Testaccio Ristorante News
Check out some excerpts from out recent news articles below.
Mariani's Virtual Gourmet
July 17th, 2010
Mariani's Virtual Gourmet features Testaccio
Click here to view full article.
Click here to view full article.
America Oggi
March 25th, 2010
Roma Club Testaccio Long Island City Featured in america Oggi
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Click here to view full article.
PR Newswire
March 18th, 2010
Chef Ivan with Harvest Food Council in Harlem for the Child Nutrition Act
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Click here to view full article.
Scott Gold
Serious Eats: New York
March 18th, 2010
Testaccio and Chef Ivan mentioned in Serious Eats: New York
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Click here to view full article.
The New york times - Online
March 3rd, 2010
Midpriced Italian restaurants can be as predictable as cupcake places: the same five flavors show up all over town. When one breaks the mold, like Testaccio, which opened in December with a Roman menu, we go..
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Click here to view full article.
T9 Television Channel
January 12th, 2010
Segment on Testaccio Ristorante and the rise of Roman cuisine in New York City
aired on T9 channel January 12, 2010.
Click here to view video clip.
Click here to view video clip.
Corriere della Sera
January 13th, 2010
La cucina romana conquista New York altri 6 ristoranti aperti in un anno Da Manhattan a Long Island, trionfano porchetta, cacio e pepe, carciofi e puntarelle. Ma il vino resta toscano.
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Click here to view full article.
The New york times - Online
January 12th, 2010
YEARS ago, New Yorkers in search of culinary enlightenment did not come back from Italy raving about Roman food. Rome was where your plane landed on the way to that dream trip to Tuscany.
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Click here to view full article.
OURLIC.COM
November 1st, 2009
Testaccio is an Inspired Restaurant. It's "A-number-one" for ambiance, food, and wine. With a spectacular menu, gracious service, and a warm and friendly atmoshphere ~ Testaccio Ristorante welcomes you. Being there is a pleasure to the senses.
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The New york times
october 27th, 2009
Roman cooking by Ivan Beacco, below, with oxtail terrine and tripe, plus more familiar icons like fried artichokes, bucatini all’amatriciana and saltimbocca, in a bricked-wall warehouse-style setting:
