This gem would be a shame to miss if you are interested in wonderful Roman-style dishes capturing the essence of fresh, local ingredients, all offered at very fair prices. It might seem odd that the chef is Japanese, but it is a blessing because he builds on both traditions, never losing the Italian core, but adding a light touch: white asparagus with a light white freshly shaved summer truffles sauce, squid-ink pasta with a delicate seafood ragu, tempura-style fried calimari. After a week of eating in more famous and aclaimed restaurants with startlingly high prices, Pacioccne, as it's name suggests, was "easy going" pleasure, pure & simple.
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