An insider’s guide to the best Rome restaurants, as recommended by Telegraph Travel, including the best pasta in Rome, Michelin-starred restaurants in Rome, the best trattorias in Rome and the best pizza in Rome, in areas including the centro storico, Monti and Trastevere.
it s an organized place with so many pavilions covering a vast area and really influencing the types of foods that would be eaten just across the street at the trattorias of the late 19th and early 20th century. in butchery the animal is quartered, and those cuts went straight to the upper and middle class kitchens. everything that s leftover, the blood, brains and intestines was called the quinto quarto, the fifth quarter. and those were left to the poor. some workers were even paid in offal instead of money, so they had little choice but to make the best of it. one restaurant keeping these historic flavors alive and taking them into the 21st century is santo palato. if you know how to cook offal, you can turn the poorest cuts into the richest of dishes. we re hungry, right? starving.
historic flavours alive and taking them into the 21st century is santo palato. if you know how to cook offal, you can turn the poorest guts into the richest of dishes. katie: we re hungry right? starving. follow me. i haven t eaten in like an hour. .and katie wants me to meet sara - a young chef with a growing reputation for doing amazing things with innards. sara: bonjourno . tucci: stanley. katie: she s gonna make a frittata for us. right. and it s topped with chicken innards. so everything we focus on here in your restaurant is offal. yes. yes, good. one egg per person. ok. yep. yes. .throughout the day.
you got the veal pavilion here. oh. vitellara. skinning happened there. right. the pellanda. it s an organized place with so many pavilions. right. covering a vast area. right. and really influencing the types of foods that would be eaten just across the street at the trattorias of the late 19th and early 20th century. in butchery, the animal is quartered and those cuts went straight to the upper and middle class kitchens. everything that s left over, the blood, brains and intestines, was called the quinto quarto, the fifth quarter, and those were left to the poor. some workers were even paid in offal instead of money, so they had little choice but to make the best of it. one restaurant keeping these historic flavors alive and taking them into the 21st century is santo palato.