Don’t miss this Grissini signature

At Grissini, one dish has become a quiet essential: the Roman clay pot-baked local yellow chicken, a favourite among regulars. Served whole at the table, it arrives in its clay vessel, releasing a warm, savoury aroma the moment the lid is lifted, an unmistakable cue that the meal has begun.

Grissini’s chef de cuisine Valerio Giuseppe Mandile brines the yellow chicken overnight in saltwater, honey and spices for at least 12 hours, then cooks it with potatoes, onions, ham and morel mushrooms. The traditional clay pot creates a distinctive half-roasted, half-braised result: meat that stays exceptionally moist beneath a layer of crisp, golden skin. Once opened, the chicken is portioned at the table so everyone can enjoy the balance of textures and rich, well-developed flavours.