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One of the best names for dining out in Roma, divided on three dining rooms furnished with elegance and style, in the city centre, near Piazza Navona and Tevere river. The front door face the street that take name by the vedette of the tower which ancient remains are visible at the top of the palace which put up the Troiani brothers Convivio: Giuseppe, careful maitre, Massimo, friendly and expert sommelier and Angelo, a top Chef in the Roman and Italian gastronomic outline

La saletta affrescata con “Il ciclo della vita”

Convivio Troiani is elegance, style, padded atmosphere. Convivio Troiani is synonym of a refined, natural and savoured cuisine, based on modern concepts and characterised by research and respect of regional best ingredients and typical traditions, revised with fantasy by Chef Angelo Troiani , a very talented and sensible Chef.
Dishes tastes are accurate, varied and stimulating, revealing elegance and audacity without forcing.
The host feel immediately welcome finding on the table the embroidered Flanders napkin leaned on the plate which highlights play with the frames of the malicious Eighteenth-century printings also reproduced on the Menu. 
From the cuisine arrive the fragrant home made breadsticks, the different types of bread (with onion, brown bread, rosette, ciabattine…) and appetizing amouse gorge, like perfect fried fish rejoiced by the idea of the candied ginger and by the herb teasing.
Quotations to Roman cuisine tradition begin with duck foie gras in a crust of figs to remember that the ancient Roman had been the first to nourish geese and ducks with the dried figs from the Southern regions to obtain the sweet iecor ficatum. The foie gras is al torcione (marinated and then wrapped in cheesecloth) and served by chocolate chips, walnuts and warm pan brioche. Angelo Troiani’s expert hand is recognizable in one of his emblematic dishes, the striking vermicelli di Gragnano all’Amatriciana that unite character and softness (the secret ingredient is Traditional Modena balsamic vinegar!). The variation of Roman country spring lamb in four delicious dishes is very amusing because it plays with tastes, linkings and consistencies, inclusive tripe.The chapter of the innovative cuisine is in continuous evolution and gourmet people are seduced by the voluptuous embrace between crustaceans and pork tripe in the home made tagliatelle with biting note of roman pecorino cheese and mint, by the hand made ravioli stuffed with meat and lemon scented broth that recall Chef’s childhood tastes and by the roasted pigeon with tangerine sauce and smoked potatoes or by the browned quail with asparagus and caramelled honey mushrooms. 
Restaurant attention to details is confirmed by the water list, a very rich wine-cellar overflowing with Italian and international excellences and rarities, a great number of vintages and an interesting list of spirits to sip in the parlor before to go forward in the Roman night and hear the echo of gourmet memories in the Piazza Navona Bernini Rivers Fountain gushing.  

Il Convivio Troiani

Address:
Vicolo dei Soldati, 31
00186 Roma
Historic centre
Tel. e Fax +39 06.6869432
Email: info@infoilconviviotroiani.com
Web site: www. ilconviviotroiani.com
Opening hours: solo la sera
Day of rest: domenica
Kind of cuisine: creativa
e del territorio
Chef: Angelo Troiani
Maitre: Giuseppe Troiani 
Sommelier: Massimo Troiani
Credit card:
all
Outdoor tables: no
Annual closure: 1 settimana ad agosto
Range of prices (w/o beverage)
"Gran Menu Degustazione" 6 courses:
E. 98
A la carte: E. 115

Guides judgement:
L’Espresso 2008:
16
Michelin 2007:
3 forchette e 1 stella
Gambero rosso 2008:
83 e 2 forchette (cucina 48
cantina 18 – servizio 8
ambiente 8 - bonus 1)
Segnalato da Identità golose

Zuppa riposata di Vignarola
con salame Corallina
scampi al lemon grass e cacione

Degustazione alla carta

Appetizer: frittura di bianchetti,
carciofi, erbe, zenzero candito
Foie gras d’anatra al torcione
in crosta di fichi moscioni, noci,
scaglie di cioccolato,
melagrana e pan brioche
Filetto di pesce bianco al vetro
con pere e carciofo
Pappardelle al mattarello con
crostacei, trippa di maiale,
pecorino e menta
Spiedino di quaglia con asparagi
e funghi chiodini caramellati
Piccione arrostito all’alloro
con salsa di mandarino, patate fumé,
broccolo siciliano, invidia 
Vermicelli bucati di Gragnano
alla Amatricana 
Piccola pasticceria 

Champagne Brut Premier
Louis Roeder, France
Vinsanto La Palazzola 2002 Grilli
Vascigliano di Stroncone, Terni, Umbria
Passo delle mule Tenuta Suor Marchesa 2005
Duca di Salaparuta, Sicilia
Triskelè 2004 Duca di Salaparuta, Sicilia

Gran Menu Degustazione

Appetizer: muscolo con mozzarella
e basilico
Carpaccio di orata con
insalata di mele
Spiedino di gamberi con cavoletti
di Bruxelles in salsa di foie gras
Ravioli di pesce con ricci
e carciofi croccanti  
Tortino di caciocavallo podolico
e miele di pera con misticanza di erbe
Agnello da latte della campagna
romana in quattro cotture 
Gelatina di ruhm con cioccolato
fondente, gelato al marron glacè
e crema al mascarpone
Piccola pasticceria

Champagne Brut Premier
Louis Roeder, France
Verdicchio Stefano Antonucci Riserva 2001
Castelli di Jesi, Marche
Merlot Ronc di Subule 1999
Ronchi di Manzano, Udine, Friuli
Rum Barbados 86 Samaroli 2004