#1
Ossobuco alla Romana
Trattoria Da TeoTrastevere·$$
€18.00
Braised veal shank in a rich tomato and vegetable sauce.
Tip: Pair this with a green salad or bitter greens—the richness needs something sharp to cut through. The house wine pairs well too.
#2
Vitello Tonnato
Spirito di VinoTrastevere·$$$
€15.00
Thin sliced veal with tuna, anchovy, and caper sauce.
Tip: This works better with white wine than you'd expect. The anchovy and tuna provide umami that pairs with crisp acidity.
#3
Veal Scaloppine with Lemon Sauce
Achilli al ParlamentoCentro Storico·$$$
€28.00
Thinly pounded veal with a bright lemon and white wine sauce.
Tip: This is how this dish is supposed to taste. If you want to understand Roman cooking, order this.
#4
Osso Buco alla Milanese
Il Convivio TroianiCentro Storico·$$$$
€29.00
Braised veal shank with gremolata and saffron risotto.
Tip: This is the osso buco to order if you want to understand why the dish is classic. Every element is executed with care.
#5
Pizza Coratella
PanteraGarbatella·$
€3.50
Mixed lamb offal braised with onions, a Roman traditional topping.
Tip: If you eat offal, this is an refined way to experience it. The slow-cooked onions are as good as the meat.
#6
Handmade Ravioli with Brains and Sage Brown Butter
Per Me - Giulio TerrinoniTrastevere·$$$
€24.00
Delicate pasta pillows filled with calf's brains, topped with sage and brown butter sauce.
Tip: Don't skip this based on ingredient. The texture is delicate, and the flavor is subtle. Trust the chef.
#7
Coratella Di Vitello
Lo ScopettaroTestaccio·$$
€12.00
Veal liver, heart, and lungs sautéed with oil and lemon.
Tip: Coratella is one of the most traditional offal dishes and shows up in every Roman trattoria, but execution varies. This version is clean and direct, letting the ingredient shine.
#8
Saltimbocca alla Romana
Spirito di VinoTrastevere·$$$
€16.00
Veal with prosciutto and sage, pan-fried in butter.
Tip: Pair with Tuscany reds or Roman whites. The sage and butter work with both. Ask the sommelier—they'll have rare finds.
#9
Coratella
Mordi e VaiTestaccio·$
€4.75
Sautéed offal with artichokes, white wine, and herbs in a warm roll.
Tip: This is less widely available at other stalls—Sergio's reputation means he sources the best coratella. Worth trying at least once.
#10
Veal Chop with Porcini
VivendoCentro Storico·$$$
€38.00
Pan-seared veal chop topped with sautéed porcini mushrooms and a reduction.
Tip: Ask how the veal will be cooked. They'll prepare it to your preference without compromising quality.
#11
Saltimbocca alla Romana
Roma SparitaTrastevere·$$
€15.00
Thin veal scaloppine wrapped with prosciutto and sage.
Tip: The veal here is thin and cooks in minutes—overcooked saltimbocca becomes tough. Trust the kitchen's timing.
#12
Supplì Coratella
Testaccio MarketTestaccio·$
€2.75
Fried rice ball filled with sautéed lamb offal, artichokes, and wine sauce.
Tip: This is the most interesting filling Marco makes. If you're open to trying offal, start here—the artichokes make it approachable.
#13
Saltimbocca alla Romana
TonnarelloTrastevere·$$
€13.00
Veal scaloppine with prosciutto and sage, pan-fried.
Tip: The veal must be thin-sliced. Ask your server if it's been pounded thin—proper technique is essential for tenderness.
#14
Osso Buco alla Romana
NannarellaTrastevere·$$
€16.00
Braised veal shanks in white wine and vegetables.
Tip: Ask for gremolata on the side (lemon, garlic, parsley) if you want brightness. It cuts the richness perfectly.
#15
Saltimbocca alla Romana
Taverna degli AmiciMonti·$$
€16.00
Thin veal cutlet with prosciutto and sage, pan-fried.
Tip: The veal here is excellent—tender without being buttery. Don't skip this.
#16
Osso Buco in Umido
Ristorante AromaLudovisi·$$$$
€38.00
Braised veal shank with vegetables and white wine reduction.
Tip: This is the restaurant's showcase dish. Book the tasting menu and let it be the centerpiece of your dinner.
#17
Saltimbocca alla Romana
Taverna TrilussaTrastevere·$$
€15.50
Veal with prosciutto and sage, pan-fried.
Tip: The veal must be thin and the heat must be high or the meat toughens. This kitchen understands the balance.
#18
Saltimbocca alla Romana
Da DaniloEsquilino·$$
€16.00
Veal wrapped in prosciutto and sage, braised in white wine.
Tip: Order a secondo (meat course) if you want to expand beyond pasta. The saltimbocca and other mains show that Da Danilo is more than a carbonara specialist.
#19
Saltimbocca alla Romana
Grazia e GraziellaTrastevere·$$
€15.00
Thin veal scaloppine with prosciutto and sage, pan-seared.
Tip: Watch the kitchen if you can. The speed and precision matter—too much heat and the veal toughens. They nail it every time.
#20
Pizza al Taglio - Potato and Veal Intestines
Pizzarium Gabriele BonciPrati·$
€4.50
Thinly sliced potatoes with braised veal intestines and herbs.
Tip: Try this if you enjoy offal. The preparation is refined and not intimidating. The potatoes soften the texture.
#21
Saltimbocca alla Romana
Cesare al CasalettoMonteverde·$$
€16.00
Veal scaloppine with prosciutto and sage.
Tip: The prosciutto used here is San Daniele, not generic. You can taste the difference—it's slightly sweeter and more delicate than Parma.
#22
Animelle Con Funghi
Agustarello a TestaccioTestaccio·$$
€14.00
Sweetbreads (thymus gland) sautéed with mushrooms.
Tip: Sweetbreads are a gateway offal—milder in flavor than other organ meats but interesting in texture. This preparation shows why Romans consider them a delicacy.
#23
Osso Buco alla Milanese
Spirito di VinoTrastevere·$$$
€18.00
Braised veal shank with saffron and white wine.
Tip: This is a Barolo or Barbaresco dish. The richness and saffron pair beautifully with aged reds. The sommelier has excellent selections.
#24
Veal Chop with Rosemary and Lemon
MomaLudovisi·$$$
€36.00
Pan-seared veal chop with charred herbs and a bright citrus jus.
Tip: Ask how the veal is cooked. They'll prepare it to your preference and still maintain quality.
#25
Saltimbocca alla Romana
Da Enzo al 29Trastevere·$$
€13.00
Veal scaloppine with prosciutto and sage, pan-fried.
Tip: The veal must be sliced thin and cooked fast or it toughens. Trust the kitchen—they nail this dish consistently.
#26
Vitello Tonnato
Ai Tre ScaliniMonti·$$
€11.00
Thinly sliced veal with anchovy and tuna emulsion.
Tip: The tuna and anchovy sauce is hand-made. The bottled version at other places is noticeably inferior.
#27
Saltimbocca Alla Romana
Taverna Dei Fori ImperialiMonti·$$
€18.00
Veal layered with prosciutto and sage, pan-fried in butter and wine.
Tip: Ask where the veal is sourced. Taverna sources carefully—quality matters for this delicate dish.
#28
Veal Cutlet (Cotoletta alla Romana)
Grappolo d'OroCampo de' Fiori·$$
€16.00
Breaded veal cutlet, pan-fried in butter.
Tip: Ask them to cook it through but not overdone. The veal should still be tender inside. Ask for a squeeze of lemon when it arrives.
#29
Rigatoni Con La Pajata
Taverna Dei Fori ImperialiMonti·$$
€13.50
Rigatoni with calf intestine sauce, tomato, and Pecorino Romano.
Tip: If you've never tried offal, this is a gentle introduction. The texture is tender, the sauce is rich, and the flavor is savory without being heavy.
#30
Rigatoni Con La Pajata
Pecorino RomaTestaccio·$$
€13.50
Rigatoni with braised calf intestine sauce, tomato, and cheese.
Tip: First-timer to pajata? This is an excellent version to try. The sauce is rich and savory without being off-putting.
#31
Rigatoni Con La Pajata E Tartufo
Angelina a TestaccioTestaccio·$$
€18.00
Rigatoni with braised calf intestine sauce and fresh truffle shavings.
Tip: The truffle is generous and fresh. Ask the server about the truffle source—they often know the region and harvest time.
#32
Rigatoni Con La Pajata
Trattoria Da BucatinoTestaccio·$$
€13.50
Rigatoni with braised calf intestine, tomato, and Pecorino.
Tip: If you want to try offal for the first time, pajata is an excellent choice. It's tender, the sauce is savory, and it doesn't taste gamey.
#33
Osso Buco Alla Milanese
BellaCarneJewish Ghetto·$$$
€32.00
Braised veal shank served with risotto alla milanese and marrow bone.
Tip: Use the small spoon to scoop the marrow from the center of the bone—it's the best part and melts on your tongue.
#34
Saltimbocca Alla Romana
Giggetto al Portico d'OttaviaJewish Ghetto·$$
€16.00
Veal wrapped in prosciutto and sage, pan-fried until the prosciutto crisps.
Tip: Ask if the veal is from Lazio region—Giggetto sources carefully, and local veal is tender and fine.
#3594% recommend
Rigatoni Con La Pajata
Agustarello a TestaccioTestaccio·$$
€16.00
Ridged pasta with veal intestine cooked in tomato sauce until the lining dissolves.
Tip: Don't come to Testaccio without trying this dish. Multiple reviewers on Reddit and food blogs call it a must-order. The sauce is what matters—a properly made pajata sauce is unlike anything else in Italian cooking.
#3692% recommend
Mezzi Rigatoni Con Pajata
Lo ScopettaroTestaccio·$$
€13.00
Short ridged pasta with veal intestine in tomato sauce.
Tip: This version of pajata is milder and lighter than some other locations, making it a good entry point if you're hesitant. The sauce is still rich but less visceral than the most intense versions.
#3790% recommend
Saltimbocca alla Romana
Hostaria CostanzaCentro Storico·$$$
€20.00
Thin veal escalope topped with prosciutto and sage, braised in white wine.
Tip: Order this as a second course after pasta. The veal is thin, the sage is fragrant, and the sauce is light.
#3888% recommend
Veal Sweetbreads
ZiaTrastevere·$$$
€35.00
Tender veal thymus gland with seasonal vegetables and refined sauce.
Tip: If you've never had sweetbreads, Zia is the place to try them. The preparation is gentle and the flavor is mild.
#3986% recommend
Saltimbocca alla Romana
La CarbonaraCentro Storico·$$
€18.00
Thin veal with prosciutto and sage, cooked in white wine.
Tip: Request veal cooked to exactly medium—it's lean and can dry out if cooked past that point.
#4082% recommend
Coratella con Cipolla
Flavio al VelavevodettoTestaccio·$$
€13.50
Sweetbreads and liver with caramelized onions.
Tip: Carlo Petrini put this dish on the map. Order it if you're serious about Roman food culture.