"It can be easy for modern osterias to follow a distinct design pattern that feels too modern and out of place in a historic city like Rome. Trecca is just four years old but manages to feel exactly like a young Roman restaurant should: spacious and inviting. There’s a brown-tiled checkered floor, pendant lighting and marble-topped tables–with an ancient Roman terracotta sink thrown in, for good measure. This short, well-thought-out menu is full of supremely delicious creations. Start with the fried chicken comb, which are crunchy and perfectly salted. Follow it up with the suckling veal intestine skewers, tossed in breadcrumbs and skewered with rosemary, or keep to familiar territory with the pork belly and a side of radicchio. If off-cuts make you queasy, you needn’t worry: the pastas keep mostly to tradition (carbonara, amatriciana), but the taglioni pasta with chicken livers and butter is the standout. But, quite frankly, Trecca isn’t where you go to play it safe. They do those off-cuts far too well. If you’re going to try them, do it here–there’s a section on the menu for ‘refined palates’ (aka the brave ones). Or don’t bother with the menu, ask the waiter for his daily recommends instead. You won’t be disappointed." - Maresa Manara
