Trecca - Roma

"Trecca is, for lack of a better term, a neo-trattoria. It delivers everything a Roman trattoria should: an informal setting, rigorously seasonal comfort food, and an offal-forward menu. But there’s also a natural wine list, an Instagram page, and two young brothers at the helm. Manuel and Nicolò Trecastelli lean into Rome’s powerful flavors and rich ingredients. Their carbonara and amatriciana are as loaded with pepper-spiked guanciale as any in the city, and tomato and vinegar are employed in the meaty mains to offset their unctuousness." - Katie Parla

"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

"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

"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

"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