Chapter VII · The Collection
Rome Italy
Handmade pasta, slow tradition — the Roman trattoria on the pass.
origins
A table born from place.
Rome resists complication. Four ingredients, done exactly right, become cacio e pepe. B-21's Rome station is an ode to that discipline — fresh pasta rolled at the pass, single-origin olive oil, and time.
From the trattorias of Testaccio to the pizzerias of Trastevere, Roman food is a masterclass in restraint — pecorino, pepper, guanciale, egg.
This station is built around a live pasta bench — dough rolled, cut and cooked in front of the guest, finished with a single considered sauce.
the theatre
A live pass.
- —Every Rome plate is finished in front of the guest — nothing waits under a lamp.
- —Heirloom ingredients sourced for provenance, not convenience.
- —Chef interaction at the pass — the recipe explained as it is served.
- —Considered plating on stone, brass and hand-thrown ceramic.
- —A choreography built for private events — long-form, generous, unhurried.
signature experiences
The menu.
Tap any experience to open its chapter.
visual journal
Inside Rome.
Not dishes — people, markets, and the rooms where these recipes were born.
chef's notes
"Salt the water like the sea. Warm the plate. Serve immediately."
private events
Built for the occasion.
Weddings
Rome as the signature course of the evening.
Corporate Galas
Considered pacing for long-form dinners and awards nights.
VIP Dinners
Chef at the pass, guests at the counter, a story per plate.
Cultural Celebrations
A generous, shared-table format that honours the origin.
private events
Bring Rome to your table.
For refined private dinners, wine pairings and long-form Italian tastings.
Enquire about Romecontinue the journey
