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Rome’s top craft beer pub just got even more carb-tastic. In addition to their outstanding (mainly Italian) beer selection, scrochette (potato croquettes), and flavored potato chips (get the licorice), Open Baladin is now serving pasta.

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The new menu, which was created by Gabriele Bonci, was inaugurated today. It features tagliatelle with veal ragu and ravioli with pecorino and crispy guanciale.

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Explore related categories:
Beer · Carbs · Restaurants · Rome & Lazio

4 Comments:


  • The question I’ve been biting my tongue about for about two years now:

    Has the whole world gone craft beer crazy? Do people actually go to Rome (or Italy in general) to drink beer made in small batches?

    (Ducking the brickbats…)


  • Well, Marion, I don’t have to since I already live here. But I would.


  • ditto…I have the good fortune to live in a place in the States where I can buy Baladin beers (though for a high price), but if I flew to Rome tomorrow, Open Baladin would be one of my first stops. Teo Musso is making interesting, world-class beers, and he is one of the few working toward a terroir concept in beer. Thankfully, not many people go to Italy for this purpose yet, but I would undoubtedly would.


  • I am craft beer crazy and had already scoped out Open Baladin. This place is a 8 minute walk from where I will be staying – hooray!

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