The New Peppo at Cinecittá: The Pizza and Blue Fish Restaurant Doubles in Rome

Peppo al Cosimato, the trattoria in the Trastevere area of Rome that was opened in 2018 by Salvatore Salmeri, has been attracting multitudes of Romans and tourists over the years. As one of the former proprietors of Caffè Peru in Piazza Farnese, he has gained the experience and knowledge in the principles of good gastronomy in the Roman atmosphere. This year, he, together with his patrners, opened another Peppo in another part of the capital, at Cinecittá. The formula of pizza and blue fish, the exemplary characteristic of Peppo al Cosimato, extends to the second new location of the restaurant. There is ample space that can accommodate 50 indoors and opens outdoors to another 30. The Cinecittá branch represents the same warm environment from color to the furnishings with the artistic touch of painter Giancarlino Benedetti Corcos.

“The idea of working blue fish has a slow food matrix, although that is not our philosophy, but we simply believe that treating local fish is the only way forward, both for a discussion of sustainability and for the benefits that a fresh and seasonal raw material, with its organoleptic properties, offers to the customer,” says Salvatore. “From anchovies to mackerel, bream to bonito, all the specialties that our seas reserve for us – and which arrive daily from Anzio, Civitavecchia, and the other main ports of the Lazio coast – make up Peppo’s menu. This is accompanied by the proposal of pizzas, made with a unique preparation, and garnished with seasonal ingredients,” he adds.

In the dining room alongside Salvatore Salmeri is Simone Roazzi, while kitchen is guided by the consultancy of Chef Emiliano Squiglia, who has seen the growth of Peppo al Cosimato from its conception in 2018. He had led an important career path with experiences luxury hotels in Rome, from the Sheraton Golf Parco de’ Medici to the St. Regis Hotel, and finally, alongside Chef Andrea Fusco at the kitchen of Giuda Ballerino in Bernini Bristol Hotel.

Antonio Martino, the young pizza maker from the Campania region takes control of the brick oven. Prior to Peppo, he has taken with him a wealth of experience accumulated in his region of origin as well as Rome from Cuccurucù to Con.tro Contemporary Bistrot. In between these two gastronomic identities of the kitchen, Marco Vellini takes his first steps in the kitchen right within the walls of Peppo and represents the trait d’union between cuisine and pizzeria.

The menu at Peppo is a simple line imprinted with strong Mediterranean characteristics made with essential preparations, using raw materials of high quality obtained from well-chosen producers – a line that is distinctive to the kitchen of Emiliano. The appetizers (€2 to €9) range from a variety of typical Roman fried supplí filled with San Marzano DOP tomatoes and fior di latte of Agerola, fried anchovies accompanied by two kinds of homemade sauces, poor fish meatballs, to Fish Tartare with the fish of the day, or the iconic proposal of Peppo, the Fisherman’s Sandwich, fried pizza dough filled with endives and octopus and Parmigiana made with Romanesque zucchini blue fish and fior di latte of Agerola. The pasta dishes (€11 to €13) such as: fettucine allo scoglio; mezzi paccheri with fresh fish of the day and vegetables of the season; and the fresh spaghettoni of water and flour with garlic, oil chili and wedge clams. The main courses (€10 to €18) include the main course of the day, fish burger and a mixture of fried fish and squid. The desserts (€5 to €6) are classic tiramisú, pane burro e marmellata (bread, butter and jam), and tortino di cioccolato with citrus sauce.

For the pizzas , Antonio pursues an idea which he defines as “ambitious but prudent”, using a dough made with type 1 stone-ground flour and left to rest for 72 hours, between maturation and leavening. Topped with fresh ingredients of great quality, the list of round pizzas, rigorously cooked in a wood-burning oven, ranges from the classics (€6 to €12) to specials (€11 to €12) such as: Mackerel, where the fish is accompanied by Fiordilatte of Agerola, Parmigiano Reggiano, sweet and sour onion, yellow and red cherry tomato confit, and crumbled Neapolitan tarallo; Peppo, which is topped with mozzarella di bufala DOP, yellow and red cherry tomato confit, Parmigiano Reggiano and Cetara anchovies; or Provola & Pepper of Totò, with the edge filled with ricotta di bufala, yellow cherry tomato puree, Parmigiano Reggiano, Scamorza, fior di latte of Agerola, shavings of Provolone Del Monaco and pink pepper.


Address: Via Statilio Ottato 110, 00173 Rome, Italy
Tel: +39 06 5812048
Open from Tuesdays to Sundays, 19:00 to 23:30 / Saturdays to Sundays, 12:00 to 14:30