Piatto Romano

Piatto Romano is located in Testaccio, the neighborhood where cucina Romana was practically invented—hence the abundance of offal on the menu. Start with one of the great daily specials like crispy artichokes and pair them with the miniature fried meatballs made from Italy’s legendary chianina beef. They also serve a fantastically-fresh salad with local mixed greens dressed in a zesty, light vinaigrette (yes, Italians do eat salads).

The menu at Piatto Romano may not be fancy, but it nails all the classics, serving gnocchi on Thursdays—when it’s traditionally eaten in Rome—and fish dishes on Fridays. The seafood is excellent, from the salt cod cooked with dried fruits and onions—a must—to the frittura mix of fried prawns and calamari, when it's on the menu. But the star is the more meaty, milk-fed pajata: fat pasta tubes in an intestine-based sauce.

But neither were in evidence at Piatto Romano (Via G. B. Bodoni, 62; 39-06-6401-4447), where the service was warm and the food top notch.

Nestled on one of Testaccio’s side streets, just off the main square, Piatto Romano is a real gem of a Roman restaurant. Not as well-known as its more prestigious neighbours, Flavio al Velavevodetto and Da Felice, it is smaller, more understated, and — for our money — offers better bang for your buck for great pasta in Rome. Meaty pasta dishes and beautifully prepared vegetables are its main highlights, and while Piatto Romano does classics like carbonara and cacio e pepe especially well, its the ragù di pecora (sheep ragu) that really steals the show.

( MAP) The menu at Piatto Romano may not be fancy, but it nails all the classics, serving gnocchi on Thursdays—when it’s traditionally eaten in Rome—and fish dishes on Fridays. The seafood is excellent, from the salt cod cooked with dried fruits and onions—a must—to the frittura mix of fried prawns and calamari, when it’s on the menu. But the star is the more meaty, milk-fed pajata: fat pasta tubes in an intestine-based sauce.

The menu at Piatto Romano may not be fancy, but it nails all the classics, serving gnocchi on Thursdays – when it’s traditionally eaten in Rome – and fish dishes on Fridays. The seafood is excellent, from the salt cod cooked with dried fruits and onions – a must – to the mix of fried prawns and calamari, when it's on the menu. But the star is the more meaty, milk-fed pajata: fat pasta tubes in an intestine-based sauce.

Stroll through any Roman market and you’re bound to find bins piled with misticanza, mixed wild greens. In Roman trattorie, more often than not, misticanza is prepared “ripassata in padella”: blanched, drained, then cooked in oil and garlic. At Piatto Romano, misticanza is served in all its raw glory as a salad, and a rather substantial one at that for a city unfamiliar with the salad-as-meal concept.

Piatto Romano – A meticulous selection of raw materials results in refined and thoughtful versions of classics, and some creative dishes all their own. Their foraged vegetables and wild herbs make for a strong antipasti and contorni game, and their offal dishes are also excellent. The wine (many natural and biodynamic bottles) is as good as the food.

Piatto Romano (Via Giovanni Bodoni) One of my favorite resaturants in the Testaccio neighbourhood (only a 10 min walk from Porta Portese). This is the place to sit down and have a big Roman lunch with all the traditional dishes: Carbonara, Amatriciana, Cacio e Pepe..etc. I also love their seasonal vegetable dishes, they change all the time

Testaccio: Piatto Romano A relative newcomer on the Testaccio dining circuit, Augusto from Piatto Romano is serving some of the best trattoria food in all of Rome (see anchovies below!). Tables on the street, handy to lively Piazza Testaccio for an aperitivo before or a gelato afterwards. Via G. B. Bodoni, 62 Tel 06/64014447

In the heart of Testaccio, one of the oldest and most characteristic districts of Rome, the Piatto Romano restaurant has been showing the passion for catering for over forty years. It is a simple and welcoming place, with 45 seats. On the walls there are temporary exhibitions of paintings and photographs.

Piatto Romano was once a restaurant I didn't want to share because it's just so local. But the secret's out. Begun by the son of the owner of nearby Testaccio institution La Torricella, Piatto Romano is pretty much what is sounds like - a place to get truly Roman cuisine ( piatto means plate in Italian).

Piatto Romano is a traditional trattoria in the heart of Testaccio, a neighborhood known for its lively market and straightforward style. They focus on fresh, seasonal ingredients that showcase classic Roman cooking. It’s a welcoming spot for anyone seeking a simple, genuine taste of the city.

In the heart of Testaccio, you will find Piatto Romano restaurant. Their best specialities are “the straws”, fettuccine with chicken giblets, “fregnacce all’arrabbiata” and their famous amatriciana. There is plenty of choices, I know, but the products are fresh and excellent.

Everything in Rome comes with a history lesson, including a meal at Piatto Romano. It’s located in Testaccio, a neighborhood where cucina Romana was basically invented. Order the offal, amatriciana, and the great daily specials like crispy artichokes.

Piatto Romano – A bit out of the way, but worth it for a more local dining experience. I started with a plate of fried zucchini flowers with garlic and oil. I’ll admit, it didn’t look the most appetizing, but the flavor was light and delicious.

Piatto Romano in Testaccio has the most spectacular array of vegetable dishes, including a salad of wild greens with anchovy sauce that will have you asking: carbonara who?.