We'd add
Our runner-upRigatoni con la Pajata
Pajata, milk-fed calf's intestine, in a tomato sauce with ewe's-milk cheese over rigatoni. The pasta that opens the meal.
- Born at the Mattatoio
- A house must
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstCoda alla vaccinara
Coda alla vaccinara, oxtail stewed in tomato with celery, pine nuts, raisins and a little bitter chocolate. The butcher's stew born here, and our main.
Checchino dal 1887
Roman · quinto quarto · historic trattoria · Testaccio, Rome
Via di Monte Testaccio 30, 00153 Roma
Must-goOne of the few places in this city we'd plan a trip around.
- Food + wine
Six generations of the Mariani family have cooked at Monte Testaccio, beside the old slaughterhouse, keeping the offal of the quinto quarto, the fifth quarter, on the card. The oxtail is the great-grandmother's own recipe.
The proof, in the house's own words
Why the coda alla vaccinara
Tradition
Born here for the slaughterhouse workers, and still great-grandmother Ferminia's recipe.
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