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The dream to opening our own restaurant becomes a fact in 1990 when Il Convivio opens its doors at number 44. Over the years the business partnership is strengthened and in 1993 Il Convivio Troiani received its first Michelin star. In 1998 the restaurant move into the current location in Vicolo dei Soldati 31, location where Il Convivio Troiani revives. Italy, Rome. Territory of beauty, culture, history, tradition and an inexhaustible source of fine wines and gourmet cuisine variety. Il Convivio Troiani, grants aznd reflects this heritage of tradition and flavor and has a further consideration projecting it into the present time. At Convivio Troiani we have always held that the key to good cooking passes through the use of quality raw materials, to be worked on with passion and respect. This is the reason why we decided, since 2013, to utilize organic products according to our “green” and natural philosophy. We use selected flours, artisanal pastas, cheese and oils that are highly guaranteed to offer our clients the best quality.

Il Convivio Troiani, grants and reflects this heritage of tradition and flavor and has a further consideration projecting it into the present time. A cuisine that combines tradition and modernity, based on selected natural ingredients cooked with passion and experience, technique and experience gained through years of rigorous studies and imagination. The result is a personal style of cooking, harmonious and genuine, meditated, in tune with the seasons and the land and well-balanced between tradition and modernity that does not follow trends but only itself. From September 2013 Il Convivio was certified according to “Conosci il tuo pasto” (Know Your Meal), the standard of the internationally credited Mediterranean Institute of Certification, Senigallia (AN). Il Convivio assigns first place to raw materials from agricultural food chains that provide certified quality such as organic agriculture, PDO (Protected Designations of Origin), and PGI (Protected Geographical Indications) products and also those food chains that are compatible with the environment.

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