Rotisserie

Big lines run along the big fireplace, which is half occupied by a rotisserie used to cook chickens, guinea-fowl, cockerels and piglets. The other half of the fireplace is taken by the grill for cooking meat, vegetables and cheeses. In the kitchen, the oven bakes Roman pan pizza, bread and cakes, while a set of deep fryers serve up pizzelle, arancini, supplì and battered salted-cod fillets. Hobs for the first courses and lots of egg and au gratin dishes. Red metal tables with marble tops, wooden benches, portraits and photos on the walls remind us old-fashioned fried food shops.