Trecca - Roma
Roman restaurant · Ostiense ·
Neo-trattoria with offal focus, seasonal comfort food, natural wine
Neo-trattoria with offal focus, seasonal comfort food, natural wine
"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." - annie replogle
"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. Must-try dish: Try the pajata in any and every way the restaurant serves it." - 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 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
"“I shot my first cookbook here. I mean, Trecca is like, raw. They’re very passionately Roman. They also have a wine bar by Circo Massimo. Great atmosphere. Love both the sons and father, and the nonna is peeling the vegetables every morning.”" - carlo mantuano
"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
