Checchino dal 1887

Traditional dishes for adventurous diners
Word to the wise: You'll receive a free gift of a guidebook if you choose the historical tasting menu.

The area’s slaughterhouses have long since vanished but their memory is kept alive in some of the restaurant’s classic dishes─ mostly offal, tripe and other less appealing animal cuts. However, they are prepared with considerable more finesse and elegance than Checchino’s of the late 19th century.
This is one for those with an adventurous palate with dishes such as boiled veal tongue, trotter salad and plates served with pajata (intestine of a calf only fed on its mother’s milk). Those with more conservative tastes might prefer the rabbit in black olive and white wine sauce or the spaghetti Amatriciana.