Accademia der Cacio e Pepe, Traditional Roman restaurant in Zola Predosa, Italy
This restaurant is housed in a converted farmhouse and serves classic Roman dishes such as tonnarelli cacio e pepe and bucatini all'amatriciana across its dining rooms. The spaces are spread throughout the historic building, creating an authentic setting for traditional cooking.
The establishment was founded in 2004 and continues the tradition of Roman cooking by preparing dishes using age-old methods. Its work in the Bologna province has helped keep Rome's culinary heritage alive.
The menu showcases regional dishes like porchetta di Ariccia and coda alla vaccinara that reflect authentic Roman food culture. Visitors experience how these recipes have remained important to people from the Rome area for many generations.
This location works best when you book ahead, which can be done through WhatsApp. Groups are welcome and can enjoy custom menu options tailored to their preferences.
The tonnarelli is made on-site using a specialized torchio machine that gives the pasta its precise texture. This old technique is rarely seen today and reflects the commitment to doing things the careful way.
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