"Some people ride or die for carbonara, or think cacio e pepe is the pinnacle of Roman cooking. But for us, Trecca shows it’s all about the quinto quarto, or what’s known as offal, the discarded animal parts that are “I can’t believe I’m eating this and actually enjoying it” kind of delicious. Their rigatoni alla pajata might make you suddenly crave milk-fed veal intestines. And their bucatini all’amatriciana is so perfect, that we once borderline harassed the chef for his recipe. We love coming solo to sit at the bar, or with friends to sit outside during the summer. Just know Trecca is a bit outside the city center—four metro stops from the Colosseum, about a 15-minute taxi ride—but this pasta is worth traveling for." - Annie Replogle
Saghar Setareh