Top 10 Trattorie and Restaurants in Lazio

Over time, Roman cuisine retains its preparation simplicity, its raw flavour and its usage of high quality local products. Many typical dishes such as fragrant roasts, “la pajata”, “le puntarelle”,  artichoke were born from Italian cooking basics. These are everyday recipes, orally passed down through generations ,that takes inspiration from Italians traditions. From dish to dish, from treat to treat, today Romans cuisine is healthy, tasty, simple and a huge example of creativity.

There are plenty of “Trattorie” in Roma, especially in its wonderful district “Trastevere”. Otherwise if you love suburbs,  places nearby such as lakes of Bolsena and Bracciano offers a mix of traditional and modern atmosphere.

Taverna Trilussa (Trastevere – Roma)

Taverna Trilussa it the typical Romans Transtevere Restaurant. Some says that Fatima’s Third secret is the recipe of “ravioli mimosa” cooked in this location. You eat directly from the pan. Its “trittico” dessert is flavoursome. You should make a reservation for it as soon as you sit down because it could end very fast. Necessary booking request whit a medium price of 50 €.

Antica Osteria Rugantino (Trastevere – Roma)

Excellent preparation of the most traditional Italian dishes. Want to eat artichoke even if it’s not the season? Want some “puntarelle”? just ask and you’ll get satisfied. Tradition without compromise in a well looking place merged with the magical Trastevere atmosphere . Good Stuff.

Checco er Carrettiere ( Trastevere – Roma)

This is the typical Transtevere Restaurant that draws your attention due to its casual, row and welcoming atmosphere. A traditional kitchen placed in a folksy building with a little garden that offers to the customers Roman cuisine: tasty “Pasta alla carbonara”, the best I’ve ever eaten, as well as artichoke “alla Giuda”, good homemade wine and good desserts. The only flaw was the waiting service: staff wasn’t enough kind with the exception of the owner. Good quality/price ratio.

La Scala in Trastevere (Trastevere – Roma)

The Waiting service is careful and friendly. Its quality/price ratio is absolutely fair compared with the other restaurant of Trastevere. Usually it’s not so crowded but it’s hard to say why.

Ai Bozzi (Trastevere – Roma)

This restaurant is located in the backside of Viale Trastevere so it’s not that easy to find a place to leave your car. Those who wants to eat in this district knows it well but don’t get mad, you can park your car nearby in the Lungotevere parking zone. Let’s get on the point. How about Food? Flavourful Fish starter, we can define it original and made of excellent raw ingredients. Waiting service warm and kind.

 

Lazio is not Roma. The region stretch from Viterbo to Gaeta and each town or city has its own distinctive trait, It’s worth to visit them. Without any doubt you wont forget Romans rude speech style and it’s magical atmosphere.

Osteria la Francigena (Bolsena)

Rustic and warm restaurant enclosed with stone walls. Well decorated tables are combined with a warm and friendly waiting service. Tasty food and fair prices are the hub of this activity. The dessert is good too. The only flaw is waiting service, they should be a bit more professional.

Sapori di Gaeta (Gaeta)

This restaurant offers only Gaeta’s traditional dishes, such as “Tiella” waited in different ways. You can eat in the little restaurant, with few tables, or you can take-away, the dishes they prepare last 24 hours. In my humble opinion is better to eat it as soon as you can. Fair price after all.

Da Amina (Civitavecchia)

Flavoursome Dinner and warm welcome. I don’t know what to say, it seems you are in your house but you let some skilful chefs to cook for you. Exquisite food, very good on time waiting service and fair prices. You can’t ask for better restaurant, if you go one time you’ll certainly come back!

Il Caio (Orvieto)

Pleasing place discovered located few Km from Orvieto. Generous launch full of dishes and dishes full of food. Waiting service friendly and helpful.

Antica Taverna (Viterbo)

We have found this restaurant thanks to some friends, they said it was a really good one, ad it is. It’s a homemade Restaurant that offers really good food. The portions are huge, and both main course and second plate are lush. Dishes with truffle are exquisite. Prices are fair and waiting service is professional and friendly.

Top 10 Trattorie And restaurant in Puglia

Puglia with its 700 km of breathtaking shore and it’s 300 km of both green valley and hillocks, offers flavoursome food made of excellent fruit and vegetables, fresh fish and genuine bovine and sheep meat.

In the area named “Tavoliere delle puglie” there is an ancient tradition about fruit, vegetables and meat. There are a lot of restaurants where you can taste local products, with a farm-to-table production, that comes directly from the manufacturer to the customer.

Restaurants in Foggia

Piccola Osteria km Zero

Excellent cuisine, products are always fresh and comes from the neighbourhood moreover they are wonderfully cooked. We find original the idea of a variable menu coherent with the usage of farm-to-table products. Fair prices.

Ristorante Grand’Italia

Its simple cuisine enhance the taste of dishes, light and delicious. Moreover after eating a lot, the lightness of the meal helps you stand up easily, without feeling upset.

Ristorante Braceria Aurora

Homey and friendly location, excellent for those who want to taste a great “Tagliata” or some tasty tuna fillet cooked on embers. Started in 1950 it’s symbol of tradition and professionalism.

Restaurants in Gargano

Moving throw Gargano, in Peschici we found Trattoria Bar Costamarina. Spectacular location with a terrace that offers a breathtaking sea view. Waiting service was professional and polite, talking about food fish dishes were tasty and generous.

While Hanging around in Vieste we found Skipper, a restaurant with wide glass walls that allowed us to admire the astonishing sunset on the sea port

Restaurants in Bari

If you find yourself 1 or 2 days in Bari I suggests you to have a meal in “Le Giare Ristorante” restaurant. It’s like a voyage across authentic and intense taste of land and sea originated by the experience and the flavoursome cuisine of chef Antonio Bufi.

La Pesciera offers different food such as shellfish raw or cooked, fish-fry, fresh baked fish, tartare and sushi-roll. Excellent and premium oysters combined with Champagne close the circle.

Restaurants in Salento

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In Salento you can find excellent restaurants where the tradition wisely taught to combine fresh fish, such as famous Gallipoli’s “Schiuma di mare”, with fruit and vegetables that this wonderful land offers.

Dall’antiquario (Lecce)

Before even taste traditional well cooked food you should observe the details and the style of this location, unique in its genre. Everything in Salento is different, each place is a discover.

Osteria Briganti (Gallipoli)

It offers interesting and tasty dishes, waiting service is warm and polite, the location is pleasant, it offers fair prices, it’s absolutely the place where everyone would like to have dinner.

Osteria del Vico (Gallipoli)

Excellent restaurant set in the historical center of Gallipoli. It’s best dish is the starter, suggested to me by the owner, made up of 6 small portions. They always serve fresh fish.

Food storytelling: engage and build your loyalty

Storytelling is the ability of a brand to engage and excite the consumer by creating and telling a story. This story can talk about the product, its creators, or even tell the life of the consumer himself. Whatever you’re talking about storytelling, the important thing is to capture the attention first and then the heart of the beholder.

The intent is to arouse strong feelings – surprise, emotion, joy – telling the story of the activity and to those who are part of it. This helps the brand to establish a privileged link with the consumer, who becomes aware of details and anecdotes that will make him feel a participant and not just a recipient of the narration.

Food storytelling: what to tell.

First of all, identify what you want to tell and what customers want to hear. The options are many: you can tell the story of your family, where the name / logo of your restaurant is born, how you choose your dishes and ingredients, what are your ambitions and so much more. Get Creative.

At the same time, consult the web (specifically reviews on Trip Adivsor, Facebook, etc.) to see what is the trend of customers who frequent your areas.

If your business is located in a historic district, your customers expect a restaurant link with the local tradition: tell them about your origins, your choice of location, and so on.

Storytelling is a type of versatile and customizable advertising campaign that can permeate much of the communication of your business. The important thing is to be able to involve the loyal customer and intrigue and fascinate the potential new consumer.

 

If your restaurant offers excellences (from craft beers, to the dish with this ingredient, to pizza with special grains, etc.), do not forget that those who choose you probably do it because they have read about you online. Tell us about your specialties to those who still do not know you or who wants to talk about you in a post and share it on social media.

It does not matter if you do not have a legendary story behind your back: emphasize the values ​​you want to convey in the narrative.

Focusing on values ​​rather than on the actual history of the venue should not, however, make your storytelling a foregone conclusion. Even everyday life can be effectively self told with transparency and sincerity and with a language appropriate to your recipients.

How to make food storytelling online and offline.

On social networks, for example, the story can be told episodically through a series of publications of images and texts that enhance, post after post, your origins, your characteristics, your mission. An advice:should  contents better than pointing to short texts as long as they are incisive and effective images. To avoid the long , verbose and tiring posts.

A local, however, can also be told off the web. For example, with short emotional and / or captivating texts printed on tablecloths, napkins or walls of the room. They will take hold on who enters and consumes. You can also make storytelling on the same promotional material (such as flyers or posters), and finally also on the menu. Speaking of “menu” have you ever thought of giving the dishes the names of your staff, the streets of your neighborhood or anything else you characterize and identify?

Unleash your imagination and have a good storytelling!

How to advertise on Facebook for your restaurant

Facebook is becoming more and more a window for advertising: discover how you can use it to make your restaurant wellknown.

Things to know about using Facebook for advertising purposes:

– Facebook pages are indexed by Google as  traditional sites: the potential customer will have no trouble finding you by typing the searching engine;

– Facebook is a fast “pocket” sharing and communication system: you can also update your page via your mobile phone – for example, you can photograph the dish of the day, use filters to improve the shot and publish it instantly – and just as quickly respond to any requests or comments from users, even if you are on the move and not in front of a PC;

– you can achieve excellent results without paying any amount, but if you want to upgrade the tools at your disposal you can also invest in post sponsorships or page promotion, depending on your needs.

How to advertise  your restaurant on Facebook  :

The starting advice is always to create a page rather than a profile: the likes are more immediate than friend requests and moreover, while the number of friends is subject to limitations and there is a risk that Facebook will notice that the profile corresponds to an activity instead of a person, the number of fans on a page is unlimited.

Suggest your page to your friends and invite them to do so with their contact list in turn. If at first you are interested in making yourself known, you can also make a small investment to bring new likes to your page, but remember to target the public to whom you want to advertise: define age, interests and geographical area in the first place.

Create interesting content for your page. Users use Facebook especially to entertain themselves. For example, a video in time lapses showing a dish, the menu of the day with appealing graphics, interesting quotes on the world of cooking combined with images, a shot in which you present your team at work, and so on .

Engage the audience. You can create a survey in which you ask, for example, what course they would like to find in the menu or which variant they prefer for a plate, giving them a couple of options. If you receive positive reviews, do not forget to highlight them: it is as rewarding for your business as for the customer.

Finally, you can create an “Action” button that refers to your restaurant’s website, or invite them to register for your newsletter, reserving a new promotion (like a coupon for your restaurant), that will take them to visit you for first time.

Avoiding negative reviews

Your customers are your best friends, they pay your bill and your paycheck. That’s why when they leave your room they have to go away happy, satisfied, with a full stomach but above all with the desire to share this moment of joy.

The reviews are the focus of every restaurant business, there are many sites and apps that collect the testimonies of those who choose you at every lunch and dinner.

Before you call to make a reservation it is very likely that your potential customer will do a quick search on Google, Trip Advisor, Facebook, etc. to read how to eat, what services you offer and much more.

Do you know that one of the most influential parameters for the reviews is the speed in taking the orders?

Leaving hungry customers to dream the dishes written in the menu is seen as a sign of disinterest and we absolutely must make this happen.

A negative impression leads to writing a negative review, which may be why a potential customer abandons the idea of ​​booking in your room and keep looking for another place.

How can you avoid this catastrophe?

If you integrate RistoManager into your work cycle, you will make customers happy and your employees more satisfied.
Choose the right method:

– If you are a traditional restaurant, where the waiter comes to the table and pen on a white sheet the command, maybe it’s time to save paper (you will do good to the environment) buy a tablet to be used by  your employee.

– If instead you love automatisms and all that is iTech you use the tablet directly to customers. They will be happy to be able to use the “instrument of power” to order and make all the changes they want on their plate, without seeing the annoyed and confused face of the waiter.

 

You can download FREE RistoManager from our site, continue browsing our blog to read many other strategies to avoid negative reviews!

Food marketing: how to understand the needs of customers with the target.

Here are hundreds, perhaps thousands of available data sources, disconnected from each other. Since there are no standard data aggregation systems in the industry, it is necessary to understand how each source leads to a complete vision. If you are looking to get a clearer picture to understand the customers of your business, a complete analysis of the available data can be fundamental to understanding which direction to take and make more informed decisions.

Understanding customers is the basis for the success of each activity

At the 2015 Innovation Summit in Catering 2015, Elena Battista, vice president and head of customer relations at Fishbowl, shared the importance of finding the truthful data, which allows us to understand customers, who they are, at what stages of life they are literally where they are right now. Meeting the most loyal customer segments can lead to deeper ties with customers and more work for you.


Going more specifically, Battista said that “[Fishbowl] believes you should aim for no more than five to eight segments, so you can “adapt your message and personalize it for them.

Through cognitive analysis of customers, Fishbowl has recently helped a large chain of sports bars to identify the main mistakes in its marketing. Before confirming a profile of their main customer, the chain in question believed that their primary customers were predominantly male, aged 18 to 45, single and childless, with a gain of about $ 60,000 per year , passionate about sports, specifically football, and used Facebook, Twitter and Instagram. To create a pleasant environment for this type of customer, the chain spread a certain variety of music, including the Top 40, country and hip-hop.

By collecting first, second and third-hand data, scouring the Web and connecting actual transactions with customer data, Fishbowl found that the “real customer” in the chain was predominantly male, aged 35 and 60, married with children and had an income of about $ 100,000 a year, did not listen to any sports radio station, played golf, and used Facebook, LinkedIn and E-club.

With this new information, the chain has repositioned its brand, focusing more on sport in general, rather than on specific sports, and appealing to families. They also started advertising on financial, news and travel websites, and started sending classical rock music, when they knew that most of their most loyal customers went to their clubs. After implementing these changes, restaurant guests stayed longer and started spending more money, indicating that they enjoyed their experience.

Battista stressed the value of collecting truly usable data; data collection as an end in itself is not useful for commercial activities.

“Success in the near future does not only include the use of technology; it’s about having the ability to extract the right data, find ideas and act accordingly, “said Battista. “To find out what data is most useful to know for the sake of your restaurant, make sure you have the right skills – through your staff or through external partners.”