Checchino Dal 1887

"Adresse répertoriée par Falstaff — Restaurant."

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"Tag: To try, Trattoria Regione: Lazio Provincia: RM Indirizzo: Checchino, Via di Monte Testaccio, 30, 00153 Roma RM, Italia Via: Via di Monte Testaccio Civico: 30 Citta: Roma CAP: 00153 Paese: Italia Google Maps: https://www.google.com/maps/search/?api=1&query=41.876403,12.474067 Coordinate: 41.876403, 12.474067"

@milanogourmet

"Déjeuner 03/06/2026 Plateau de fromages "

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"Plus d'infos dans le Cartoville Rome 2026 (Quartier C) !"

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"Ça a coûté beaucoup moins cher bien que l'endroit ait l'air particulièrement chic, très bon cacio e pepe, même pas de coperto à payer"

@sebastien.malherbe

"prova la loro torta alla stracciatella"

@ginnileo

"Sugo di coda alla vaccinara"

@aggieg

"dans le livre de Stanley Tucci "

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"Posto anni 80, semplice ma mangiato molto bene. "

@alemlt

"Caves discovered years ago stores an amazing collection of wine from around the world, at the perfect temperature. The service, led by a fifth generation family member, is effortless and the food is superb. Culinary expertise is evident. "

@lotraveler

"élu meilleure carbonara 2023"

@vanessa_posadinu

"Recommendation from the book “what I ate in one year”"

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"Plus d'infos dans le Cartoville Rome 2025 (Quartier C) !"

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"https://www.bbc.com/travel/article/20241205-testaccio-the-foodie-neighbourhood-where-romans-go-to-eat?lid=rt06ky9je68o"

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"Consigliato da TikTok Tom eat drink Roma "

@cosibastiani

"Miglior quinto quarto di Roma"

@luigiprocacci

"Interesting menu with very special items, overall a standout cozy place to visit in residential Rome "

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"near the market .. tradizione!!!! da 6 generazioni "

@regula.ferrari

"Typique Michel : essayez la coda alla vaccinara (ragu de queue de boeuf)"

@mrgnkrb

"OVDLI Coda alla vaccinara Checchino dal 1887 Let's be clear: the menu at Checchino dal 1887 is offal-tastic. So if eating animal innards isn't your thing, either head somewhere else or go for the vegetarian menu. Kick things off with the veal head served with citrus peel, then move on to the beef tripe cooked in pecorino, mint, and tomato sauce. Vegetarians will love the excellent pecorino-and-sage bruschetta and the spaghetti with artichoke cream, mint, and parmesan. The roast potatoes and chicory make for wonderful, flavour-filled sides, and the cup of cool, ever-so-wobbly panna cotta is a pleasing way to end the meal. Address: Checchino Dal 1887, Via di Monte Testaccio, 30, 00153 Roma RM Website: checchino-dal-1887.com"

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"Maître des abats. Ancien quartier des abattoirs. Meilleurs vins et fromages d’Italie. Réserver. Plat 9-26€"

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"If you're in for the ride, kick things off with the veal head served with citrus peel, then move on to the beef tripe cooked in pecorino, mint, and tomato sauce. Vegetarians will love the excellent pecorino-and-sage bruschetta and the spaghetti with artichoke cream, mint, and parmesan. The roast potatoes and chicory make for wonderful, flavor-filled sides, and the cup of cool, ever-so-wobbly panna cotta is a pleasing way to end the meal."

@anadug

"Plus d'infos dans le Cartoville Rome 2024 (Quartier C) !"

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"Y aller pour goûter la Coda amma Vaccinara. La Coda alla Vaccinara est un incontournable pour quiconque souhaite réellement goûter à la cuisine romaine traditionnelle. Ne vous fiez pas aux apparences, à moins d’être végétarien(ne), ce ragoût de queue de bœuf braisée est un délice de saveurs. "

@beu.beu

"Very old trattoria, ask to see the wine cellar"

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"trop bien d'après Clara Réa"

@elliotlepers

"Una delle migliori carbonara, guanciale non croccante"

@sissapo95

"Restaurant typiquement romain (de la ville de Rome) recommandé par Idriss Aberkane dans le CityBreak sur Rome. Reregarder le CityBreak avant de m'y rendre. Il a sûrement recommandé des plats à prendre dans ce restaurant. Regarder le CityBreak pour en savoir plus sur Rome, son histoire, pouvoir apprendre des choses aux personnes qui m'accompagnent."

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"Restaurant de viande, depuis 6 générations "

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"Resto d'abats Testé en juillet 2023 avec Valentin "

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"pare spaghetti alla carbonara spaziali.. verifica!"

@alessandramariano95

"Get the coda alla vaccinara (braised oxtail)."

@captainbeefshart

"In Testaccio, a neighborhood once defined by a giant slaughterhouse, this family-owned restaurant has stood since 1887. It’s more formal than you’d expect from a place whose specialty is offal, or quinto quarto (the “fifth quarter”). But expert baker and pizza-maker Jim Lahey has a favorite dish that is not made with innards; instead, it’s the classic spicy tomato-sauced pasta that’s punctuated with bits of salty, funky guanciale (cured pork jowl). “Amatriciana is a must whenever I’m in Rome,” he says, pointing to Checchino’s guanciale as the ingredient that makes this the best. “It has the right amount of fat and the right amount of heat—it’s very nuanced. If you can snag a table outside during warmer months, do it. Sit out there under their big, turquoise awning at a table covered with a white tablecloth, and you’ll be very happy.” —Recommended by Jim Lahey, founder of Sullivan Street Bakery in New York"

@dlanciana47

"dove è stata inventata la “coda alla vaccinara”"

@matt11

"posto storico bello bello, fermo agli anni 70 con carrello e cameriere con giacca bianca e papillon nero"

@riccardosvelto

"CNTraveler 2023 40 Best Restaurants"

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"Nome: Daniela De Girolamo Numero di persone: 2 Data della prenotazione: 02/25/2023 Ora della prenotazione: 13:30"

@danieladegirofficial2

"famoso per la cucina del quinto quarto"

@francesco.vizzino

"Reasonably priced - simple and cute"

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"PRIMO RISTORANTE CON CODA ALLA VACCINARA "

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"Plus d'infos dans le Cartoville Rome 2023 (Quartier C) !"

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"For all « offal » lovers, the place to go in Rome"

@jmombet

"Typical instetines roman food"

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"all’interno Ch 18 87 Il cocktail Bar di Checchino"

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"Historique ! A essayer d’urgence ! Une vraie trattoria près de la colline avec les amphores 😍"

@agneswdr

"Cucina tipica romana (@ziafede)"

@giuliamg

"Rbm, classic Roman, offal-heavy"

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"Munchies: Una delle prime trattorie di Roma, nel cuore di Testaccio. La vicinanza all'ex mattatoio gli ha fatto inventare a inizio '900 la coda alla vaccinara."

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"Coda alla vaccinara unbelievable 😱"

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"Meilleur véritable carbonara "

@toumbindels

"Ristorante rimasto in una bolla temporale, arredi, personale, menu. Ottimo servizio, accogliente, attenzione anche al gluten-free."

@larabafenic

"2 forchette, 55€, quinto quarto "

@catevu

"MUCHAS COSAS TÍPICAS. Un poco caro pero se sale de lo tipico tris"

@paulafearless

"Tipica cucina romana. Opzioni senza glutine."

@grizzi

"Plus d'infos dans le Cartoville Rome 2022 (Quartier C) !"

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"Un des plus vieux restaurant de Rome "

@mariechomienne

"Ask the waiter to visit the time machine"

@laurenjadepike

"typical roman , there eat : coda alla vaccinara, polpette, lingue salsa verde but NOT cacio pepe, saltimbocca are not good at all"

@christelle.angela

"Traditional / famous for coda all vaccinate + great wines "

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"Imprévisible mais top top top cocktail"

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"Tradition quartier de l’abattoir demander à voir la cave "

@danny.melchiorre

"The place where they invented “coda alla vaccinara” . In top 50 restaurants in the world in 2003 and 2005"

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"Invenzione CODA ALLA VACCINARA"

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"Coda alla vaccinara, provare anche la Trippa alla romana"

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"Altre informazioni nella Cartoville Roma 2020!"

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"Plus d'infos dans le Cartoville Rome 2021 (Quartier C) !"

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"Coda alla vaccinara e pasta con sugo di coda alla vaccinara. Chiedere di vedere la cantina"

@nicola92

"Miglior Amatriciane 2020 (Repubblica): La fatica la fa tutta lo chef, al cliente non resta che impugnare la forchetta. Del resto i fratelli Francesco e Elio Mariani sono una garanzia e questo locale di Testaccio, proprio di fronte all’ex Mattatoio, è il regno del quinto quarto e della gastronomia romana. L’amatriciana, dunque, non manca ed è uno dei piatti più richiesti. A prepararla è Elio, chef di esperienza e tradizione che rosola il guanciale in un filo di olio extravergine per rendere il tutto ancora più saporito. Dopo la classica sfumata con il vino bianco si aggiungono peperoncino e pomodori pelati. Una salsa bella sostanziosa per condire i bucatini romani."

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"Plus d'infos dans le Cartoville Rome 2020 (Quartier C) ! Commandez le guide ici : https://bit.ly/33gv6Zg"

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"€€€. La gricia migliore di roma."

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"Plus d'infos dans le Cartoville Rome 2020 (Quartier C) ! Commandez le guide ici : https://bit.ly/33gv6Zg"

@map.arti

"More information in the Everyman MapGuide 2020! The Everyman MapGuide can be found in your nearest bookshop or ordered online"

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"More information in the Knopf Rome MapGuide 2020! Order the guide here: http://bit.ly/2YTJ1DI"

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"Mais informações no Guia de Bolso Cartoville Amesterdão! Encontrará este e outros guias na sua livraria preferida"

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"Un pilier centré sur les abats qui existe depuis aussi longtemps que son nom l'indique, ce restaurant est très apprécié par la pop locale"

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"Au coeur du Testaccio, ce restaurant plus que centenaire est le berceau d'une certaine cuisine romaine puisque c'est ici que furent inventés des plats comme la coda alla vaccinara (queue de boeuf) ou l'abbacchio alla cacciatora (abats d'agneau). Cinq générations plus tard, l'héritier des Mariani propose toujours ces plats d'origine populaire, ainsi que d'autres plus légers et sans doute mieux adaptés aux palais contemporains. Fréquenté par des locaux, le restaurant fait toujours le plein."

@from_food_with_love

"Checchino dal 1887, a pricey offal specialist next to a former slaughterhouse, has mastered the dubious art of overcooked pasta and sweetbreads—clear signs of decline from the days when it was among the city's most revered institutions. The coda alla vaccinara—richly flavored, perfectly braised oxtail segments—is still worth the €65 you'll spend on the tasting menu"

@keijsophie

"Plus d'infos dans le Cartoville Rome 2020 (Quartier C) ! Commandez le guide ici : https://bit.ly/33gv6Zg"

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"Au coeur du Testaccio, ce restaurant plus que centenaire est le berceau d'une certaine cuisine romaine puisque c'est ici que furent inventés des plats comme la coda alla vaccinara (queue de boeuf) ou l'abbacchio alla cacciatora (abats d'agneau). Cinq générations plus tard, l'héritier des Mariani propose toujours ces plats d'origine populaire, ainsi que d'autres plus légers et sans doute mieux adaptés aux palais contemporains. Fréquenté par des locaux, le restaurant fait toujours le plein."

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"Au coeur du Testaccio, ce restaurant plus que centenaire est le berceau d'une certaine cuisine romaine puisque c'est ici que furent inventés des plats comme la coda alla vaccinara (queue de boeuf) ou l'abbacchio alla cacciatora (abats d'agneau). Cinq générations plus tard, l'héritier des Mariani propose toujours ces plats d'origine populaire, ainsi que d'autres plus légers et sans doute mieux adaptés aux palais contemporains. Fréquenté par des locaux, le restaurant fait toujours le plein."

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"Testaccio neighborhood, family owned. Sit outside. Dish: Bucatini all'Amatriciana"

@sofialopezt

"coda alla vaccinara, rigatoni alla pajata "

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"RbM offal-heavy menu classic Roman consistently good"

@mayo_jaune

"Au coeur du Testaccio, ce restaurant plus que centenaire est le berceau d'une certaine cuisine romaine puisque c'est ici que furent inventés des plats comme la coda alla vaccinara (queue de boeuf) ou l'abbacchio alla cacciatora (abats d'agneau). Cinq générations plus tard, l'héritier des Mariani propose toujours ces plats d'origine populaire, ainsi que d'autres plus légers et sans doute mieux adaptés aux palais contemporains. Fréquenté par des locaux, le restaurant fait toujours le plein."

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"THE real traditional Roman cuisine. Ask for a visit of the cellar, you won’t be disappointed. "

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"Locale Storico d’Italia, inventore della coda alla vaccinara"

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"80’ 55€ cucina tradizionale rionale"

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"Resa conseillée. €€€. Ferme dimanche "

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"Let's be clear: The menu at Checchino dal 1887 is offal-tastic. So if eating animal innards isn't your thing, either head somewhere else or "

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"Trattoria tempio della carne e del quinto quarto romano"

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"Old school Italian restaurant. Robust and genuine food."

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"Cuisine très locale avec abat, foie, ris de veau et testicule. Prix ok. "

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"The Daily Telegraph - gerecht Cacio e Pepe"

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