We are the first , African ethnic restaurant, with traditional , Ethiopian and Eritrean cuisine, founded in 1977 in Rome in Via Gaeta 26 . If you do not know it yet, Eritrean cuisine is based on dishes based on meat, fish, vegetarians, it is possible to have their version both spicy with berberé , and without it, our bread is the injera, which looks like a large spongy crepe that is used as the base of the plate and replaces the fork, you can also eat with cutlery if you want. Compared to Indian cuisine we use fewer floral spices that many may not like, instead we use spices closer to European flavors such as turmeric, tsemi, mitmità and our berberé is made withchilli, ginger, clove, coriander, common rue, ajowan, long pepper , while injera is made with 00 flour, wholemeal flour and brewer’s yeast. Zighinì is the main dish of Eritrean and Ethiopian cuisine, we have “zighì watt” with veal, “zighinì dorhò” with chicken, “zighì beghì” with lamb, “zighì asà” with fish.