5 of the most authentic places for Roman cuisine in Rome

This trattoria specialises in Rome’s traditional ‘fifth quarter’ cuisine (i.e. offal). The rustic amuse-bouche – white pizza with mortadella (pizza bianca e mortazza) – is a classic, while their carbonara is considered one of the best in town. A good selection of natural wines. Daily specials posted on the wall.

La Tavernaccia is nestled in perhaps the least touristy nook of otherwise tourist-trappy Trastevere. The pastas are meaty, cheesy, and rich, while second courses are slathered in traditional, tasty sauces. Surprisingly good service and wine.

Da Cesare is a trattoria treasure box. Starters include perfectly fried fish, and ‘gnocchi nuggets’ with cheese and pepper sauce. Pastas are perfect. As for mains, Roman staples reign, such as braised oxtail, tripe with tomato and mint and fried lamb chops. The wine list is outstanding.

One of the oldest trattorias in Rome, dating back to 1911, spanning four generations. Its location in Testaccio, the old meatpacking district, explains its devotion to Rome’s famous quinto quarto, or ‘fifth quarter’ of meat – offal. Nervetti (pickled cartilage), oxtail, tripe, and pork livers are mainstays, as well as other traditional Roman fare such as pasta alla carbonara, gricia, and cacio e pepe.

A one-stop restaurant for all that Testaccio has to offer, from the neighbourhood’s renowned offal dishes such as rigatoni alla pajata, coda alla vaccinara, and trippa alla romana, to some old-fashioned seasonal classics of Roman cuisine that have become hard to find, like soup with broccoli and ray.