Da Felice Opens Takeaway Near Spanish Steps, Brings Cacio e Pepe On the Go

Da Felice has taken its biggest-name pasta and put it in the path of Rome’s most relentless foot traffic. Felice On the Go opened on April 16 at Via delle Carrozze 12A, just off Piazza di Spagna and a few steps from the Spanish Steps, turning the restaurant best known for cacio e pepe into a quick-stop address for tourists and locals moving through the city center.

The opening carries the weight of a family story that began in 1936, when Guido Trivelloni arrived in Testaccio with a cart of wine. Nearly a century later, Felice a Testaccio is marking its 90th anniversary, and the brand has steadily moved beyond its original Roman dining room. After the historic location, Felice opened in Milan in 2017 and reached the center of Turin in 2024, making the new outlet near Piazza di Spagna the latest step in a slow, deliberate expansion.

Franco Trivelloni, the current custodian of the family business, has framed the takeaway as an adaptation rather than a break with tradition. The new shop keeps the restaurant’s identity intact while translating it into a faster format for one of Rome’s busiest corners. Inside, the space seats 25, but the emphasis is clearly on takeout and quick service, not a long trattoria meal.

The menu keeps the Roman core front and center. The four pillars of local pasta culture, amatriciana, carbonara, gricia and cacio e pepe, are all available at a single, relatively approachable price. Beyond the pasta, the counter leans into Roman street food and classic plates such as supplì, artichokes, meatballs and tripe, with desserts including tiramisu and ricotta with sour cherry tart. That mix makes sense in a district built around sightseeing, shopping and constant movement. Piazza di Spagna remains one of Rome’s most visited public spaces, and the Spanish Steps, known in Italian as the Scalinata della Trinità dei Monti, stretch 12 ramps and 135 travertine steps between the square and the church above.

The new format also fits the dish itself. Cacio e pepe traces its roots to the shepherds of the Lazio countryside, who needed food that could travel. In that sense, Felice On the Go is less a reinvention than a return to portability, even if the setting is now far more polished than any hillside pack. Da Felice’s name recognition does the rest. Its cacio e pepe has been praised by The New York Times as the finest in the world, and Felice’s press page says the newspaper analyzed the dish while TasteAtlas placed the restaurant among the best in the world. Near the Spanish Steps, Rome’s most famous pasta institution has found a new way to move.