Piatto Romano
Roman restaurant · Testaccio
Via Giovanni Battista Bodoni, 62, 00153 Roma RM, Italy
Highlights
Offal, pasta, fried artichokes, and seasonal vegetable dishes
Offal, pasta, fried artichokes, and seasonal vegetable dishes
"The menu changes daily but look out for house classics like rabbit in cacciatore sauce or salt cod baked in a rich foil of dried fruit. " - Atlas Obscura
"Piatto Romano is located in Testaccio, the neighborhood where cucina Romana was practically invented—hence the abundance of offal on the menu. Start with one of the great daily specials like crispy artichokes and pair them with the miniature fried meatballs made from Italy’s legendary chianina beef. They also serve a fantastically-fresh salad with local mixed greens dressed in a zesty, light vinaigrette (yes, Italians do eat salads). Opt for the ricotta and visciole tart for dessert, and wash it down with 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." - annie replogle
"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, and the vegetable dishes are incredible. Must-try dishes: Vegetable sides like the braised zucchini greens and foraged greens salad are showstoppers." - Katie Parla
"Piatto Romano is located in Testaccio, the neighborhood where cucina Romana was practically invented—hence the abundance of offal on the menu. Start with one of the great daily specials like crispy artichokes and pair them with the miniature fried meatballs made from Italy’s legendary chianina beef. They also serve a fantastically-fresh salad with local mixed greens dressed in a zesty, light vinaigrette (yes, Italians do eat salads). Opt for the ricotta and visciole tart for dessert, and wash it down with 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." - Annie Replogle
"“[It’s] very non-touristic. They have all of the local farmers from Rome bringing fresh produce greens and they make their own pasta. They really care about the ingredients. They have a very Roman type of greens that are almost forgotten. A mammone would really like that.”" - carlo mantuano
