Tucked away in Testaccio, Piatto Romano serves up Rome's classic dishes like amatriciana and offal specialties, with a cozy vibe perfect for leisurely meals.
"Located in Testaccio, Rome’s undisputed offal capital, Piatto Romano focuses on classics like rigatoni con la pajata (pasta with milk-fed veal intestines cooked in tomato sauce) and fettuccine con le rigaglie di pollo (fettuccine with chicken innards). There are plenty of pescatarian options as well, like the outstanding cod baked with onions, pine nuts, apricots, and prunes, and pan-fried anchovies spiked with vinegar and chile pepper. To top it off, the vegetable dishes are incredible, especially the foraged greens salad with anchovy dressing and sumac, and the marinated, grilled squashes." - Katie Parla
"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. Order the offal, amatriciana, and the great daily specials like crispy artichokes. They also offer a fantastically-fresh salad with local mixed greens dressed in a zesty, light vinaigrette (yes, Italians do eat salads). Dessert is equally old-school: go with the tiramisu or the ricotta e visciole and a bitter shot of genziana, a gentian root liqueur made in the mountains of Abruzzo. It’s best for a long, mid-week lunch or a quieter dinner in their newly refurbished dining room. " - gillian mcguire, annie replogle
"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. Order the offal, amatriciana, and the great daily specials like crispy artichokes. They also offer a fantastically-fresh salad with local mixed greens dressed in a zesty, light vinaigrette (yes, Italians do eat salads). Dessert is equally old-school: go with the tiramisu or the ricotta e visciole and a bitter shot of genziana, a gentian root liqueur made in the mountains of Abruzzo. It’s best for a long, mid-week lunch or a quieter dinner in their newly refurbished dining room. " - Gillian McGuire
"The menu at Piatto Romano may not be fancy, but it nails all the classics, serving gnocchi on Thursdays—when it’s traditionally eaten in Rome—and fish dishes on Fridays. The seafood is excellent, from the salt cod cooked with dried fruits and onions—a must—to the frittura mix of fried prawns and calamari, when it's on the menu. But the star is the more meaty, milk-fed pajata: fat pasta tubes in an intestine-based sauce. Desserts are simple but good: market-fresh strawberries sprinkled with sugar or slices of still-warm ricotta cake." - Maresa Manara
"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
