La Nostra Storia
Thirty years of one simple promise: real Italian food, made the slow way.
Roma opened its doors on Statiestraat in 1995 with a wood-fired oven, three pasta recipes from a grandmother in Lazio, and a conviction that hasn't changed since: nothing replaces real ingredients, real fire, and time.
Three decades later, our regulars still come weekly. The dough still rests 48 hours. The ragù still simmers all morning. The welcome at the door is still the warmest part of the meal.
30+
Years on Statiestraat
48h
Dough fermentation
4.5★
972 Google reviews
