Mariolina in Rome's Monti neighborhood. A small restaurant bursting with amiability, already packed with diners even just days after its opening. Mariolina is the most recent newborn of that vague category of Roman "street food". It's not exactly a restaurant (with just a few tables that are, unfortunately, rather uncomfortable), nor is it a sandwich shop, and its not even (thank goodness) the umpteenth hamburger joint. At Mariolina one can find three dishes of remarkable quality: the ravioli, the meatballs and the extraordinary cheeses and salamis.
The restaurant owes it's charm and quality to three key players. Starting with the promoter, the tireless Marzia Greco, archeologist of Cirò Marina, who for some time managed the eatery, Counter in via Merulana. She is the front woman of Mariolina, and the person responsible for the vibrant atmosphere that we breathe in.
Another name that counts is Mauro Secondi. Nothing more must be said than that he is the owner of the excellent pasta shop Pastificio Secondi in Casilino. Naturally, it is he who makes the ravioli.
And last but not least, Vincenzo Mancino, who become known for Dol and Pro Loco Dol: we will only tell you to try the charcuterie at Mariolina (12 euro) and you'll understand perfectly.
Mariolina opened shop at the end of September: a little door of antique wood and a happy sign 'Mariolina' introduces us into the first room where there is an open-kitchen with a cart of salami and cheeses from Dol and fresh-made ravioli (also available for take-away).
Three additional seats follow bar-style along the wall. Dominant colors are green and red.
Let's get to the ravioli. We tasted first off the rabbit and asparagus ravioli with a pesto of sun dried tomatoes and pistachios (8 euro). Great texture. And if these are sprinkled with sun dried tomatoes, they are real winners.
Other stuffed-treats available: pork, sun dried tomatoes, walnuts and wild fennel (8 euro); baccala and potatoes with cherry tomatoes and toasted black olives (9); ravioli Mariolina, with anchovies, sheep ricotta and mint with potatoes and shallots (9); ricotta and spinach with a fresh tomato sauce (7.5); and lastly (one of the best) the pumpkin and provolone cheese with rosemary olive oil and a parmesan cream sauce (7.5).
But not just the ravioli shine here. At Mariolina there are three types of meatballs: the extraordinary eggplant and parmesean with a tomato and basil sauce (7); beef with sun dried tomatoes (9); or mullet in a vegetable sauce (8). Amongst the other plates: the mille-feuille of pumpkin, the savory ricotta, the terrine of anchovies with orange, and the chicken terrine.
For desserts: the Mariolina cake (5 euro), carrot cake (4), and a warm cheesecake with chocolate fondant (4).
Recommended dishes: Eggplant meatballs and all raviolis
For those who like: Colline Emiliane
The good: Fair prices, happy atmosphere, high quality of products
The bad: Mariolina does not yet have an administrative liscense, and so they use plastic cups, paper plates, and have no service staff (but this will be acquired in no time).
Food: 7
Atmosphere: 7
Service: 7
Hours: From 11am to 4pm, and from 6pm to 10pm, Tuesday to Sunday. Closed Mondays. Open on Sundays.
Mariolina (Monti), via Panisperna 222A. Tel. 06.64463859 Facebook Page
Translated by Marybeth Tamborra
