Convivial and informal. These are the words that best describe the current moment of Roman dining, characterized by new openings and evolutions of existing proposals, united by the desire to offer experiences that are more free from pre-imposed schemes. Bistros, wine bars with kitchens, and counters are thus becoming the protagonists of a tasty transformation of the Roman culinary scene. This change not only involves the mood of the venues and the style of service, but also dishes and menus, highlighting two easily noticeable trends: the increasing importance given to raw materials, true protagonists of gastronomic proposals that prefer ease of readability and palatal comprehension over sometimes unsuccessful superstructures; and the role played by wine, not just natural wine, which in many cases becomes more than a simple complement to food, becoming the star of experiences that challenge classic patterns.

A sort of commutative property applied to gastronomy which highlights wine without overlooking food, ensuring the same quality outcome.