A family, an osteria, a kitchen

In the heart of Rieti

Osteria Antonelli is located on Via Giuseppe Garibaldi, in Rieti's historic centre, facing the Teatro Flavio Vespasiano — a street the whole city passes through daily, which the Osteria has chosen as its home.

Over a century of family in hospitality

Gianmarco's story reaches far back in time, to late-19th-century Rome: a story that spans generations of the Antonelli family in Roman hospitality, before arriving at the Osteria in Rieti.

1. Late 1800s – 1923

   Cavalier Augusto Antonelli — "Sor Augusto", Rome

   Brother of Gianmarco's great-great-grandfather, he opens the celebrated restaurant La Rosetta in Rome, near the Pantheon — among the capital's first venues to offer catering for hotels and wealthy families. His supplì, by their shape and size, remain part of the city's memory to this day, inspiring a Roman saying.

2. Early 1900s

   Francesco and Federico Antonelli — Pantheon and Via della Mercede, Rome

   Francesco, Augusto's brother, runs the historic Bar Antonelli at the Pantheon. Federico, a cousin of great-grandfather Gildo, opens a restaurant in Via della Mercede, frequented — among others — by Italian-American policeman Joe Petrosino.

3. From the 1930s

   Ermenegildo "Gildo" Antonelli — Gianmarco's great-grandfather, Rome

   He senses the potential of the area near Termini Station and opens a refreshment point there that becomes a reference for travellers. He also runs the Fiaschetteria Gatti, near the Trevi Fountain, and Il Tinello, on Via Cavour.

4. Today

   Marco Antonelli — Gianmarco's father

   A chef with years of experience leading various restaurants — most recently in Antrodoco — today he supports his son Gianmarco as a mentor in the kitchen. He also holds the role of president of the Rieti delegation of APCI, the Associazione Professionale Cuochi Italiani (Italian Professional Chefs Association).

5. 18 December 2025

   Gianmarco Antonelli — Osteria Antonelli, Rieti

   He opens the Osteria in Rieti's historic centre, facing the Teatro Flavio Vespasiano: a new chapter in a family story that spans over a century of Italian hospitality.

Source: RietiLife.

The kitchen's evolution

The kitchen holds both the dishes of tradition — amatriciana, cacio e pepe, gricia — and more contemporary techniques, such as low-temperature cooking, used to respect each ingredient's natural time. Not an osteria stuck in the past, nor a restaurant chasing sophistication: a kitchen that interprets tradition with respect and restraint.

What the Osteria means today

A place of hospitality first, and of cooking second: a table where the territory — its producers, its seasons, its ingredients — arrives every day, told through Sabine and Lazio tradition.