Hostaria Edmondo

Roman tradition for over fifty years. First with Edmondo, who gave birth to the Hostaria, arriving today with a different ownership for over fifteen years. The 'mission' of Hostaria Edmondo is the research, selection, quality of raw materials, and seasonality of products from regional and national territories. Among the noteworthy traditional dishes are the oxtail alla vaccinara, lamb from the Lazio region, and a platter of cured meats from Re Norcino of San Ginesio. Our buffalo mozzarella is 100% Italian buffalo milk from farms in Rome and Viterbo. Pecorino Romano DOP and aged guanciale from the Umbrian lands. Pasta, the main element of our cuisine, is absolutely artisanal from 'Pastificio Lagano', a Roman pasta factory that carefully selects the best quality national semolina and uses bronze dies.