A Turin-style osteria – think unfussy Slow Food with a French bistronomie inflection – in the Quidrilatero Romano area, Consorzio was borne from the owner’s desire to mix warmth and cosiness with the sophistication of an experimental restaurant kitchen. Garnering much acclaim, chef Miro Mattalia’s menu which takes in dishes such as open ravioli with quail and scallops, and grilled octopus and brain on lemon potato cream. 

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