At Fiorella ($$), our food critics consistently recommend: Rigatoni all'Amatriciana, Cacio e Pepe. Rigatoni all'Amatriciana scores 90.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Guanciale, tomato, and Pecorino Romano. The South Philly Italian standard.
"Fiorella's rigatoni all'Amatriciana — guanciale, tomato, and Pecorino Romano — is the South Philly Italian standard executed with care. The guanciale is cooked until the fat renders and the edges cris…"
Fiorella's Roman pasta made with three peppers and two aged cheeses. Exceptional fundamentals.
"Fiorella's cacio e pepe is the best version in Philadelphia. Three peppers properly bloomed, two cheeses correctly emulsified, pasta with the right bite."
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