Testaccio, the Heart of Roman Cuisine
Via – Marcello’s Kitchen
It’s here in Testaccio where you can grab a suppli – deep fried arancini-like little balls of rice, meat and cheese – or the so-called ‘trapizzini’ at 00100, where you can devour a hybrid between a pizza and a tramezzino filled with classic Roman stews like coda alla vaccinara (oxtail) and lingua (tongue) con salsa verde. Or the unique Roman dish of pajata, the intestines of milk-fed veal which when cooked reveal a tasty, cheese-like cream inside. They are either simply grilled or tossed through rigatoni and tomato sauce.