At Uno e Bino, co-owner and former chef Gloria Gravina passed the baton--or in this case, the fork--to Andrea Buscema, a native Sicilian. Buscema, in turn, has added dishes he grew up with to the menu of updated Roman cooking, such as pasta tossed with ragù served on fresh ricotta. Now even Asian ideas are appearing on the menu: The rare tuna with sesame seeds is the work of Buscema's former assistant, Takeshi Tsuda (58 Via degli Equi; 011-39-06-446-07-02).
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