Trecca

Dishes mentioned

• Padellotto di Rigaglie di Pollo e Patate

  This dish costs 12 euros. It's made with chicken giblets — everything from the chicken that people usually don't buy — and potatoes. It's a search through traditional dishes, through grandma's recipes. Every bite, especially for a Roman, is a memory, a nostalgia. The flavor is strong, inferior to the potatoes that go perfectly with it, and the rosemary that perfumes everything. Beautiful.

• Rigatoni alla Carbonara

  This carbonara costs 14 euros. The only thing you want to say to Trecca is: look at that cream, there should be more carbonara in the plate because it's stunning. Look at the drops — every drop is a beat of my heart. The pasta has a density that is specific to the Lord, something unique. You really feel the grammage. Also a final applause to the pepper, which you really feel here — the good pepper in carbonara stops right here, burns your throat a little, but if it stopped here it would ruin the taste. Instead it hits you softly in the back, hiding a bit.

Dishes mentioned

• Crostone con Pajata e Cipolle

  It's very good. The taste is absolutely delicate. The onions and the slightly acidic accompaniment are very pleasant. It's also cheesy. You eat it, you don't wonder what it is, and you will appreciate it. This is a super typical Roman dish. Usually you find it in a first course, because the pajata often goes to season the pasta, but we liked this revisitation on the crouton, with onions, there is also some cheese, it has a delicate but tasty flavour. It doesn't taste like beast at all.

• Acciughe Marinate

  Pleasant, they have that acidic touch that was missing in the other dishes. I like them. Super tasty.

• Bucatini all'Amatriciana

  This is the art of knowing how to treat bacon and turn it into candy. Pecorino, which completely transforms the tomato sauce. It elevates it to something higher. And then the bucatino, guys. I'm glad I ordered it last thing because honestly, eaten first thing, it would have overshadowed everything else. I think I was clear enough. Trecca, approved. The king of all dishes: bucatini all'amatriciana.

Dishes mentioned

• Selleri alla Vaccinara

  These are celery stalks cooked alla vaccinara, and they smell amazing with pecorino. The celery is still al dente, so you bite into it and it has a slightly crunchy part. The sauce is very well made, and the pecorino makes it even more indulgent. It reminds me a bit of the trippa-style celery from Florence, but not too much. Great combination of tomato, pecorino, and celery — the celery refreshes the whole dish, half crunchy, half cooked. I love it.

• Coratella d'Agnello

  This is lamb coratella, very rich and flavourful, slightly spicy. You can taste the liver, the lung, all the innards, with lots of onion that sweetens it and a spicy note that works perfectly. The texture is great, and it's not at all gamey — no strong lamb taste. I could eat a whole pan of this with a loaf of bread and be the happiest man. Really prepared by skilled hands.

• Amatriciana

  This amatriciana is served with bucatini, which I haven't had since I was a kid. The guanciale is practically a caramel — perfectly cooked, crunchy but not too much, sweet and savoury. The pecorino is good, the sauce is good. It's a super amatriciana. I can't say if it's the best in Rome, but beating this one is really hard. The portion is generous too.

• Pasta e Ceci

  This pasta e ceci is superior. The pasta is cooked perfectly, the chickpeas are very good, the oil is very good. I miss a bit of sage, but it's still very good. It's a very comforting dish, perfect for winter. The chickpeas are almost creamy, they melt in your mouth. I smell rosemary in it. It's the ultimate comfort food of central Italy.

• Crostata di Farro con Ricotta e Visciole

  This spelt crostata with ricotta and sour cherries is really good. The spelt pastry is very crumbly, the ricotta is excellent — you can taste the quality, it's fresh and not too sweet. The sour cherry sauce on top has little pieces of cherry, not overly sweet, and it pairs beautifully with the ricotta. The pastry is buttery and melts in your mouth. A perfect end to the meal.