Tommaso Pennestri

Today, Tommaso Pennestri is chef and co-founder of Trattoria Pennestri, a role he has held since 2017. The title signals both creative control and practical responsibility, with the restaurant’s rhythm carrying as much weight as its menu. The path here is one of continuity rather than reinvention, built around the steady shaping of a house style at the trattoria he helped establish. In Rome, that kind of consistency is a craft in itself: measured, deliberate, and tied to place.

Since 2017, he has held that chef-and-co-founder position. The work stays centered on the kitchen and on the authorship of the trattoria he helped create, where the role of chef extends into host, builder, and custodian. At Trattoria Pennestri, the job asks for attention to tone as much as technique, and to the atmosphere of the room as well as the sequence of dishes. It is a posture built on commitment rather than display, shaped one service at a time and refined through repetition. The restaurant is both setting and expression, and his work continues to take form there.

Tommaso's signature dishes include Coratella d’Agnello, Buccia di Limone e Ricotta Salata, Gnocchetti Acqua e Farina, Crema di Scampi e Stracciatella, Carbonara, Cacio e pepe, and Amatriciana. The list moves between Roman staples and combinations that lean lighter or more precise, showing how a trattoria can carry familiarity without flattening it. The names point to contrast in texture and register: rustic, bright, rich, bracing.

Taken together, they suggest a kitchen attentive to the character of each plate, and to the discipline of working within tradition without losing a distinct hand.