Times change, and force us to change habits. And the restaurant industry adjusts as best it can. The latest news is Carter Oblio, the innovative restaurant in the Prati district in Rome where the young chef Ciro Alberto Cucciniello, trained in the extravagant and imaginative school of the legendary Combal.0 by David Scabin, having thrown himself into this adventure for a few months, he thought it best to react to the harsh restrictions imposed on restaurants by government measures to combat the pandemic. And so if he couldn't accommodate customers, he got them with a new takeaway format. The team has committed these closing months to better redefine every detail of the menu and style.
The place has a new look, a showcase has been set up showing the breads for which Ciro Alberto is known, a new menu has been created, with a street food soul, designed and structured to be eaten tasty at the moment, and , when needed, stored at its best and then reheated without losing its appeal and grit.
The format that Chef Ciro Alberto Cucciniello proposes is one "Shoes", or “Comfort, lively and varied formula. Protagonists are the leavened products already loved by the public: each dish has its own bread”, dishes paired with inspired breads, which complete the dish itself, corroborating both the taste and the play of textures. To each plate her bread, calibrated meeting. All of Carter Oblio's breads are made in-house with sourdough, enriched by an imaginative and passionate research on flour blends, aromas, cooking and smoking, on the different components of taste.
Lo Street Menu includes: Cacciatore with chicken and guinea fowl, paired with a paprika baguette; Squid and poached octopus and borlotti beans with salicornia pizza; Tripe and pork rind all'amatriciana with Focaccia lard, rosemary and roasted garlic; Neapolitan ragout with smoked bread; Dark chocolate egg and winter vignarola with wholemeal loaf, spelled and flaxseed. Finally, the duck bun with myrtle syrup and sweet and sour spring onion is confirmed by great demand. The Chef reserves his known versatility in the continuous renewal of the dishes.
Nothing is left to chance either takeaway packaging which has been designed and created with functional and practical lidded containers, also for being able to heat dishes at home if necessary.
The formula has met with considerable success so with the resumption of catering activities allowed by Lazio's transition to the yellow zone, it will not disappear. The Scarpetteria will remain as a parallel line alongside the traditional menu of the restaurant. And, in the unfortunate event of a new closure, it is already ready and tested.
Carter Oblivion
Via Giuseppe Gioacchino Belli, 21 – Rome
Tel. + 39 391 464 9097
Every day, from Monday to Saturday, from 12.30 to 16.30
