creations.
There’s a selection of both fish and meat among the dishes of the main course like Fillet of Tuna with Citrus Fruit Crust and Ginger Sauce (€22), Scorched Octopus on Cream of Cannellini Beans and Endives (€22) or Fillet of Beef on the Griddle with Sautèed Chicory (€24). Aside from the selections in the seasonal menu, the chef also has daily proposals according to the availability of fresh ingredients.
Via Rialto, 39
00136 Rome (RM), Italy
Tel: +39 0639734757
Open for lunch and dinner except Sundays (April to October) and Mondays (October to March)