Checcino dal 1887

This Roman institution, run by the Mariani family since 1887, is known for its innovative take on traditional Roman fare. Its hallmark is the creative use of the “fifth quarter” (innards) transforming typically overlooked cuts of meat into exquisite dishes. Standouts include braised oxtail served over homemade tonnarelli, rigatoni with lamb pagliata, padellotto alla macellara (a rich platter with all kinds of beef offal) and tripe. Other highlights are coratella con carciofi (entrails with artichokes), and roasted lamb sweetbreads. Traditional Roman favorites like spaghetti alla carbonara, bucatini all’amatriciana, and saltimbocca are also crafted with top ingredients. The wine cellar, counting over 500 labels, is housed within Monte de’ Cocci, an artificial hill made entirely from Roman amphorae shards.