Checchino Dal 1887 - Review - Testaccio - Rome - The Infatuation
"Pajata is veal that still has its mother’s milk in it, which is proof that Roman cuisine can turn a dish that makes you actively think about biology into something incredible. It arrives in a bowl of mezze maniche pasta, slow-cooked for hours in a rich tomato and pecorino sauce. The meat has a ricotta-like texture in a natural casing. When you cut into it, the veal releases a creamy richness that melts into the sauce, adding its signature bold, gamey flavor. Checchino Dal 1887, a Testaccio-based restaurant with a wine cellar beneath, excels at pajata—not just in the pasta, but also grilled and dressed with a squeeze of lemon. photo credit: Maela Bonafede photo credit: Maela Bonafede photo credit: Maela Bonafede Pause Unmute RESERVE A TABLE" - Annie Replogle
