We are five partners and we have been chefs, managers, bakers and/or waiters in
restaurants like Felidia, Bar Pitti, Via Quadronno, Quattro, Plataforma, Da Silvano and
In 2012 we united to open a Taverna that would closely resemble one just opened 100 years ago, before the terms “free-range chickens”, “organic” or “antibiotic and hormone-free beef” were coined, because then all chickens were free-range, all vegetables were organic and nobody had thought out the reckless irresponsibility of administering hormones or antibiotics to livestock.
We believe that great food should be affordably priced and that nobody should get rich feeding thy neighbor. All our pastas are made with the best durum wheat using the classic bronze dies that leave the surface of the pasta rough and porous to perfectly absorb our slow cooking sauces. At the same time, most of our pastas are organic and very soon all of them will be.
The word “restaurant” originates from the latin “restaurare” [to restore], as in “Come to our restaurant and we’ll feed you and restore you”. We want you to visit, eat with us and participate in our efforts to bring wholesomeness back into our food chain.
Da Marcella is a proud member of the Slow Food Organization, founded in 1986.