Osteria degli Avvocati Reopens in Rome: New Location in Prati, Same Philosophy

Osteria degli Avvocati reopens in Rome at a new location on via Trionfale 94, in the Prati district. After four years of operation on via Aurelia, the project founded by Lorenzo Giacco and Adele De Quattro moves to a new home and strengthens its identity. At the heart remains baccalà, a historic ingredient and pillar of the gastronomic offering. The decision to relocate stems from the need to create a space more aligned with the vision of the two founders, a couple in life and former lawyers by choice.

Prati becomes the ideal setting: a residential, vibrant, and recognizable neighborhood, capable of hosting a contemporary trattoria that dialogues with tradition. Lorenzo Giacco is in the kitchen, Adele De Quattro in the dining room. A balance built over time, the result of a radical life change and a shared journey that today is reflected in every aspect of the osteria.

The approach to cooking stems from an analytical method, a legacy of their professional past, which translates into respect for raw ingredients and attention to seasonality. No aesthetic pursuit for its own sake. The ingredient remains at the center. The menu changes every three months and is tied to the natural rhythm of the land. Purchases are targeted to reduce waste. Two dehydrators allow scraps to be transformed into resources, in the form of spices, powders, and vegetable essences. A concrete sustainability, applied to the daily work in the kitchen and to relationships with small local producers. Each dish reflects a coherent, essential vision, built on technique, research, and care for ingredients.

Baccalà is the absolute protagonist of the menu. Not just a tribute to Roman tradition, but an identity ingredient, capable of telling a contemporary and conscious culinary story. “I chose it because it belongs to collective memory—ancient, current, humble, prized, ingenious, extremely versatile, baccalà is honest, you can’t fake it,” says Giacco.

The offering goes beyond simple batter-fried preparations. Baccalà appears in appetizers, first courses, and main courses through respectful techniques, such as low-temperature cooking or light tempura with rice flour. The textures remain intact, the flavor is clean. For main courses, the cut from the Faroe Islands is chosen, with firm and enveloping flesh. For the mantecato in the appetizers, Portuguese baccalà is used, desalted and with tender meat, tied to tradition.

Alongside baccalà, the cuisine maintains a strong connection with Roman tradition. The recipes remain faithful, while the quality of raw ingredients becomes the distinguishing element. Carbonara is prepared according to the classic recipe, with guanciale from heritage pork. The same approach guides Tonnarelli Cacio e Pepe, Amatriciana, Saltimbocca, Polpette di bollito, and Carciofo alla giudia. Desserts close the experience with references to Roman pastry: tiramisu served in a glass and ricotta and sour cherry mousse, inspired by the Capital’s iconic tart.

The menu includes vegetarian and vegan dishes conceived as complete courses. Vegetables become protagonists, not alternatives. Seasonal vegetables in tempura, sauces made from dehydrated scraps of celery, tomato, and peels, technical preparations that focus on intensity of flavor. A cuisine that aims to transcend labels. “A zucchini treated with the same respect as baccalà can be just as moving. This is cooking.”

The new Osteria degli Avvocati is an elegant trattoria, spread across two dining rooms, one slightly raised. There are 36 seats inside, plus 12 in the outdoor dehor. The atmosphere is curated by Adele De Quattro, hostess and sommelier. Wood, nods to the past, and understated elegance define a space designed to foster conviviality. The relationship between kitchen and dining room remains direct, without distance. “I don’t just serve a dish,” says Adele. “I tell the story of who created it, how, and why. The guest should leave with an emotion.” The experience is completed by aperitifs, with a selection of amari and spirits, accompanied by a dedicated small kitchen.