Even from the outside, before you catch sight of the trays of raw pasta in the glass cabinet inside, you can tell this place is the real deal. A sweet father and daughter set up, Trattoria da Paolo & Anna is a honest and genuine place that makes for the perfect local that you head to when you have a hankering for some superior pasta than what you can boil up and serve yourself. With Paolo, (papa of this establishment) in the kitchen himself with another chef, and Anna and Giovanni on the floor, this low-key place is an intimate experience. Especially because there are only around 20 seats inside, which fill up with reservations quickly most days of the week.
The truffle and ricotta ravioli , garnished in a lemon zest garnish is the house specialty and crowd pleaser. And once we get our tastebuds tangoing with it, we get it – it’s divine. The chunky homemade Taglietelle is confidently and superbly simple.
You know what you’re going to get at Trattoria da Paolo & Anna, there are no surprises. From the outside it’s obvious there’s a unpretentious, unassuming vibe that only insider places give, while the open kitchen where the delicious dishes are prepared (mostly inspired by Paolo’s roots which hail from close to Rome) leaves bare the brilliance of the traditional cooking going on, for all to see.
