The four-ingredient Roman classic: spaghetti, Pecorino Romano, black pepper, and pasta water. The server tosses it tableside, the cheese and pepper emulsifying into a creamy sauce. Perilli uses aged cheese and fresh-cracked pepper, resulting in a dish that's sharp, peppery, and well-balanced.
Tips from diners
Watch the server make this at the table. The high-heat tossing and technique is essential—this is kitchen theater as much as cuisine.
Perilli's carbonara is made in the Roman tradition: guanciale renders its fat, then hot spaghetti is tossed with the fat, raw egg yolk, and grated cheese. The heat cooks the egg into a silky, emulsified sauce. No cream. This is the classic version that's been on the menu for generations.
Tips from diners
This is carbonara done the classic way. If you're learning what authentic carbonara tastes like, Perilli is a good baseline.
Perilli's take on the traditional Roman fried salt cod. Dried salt cod is rehydrated, then coated in a light batter and deep-fried until golden and crispy outside with tender, flaky flesh inside. Served with a squeeze of lemon. A Friday tradition in Rome and one of Perilli's signature dishes.
Tips from diners
This is traditionally a Friday dish in Rome. Perilli makes it year-round, but it's particularly special on Fridays.
Perilli's version of this iconic dish. Oxtail is braised for hours with celery, tomatoes, and herbs until the meat falls from the bone and the sauce becomes rich and unctuous. This is the dish that defines Testaccio's culinary identity—born from the butcher trade, turned into something complex and satisfying. Multiple sources cite Perilli's version as among Rome's best.
Tips from diners
Perilli has served this dish the same way since 1911. This is the restaurant the dish is most associated with in Rome.
The sauce is what makes this dish special. Order pane toscano or polenta to finish every drop.
Whole young artichokes are braised upright in a pot with water, lots of garlic, fresh mint, and parsley. The vegetables nearly dissolve into the braising liquid, infusing it with herbal notes. Served at room temperature, the artichokes are almost falling apart. A refined vegetable dish that speaks to the seasons.
Tips from diners
Eat this with your hands—pull the leaves, scrape the tender flesh with your teeth. The heart is the prize.
Beef tripe is cleaned thoroughly, then slow-cooked for hours in tomato sauce infused with herbs, white wine, and onions. The long cooking makes the tripe tender and allows the flavors to marry. Topped with a generous shower of Pecorino Romano. This is essential Testaccio food.
Tips from diners
If you're nervous about tripe, Perilli's version is approachable. The tomato sauce is rich and the tripe is tender.
Perilli is one of Rome's oldest family-run trattoriae, operating in Testaccio since 1911. Three generations of the Perilli family have served traditional Roman cuisine in this iconic neighborhood, honoring the meat-working traditions and poor-but-delicious cooking philosophy that defined Testaccio. The restaurant's iconic red neon sign is a landmark, and the recipes are carefully preserved family secrets.
Perilli's red neon sign is a Testaccio landmark. The restaurant has been in this spot since 1911—nearly 115 years of continuous operation.
Book ahead, especially for dinner. The dining room is intimate and beloved by both locals and visitors. Walk-ins possible for late lunch.
The wine list is modest but well-chosen, with Roman wines and classics. Ask the server for recommendations—they're knowledgeable.
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