Al Moro's amatriciana is traditionally prepared with quality ingredients. The guanciale provides the fat and salt, the tomato is fresh and balanced, and the pecorino is aged for sharpness. Reviewers note the sauce is less about technique and more about ingredient quality — the guanciale is the star.
Tips from diners
Order this before sightseeing — you'll remember it after visiting every Roman ruin.
Abbacchio (milk-fed lamb, traditionally slaughtered young) is braised low and slow with anchovies, garlic, and fresh rosemary. The anchovies dissolve into the sauce, providing umami and salt without fishiness. The meat is tender, almost falling apart. Spring and early summer are the season for abbacchio.
Tips from diners
If you're adventurous, order this as your second course after pasta. The meat is tender enough to eat with a spoon.
Trippa (beef tripe) is cut into thin strips, braised in tomato sauce with mint and finished with pecorino cheese. The texture is tender from braising, the mint adds freshness, and the pecorino brings a salty bite. This is a quintessential Roman working-class dish now found in refined trattorias.
Tips from diners
If you've never had tripe, this is the place to try it. It's cooked until tender and the mint makes it approachable.
Handmade tortellini filled with a mixture of ricotta cheese and spinach, served in a simple butter sauce with sage leaves. The filling is light and earthy, the butter brings it together. These are smaller, more delicate than beef tortellini — typically ordered as a first course before a meat main.
Tips from diners
Order this if you want pasta but plan to eat a second course. The filling is light and the portion is modest.
Fresh tagliatelle (made daily in-house) coated with a ragù that cooks for hours. The sauce is thick, clinging, with visible beef and pork shreds. Reviewers praise it as comfort food — rich but not heavy because the pasta is light and silky.
Tips from diners
The fresh egg pasta makes all the difference. This isn't dried factory pasta.
Trattoria Al Moro has been in the Romagnoli family for over 100 years, starting humbly in the 1920s near the Teatro Quirino. The restaurant earned its reputation through consistency and quality: traditional Roman dishes cooked the old way, fresh pasta made in-house, and a wine list focused on Italian regions. The wood-paneled interior feels like stepping back in time. Expect a mix of tourists and locals who know the restaurant's history.
Located on Vicolo delle Bollette, a quiet street one block from the Trevi Fountain. Walk into the neighborhood, not just the square.
Book ahead, especially dinner. The restaurant is small and can be fully reserved. Lunch tends to be less crowded than dinner.
Service can be mixed — some reviewers report attentive staff, others note inconsistency. Polite, clear communication helps.
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