Poldo e Gianna Osteria is a friendly, modern osteria in Campo Marzio, right in the centre of Rome, which honours the heritage of a family and takes its name from that family’s grandparents. The cooking draws deeply on Roman tradition but reworks it with current techniques, cooking at low temperature and using sous vide. Ingredients arrive fresh from local suppliers, nothing in the kitchen is frozen, and every dish is prepared on the day. The menu is long, and oxtail and boiled beef are among the meats the kitchen works with.
The menu runs long, but the dish people who live in Rome single out is the Ravioli di Coda, filled with oxtail. The kitchen takes the oxtail stew of Roman tradition, a dish that tends to be messy, and encloses it in fresh pasta made by hand, so you get the deep taste of the Quinto Quarto without any bones to pick around. Like everything else here, the ravioli are made on the day. To open the meal, order the Polpette di Bollito, meatballs of boiled beef served alongside salsa verde.