Presentation / History
SHORT HISTORY OF THE RESTAURANT
It all started when...
Gioacchino Guarnacci, NiNo for short, was born in Castelfranco di Sopra, in a beautiful village in Tuscany, and immediately after the First World War started looking for a job; after trying his hand at various trades which took him all over Italy, he arrived in Rome, with his brother, Mario, where they worked as employees in the restaurant industry. They then decided to open their own restaurant, initially in via Rasella and a few years later in via Borgognona. Nino and Mario made the perfect team, the former more creative and the latter with a flair for business and management.
Thank to their talent and determination, they soon became highly successful. The wholesomeness of traditional Tuscan dishes, the style of the restaurant and Nino’s unique creativity combined to bestow upon the Restaurant a certain importance and recognition, soon becoming the favourite haunt for actors, artists, and other important personalities of the time. Maria, Nino's eldest daughter, with the support of her brother Egidio and her sister Anna, have been managing the Restaurant since 1983, maintaining the style, the ambience and, above all, the wholesomeness of the food with outstanding naturalness and passion.
To find out more: the History of Ristorante Nino
Some specialties
a selection of dishes
- Ribollita
A winter soup typical of rural traditions in the Florentine area: black cabbage is the main undisputed ingredient.
- Cannelloni alla Nino
Egg pasta rolls filled with superior quality beef enriched with a meat ragout and a light béchamel sauce.
- Bistecca di costa all'arrabbiata
Sliced rib-eye steak tenderised and then cooked for just a couple of minutes in a boiling frying pan with oil, chilli and garlic to enhance the flavour of the meat even further. Historic dish, available all year round.
- Fagioli Al Fiasco
Tuscan cannellini beans slow cooked in a flask (in continuous movement) and seasoned with plenty of Tuscan extra virgin olive oil and freshly ground black pepper.
- Cervello Fritto o al Burro
(Fried or Butter seasoned Brains)
A matter of ultimate freshness and quality. This dish draws many gourmet enthusiasts to Nino’s as they know just how rare it is to find. - Petto di Pollo al Curry con Riso Pilaf
(Chicken Breast Curry with Pilaf Rice)
You will be astonished by the quality of the mix of Indian spices, blended by the expert hands of an Italian chef. - Ravioli di Fonduta e Tartufo Bianco
The fragrance and “intensity” of the home-made filling made with cheese fondue and white truffle, bring a spark of warmth to cold winter days.
- Castagnaccio
Chestnut flour, pine nuts, walnuts and rosemary are the star ingredients of this traditional humble Tuscan cake.
AND DURING THIS SEASON ...
Timballo di Zucchine
A triumph of Mediterranean summer flavours: :egg fritters, zucchini, fresh tomato sauce and lots of basil.
The Cuisine / Photo Gallery
The Cuisine
NiNo's cooking represents Tuscan traditions naturalised in Rome: the Tuscan specialties (steak, salted cod) blend with exquisite harmony with those of a typical Roman cuisine (artichokes, suckling lamb).
Seasonal dishes alternate alongside many specialities served all year long. .
The various vegetable dishes (Sformatino di spinaci, Carciofi alla romana, Timballo di zucchine ) are no less flavoursome than the meat dishes (Ascè, Bistecca alla fiorentina, Costa all'arrabbiata) renowned among the most demanding gourmet clientele.
To find out more:The Menu and Waiting Staff
Tagliolini al Tartufo
Tortino di Spinaci
Fagioli e Tonno
Cuscinetti di Formaggio Fritti con Zucchine
Ascé Burro e Salvia
Bistecca alla Fiorentina
