 |
 |
|
 |
|
|
| |
 |
 |
 |
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
 |
 |
 |
|
 |
Checchino Dal
1887
|
Literally carved out of a hill of ancient
shards of amphorae, Checchino remains the
perfect example of a classic, family-run
Roman restaurant. Here, you can find the
great traditional dishes of Rome prepared
with care and presented without fanfare or
decoration. Although these are a far cry from
elegant, the atmosphere is another story,
being more traditional-upscale, with wooden
tables and chairs swathed in creamy linens,
reserved service, and one of the best wine
cellars in the region. Though the
slaughterhouses of this quarter, Testaccio,
are long gone, an echo of their past
existence lives on in the restaurant's soul
food. Butchers long ago had to make do with
what remained after they'd sold the better
parts of meat to paying customers, so a
cuisine based on this quinto
quarto(fifth quarter) -- mostly
offal and other less-traditionally appealing
cuts -- was born. Trippa (tripe),
testina (head cheese),
pajata (intestine with the mother's
milk still inside), zampa (trotter),
and coratella (sweetbreads and heart
of beef) are all still on the menu for
die-hard Roman purists. For the less
adventuresome, house specialties include
coda alla vaccinara (stewed oxtail),
a popular Roman dish, and abbacchio alla
cacciatora (braised milk-fed lamb) with
seasonal vegetables. Head here for a taste of
old Rome, but note that Checchino is really
beginning to show its age. AE, DC, MC, V.
Closed Sun., Mon., and Aug.
Web site: www.checchino-dal-1887.com
|
 |
| |
 |
 |
 |
 |
 |
 |
 |
 |
| |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
| |
 |
|
 |
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
