The Quinto Quarto was born from the union of two different cultures, the Brianza and the Roman.
The dishes offered are part of the history of typical Roman cuisine, essentially poor, not refined but very tasty and particular. However, the pasta used, of excellent quality, with a rough bronze die, handmade by a small pasta factory in Abruzzo, together with the pecorino cheese of Prati del Vivaro and the guanciale of Colli Viterbesi are the three fundamental elements that make up the variety of first courses proposed, numerous and abundant.
The second courses owe their origins to the "poor" culture of Roman cuisine, possibly abundant and very tasty. It can be considered a cuisine of necessity, where even the least valuable parts of an animal, the so-called quinto quarto, were used and transformed into those dishes, which are today famous all over the world.
The hostaria Quinto Quarto is therefore an informal but refined place where one feels "like at home" and where one can enjoy, in a cheerful atmosphere, the unique and exquisite dishes prepared with great talent by chef Flavio.
