"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 regaje di pollo e patate is the perfect example—lusciously tender chicken innards sauteed with rosemary and white wine, served in a pan alongside small cubes of the crispiest potatoes you’ll ever taste. Or their rigatoni alla pajata, which might just make you suddenly crave milk-fed veal intestines. We love coming solo to sit at the bar and chat with the chef), or with friends to sit outside during the summer. Just know Trecca is a bit outside the city—four metro stops from the Colosseum, about a 15-minute taxi ride—but it’s worth the commute. " - gillian mcguire, annie replogle
