CORONAVIRUS UPDATE

On top of running a successful daytime bakery, Marta is still peddling proper pasta in the evenings. When you order, the eye-catching cacio e pepe will definitely be a tempting choice. But we have our eye on the amatriciana with guanciale and pecorino.

There’s a famous Roman pasta dish called cacio e pepe. It’s just Pecorino Romano, black pepper and sometimes butter – a simple, easy delight. And it’s a highlight of the menu at Marta, which specialises in Roman cuisine. Owner Flavio Carnevale (who also runs Popolo) uses pepper from North Queensland, Pepe Saya butter, DOP Pecorino and pasta made in house.

For something classic try the house-baked bread; pinza (a flatbread-like pizza made with a mixed-grain dough imported from Italy); or a carnaroli rice, octopus ragu and olive risotto.

The drinks list has a similar balance. Many of the wines are from Lazio (the region Rome is in). And innovative biodynamic producers share the page with more classic bottles. The cocktail list mixes the expected Italian range (Aperol spritz, Negronis etc.) with some fun tweaks.

Although the space has a dark colour palette it’s well-lit, open-air and can provide different experiences; regular tables are complemented by a good amount of bar seating and outdoor dining.

A recipe from Marta is featured in The Broadsheet Italian Cookbook. Buy your copy at shop.broadsheet.com.au.

Updated: May 8th, 2020

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