The period of the "mad cow" has not only brought alertness and a real neurosis towards the flesh. In 2002, in full food syndrome, the restaurant was born in Rome "Mad Cow", mad cow, in fact. From first alone braceria and then over time a real restaurant of creative cuisine.
A wide selection of meats: from Danish to national, through Argentine, Irish and heifer. Try the cut with fondue Provola or Sorrentine to be tasted with buffalo mozzarella and cherry tomatoes. For the most hungry we recommend it bazooka skewer, 500 gr. of mixed meats (beef, pork and veal) accompanied by vegetables, secret spices and crunchy fried chips. The novelty of the "Mad Cow" is certainly the "softcooker" cooking, a system that avoids the loss of liquids, allowing foods to keep their natural structure to the maximum, thus obtaining tender meats full of their original flavor.
As regards the first dishes, the house specialty is amatriciana with egg yolk without forgetting the cacio e pepe with courgette flowers; decomposed amatriciana; strozzapreti with buffalo ricotta, rocket, cherry tomatoes and walnut pesto; Spaghettone di Gragnano with capers, Gaeta olives, cherry tomatoes and croutons of bread.
Wide choice also for the desserts, strictly homemade: hot coconut cake with white chocolate; tiramisu revisited to the dish; crumbled millefeuille with chantilly cream and strawberries. Finally, the selection of wines is excellent, among which the labels of Avignonesi, Tenuta dell'Ornellaia, Eredi Fuligni, Marisa Cuomo, Zenato, Antinori, Frescobaldi stand out.
The thing that left us positively amazed is undoubtedly the organization and the harmony between the kitchen and the service. The waiting time is very short. Excellent value for money. Plentiful appetizer, tagliata, side dish, dessert, water around € 33.
Mad Cow is located in Via di Torre Morena 66 E / F, Rome
Tel. 06 79848621
