FOLLOWING THE SUCCESS OF DEROMA, A NEW SPACE IS BORN THAT CELEBRATES ITALIAN CULINARY TRADITION WITH AN INTERNATIONAL TOUCH, BETWEEN REFINED DESIGN, EXCELLENT RAW MATERIALS, AND AN ALL-DAY GASTRONOMIC PROPOSAL.
A new point of reference for lovers of good Italian cuisine has opened in the heart of Rome. Following the success of Deroma, opened in 2021 near the Trevi Fountain, the same property inaugurated Great Deroma in the Piazza di Spagna area.
A venue that combines refined design and a high-quality gastronomic offering, designed to satisfy the most demanding palates from breakfast to dinner.
A NEW SPACE WITH AN INTERNATIONAL FOCUS Leading the project is Peter Rocco Campilongo, already protagonist of the success of Deroma. Great Deroma It stands out for its elegant and welcoming atmosphere, featuring fine materials such as polished mahogany, terrazzo floors, and an exclusive shade of dark green, designed by Campilongo himself. The 380 square meter space seats approximately 120 people, distributed across various areas that evoke the charm of Manhattan's great restaurants. The carefully crafted furnishings create an atmosphere of understated and relaxing luxury, enhanced by green plants and sophisticated lighting.
A RICH AND VARIED GASTRONOMIC OFFERING Gran Deroma focuses on an all-day experience, starting with a generous breakfast served from 8 a.m. The counter at the entrance displays croissants, artisanal pastries, and sweet and savory baked goods. For those seeking a more structured breakfast, the menu offers savory maritozzi, toast, pancakes, and premium beverages, including Circi coffee, Via del Tè tea, and juices from select producers. The bakery, the restaurant's flagship, was started under the guidance of Franco Palermo and continued by his student Antonello Sica. The bread, made with select flours and long leavening times, is served in a warm box so customers can take it home. In addition to the bakery, the restaurant boasts a deli with a wide selection of Italian cured meats and cheeses, many of which are Slow Food Presidia. Marco Lamberti, in-house gastronome, has curated the selection which ranges from Parma ham to Calabrian cured meats such as Nero d'Aspromonte, up to game specialities.
The dairy selection is also extensive, with mature cheeses Of the Magi e Guffanti, Italian, French and Spanish blue and goat cheeses.
THE GRILL AND THE GREAT CLASSICS OF ROMAN CUISINE Another soul of Great Deroma It is the grill, which offers high quality meats selected from Galli Group. On the menu we find tartare, smoked carpaccio, beef entrecôte Sakura, loin of Scottona e Pluma Iberian. The traditional Roman first courses, fried foods, and pizza are unmissable, and here they differ from Deroma's. While the first restaurant focuses on contemporary pizza, Gran Deroma celebrates the Roman version, thin and crispy, the fruit of the pizza chef's labor. Alessio Casadei. The dough, made with select flours and aged for over 48 hours, is enriched with original toppings that enhance tradition with an innovative twist.
A CELLAR WITH OVER 350 LABELS The wine list, curated by Emanuela Citroni, has approximately 350 labels, with a strong presence of natural, organic and experimental wines. The 70% of the selection is dedicated to research wines, including the fine ones Triple A, beyond Champagne Selected to best showcase the menu's flavors. The wine cellar is constantly evolving, with new items added monthly to offer guests a diverse experience.
GRAN DEROMA: A NEW POINT OF REFERENCE With this opening, Deroma's owners confirm their commitment to offering a quality dining experience in the heart of Rome. Gran Deroma is more than just a restaurant, but a place where design meets Italian culinary tradition in a welcoming and refined atmosphere.
A new address to discover for those seeking excellence, taste and atmosphere in the heart of the capital.
