"Everything in Rome comes with a history lesson, including a meal at Piatto Romano. It’s located in Testaccio, a neighborhood where cucina Romana was basically invented thanks in part to its history of housing what was once the largest slaughterhouse in all of Europe. Come here for a long, mid-week lunch of amatriciana or carbonara—both are made with rigatoni and perfectly crispy guanciale. Dessert is equally old-school: go with the tiramisu or the ricotta visciole and a bitter shot of genziana, a gentian root liqueur made in the mountains of Abruzzo." - Gillian Mcguire
Saghar Setareh