Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers call Betto e Mary a warm, rustic gem, with the coratella earning singular, glowing praise as the standout dish that captures its soulful, Roman home-cooking vibe.
“Another typical Roman dish, and it's really good. I can eat it with my hands. Honestly, it's better than many famous Roman trattorias. You found a place where we can come eat when I come down to Rome.”
What creators say
2 creators have covered Betto e Mary. Most active: Giovanni Fois, Pratt
At Betto e Mary, the creators explore Roman cuisine, enjoying traditional dishes like Amatriciana and Cacio e Pepe, and appreciating the authentic flavors and atmosphere.
Dishes mentioned
Amatriciana
I'm picky about pasta, but this is a good amatriciana — not the best I've ever had, but definitely a good level of Roman pasta. The only thing is the tomato was a bit too oily for me, a little too much oil. But overall it was very good.
- Cacio e Pepe
Vaccinara Tail
This is a typical Roman dish, and it's really good. I can eat it with my hands, it's that good. Honestly, it's better than many famous Roman trattorias. You found a place where we can come eat when I come down to Rome.
Coratella
Another typical Roman dish, and it's really good. I can eat it with my hands. Honestly, it's better than many famous Roman trattorias. You found a place where we can come eat when I come down to Rome.
Betto e Mary is a true Roman institution, with authentic, old-school dishes at incredible prices, and a carbonara that tastes like family tradition.
Dishes mentioned
Nervetti di Vitella
This is an appetizer of veal cartilage, price 5 euros. The seasoning — the oil is something else. They are soft, practically melt in your mouth. You don't have to chew them, they almost become a paste between your teeth. The flavor is of a transparency that pervades you, fills you. It's more of a gentle fat in the mouth, a white flavor.
Carbonara
This carbonara costs 12 euros. The pecorino is strong, you feel it like a brick in the forehead. The pasta is good, the cream — I wait for it. This is the carbonara from the typical family, from the 90s, 80s, 70s — the carbonara with the egg devastated inside, everything whole. Eating it while soffocando inside is exquisite. It manages to unite filling yourself with pleasure. It's wonderful.
Rigaglie di Pollo e Funghi
This dish costs 12 euros. You really smell the giblets — you say 'of course, there's giblet inside' but you feel it. The choice of pasta with the seasoning is fascinating. For carbonara I prefer rigatoni, but here they use a format called gramiccia from a pasta factory. The flavor is really liver-like, nice and ferrous. Giblets are more beautiful than sex.
