Italian Cuisine

The Holy Trinity. The emblematic Roman cuisine. The trinitarian foundation of the pasta worldview: Cacio e Pepe, Carbonara, and Amatriciana. Along with Pasta alla Gricia, they form the “Holy Quartet of Italian Pasta,” sharing two essential ingredients from the Lazio region — Pecorino Romano cheese, a staple for over 2,000 years, and cured pork jowl (guanciale).

For each of these four wonderful recipes, I would travel as far as needed to enjoy them. Luckily, Kifisia isn’t that far. On Levidou Street lies Casa Giacomo, a miniature palazzo — a stately residence designed in harmony with the building’s architectural style. A charming blend of solid restaurant aesthetics — linen tablecloths, silverware, engravings, and portraits with a subtle trompe-l’œil illusion — polished wood paneling, baroque armchairs and sofas reminiscent of 19th-century palazzi, the classic marble bar, and elegant modern courtyards. The glass-covered atrium with wrought-iron seating brings together visitors of different generations under one roof.

At Casa Giacomo, this ten-year-old Italian culinary counterpart to tradition — located beside the Goulandris Natural History Museum garden — we tasted a perfectly executed Cacio e Pepe by chef Thanos Koultoukis. Peppery but balanced, with a creamy emulsion from the pasta water and tangy pecorino, the bucatini (hollow pasta) was cooked to perfection — the ideal shape for this dish.

Next to it, the equally classic and popular alle Vongole could easily stand beside the quote: “Humans disappoint; pasta does not.”

Of course, Giacomo’s culinary vision extends far beyond pasta. It embraces Italy in its full gastronomic breadth — antipasti, pizza, salads, pasta, grilled fish, iconic dishes like a plump Cotoletta alla Milanese with a golden crust, and meats cooked in the Josper grill, including the famous Bistecca alla Fiorentina.

Among the appetizers, the Vitello Tonnato stood out — rich and balanced, with beautifully cooked veal and an expressive tuna sauce. Then we ventured north with Scaloppine al Limone, a historic Lombard recipe — simple yet elegant, highlighting fine ingredients. Tender veal and exceptional lemons celebrate Italian simplicity. A slight variation with the addition of meat stock to the flour-lemon sauce gave it a distinctive character, without altering the essence of the recipe — with sage (salvia) acting as the aromatic link.

In the pizza chapter, all the classic favorites coexist harmoniously on a dough that forgoes the thick crust for a thinner, larger, and crispier base.

Finally, the tiramisu by pastry chef Thanasis Stamoudis has become a classic — seen on nearly every table, underlining the enduring love of Greek diners for authentic Italian flavors.
At Casa Giacomo, every day is a celebration in service of Her Majesty, Italian Culinary Pleasure.

Info:
Levidou 11, Kifisia — Tel. 210 8014007