This Rome Hotel Has Pasta, Dreamy Breakfasts, And A Truffle Concierge

Forbes

26-04-2025

Chitarrina pasta with Casalino tomato at Café Romano, Hotel d'Inghilterra Roma.
Last fall, I fell in love with Hotel d'Inghilterra Roma, a Starhotels Collezione property (part of a Florence-based, family-owned hotel group that I now adore), for many reasons. One standout? The concierge helped me track down tartufo bianco— the rare, pungent, mouthwatering white truffles harvested between October and December in Italy's Piedmont region.
My friend in Tuscany's birthday was approaching, and her only wish was white truffles. The trouble is they were incredibly scarce last fall. But the team at Hotel d'Inghilterra worked their magic and tracked some down at a nearby restaurant, where they sold me a couple of precious truffles from their stash. It felt like the manuscript scene in The Devil Wears Prada—except my friend is lovely, and the concierge team were thrilled to help me hunt them down. We shaved those truffles over everything for her birthday celebration later that week.
Penthouse deck at Hotel d'Inghilterra Roma.
Hotel d'Inghilterra Roma is also a stone's throw from the Spanish Steps and the bustle of Via Condotti. Here's some serious FYI: you can cash out Hilton Honors points for a stay here. I tilted my head when I learned Hilton recently partnered with Small Luxury Hotels, so your points can now extend into the world of smaller, indepentent boutique hotels.
In this case, my friend and I used them for Hotel d'Inghilterra Roma. The 88-key hotel has been one of the Eternal City's most fashionable addresses since 1845. Mark Twain, Henry James, and even Elizabeth Taylor have stayed here—and if you're a food seeker like myself, it's paradise found. The 16th-century townhouse has been reimagined with aristocratic glam: think marble busts, chandeliers, and velvet settees—plus some of the city's most exciting flavors at its Café Romano lounge bar and restaurant.
Gin Martini at Cafè Romano Lounge Bar, Hotel d'Inghilterra Roma.
It wouldn't be a proper Italian experience without aperitivo. Verde Amaro, a signature cocktail by bartender Angelo di Giorgi, uses artichoke liqueur for a bittersweet, distinctly Italian kick, layered with Branca Menta and lime for a fresh, surprising profile. 'I love recommending this to guests looking for something uniquely Italian that balances tradition with innovation,' says di Giorgi.
The al fresco patio is best accompanied by the Roma Spritz, with Aperol, Essenza di Sorrento lemon liqueur, and Prosecco Superiore, or the French Martini, a juicy-meets-refined blend of vodka, raspberry, and pineapple. 'Our colorful, refreshing drinks are the stars of the patio,' says di Giorgi. 'Inside, it's the classics—spirit-forward Martinis, enjoyed with velvet chairs and candlelight.' For an NA alternative, the Roseto Spritz with rose nectar and basil 'tastes like a Roman garden in bloom.'
At Café Romano, the hotel's main dining space, there are so many things to indulge in. 'Some of my favorite dishes on the spring menu are a true celebration of seasonal flavors,' says chef Andrea Sangiuliano, pointing to a creamy poached egg with artichoke cream and agretti, and a standout chitarrina pasta with calamari, fava bean, and almond pesto. 'These dishes highlight the best of Lazio right now—artichokes, asparagus, fava beans—they speak to both tradition and freshness.' (FYI: Chitarra pasta is an old-school noodle that gets its name from the wooden tool used to make it—a frame strung with wires that look just like guitar strings.)
And then there's the monkfish saltimboc
Ricotta cheese and pears at Café Romano, Hotel d'Inghilterra Roma.
ca, served with three preparations of asparagus—a poetic ode to spring. Sangiuliano swears by one constant on the menu: 'The crispy young rooster will never leave,' he says. 'Right now, we're pairing it with a fava bean purée and chicory. But it changes with the seasons—it's always evolving.'
I had to ask Sangiuliano to pick one: carbonara, cacio e pepe, or Amatriciana. 'If I had to choose just one, it's Amatriciana,' he says. 'Being of Abruzzese origin, it represents the blend of two cuisines and the cultural exchange between regions. The secret to an exceptional Amatriciana lies in selecting impeccable guanciale Amatriciano—with its perfect balance of tender meat and luxurious fat—creating the foundation upon which this masterpiece is built. Our preparation honors tradition by incorporating only fresh, seasonal tomatoes that bring vibrant acidity and natural sweetness, deliberately avoiding tomato sauces.'
If you're a morning person like me, breakfast al fresco in the balcony suite will live rent-free in your mind forever. It's legit one of Rome's best breakfasts. My friend laughed when breakfast arrived and I announced that I'd ordered the 'Full American." We spent at minimum an hour on the balcony with our doppio espressos—the kind of blissful balcony silence that feels like a fantasy—still in our robes and slippers, on a sun-drenched, plant-filled patio…where a parakeet flew by and I thought I'd lost my mind. (Note: A colony of Rose-ringed Parakeets exists in Rome because ancient Romans, over hundreds of years, captured these parakeets from Africa to use as captive novelties.)
The "Full American" in-room breakfast, Hotel d'Inghilterra Roma.
Breakfast—and all things pastry—are made delicious by pastry chef Edoardo Volpe. 'Drawing from my experiences in Rome and internationally, including my time at the prestigious Cova Pasticceria Montenapoleone in Paris, I've refined my pastry techniques, especially with leavened goods and chocolate work,' he says. The American-style spread is served with fresh juices and coffee—and tiered trays filled with delicious maritozzi, pain au chocolat, cornetti, eggs, salmon, cheese, charcuterie, and more. It has become something of a legend and much of that can be credited to Volpe's pastry skills.
The "Full American" breakfast, al fresco, Hotel d'Inghilterra Roma.
For after-dinner dessert, don't miss Volpe's Roman and Italian classics with a modern twist. "Some of my favorites include our ricotta and sour cherry dessert, our tiramisu made with Gentilini biscuits (a Roman specialty), and our seasonal interpretation of panna and strawberries, which evokes the nostalgic flavors of strawberry gelato reimagined with sophisticated elegance," he says. This spring, he's particularly excited about incorporating local ingredients from Lazio, like strawberries and hazelnuts from Viterbo and cherries later in the season, to create "sophisticated and tasteful dessert and room amenities."
Pastries and dolce, Hotel d'Inghilterra Roma.
Beyond the regular offerings, "we produce all our ice creams, sorbets, granitas, and biscuits in-house," he says, noting their hand-tempered chocolate bars are paired with spirits for a next-level after-dinner experience. Gluten-free? No problem. He masters some of the tastiest GF pastries around.
Beyond the hotel, di Giorgi recommends cocktail lovers venture to Drink Kong—'about 28 minutes away but worth every step'—for a high-concept mixology experience, or closer-by Zuma, known for Japanese-style cocktails and a killer terrace. His third pick? 'Club Derrière,' he says, 'a speakeasy that's just the right amount of mysterious.'