Insalata di zampi

Foot of veal boiled, boned and served warm with carotts, beans, celery and green sauce

Rigatoni con la Pajata

Macaroni with pajata and its sauce. Short pasta served with a sauce made with tomatoes, small intestines of calf and ewe's-milk cheese

Bucatini alla Gricia

Long hollow spaghetti served in a white sauce made with ewe's-milk cheese and rendered pig's cheek

Rigatoni al sugo di coda

A short pasta served in a full body gravy, made with tomatoes and ox-taile

Mezze maniche cacio e pepe

A short pasta served with Roman pecorino cheese and black pepper

Bucatini alla Amatriciana

Hollow spaghetti with a picante tomato sauce, flavored with pancetta (a sort of bacon) with grated Pecorino cheese. Little hot

Spaghetti alla carbonara

Pasta in a creamy style sauce made with egg, pecorino cheese, black pepper and rendered pig's cheek

Whatch the video recipe by Elio Mariani chef Patron

Testina di Vitella

Calf's head cheese. It's f irst, boiled, boned and dressed with the peel of lemon and some other spices, then it's pressed in casserole and at the and served cool, cut into slices with black pepper and extra virgin olive oil.

Trippa alla romana

Roman style tripe. It's cut in large parts, cooked in a tomato sauce with mint and served with grated of ripe ewe's-milk cheese

Coda alla vaccinara

Ox-tail in Vaccinara way. It's a beef's tail stewed in a tomato sauce and with celery, pine nuts, raisins and sprinkles of bitter chocolate

Pajata arrosto

Small intestine of calf grilled with salt and black pepper

Pajata in umido

Small intestine of calf cooked in a light tomato sauce

Bue garofolato con verza al finocchietto

A round of beef which is studded with cloves, garlic and pancetta, then seared and braised in a light tomato sauce

Arrosto misto del quinto quarto

Mixed roasted entrails: sweetbreads, liver, small intestine and testicles

Padellotto alla macellara

A hearty dish of the old slaugther house, sauted veal inners, and white wine

Polpette di pecorino Romano al pomodoro con verdura del giorno

Pecorino cheese and bread balls in tomato sauce with seasonal vegetable

Fegato di vitello ai ferri

Grilled veal liver

Fegato con cipolla

Sauted veal liver with onions and wine

Coratella d’abbacchio con carciofi

Literally "The heart and all organs in the vicinity" tenderly sautéed inners of baby lamb with white wine and artichokes

Braciolette d’abbacchio scottadito (costolette)

Literally "Finger Burners". Grilled baby lamb chops (that you are allowed to eat with your fingers)

Saltimbocca alla romana

"Pop over to the mouth in roman style". Sautè veal meat slices with ham and sage

Video recipe by Elio Mariani chef Patron of Checchino

Gran Bollito misto

A mixed plate of Veal tongue, breast of beef and veal trotters

Pollo alla cacciatora

Boneless chicken, sautéed with garlic, vinegar, rosemary and chili pepper

Spalla d’abbacchio al forno con patate

Lamb shoulder owen roasted with potatoes

Puntarelle con salsa di alici

A chickory salad with a pungent sauce of anchovies and olive oil

Cicoria ripassata in padella

Chickory sautéed with garlic and chili pepper

Carciofo alla romana

Artichoke "Roman style", stuffed with fresh herbs and braised in olive oil and white wine

Insalata di zampi

Foot of veal boiled, boned and served warm with carotts, beans, celery and green sauce

Rigatoni con la Pajata

Macaroni with pajata and its sauce. Short pasta served with a sauce made with tomatoes, small intestines of calf and ewe's-milk cheese

Bucatini alla Gricia

Long hollow spaghetti served in a white sauce made with ewe's-milk cheese and rendered pig's cheek

Coda alla vaccinara

Ox-tail in Vaccinara way. It's a beef's tail stewed in a tomato sauce and with celery, pine nuts, raisins and sprinkles of bitter chocolate

Contorno

Chickory sautéed with garlic and chili pepper

Dal carrello di formaggi

Small tasting of fresh and aged Pecorino Romano

Torta Stracciatella

Chocolate, ricotta cheese and almond cake

Capocollo di monte San Biagio

Haunch of pork, dried, and slightly spicey

Bucatini alla Gricia

Long hollow spaghetti served in a white sauce made with ewe's-milk cheese and rendered pig's cheek

Lingua bollita con salsa verde e carote julienne all’aceto balsamico

Veal tongue with green sauce

Panna cotta

Cooked cream custard with berry sauce with a glass of Aleatico Anita

Crostino guanciale e cacio romano

Homemade bread crouton, Roman cheese and sage and Monte Sanbiagio bacon

Pasta e ceci al rosmarino

Traditional pasta and chickpea soup with rosemary

Bucatini alla amatriciana

Hollow spaghetti with a picante tomato sauce, f lavored with pancetta (a sort of bacon) with grated Pecorino cheese. Little hot

Bue garofolato con verza al finocchietto

A round of beef which is studded with cloves, garlic and pancetta, then seared and braised in a light tomato sauce

Dessert of the day