Beppe e i suoi formaggi – literally, Beppe and his cheeses – is a cheese-focused deli, winebar and restaurant in the Jewish ghetto in Rome.
Known as a paradise for cheese lovers, this store, enoteca and eatery serves as the Roman shop window for Beppe Giovale, a cheese maker from Piemonte, who drives his cheeses on a weekly basis down to Rome.
In partnership with his wife, Juliette, Beppe launched this Roman cheese paradise over 10 years ago, adding an elegant restaurant space next to the cheese shop.
As well as being a great place to drop in for a glass of wine and a cheese tasting, Beppe e i suoi formaggi is also a wonderful restaurant, focusing on Piemonte recipes and of course, a selection of wonderful cheeses!
Beppe e i suoi formaggi – deli & wine bar
Beppe e i suoi formaggi is, first and foremost, a handsome delicatessen right in the heart of Rome’s Jewish ghetto. Selling the full range of Beppe Giovale cheeses, it also stocks other cheese varieties – including some of the finest French cheeses. One of Beppe’s own cheeses which is given a section all to its own is his La Giallina cheese, which is produced in a similar way to the famous Parmigiano Reggiano, except using whole milk.
One of the chief characteristics of Beppe’s cheeses is also the use of raw milk from goats, sheep and cows, enhancing its artisan properties. Hailing from a family of cheesemakers, the farm in Piemonte’s Val de Susa dates back to 1621, and has scrupulously conserved many of the traditions and arts of cheese making over the years. It continues to be a family business, a fact which doubtlessly contributes to its charm and quality.
Moving down the deli counter, there are also olives and smoked salmon for sale, olive oil, conserves and more.
Opposite the deli counter, Beppe e i suoi formaggi is distinguished by a wall of wines. The last few years have seen the number of natural wines increase, but this is a great place to pick up a bottle for all tastes. Beppe e i suoi formaggi is therefore a great place to drop in for an aperitivo, with wines by the glass available to sip with a selection of cheeses.
Beppe e i suoi formaggi – restaurant review
If I told you there was a restaurant inside this deli, you would be forgiven for imagining a spartan or ad hoc kind of a space. The restaurant area at Beppe e i suoi formaggi – in a seperate room to the cheese shop – is actually an elegant, wood-lined affair. It serves as an excellent retreat from the occasional chaos of the Roman Ghetto, with well-spaced tables and charming, framed prints.
It would be a sin to visit the Beppe e i suoi formaggi restaurant within tasting a platter of cheeses. The cheese and charcuterie lists are divided into cheese types, as well as offering mixed slate boards. This makes this section of the menu perfect for an afternoon aperitivo as well. The menus, printed on the tablemats, are served all in day, in fact, adding to its informal quality.
Cheese experts and frequent patrons of Beppe’s restaurant can also plump directly for the cheese of their choice, in this way, or taste a plate of parma ham, or a quintet of French cheeses (€18), for example.
The menu then moves into more typical starters, first courses, and main courses. While a Piemontese character infuses the selection, there are also a few Italian classics on offer. There’s even a small fish selection, including anchovies served with bread and Giovale butter (€12), smoked salmon, salmon gravlax with soft goat’s cheese (€16), and preserved tuna.
Classic Piemontese starters include vitello tonnato (€15) and tongue in ‘salsa verde’, a typical herb sauce (€12).
For the fondue lovers, there’s a special selection of warm, melted cheeses for the table to share, starting at €25. There are also salads (!) in case you need to assuage your conscience at any point in the meal.
One dish which you simply must not miss when visiting the restaurant at Beppe e i suoi formaggi is a plate of tajarin pasta. This Piemontese speciality is akin to the tagliolini pasta that you find in other parts of Italy, but is paper thin, making it wonderfully light and melting in the mouth. The tajarin burro e giallina is served with a airy cloud of finely-grated La Giallina cheese and melted butter, and is an absolutely triumph of light simplicity (€12). I will be coming back for this one!
All in all, the restaurant at Beppe e i suoi formaggi was an absolutely delight, representing quality and farm-to-table excellence, all at the right price. Highly recommended.
And if you’re curious about taking part in a food tour of the Roman ghetto, don’t miss my review of a popular Jewish ghetto food tour, right here.
Beppe e i suoi formaggi| Via Santa Maria del Pianto, 9A/11 | Rome | Tel 06 6819 2210
Testaccina was a guest of Beppe e i suoi formaggi
