A film, an icon, the profile of an Italy exploding between cultural rigidity and frantic change. Sixty years ago, La dolce vita by Federico Fellini appeared in cinemas, and in popular culture. Just on the night between 2 and 3 February 1960 at the “Cinema Fiamma di Roma”, today closed, there was the premiere.


The Film

We are in the glamorous Rome of the ’60s, where Marcello Rubini (Marcello Mastroianni), a scandal journalist, spends his life through a purely Hegelian drama, that is: between having to be a scandal journalist and wanting to be a novelist.

Through the character of Marcello, Fellini unveils to us lights and shadows of the Capitoline society of the time, such as: the arrival of a Statue of Christ headed to the Vatican aboard a helicopter; Marcello’s continuous betrayals that lead his girlfriend Emma (Yvonne Furneaux) to the attempted suicide and the will of a man who, after the escaped tragedy, decides to throw himself headlong into his job accepting to follow the famous Hollywood star Sylvia (Anita Ekberg). Through her, Fellini takes the protagonist and the spectator into the complex meanders of a society that changes, rebeling quietly and finding itself devoted to beauty as if it were sunken, festive and luxuriant in the Trevi Fountain. And, in an instant, it is as if that “Marcello come here” was an invitation addressed to all that ” dolce” Italy.


“A Small World” in Via Veneto

Like a current that crosses a river from Porta Pinciana to Piazza Barberini, Via Veneto is the place where Italy changes, Neorealism flakes and is tinged with a golden filigree, a new light.

Located in the beating heart of Rome, a stone’s throw from Via Veneto, the visceral soul of the freshness of the style known as “dolce vita”, the Il Piccolo Mondo restaurant is a witness to an inexorable change of the guard, becoming a cradle of change and home to the likes of Federico Fellini.


Federico Fellini and the evenings in via Veneto

Federico Fellini walked along Via Veneto like an ante litteram flux of Roman sociology. Born in Rimini and moved to Rome to study, he made the city his second home, so much so as to make it the inspiring muse of his greatest films from Roma to La dolce vita. The capital took on new facets for Fellini: a protagonist with a thousand faces, told in a prosaic way as one does of a woman one admires and loves so much.

In an interview Fellini said: “In the evening we went to Via Veneto”. And it was precisely this little glimpse of Rome that became a corner of home for the director, a place to live, made up of nineteenth-century facades, crowded hotels and beauties immortalized by a flash. Here, the “painter” Fellini admires his masterpiece that moves and turns from “dolce vita” into “daily life”. Via Veneto could not, therefore, fail to thank that great master. Crossing the Aurelian arches we arrive in largo Federico Fellini, dedicated to the man who made Via Veneto “the theatre of the Dolce Vita”.


Federico Fellini and food

A table laid and a family reunited. Speaking of Fellini, one cannot help but think of one of Amarcord’s scenes, but it is also the scene that comes closest to his life experience in terms of food. Son of a parmesan representative, he tells of how he grew up “with that smell under his nose”, as he said as an adult. However, his favourite dish remained, without a shadow of a doubt, the English soup prepared by his grandmother and enriched with a very special meringue. At the time, in fact, since there were no piping bags, his grandmother used to put the mixture of egg white and sugar inside a cone made of newspaper. And it was precisely this detail that made that meringue so special, which took on an aftertaste of newsprint impossible to reproduce, because the newspaper in question was now out of print. He loved first courses, as not to mention one of his famous phrases: “life is a combination of pasta and magic”. In an interview he revealed that he loved to eat alone during filming. Voracious but too anxious to sit still, he said that having lunch with the film crew would distract him.

We, however, like to imagine him like this: sitting at one of the tables of the restaurant Il Piccolo Mondo, in front of a steaming pasta dish, watching life flowing outside and a new idea running through him.


Are you looking for an exclusive location to spend the night of New Year’s Eve in Rome? At the Piccolo Mondo you can relive the atmosphere of the “dolce vita”, celebrating in a beautiful restaurant near the famous Via Veneto. Our special New Year’s Eve menu, in perfect harmony between tradition and innovation, is waiting for you to inaugurate 2020!


Aperitif with delicacies from the Piccolo Mondo

cream puff stuffed with black truffle

caviar potato chips

seared red tuna canapé


Wild teriyaki salmon cube with chicory

Raw cuttlefish and marine plankton with black breadsticks

Tempura oysters with lime and ginger velvety


Homemade tagliolino with scampi, mandarin and yellow cherry tomatoes

Potato dumplings with duck, with pumpkin cream and fatty liver

Main Course

Veal fillet medallion in pistachio crust with purple potato puree and truffle


Nougat parfait with crunchy puff pastry of dark chocolate Tribago and wild berry sauce

Sweet thoughts of the Piccolo Mondo

Midnight toast with lentils and cotechino


Price: € 110 per person, tel +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.

The Roman artichoke, also called “mammola“, is just one of the different varieties of this good, healthy vegetable, which is used various preparations in the kitchen. The most common varieties cultivated in Italy in addition to the Roman one are the Sicilian, violet in colour, and the Sardinian, which, unlike the mammola, has thorns.
The fruits of the artichoke plant can be harvested from October until the end of spring, but their best yield is reached during the winter.
Let’s discover together the characteristics of this vegetable, which for centuries has been part of the traditional Roman cuisine.

The artichoke is not only tasty, it’s also good for you!

The properties of this vegetable with its particular shape are numerous and range from the high fibre content which, among other advantages, help to reduce cholesterol and lower blood sugar levels. And what about the high content of antioxidants that in addition to combating aging prevent cardiovascular disease? They also have a high content of iron, copper and a high diuretic action.
This vegetable is usually eaten cooked, but can also be eaten raw, to make the most of its beneficial properties, cutting the inner leaves into thin slices and seasoning them in a salad with olive oil, salt, lemon and, for those who like, black pepper.

Artichokes in the kitchen

The recipes that can be prepared with artichokes are several and range from appetizers to first courses and tasty side dishes.

At Il Piccolo Mondo restaurant, where traditional Roman cuisine is at home, you will find many delicious and inviting dishes that will make you appreciate the best of this good and healthy vegetable. You can start your meal with classic and tender artichokes “alla romana” (cooked slowly in a pan) or with crispy artichokes “alla giudia” (fried), and then move on to the tasty tonnarelli with lamb ragout and artichokes.
If you’re keen on fish and you want to taste an original and delicate dish, the ombrina with cream of pumpkin and artichokes is the dish for you!

With this vegetable you can also prepare creamy risottos or side dishes such as sautéed artichokes, which go well with main courses of meat and fish.
Let’s say you’re really spoilt for choice!

If you want to taste the artichokes prepared according to the dictates of the best Roman culinary tradition, we are waiting for you at the restaurant Il Piccolo Mondo!

For reservations please contact us at + 39 06 42016034


Are you looking for an exclusive location to spend the night of New Year’s Eve in Rome? At the Piccolo Mondo you can relive the atmosphere of the “dolce vita”, celebrating in a beautiful restaurant near the famous Via Veneto. Our special New Year’s Eve menu, in perfect harmony between tradition and innovation, is waiting for you to inaugurate 2019!


New Year’s Eve Menu

Welcome prosecco and delicacies from the Piccolo Mondo



Jerusalem artichokes with scallops and their chips

Foie gras escalope with pan brioche and pear jam



Homemade pasta and ricotta cheese with marinated duck and porcini mushrooms

Little mussels with squid ink, lobster and pepper cruschi


Main Course

Braised cheek with red wine and baby potatoes
Stewed sea cooked in carta fata



Chocolate mousse with nougat heart

Sweets of the Piccolo Mondo


Midnight sparkling wine with lentils and cotechino

Reservations:, tel +39 06 42016034.