It can be easy for modern osterias to follow a distinct design pattern that feels too modern and out of place in a historic city like Rome. Trecca is just four years old but manages to feel exactly like a young Roman restaurant should: spacious and inviting. There’s a brown-tiled checkered floor, pendant lighting and marble-topped tables–with an ancient Roman terracotta sink thrown in, for good measure.

Address: Via Alessandro Severo 222 (near the San Paolo metro stop, B line)Instagram:https://www.instagram.com/trecca_roma/Owned and run by the Trecastelli brothers, Trecca is a hub of true, authentic Roman cuisine with a fresher, younger vibe. You’ll find the usual Roman classics like bucatini all’amatriciana and a stand-out, exceptional carbonara, plus more creative dishes, like crisp, breaded pannicolo (a lean cut of beef) fettuccine with a rabbit and chicken ragu’, and spicy quail (quaglia alla diavola). Trecca also prides itself on showcasing il quinto quarto (offal), a cornerstone of Roman cuisine, with dishes like chicken gizzards and potatoes ( rigaglie e patate), grilled lamb intestine ( pajata grigliata), and fried sweetbreads ( animelle).

Trecca - Roma is a modernized trattoria renowned for its "quinto quarto" dishes, a Roman culinary tradition that uses all parts of butchered animals, emphasizing a sustainable, zero waste approach. The restaurant is run by the Trecastelli brothers, who are deeply rooted in Roman traditions, offering authentic Roman offal cuisine alongside superb traditional pasta dishes like cacio e pepe, amatriciana, and carbonara. With a polite and proud service, a buzzy atmosphere, and an interesting list of natural wines, Trecca - Roma offers a slightly modernized take on traditional dishes in an informal setting.

In southern Rome, brothers Manuel and Nicolò Treccastelli have curated a kitchen and dining room in Trecca, a contemporary trattoria which unites true Roman tradition with a new approach to agriculture and environmental sustainability. Their carbonara has enchanted all of Rome: tasty, creamy, rich in guanciale and so perfectly al dente you can’t not love it. The rigatoni comes from the pasta maker Lagano; the eggs, from chickens raised on an organic farm; the guanciale, from Porchetteria Giorgini; and the pecorino romano, from the cheese maker Deroma.

Preparatevi a sporcarcarvi e a schizzarvi la camicia con il sugo, perchè nella trattoria dei fratelli Trecca (Manuel e Nicolò), in zona Garbatella, non si scende a compromessi: l'amatriciana si fa con i bucatini (azienda Mascialelli). Inutile quindi tentare la via dei rigatoni, perchè la pasta scelta è solo lunga, al dente e, udite udite, il sugo viene cotto con la cipolla. Ebbene sì, qui l'aamatriciana si fa rosolando il guanciale Giorgini in padella con la cipolla tritata molto finemente e peperoncino fresco.

Some people ride or die for carbonara, or think cacio e pepe is the pinnacle of Roman cooking. But for us, Trecca shows it’s all about the quinto quarto, or what’s known as offal, the discarded animal parts that are “I can’t believe I’m eating this and actually enjoying it” kind of delicious. Their regaje di pollo e patate is the perfect example—lusciously tender chicken innards sauteed with rosemary and white wine, served in a pan alongside the crispiest potatoes you’ll ever taste.

Trecca is a typical Roman restaurant located in the south of the city in the Ostiense neighborhood. This trattoria with pop influences, found between viale Cristoforo Colombo and Garbatella, uses local and high-quality ingredients as much as possible. The interior is marked by wooden tables and chairs, straw paper placemats, white dishes with hand-painted floral motifs, and a blackboard with the day’s menu listings, providing a warm and homey atmosphere.

Lunch: Saturday from 12:30-3pm; dinner: 8-11pm; closed Sundays. I’ve said this before and I’ll say it again: I love Trecca. If they have their pasta with chicken giblets on the menu, I always get it, but I’ve also tried many apps (if you like garlic and they have it on the menu, get the marinated eggplant), other pastas (the carbonara and amatriciana are both top), and a few meat dishes (the fried pannicolo is dreamy).

At Trecca, located at Via Alessandro Severo 220, the Treccastelli brothers offer a carbonara with silky rigatoni pasta, eggs from an organic farm, and guanciale from a local butcher. The Pecorino Romano used is produced in the province of Rome, ensuring an authentic taste. The result is a carbonara with a creamy texture, rich egg flavor, and the perfect balance of pecorino’s saltiness and guanciale’s sweetness.

It can be easy for modern osterias to follow a distinct design pattern that feels too modern and out of place in a historic city like Rome. Trecca is just four years old but manages to feel exactly like a young Roman restaurant should: spacious and inviting. There’s a brown-tiled checkered floor, pendant lighting and marble-topped tables – with an ancient Roman terracotta sink thrown in, for good measure.

This neo-trattoria is located in Ostiense in the south of Rome and is definitely worth the voyage. Brothers/owners/chefs Manuel and Nicolò Trecastelli at Trecca make a mean carbonara, using egg and yolk and a lot of pecorino to give the dish a supremely creamy taste and texture.

In the neo-trattoria category (that is, classics with some modern technique or contemporary tweaks), I love Cesare al Casaletto, Trecca, and Santo Palato. Also Cesare has incredible pizza (dinner only). Everyone skips it in favor of the delicious pastas but they shouldn't.

Trecca – The brainchild of brothers Manuel and Nicolo Trecastelli, this modern version of a traditional Roman trattoria focuses on sourcing fresh, local ingredients. An informal setting, seasonal comfort food, and a pinch of innovation round out the picture.

🍽️ Trecca – This is a bit out of the way in Ostiense, but this new “market food” restaurant makes their amatriciana with the most quality ingredients. It’s young and hip, perfect for a date.

Trecca and Osteria Fratelli Mori are also both in Testaccio, and newest of all (opened November 2023), Casa Sceppa, a 10-minute walk from St. Peter’s Basilica.

Where to get the best Carbonara: Roscioli Salumeria con Cucina (near Campo) | Trecca – Cucina di Mercato (Ostiense) | Roman Guy food tour