Roma Sparita
Where? Roma Sparita (Trastevere, Rome, Italy) Map Menu
When? Tuesday June 16, 2026
Who With? Me
Food Style? Italian
After watching the sunset on the Aventine Hill, I've headed over the Tiber River to the neighbourhood of Trastevere, which boasts a myriad of restaurants slightly away from the main tourist centers. However, the prevalence of English is very audible, which is somewhat reassuring to me. There’s no sign for the restaurant I want to go to, Roma Sparita, but finally I spot a lone menu with the restaurant’s name at the entrance, which is by the Piazza di Santa Cecilia. I have a short wait - even at 9pm! - but I’m seated outside in the cool summer air and I feel good about my life choices. The menu has allergen information extensively documented throughout, as well as the same frozen food footnote that I saw on the menu yesterday.
Drink
I don’t have any pressing engagements tomorrow morning, so I decide to have a glass of wine. I’ve chosen the cheapest option, the Malvasia Puntinata from Cincinnato, a few hours southeast of Rome. It’s smooth and buttery, with a hint of pear. It’ll go nicely with my clam gnocchi.
Appetiser
Insalata mista: Mixed salad
The salad arrives first. It’s nicely presented, and comes with the full compliment of Italian condiments: extra virgin olive oil, balsamic vinegar, salt, pepper and complimentary bread.
Mains
Gnocchi alle vongle veraci, fiori di zucchina: Gnocchi with clams and zucchini flowers
It smells great and tastes even better. It’s got a hint of spice, with plenty of garlic and herbs. The sauce is very tasty and the gnocchi are soft and fluffy. Even the tomatoes are pretty remarkable, sweet and juicy. None of that sauce has gone to waste, I have mopped up everything with the bread and have thoroughly enjoyed it. The plate is spotless and I'm so impressed with my own efforts that I want to document this.
Dessert
Panna cotta: with fresh strawberry
I was tossing up between the panna cotta and the tiramisu, but when the waiter tells me there’s a fresh strawberry flavour for the panna cotta, it's a done deal. It’s got a slight jiggle, and the texture is perfectly smooth. It’s a lovely way to end an excellent meal.
Posted by Jeremy at 12:41am on Wednesday July 8, 2026 :: 0 comments :: 