Meatballs like there's no tomorrow

OPEN CC 22 gen numero 1

Meats and offal, typical of the "quinto quarto" tradition, that is, the less prized cuts that were used by the people, dominate the main courses. These include oxtail alla vaccinara, a stew of oxtail with celery and tomato, and Roman-style tripe, flavored with mint and pecorino cheese. Another signature dish is abbacchio alla scottadito, lamb chops grilled and served piping hot.

Side dishes also play an important role: carciofi alla giudia, fried until crispy, and carciofi alla romana, cooked with parsley, garlic, and mint, are two masterpieces of local cuisine.