“Il Bocconcino” Inn was born in 2006 from the enthusiastic idea of a young couple: Giancarlo, a chemist and passionate chef, and Nellyu, a Venezuelan lady previously working in the field of tourism management. They immediately had the winning idea to propose to their public a so-called “home” cooking, focused on the recovery of recipes from the territory of Rome and Latium, and interested more in authentic tradition than in passing trends. Besides this, other cooking project’s strongholds are the search and selection of high-quality raw materials, mostly small D.O.P productions, and a correct value for money, that still is the sore point of some Roman catering. Such a result has been achieved through the valorisation of the so-called “poor” raw materials characterising the Roman culinary tradition, like the famous “quinto quarto”, together with the choice of seasonal products. 

 “Il Bocconcino” Inn was born in 2006 from the enthusiastic idea of a young couple: Giancarlo, a chemist and passionate chef, and Nellyu, a Venezuelan lady previously working in the field of tourism management. They immediately had the winning idea to propose to their public a so-called “home” cooking, focused on the recovery of recipes from the territory of Rome and Latium, and interested more in authentic tradition than in passing trends. Besides this, other cooking project’s strongholds are the search and selection of high-quality raw materials, mostly small D.O.P productions, and a correct value for money, that still is the sore point of some Roman catering. Such a result has been achieved through the valorisation of the so-called “poor” raw materials characterising the Roman culinary tradition, like the famous “quinto quarto”, together with the choice of seasonal products.