Roman carbonara done the traditional way—no cream, no bacon. The guanciale fat, raw egg yolk, and Pecorino emulsify into a silky sauce over hot pasta. Da Teo's version is straightforward and well-executed, portions are generous, and the ratio of sauce to pasta is balanced.
Tips from diners
The portions here are very large—consider ordering one pasta to share with another person, or come hungry.
Tripe is cut into ribbons and braised until tender in a tomato-based sauce seasoned with mint and herbs, finished with grated Pecorino. It's a traditional Roman dish that separates the adventurous from those who stick to muscle meat. When made well, it has a tender, slightly gelatinous texture and complex flavor.
Tips from diners
If you've never had tripe, start with a small portion. The texture is unique. Romans who grew up eating it find this version comforting.
A Jewish-Roman specialty where whole artichokes are trimmed, flattened, and deep-fried until the exterior is crispy and shattered and the interior becomes creamy. It requires skill to cut the artichoke correctly and the right oil temperature. Da Teo's version is a standout.
Tips from diners
Order this as a starter and eat it warm—it loses appeal once it cools. The crispy exterior is the whole point.
A hearty Roman classic where guanciale renders into the tomato sauce, creating layers of salty, meaty flavor. The rigatoni holds the sauce well. It's the kind of dish that tastes simple on paper but complex on the palate when made with good guanciale.
Tips from diners
Ask for extra Pecorino on the side—the amount on top can be modest, and locals always add more.
A Roman take on the Milan classic, braised low and slow until the meat is tender and the bone marrow has enriched the sauce. The sauce is deep and savory without being heavy. Served with the meat still attached to the bone, it's meant to be eaten with a fork and knife.
Tips from diners
Pair this with a green salad or bitter greens—the richness needs something sharp to cut through. The house wine pairs well too.
Trattoria Da Teo, owned by Teo and Tiziana, is a fixture in Trastevere's Piazza dei Ponziani. Recently relocated just 30 meters from its original location 'Enzo', the trattoria maintains its focus on generous Roman cooking and strong hospitality. It's the kind of place where regulars feel at home and first-timers leave stuffed.
Book ahead for dinner—call 06 5818355. Walk-ins are turned away during peak hours. Lunch is less crowded but still worth reserving.
Portions are huge. One pasta course is often enough for a light lunch. Plan your meal accordingly or come with serious hunger.
Budget €30–40 per person with house wine. This is solid value for the quantity and quality, though portions may leave you with leftovers.
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