“From women’s eyes this doctrine I derive: they sparkle still the right Promethean fire; they are the books, the arts, the academes, that show, contain and nourish all the world.”

(William Shakespeare)

Are you looking for a modern and elegant location to spend the Women’s Day in Rome? At the Piccolo Mondo you can relive the atmosphere of the “dolce vita”, celebrating in a beautiful restaurant near Via Veneto, Piazza di Spagna, Fontana di Trevi. Our special Women’s Day menu, in perfect harmony between tradition and innovation, is waiting for you!





Sea bass carpaccio with strawberry “panzanella” and yellow “datterini” tomatoes


Tagliolini with squid, zucchini and pumpkin flowers

Main course

Turbot with asparagus tips and saffron velvety


Mimosa cake with Tribago chocolate and berries


Price: € 45,00 per person (beverages not included)

Reservations:, tel +39 06 42016034.

The amberjack is characterized by its delicate taste, which sets it apart from the other fish that belong to the same category, namely the bluefish. The compact and tasty meat, rosy in colour and with a flavour similar to that of tuna, makes it excellent to eat both raw and cooked. The important thing is not to cook it too much, to avoid it becoming tough. Although it is a very good fish with excellent nutritional properties, it is not very common.

The amberjack is a migrating fish that prefers deep waters, but in the spring and summer seasons, it gets closer to the coast. It is mainly fished commercially and is present in the Pacific Ocean, the Mediterranean and the Atlantic.


Nutritional characteristics

What makes this fish so valuable? Besides having a pleasant taste and a low calorie count, as already mentioned, the amberjack has the advantage of having remarkable nutritional properties. And these are what make the difference!

The meat is rich in Omega-3, whose importance for cardiovascular health is well known, and in proteins with a high biological value. There is also a high intake of valuable minerals such as phosphorus, which is useful for the absorption of calcium and memory, and A and B vitamins. All these features make it an ideal food for young and old.

The amberjack on the dinner table

To make the most of the nutritional properties of this lean fish with its pleasant taste, it would be best to eat it raw in the form of carpaccio or tartare. At Il Piccolo Mondo restaurant you can enjoy a delicious Carpaccio of amberjack marinated in raspberry vinegar, so you can satisfy your appetite with the confidence that what you are eating is not only good but also healthy! However, the amberjack is also very good cooked, as long as the cooking method is not too aggressive. If cooked in a sensible way, savouring the amberjack will give you the sensation that it will melt in your mouth.

In the cooked version, this fish can be used to prepare delicate first courses, combined with vegetables such as cherry tomatoes and zucchini. There are different ways to prepare tasty main courses. Baked, placing the fish on a bed of cut potatoes under oil and seasoned with Pachino tomatoes, extravirgin olive oil, garlic, salt, parsley, chilli pepper and capers. In a pan with “acqua pazza”: fry the garlic with extravirgin olive oil, add the cherry tomatoes cut into pieces and deglaze with white wine after they have softened, all on a high heat. After a few minutes lower the heat, add salt and amberjack and, after covering it with a lid, continue cooking for 10/15 minutes. The fresh and chopped parsley will be put only when the cooking is finished. It is also excellent in a salt crust or grilled. There are many recipes for preparing amberjack and these are just a few examples. There is something for everyone!

Il Piccolo Mondo restaurant gives you the chance to taste this delicious fish both raw and cooked. The choice is yours! For reservations please contact us at 06 42016034.

Many people love puntarelle (chicory tops) for their crunchiness and unmistakable flavour.
Often we see them on the market stalls and supermarkets already trimmed, with their characteristic curled shape that makes them unique. But what are puntarelle? They are the shoots, called “talli”, of a variety of the so-called catalogna chicory; the leaves surrounding them are green, with the side parts serrated, and have white ribs. Even if it is sold all year round, the seasons in which this vegetable grows spontaneously, and therefore its taste can be best appreciated, are winter and spring.

Now widespread throughout Italy, for a long time this vegetable has been cultivated in only three regions: Apulia, Campania and Lazio. In particular, the salad of puntarelle alla romana, with garlic and anchovies, is a fresh and tasty side dish typical of Lazio and some areas of Campania.
In addition to being good, puntarelle are also good for your health! Let’s see together why…


Beneficial properties and nutritional values

This vegetable with its unmistakable flavour is rich in fibre and vitamins (groups A, B and C). and minerals. Although some people like to eat it cooked, to ensure the best of its It is preferable to eat it raw, in a salad. One of the fibers contained is inulin, which has a purifying effect on the body and helps the liver work better. Let’s not forget also that the bitter taste, which some people particularly appreciate, has the advantage of making this vegetable an excellent ally of the digestive system and blood circulation.

The high water content makes it a low-calorie food, which can therefore be consumed with peace of mind even by those who want to keep their weight under control.
It is always a pleasure to know that what we eat, besides satisfying the palate, also is good for you. So let’s give space in the kitchen to this delicious vegetable!


The puntarelle at the dining table

One of the advantages of the catalogna chicory is that you can eat all parts of it.
As they say in Rome: “Don’t throw anything away!”. With the green leaves that enclose the shoots, you can prepare a tasty side dish, blanching them and frying them in a pan with garlic, oil and chilli. The leaves can also be used as an ingredient in soups or making savory pies. The thing that requires a little more effort, and above all patience, is to cut the shoots into strips, with which to prepare delicious salads. The secret to curl the strips and make them more crunchy is to immerse them in very cold water. The puntarelle can also be eaten steamed and seasoned with olive oil, lemon or vinegar and salt, or sautéed in a pan with garlic, olive oil, chilli pepper and anchovy fillets.

If you love puntarelle and Roman cuisine, we are waiting for you at the restaurant il Piccolo Mondo where you can enjoy the classic salad of puntarelle with garlic, oil and anchovies, to be associated as a side dish to the typical dishes of the tradition.
For reservations please contact us at 06 42016034.

Pasta, like pizza, has made Italian cuisine famous throughout the world. In Italy there are many kinds of this product and they differ in ingredients, shapes, processes and methods of cooking. In addition, each recipe uses precise formats, so as to create a perfect combination of pasta and ingredients.
The types of pasta vary from one region to another, but also from one location to another in the same region, some over time have had a national spread, or international as spaghetti, while others have remained the exclusive heritage of their places of origin.
Among different processing methods and more or less bizarre names, the world of pasta is rich and varied, let’s discover some of its characteristics together.

Processing methods

A first fundamental difference concerns fresh and dry pasta. The first must be kept in the fridge and consumed within a few days, the second, the classic dry pasta, if stored at room temperature in the pantry, can last for several months.
Dry pasta can be stored for a long time because, thanks to the drying method, it is dehydrated during processing, thus preventing the proliferation of bacteria. Even if for convenience we tend to prefer dry pasta, we also allow ourselves the pleasure of eating fresh pasta sometimes, making sure, however, that it has been prepared and preserved with care.

There is an infinite number of shapes of pasta on the market with different costs, how to find your way around? Surely you should prefer products that are bronze drawn, a process carried out at low drying temperatures to preserve the nutritional properties of the ingredients.
The products made by artisan companies offer a higher quality both for the raw materials chosen, both for the attention they pay to the processing methods. The work of the pasta makers is based on an ancient art, which is handed down from generation to generation. Even if they continue to apply these consolidated techniques, some of them do not give up trying to distinguish themselves by combining traditional products with alternatives that capture the attention of consumers.

Each ingredient has its own pasta

Have you ever wondered why there are so many shapes and sizes of pasta? First of all to arouse the curiosity of consumers, small or large, and then because not all shapes are suitable for every ingredient. Let’s take a few examples:
1) Let’s say: Cacio e pepe, we are implying the use of long pasta, spaghetti or tonnarelli, because they blend better with the creamy sauce of this dish, typical of the Roman cuisine. A simple recipe, but extremely tasty, which includes only three ingredients: salt, black pepper and pecorino romano.
2) Spaghetti and clams are inseparable by tradition and to ensure the right creaminess to this dish with only few ingredients, long pasta is the best choice.
3) And what about the Amatriciana? Bucatini or spaghetti are the perfect shapes! This ancient recipe, born in Amatrice, was originally without tomato and had the name of Gricia (typical dish of Lazio cuisine, still very popular today). The addition of tomatoes to the other ingredients, peppery guanciale (cured pork cheek) and pecorino romano, is subsequent to their being imported from the Americas. For both the Amatriciana and the Gricia, rigatoni are a valid alternative to spaghetti and bucatini.
4) If we move to the south of the boot, in Puglia we find the orecchiette with turnip tops (also called “strascinati”). The recipe requires that the pasta is cooked with vegetables and sautéed with garlic, oil and anchovies, the orecchiette are perfect to ensure a good result.

The pasta, as well as for its shape and production, also differs for the flours used in the dough. For example, Tacconi, originating in the Marche region, has wheat flour and broad bean flour in the dough; the gnocchi are prepared with potatoes, flour, eggs and salt.  Rice, buckwheat and corn flours are some of the flours used to produce gluten-free pasta.
The shapes and recipes that characterize this traditional dish of Italian cuisine are numerous. You are spoilt for choice between tradition and innovation!
If you are passionate about pasta, and in particular the typical dishes of Roman cuisine, il Piccolo Mondo is the restaurant for you, we are waiting for you!
For reservations please contact us at 06 42016034.

Not only does the octupus often feature on the fish menus of Italian restaurants, but it is also found elsewhere. This is due to its easy availability, its tastiness as well as its versatility in the kitchen.

To enhance its taste, all you need to do is take some precautions during the cooking process and pair the octopus with ingredients that do not overpower its unique flavor. Because of its nutritional properties, also suitable for low-calorie diets, experts suggest including a portion of octopus in our weekly diet. Throughout this article we will analyse its health benefits, also thanks to the collaboration of Dr. Domitilla Grasso, a biologist and nutritionist.


The beneficial properties of octopus

Besides being a highly intelligent animal, the octopus is tasty and healthy. It contains mineral salts (calcium, magnesium, potassium, phosphorus), which are useful for both the bones and the mind; moreover, it provides a good dose of vitamins, including vitamin C, which is excellent to boost our immune system, especially when the weather changes due to the alternating seasons.

Thanks to its low-fat content and protein intake, it is also recommended in low-calorie diets. As it contains, compared to other large fish, lower concentrations of methylmercury, a substance which is toxic to our body, you can also consume a large portion of it.


Some tips to best enjoy it

If we buy fresh octopus, it is always advisable to freeze it before cooking since, thanks to the variation in temperature, its fibres can break more easily. It can be cooked both in a pressure cooker or in a saucepan, in which a vegetable broth has been previously prepared with aromatic herbs, such as wild fennel; its taste will be even richer.

To check the state of the cooking process, just insert a toothpick into the part between the head and the tentacles: if it comes out easily, then the octopus is ready. Once cooked, it can be eaten simply with the addition of a drizzle of oil and lemon, or used as an ingredient for other recipes.
Thanks to its intense yet delicate flavor, it can be combined with different ingredients as well as accompanying sauces, and can also make an excellent filling for tasty sandwiches.

At Il Piccolo Mondo Restaurant, where the quality of the raw materials is always guaranteed, you can enjoy a delicious octopus salad with potatoes, green beans and pesto, or try the octopus in other delicious variations occasionally proposed by the chef, such as octopus with couscous of pulses and seasonal vegetables.



The fish products, as well as being delicious, are valuable allies for our body. Rich in proteins, vitamins and mineral salts, they are essential in the diet  (eating fish 3 times a week is recommended). Quality and freshness, of course, are essential characteristics.


Fish products: nutritional properties

Fishery products are rich in proteins of high biological value (about 15-20%), which are more digestible than the proteins present in mammalian meat. They contain mineral salts such as calcium, iron, phosphorus and iodine. They are also a source of vitamin A, a powerful antioxidant, B vitamins and vitamin D, essential for bone health. Blue fish and salmon, in particular, are rich in omega 3, polyunsaturated fats that keep cholesterol levels low and prevent the onset of cardiovascular disease.

The percentage of fat varies from species to species, depending on age and biological cycle. Skimmed fish products include mussels, shrimps, squids, anchovies, lobsters, cod, sole, sea bass, clams, octopus and cuttlefish.


Classification of fishery products

Fish products are divided into:

  • fish, vertebrates, which according to the skeleton are divided into bony fish (e.g. sea bream, ombrina, bass) and cartilaginous (e.g. race);
  • crustaceans, with an external skeleton called carapace (e.g. shrimps, lobsters and prawns);
  • molluscs, invertebrates, whose shell may be single and external (e.g. sea snail), external bivalve (e.g. mussels and clams) or internal, as in the case of cuttlefish, octopus and squids.


How to recognize fresh fish

To check if the product is fresh, it is necessary to evaluate some characteristics:

the fish’s eye must be vivid and protruding, not hollow and opaque;
the product must have a delicate, marine odour, not acrid and pungent;
the skin must be bright and iridescent;
the meat must be elastic and firm.

At Il Piccolo Mondo restaurant you will find fresh fish products every day, coming from auctions and daily deliveries. The summer menu offers delicious appetizers from the kitchen, raw seafood, seasonal first courses, tasty main courses, fish of the day in different preparations, in addition to the valuable crustaceans of our aquarium. Come and visit us in via Aurora 39, a few steps from via Veneto. You will find the sea in the heart of Rome!

For reservations, please contact us at + 39 06 42016034.

Did you know that eggplants, besides being good and suitable for the preparation of numerous recipes, are also healthy?
There are different varieties of this typically summer vegetable, and they differ in shape, color and flavor, which can be more or less decisive. There are eggplants with an oval, round or elongated shape. The colors are dark purple, violet or a lighter color with purplish streaks.

The dishes that can be prepared are numerous and range from first courses, to second courses if used to prepare tasty meatballs, to seasonal side dishes. Let’s discover together the characteristics, the properties and the different ways to eat them by preparing appetizing summer recipes.



The eggplant is rich in nutrients and fibers, which have numerous advantages including reducing the absorption of sugars by the body, promoting intestinal transit and making this vegetable easily digestible. The eggplant also has a low-calorie content, gives a feeling of satiety so it is advisable for those preparing for the “bikini test!”.
It is rich in potassium and other minerals and the high percentage of water makes it a purifying food. It contains several antioxidant substances that are good for the heart and brain. These include chlorogenic acid, which helps to reduce LDL cholesterol, which is harmful to the body, and counteracts the action of free radicals.


But the properties of eggplants do not end here…

Would you ever have said that this vegetable is also good for bones and for those who have anemia problems? Yes, it is! Eggplants contain some phenolic compounds that promote bone density and are rich in calcium and iron.
After the quick reference to some of the many properties of this plant, let’s find out together how to enjoy it in the kitchen.


To each of you, your own recipe…

For eggplants lovers there is really an embarrassment of riches! The ways in which they can be prepared are numerous and suitable to satisfy all palates.
An appetizer, fresh and inviting, is the eggplant carpaccio prepared with grilled eggplants and marinated with an emulsion composed of olive oil, lemon juice, mint leaves and basil, garlic and black pepper.
As seasoning for an excellent first course you can prepare them by cutting them into chunks and after frying the garlic and onion in a pan, pour the eggplants and brown over low heat for about ten minutes. Then add fresh tomatoes peeled and cut into pieces, basil, salt and chilli and complete cooking.
They are very good as a side dish grilled in the oven with zucchini, potatoes, carrots, celery, onion, parsley, olive oil, salt and breadcrumbs.

These are of course just some of the many recipes that can be prepared with this versatile vegetable.
If you love it, in the restaurant “il Piccolo Mondo” you can enjoy the traditional eggplants with parmesan cheese, prepared with an emulsion of basil, or a side dish of the season in which the eggplants are accompanied by zucchini, peppers and mushrooms. Seasonal dishes that will give you a fresh summer evening.
For reservations please contact us at +39 06 42016034.

Thinking of spring, which is rich in colours and scents, we wish we were taking a stroll in the open air, whether in parks and woods, to admire nature while it undergoes its natural change. Winter bare trees take on the several shades of foliage green, and flaunt an explosion of fragrant and bright flowers. And it is precisely this temperate climate that allows the growth of strawberry plants, whose fruits, esthetically pleasing and just as good to eat, are charactised by an intense and tempting colour! However, besides being tasty, strawberries also have a series of beneficial properties for the body that we will discover together.


Nutritional properties

Strawberries are the fruits of the homonymous plant belonging to the genus Fragaria, which either grows spontaneously in the woods or is cultivated.
The many varieties grown can be distinguished by the shape of the fruit, whether small or big, as well as by its colour and flavour. Fragaria vesca, with its more or less large red fruits, is the most common variety in Italy. The fruit ripening covers a period which goes from April to June and, in some regions of northern Italy, continues until July or August.

Rich in water and fibres, strawberries contain different nutrients, such as iron, calcium, phosphorus, vitamins A, B1 and B2. Moreover, they have a high content of vitamin C which, besides contrasting cold-induced diseases, stimulates blood circulation and facilitates the iron absorption by our body. They have an antioxidant and anti-inflammatory effect, and help to counteract the harmful effects of cholesterol.
Thanks to their content of salicylic acid, strawberries have a positive effect on blood pressure and fluidity. They are also diuretic, depurative and low in calories.


Some tips for choosing the best strawberries

Nowadays, many are the strawberries commercially available and present all the year round. Obviously, they are not identical. Caution and special attention paid at the moment of purchase will help you choose the sweet and tasty ones! First of all, due to the fact that spring is the season when this fruit spontaneously grow and is thus tastier, it is essential to wait for this period to arrive. Since transport times are shorter than those from foreign countries, it is advisable to buy our home-grown strawberries, which have certainly been collected more recently.
Pay attention to the price! If their cost is too low, quality is not guaranteed. Whether small or big, what is important is that they are compact and have a uniform red colour.


How to taste them?

This fruit with many beneficial powers is very versatile in the kitchen; this is why it is a suitable ingredient for multiple preparations. If you love slightly sour flavours, you can eat strawberries alone or sweetened with sugar. They are excellent for preparing tasty fruit salads, seasoned with sugar, lemon, and coated with whipped cream. Fruit salads can also be enriched by other types of fruit, such as apples, kiwis, pineapples and other berries. They are excellent to fill or decorate cakes or omelettes, as well as to prepare pastries, tiramisu cakes, pies, ice creams, smoothies, and jams. Moreover, they can be used to prepare a syrup, the so-called strawberry sauce, used to moisten sponges for cakes and roulades, and to soak ladyfingers when it comes to making tiramisu. You’re really spoilt for choice!

At the restaurant Il Piccolo Mondo, after enjoying a rich meat or fish meal, you will be able to refresh yourself with a tempting, seasonal fruit tray, where strawberries are the queens! We are waiting for you!
For reservations, please call us at +39 06 42016034.

When spring comes, it brings a mild weather and a lot of beautiful colors. In the same time asparagus reach our tables. In addition to being delicious, they provide nutritional benefits to the body.
Rich in fiber, these vegetables got folic acid, vitamins (in particular vitamins A, C and K) and mineral salts.

Recent studies show how eating asparagus may prevent Type 2 diabetes, as one of the mineral salts they contain favors the glucose absorption in the body. They are also rich in potassium, a useful blood pressure and muscles proper functioning regulator, especially for the heart, in addition to being all-natural diuretics. They are low in calories and rich in asparagine, a useful substance to prevent muscle fatigue. Then, let’s eat a lot of these healty vegetables!


To each Italian place their own asparagus…

The majority of asparagus is green in colour, but there are also white (with a more delicate taste), pink and purple varieties too. In Italy, each colour has several varieties that change from place to place. A lot of different white asparagus can be found in Bassano, Padova, Cimadolmo, Rivoli Veronese.

The Lombard variety of Mezzago known as one of the white type, is actually pink. Among the purple asparagus varieties is the one from Albenga, very sweet, eatable row making carpaccio and furthermore the violet asparagus of Cilavegna.
Asparagus can be both wild and cultivated. Wild asparagus are called “asparagina”, a variety typical of woodland and rural areas.


How to cook asparagus: from appetizers to side dishes…

Asparagus can be cooked in a number of ways to serve tasty appetizers, delicious first courses or light and healty side dishes. Among the most common recipes we recall risotto, pasta and omelet. As for cooking, steaming is advisable as it preserves the nutritional properties of the vegetable and enhances its flavor. Steaming can be used to make delicious buns with asparagus and capers, appetizers, first courses and side dishes.

Asparagus can be also boiled to make risottos, lasagna with asparagus and ham or as a side dish seasoned with olive oil, salt and lemon. As a side dish they are also good sautéed. Try the combinations with curry, white pepper, dill and mustard to make the most of their flavor.

At the Piccolo Mondo restaurant you can taste asparagus in their different preparations. We are waiting for you!

Reservation at + 39 06 42016034.

Cacio e pepe (cheese and black pepper) embodies the true essence of Roman cuisine. In the capital, pasta is a religion: Roman cuisine is based on poor first courses, those made with few ingredients, but good and nutritious. Let’s talk about Carbonara, Amatriciana, of its tomato-less variant, the Gricia, and of the Cacio e Pepe. And it is precisely about the latter that we will talk about, giving you suggestions that will help you to prepare it as well as possible.


 How and when does Cacio e Pepe come into being?

This dish with ancient origins was born in the pastures during the period of the transhumance, i.e. the seasonal migration of flocks from pastures in the countryside Roman to the mountains. During these long journeys the shepherds brought with them caloric and long-life foods, including: dried spaghetti, pecorino cheese and black pepper grains. And it is precisely from the union of these three simple ingredients that Cacio e Pepe is born.

The choice of these foods was not random, but dictated by precise needs. Let’s see together such as:
– the pasta was used for its caloric and carbohydrate intake;
black pepper was used to counteract the cold, because it stimulates the heat receptors;
– the pecorino guaranteed the protein intake and having a long shelf life, it was not was never missing from supplies.
This traditional dish has continued to fascinate the Romans and over the years has also won over tourists visiting the Eternal City. Its fame over time became international.

Four mistakes to avoid

Although it is an institution in Roman cuisine and seems to be easy to prepare for its few ingredients, the Cacio e Pepe is not without risks at all: the mistake is always around the corner…

Here are collected the four most common errors which you can make during his preparation:

1) Using any type of pasta: the tradition dictates the use of the long pasta, spaghetti, or better yet, tonnarelli. Over the years other types of pasta have been used, such as rigatoni, tagliolini, etc. Let’s give space to alternatives, not forgetting, however, that you should not choose a type of pasta excessively porous, because it risks absorbing too much of the seasoning, which instead must maintain the creaminess that distinguishes it.

2) Cooking the pasta wrong: the pasta for the Cacio e Pepe must be drained very much al dente. The cooking must be completed over a low heat in a frying pan along with the previously roasted pepper. Once the cooking is complete, add the
creamy cheesy sauce, prepared separately in a bowl with pecorino cheese and pasta cooking water. Only now is the pasta ready to be put into the dishes. Draining the very al dente pasta will guarantee you doing all the steps without risking to
to overcook it.

3) Putting cream to give creaminess to the dish: the ingredients of this dish are three and that’s all! The secret to making the pasta creamy lies in preparing the creamy sauce by gradually pouring grated pecorino cheese and cooking water (rich in starch released from the pasta) in a bowl, stirring with a whisk to prevent lumps from forming. It’s wise to use
cooking water to make the dish creamy and not by adding others ingredients such as oil, butter or cream.

4) Having the wrong kind of cheese: the cacio of “Cacio e pepe” is nothing more than Roman pecorino cheese. Although it is a generic term that indicates any sheep’s milk cheese, in the Roman cuisine and tradition for cacio they mean Roman pecorino cheese.

Put these suggestions into practice and your Cacio e Pepe will be impeccable! If the dishes of the Roman cuisine are your passion, at restaurant Il Piccolo Mondo you can enjoy them prepared according to the dictates of tradition. We are waiting for you!

For reservations please contact us at 06 42016034.