È Passata la Moretta


Campo de' Fiori

$$$$Perfect For:Date NightOutdoor/Patio Situation
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This simple, family-run trattoria makes an excellent rigatoni con la pajata, a short pasta in a creamy sauce made of tomatoes and the intestines of an unweaned calf. The chalkboard menu, which goes hard on seasonal vegetables like cicoria, puntarelle, and artichokes, changes depending on what’s available in the market that day. There’s usually a daily pasta special and a varied and interesting selection of wines by the glass that covers off on straightforward whites from the nearby Castelli Hills to an elegant Barbera from the Piedmont region. If you’re lucky, a wiggly panna cotta topped with wild sour cherries will be on the dessert menu.

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Suggested Reading

Pigneto Quarantuno image

Pigneto Quarantuno

Pigneto Quarantuno is 20 minutes outside of the historic center of Rome, but the seasonal pastas are worth the trip.

La Taverna dei Fori Imperiali image

Come to La Taverna dei Fori Imperiali for lunch after touring the Colosseum and Roman Forum.

Rigatoni carbonara and plate of fried artichoke at Trattoria da Enzo 29

Because who needs history lessons when you have carbonara?

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