The tavern Il Bocconcino was founded ten years ago, based on the idea of a cuisine grounded on three main pillars: locally produced, season based and excellent raw materials, at the best possible price. During the years we have been selecting trustworthy producers, we have discovered hidden gems and we have reintroduced ancient recipes which were commonly in use in our granny’s kitchen. The aim is to preserve the cultural heritage that represents our wealth.
Our starting point has been the well-known slow food concept of food with zero food miles (which application is more and more complicated in such an extended urban area as the city of Rome) and we have elaborated our personal concept of locally produced and cuisine. Our own philosophy nowadays is inspired by what we call “The good mile” as with modern transportation and conservation techniques, for certain recipes we favour the best ingredient, not necessarily the locally produced.
When “The zero Food Miles” coincide with “The good Mile” there is “The perfect Mile”, a dish in which history, culture, raw materials excellence, freshness and savour merge. We aspire to this and we strive daily to accomplish it. Our wish is to be able to serve a dish of mixed greens, with seasonal Roman salad leafs, growing wildly close to the Roman Forum ruins.