(Agen Food) – Rome, 07 May. – Being able to extricate yourself from the confusion of the places in Trastevere is not at all easy, especially if you are looking for a welcoming, familiar, versatile address with a quality proposal. It is placed in this perspective From Etta, a shop opened in April 2023 by a group of partners called Oste per caso, with several businesses launched (including La Buvette, Dillà, Santovino and Vanda). Da Etta is the synthesis of each project.
A versatile proposal
“We are in the square in Piscinula – explains a press note -, one of the most enchanting in the area, with its timeless charm (the swimming pools were located here in Ancient Rome), far from the nightlife and chaos of Trastevere. And it is here that Da Etta finds its natural location: an all-day long venue, open from 8am to midnight, with a different offering for every moment of the day, always well-finished and attentive”.
Why Da Etta? “Etta” is the typical diminutive used for many Roman names, drawing attention to the family and friendly atmosphere that reigns within these walls. “We would like people, after being here the first time, to come back because they know they are recognized, that they are not just customers,” explain the partners. But the name is also a tribute to the well-known Etta James, jazz singer of the 60s and 70s, who inspired the illustration of the logo.
Da Etta is a return to the past that winks at modernity. A spacious environment – in total there are around 400 meters which include five shop windows on the street from numbers 42 to 47 – ready to welcome everyone at all hours, with its warm atmosphere thanks to the use of wood, between counters and tables of different dimensions (including social ones, where you can do smart working), recycled objects, exposed bricks.
From breakfast to after dinner
The day obviously starts with breakfast: homemade leavened and pastry products with sourdough (there is also an open pastry workshop, measuring 40 square metres) made by pastry chef Selene Coppotelli. A traditional breakfast, with a dedicated menu, accompanied by biscuits, some international offerings and the savory part, with eggs available in different variations, from scrambled eggs to eggs Benedict, and a coffee maker. The bar area has around 30 internal and 60 external seats, in the pleasant terrace overlooking the square, an added value of the address.
The bar changes formula throughout the day, under the supervision of the Bar manager Alessandro Spennato, transforming into a bistro for a quick but tasty lunch: toast, club sandwiches, rich salads, homemade savory Maritozzi, but also bruschetta, white pizza, tartare, cheeses and cured meats. At Etta you can also find the delicatessen corner, for an espresso sandwich or to purchase products from selected companies.
In the afternoon the look changes, from the tea room, with a proposal of tea and herbal teas with biscuits to accompany, up to the aperitif, to sip a cocktail or choose one of the numerous bottles from the wine list. The cellar is certainly one of the strong points: around 5,000 labels between serving, paper and sales, selected by the sommelier Gaetano Di Maria.
Yet another change of clothes for the evening, where Da Etta becomes a modern tavern in all respects and welcomes guests in the two other rooms, managed by the restaurant manager Massimo Giovinazzo, which have around 48 seats, plus another 38 outdoors. At the helm of the brigade is the young chef (under 30) Flavio Amilcari who, together with the sous chef Giorgio Vitali, offers refined and revisited Roman cuisine, but not too much. Simple but good and inviting dishes, with great care not only in the plating but also in the selection of raw materials. We therefore find the homemade Maritozzo with Roman tripe and crispy leek and the Giudia-style artichoke on pecorino sauce, and all the traditional pastas from Lazio, as well as the succulent lamb chops and the oxtail “like it used to be”. Particular attention is also paid to the fish dishes, which are highly requested by customers: spaghetti with clams and bottarga and a slice of the catch of the day.
Mention also goes to the desserts, which come from the laboratory: fun reinterpretations of the classics, such as the viscioletta, a reinterpretation of the traditional ricotta and sour cherry tart.
