Follow your nose to this cured meat and cheese institution which has been in business since 1900. Look out for the bunches of salami and slabs of guanciale (cured pork jowl) hanging in the doorway and be sure to purchase the best pecorino romano (sheep’s cheese) in town, which is always served with a smile from the affable owner Roberto Polica.
Antica Caciara
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Time Out says
Follow your nose to this cured meat and cheese institution which has been in business since 1900.
Details
- Address:
- Via di S. Francesco a Ripa, 140A/B
- Rome
- 00153 Roma RM
- Contact:
- View Website
- +39 06 581 2815
- Transport:
- Tram 8
- Opening hours:
- Open 7am-8pm Mon-Sat. Closed Aug.
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