Katie Parla

"Venture deeper into the historical center to La Matricianella and pluck the crisp leaves to reveal the steaming fragrant heart."

Lee Marshall

"Don't miss the carciofi alla giudia starter: whole artichokes, deep-fried Roman Jewish style."

Lee Marshall

"Among the excellent secondi, the saltimbocca (veal rolled up with prosciutto and sage) stands out."

Roni Jaco

"Artichokes all Romana and alla Giudia (fried as a whole blossom-amazing!)"

Ed McAniff

"I also had a carciofi alla Romana, which is a steamed artichoke, and it was as good as any I have eaten."

Arianna Cavazza

"The excitement came with the dish of gnocchi alla romana, so good that I decided to push myself to order it whenever I can (which means once a year, if all goes well, but this time I will remember it!)."

Tavole Romane

"Where to Eat Gnocchi in Rome: La Matricianella - An exception to the recipe with potatoes: here the dumplings are the real traditional Roman dumplings, made of semolina, shaped in the form of wide and thick discs, and baked in the oven. There aren't many restaurants in town that have preserved this way of preparation."

Su-Lin Lee

"The veal was tender and as tasty as you can imagine though the ingredients are simple. The wine sauce was incredible and we sopped up every last bit with our bread."

Nick Trend

"Prices are very fair both for food and wine, and you can enjoy superbly cooked Roman staples such as saltimbocca alla Romana."

Samuel Bąkowski

"These are then placed in a deep pan, stem-side down, and water and wine are added. Once braised in the covered pan, they are removed and ready to eat. Where? La Matricianella."