Hostaria Da Cesare

Since 1965, the restaurant has been a landmark in the capital for lovers of good food.The seriousness with which we dedicate ourselves to our work has distinguished us in a city where the offer of food is increasingly standardised and where going to a restaurant is becoming more and more a distraction and less and less an opportunity to enjoy good food. In order to bring the ‘restaurant’ discourse back to more concrete values, we would therefore like to tell you a little about us and our way of interpreting the restaurant service.We use only extra-virgin olive oil for cooking, and extra first-rate peanut oil for frying. Parmesan cheese is produced by an artisan who is well known to the most important Italian restaurateurs. The pizza is topped with real mozzarella and not with rolls derived from industrial processed cheese. We adopt the same criterion for all the products we buy in order to achieve our goal of guaranteeing our customers a very high quality, finally, at a ‘normal’ price. Our ideal of catering, which goes against the current fashion, where the creativity of chefs too often tends to mystify and distort true flavours, is realised by proposing dishes with a high nutritional value and a high intrinsic quality in order to enhance their genuineness.Therefore, it is fundamental for us to get the message across that the ‘value and quality/price’ ratio is primary in assessing the real cost of a meal, which for us becomes extremely convenient, also by virtue of a pricing policy based on respect for the needs of our times.All this is possible thanks to years of painstaking research and selection of raw materials as well as scrupulous processing in respect of our culinary and cultural traditions.Moreover, attention to low environmental impact is primary in our purchasing choices, which are mainly aimed at local markets, with supplies coming from small producers, fishermen and breeders, with whom we have direct and often exclusive contact, as a further guarantee of a work expertise and tradition that is difficult to reproduce elsewhere.In an era where globalisation brings in goods from all over the world (even those that we could very well find at home) and the standardisation of flavours and products imposed by the ‘low’ prices of large-scale distribution makes many places look alike, we prefer to look to those who with tenacity and amidst a thousand difficulties carry on their small business with passion and quality.After so many years of activity (since 1965) in the family tradition, a ‘THANK YOU!’ is due to all our loyal customers for their appreciation and support.
Instead, we urge all those who do not yet know us, but who may share our choices and motivations, to visit us in order to nurture this type of catering based on substance and concreteness, qualities that are increasingly rare in a sector where improvisation has become the system lately.