The beginning: a trattoria to remember home
When Salvatore opened his first restaurant in the Salesas neighborhood, Madrid was not what it is today. Quality pizzerias could be counted on one hand, and the concept of “real” Neapolitan pizza, with a thick crust, long rising time, and stone oven baking, was almost unknown. “We started at a time when there was a desire for Italy, but there was no authentic experience,” he confessed to infobae.com. “In Madrid, you could find some good products, but nowhere to sit down and say, ‘It’s like being at home with my mother’.
A second home near the Retiro
Given the success of the first restaurant, Romano decided to open a second one, a stone’s throw from the Parque del Retiro. Here, in addition to the same passion for Italian cuisine, there is an extra element: a terrace, which the public had specifically requested. The new restaurant echoes the rustic aesthetic of old-fashioned trattorias: red and white checkered tablecloths, dark wood, vintage details, and a relaxed atmosphere that immediately makes you feel at home. But above all, there is a rare balance between tradition and quality, where every dish is a caress and every bite a story.
A third opening is on the way (with an Italian-Spanish soul)
The future is already in the works. Salvatore has announced the opening of a third restaurant, which will have a different, more creative menu, blending Italian tradition with the richness of Spanish products.”We want to say thank you to Spain. After 20 years here, we have realized that there are extraordinary products that go perfectly with Italian cuisine. Our idea is to create a menu that bridges the two cultures.“
”The food here is better than in Italy!”
Among the most frequent compliments that customers give the team is a phrase that initially seemed almost unbelievable: “The food here is better than in Italy!”. And no, it’s not just politeness. “At first we thought they were exaggerating,” says Salvatore with a smile, “but then we realized that it’s the way customers thank us for the love we put into our dishes.”
A love that can be felt above all in the details. Fresh pasta, for example, is another cornerstone of the menu. Ten options, from great classics such as carbonara, amatriciana, and cacio e pepe, to more refined and creative versions such as saccottini stuffed with ricotta and pear with black truffle sauce.
Neapolitan ragù: the king of Sundays
Among all the dishes on offer, there is one that excites more than any other: Neapolitan ragù. Not just a simple sauce, but a true gastronomic ritual. Beef, meatballs, tomatoes, and patience. All cooked slowly for hours in a closed casserole dish, just like grandmothers used to do on Sunday mornings.
A lesson in hospitality (and identity).
Salvatore Romano’s project goes far beyond food. It is an exercise in authentic hospitality, where the aim is not only to feed, but to welcome, engage and make people feel at home. And perhaps this is the secret: in an age where everything is fast, industrial and impersonal, he has chosen to return to his roots, to a slower pace of life, to the aroma of sauce simmering for hours. With a third opening on the horizon and an increasingly loyal following, Romano has established himself as a reference point for the Italian community and for all lovers of good food in Madrid.