Traditional Roman cuisine is based on ingredients derived from rural areas.
and country, of vegetable and animal origin, prepared according to recipes often handed down through generations within the family.

Since these were always dishes obtained from a very fertile and productive land, intended to meet the energy needs of the person engaged in work in the fields and often consumed in one or at most two daily meals, the preparations of Roman cuisine are ideally associated with particularly nutritious dishes, eaten in generous portions.

Tre in Lucina re-proposes the spirit and tradition of Roman cuisine, always looking for raw materials that can represent it in the best way and with a modern touch.