Via del Mancino 7/9 ROMA
+39 066791190 ristorantelacabana@gmail.com
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GALLERIA ARTE CORSO SRL

OUR FARM: ZERO KM PRODUCTS

The family farm is located in Pereto, Abruzzo, near Campo Catino and Campo Secco mountains, in the Marsican area at the border between Abruzzo and Lazio, in the province of L’Aquila. From Federico’s passion, a small farm has emerged with 25 Limousine calves (originating from the Limousin region in France) and 2 Valdostana cows for the family’s consumption of bovine milk. All the animals graze in the meadows of Pereto and spend a substantial 6 months each year in the alpine pastures, munching on herbs and flowers, enriching their meat and milk with entirely organic and biologically infused nutrients and aromas. In the family farm’s cellar, Federico has also chosen to age wheels of Parmigiano Reggiano and Pecorino Romano, personally acquired from consortium producers, which he later uses in his restaurant. These PDO (Protected Designation of Origin) products represent one of the excellent choices of ingredients offered to customers. Even the cured meats (such as Parma Ham and guanciale) are aged on the farm for 12 to 36 months before becoming ingredients in the dishes prepared at La Cabana restaurant in Rome.

THE ROMAN CUISINE

Respecting tradition is the key to preserving the true essence of Roman cuisine. The meticulously followed recipes, keeping intact the flavor combinations that have delighted palates for centuries, along with the use of local and seasonal ingredients, signify the profound connection between Roman cuisine and the surrounding land. Conviviality and a love for good food are integral parts of Roman culture. The historic restaurant La Cabana in the center of Rome offers delectable dishes in a warm and welcoming atmosphere, where every meal becomes a celebration of life. In a rapidly changing world, respect for the tradition of Roman cuisine becomes a beacon of authenticity: it is a hymn to the past, a tribute to the culinary history of a city that has captivated the world with its unique flavors. Eating in Rome is immersing oneself in culture; eating at La Cabana is embracing tradition with every bite and savoring the culinary heritage that continues to define the authentic taste of the Eternal City.

In the Roman cuisine of the La Cabana restaurant, the importance of using organic and carefully selected ingredients is not just a culinary choice but a profound homage to the rich gastronomic tradition of the Capital. The use of typical, regional, and seasonal products is, in fact, the secret to authentically celebrating the flavors that have characterized the Roman table for centuries. The meat comes from livestocks raised on the family farm, the cured meats and cheeses aged personally in the farm’s cellar, the homemade fresh pasta, and the pastries all reflect the philosophy of La Cabana that emphasizes the valorization of the territory, in harmony with nature, and the intrinsic connection between cuisine and the region. Fresh vegetables, PDO cheeses and cured meats, and self-produced meat are the key ingredients that lend authenticity to La Cabana’s Roman cuisine. Each dish, prepared with love, expertise, and local ingredients, becomes a journey through the history and culture of Rome—a culinary voyage celebrating the best that the city and its land have to offer to La Cabana’s guests.

In the Roman cuisine of the La Cabana restaurant, the importance of using organic and carefully selected ingredients is not just a culinary choice but a profound homage to the rich gastronomic tradition of the Capital. The use of typical, regional, and seasonal products is, in fact, the secret to authentically celebrating the flavors that have characterized the Roman table for centuries. The meat comes from livestocks raised on the family farm, the cured meats and cheeses aged personally in the farm’s cellar, the homemade fresh pasta, and the pastries all reflect the philosophy of La Cabana that emphasizes the valorization of the territory, in harmony with nature, and the intrinsic connection between cuisine and the region. Fresh vegetables, PDO cheeses and cured meats, and self-produced meat are the key ingredients that lend authenticity to La Cabana’s Roman cuisine. Each dish, prepared with love, expertise, and local ingredients, becomes a journey through the history and culture of Rome—a culinary voyage celebrating the best that the city and its land have to offer to La Cabana’s guests.

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