The story
At Piazza Alessandria, Mordi Roma has carved out a 4.7-star niche by reinventing a Roman classic. YouTuber Braciamiancora calls it “a creative, spice-forward 2.0 version of coda alla vaccinara” that incorporates honey, cocoa, and celery powder. Served at a fair price from this casual, trendy market stall, the dish bridges the gap between tradition and modernity without losing its soul.
With outdoor seating and takeout available, Mordi Roma is a standout for street-food seekers craving bold, thoughtful Roman cooking in a laid-back setting. Braciamiancora’s review highlights how the stall elevates the beloved oxtail stew while keeping it approachable—a place worth seeking out for anyone who wants inventive Roman flavors at a fair price.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Mordi Roma’s Coda alla vaccinara 2.0 is a revelatory, deeply savory standout that anchors a warm, convivial Roman soul. The overall vibe is one of rustic elegance, where every plate feels both refined and comforting.
“This is a more complex version of the classic coda. The color is much more intense. The meat falls off the bone like butter. The spices are well balanced — you can taste the sweetness of the honey, balanced by the bitter cocoa. It's a round, delicious flavor. The quality of the meat is excellent. It's a great coda alla vaccinara 2.0. I also tried it with pecorino, but I think it covers the flavor of the coda too much — I'd suggest it only if you're making pasta with the sauce.”
“This is a 2.0 version of coda alla vaccinara. The color is much more intense than a classic coda. The meat falls off the bone — it's like butter. At first taste, it's much more complex in flavor than the traditional one: you can taste the spices, but they're very balanced. The sweetness of the honey is present but balanced by the bitter cocoa, making it really tasty. It's a round flavor, very good. The quality of the meat is excellent. They add a celery powder and a little bit of giardiniera on top, and also bitter cocoa. The pecorino is served on the side — I think putting pecorino directly on the coda is a bit of a stretch; it covers the flavor. I'd suggest it only if you're making pasta with the coda sauce. The dish costs €12 at lunch and €14 at dinner. It's served in a biodegradable tray with plastic cutlery due to market regulations. I really liked it.”
What creators say
2 creators have covered Mordi Roma. Most active: Braciamiancora, Braciamiancora
- Loved
Braciamiancora
La CODA alla VACCINARA e lo SPIEGONE definitivo · @ 10:24
A modern Roman street-food stall at a market in Rome, serving an innovative and delicious coda alla vaccinara 2.0 with a complex flavor profile.
Dishes mentioned
Coda alla Vaccinara 2.0
This is a more complex version of the classic coda. The color is much more intense. The meat falls off the bone like butter. The spices are well balanced — you can taste the sweetness of the honey, balanced by the bitter cocoa. It's a round, delicious flavor. The quality of the meat is excellent. It's a great coda alla vaccinara 2.0. I also tried it with pecorino, but I think it covers the flavor of the coda too much — I'd suggest it only if you're making pasta with the sauce.
A market stall in Rome that serves a creative, spice-forward 2.0 version of coda alla vaccinara with honey, cocoa, and celery powder, at a fair price.
Dishes mentioned
Coda alla Vaccinara 2.0
This is a 2.0 version of coda alla vaccinara. The color is much more intense than a classic coda. The meat falls off the bone — it's like butter. At first taste, it's much more complex in flavor than the traditional one: you can taste the spices, but they're very balanced. The sweetness of the honey is present but balanced by the bitter cocoa, making it really tasty. It's a round flavor, very good. The quality of the meat is excellent. They add a celery powder and a little bit of giardiniera on top, and also bitter cocoa. The pecorino is served on the side — I think putting pecorino directly on the coda is a bit of a stretch; it covers the flavor. I'd suggest it only if you're making pasta with the coda sauce. The dish costs €12 at lunch and €14 at dinner. It's served in a biodegradable tray with plastic cutlery due to market regulations. I really liked it.
