Travel Reference
In-Depth Information
MENU DECODER
The hallmark of an authentic Roman menu is the presence of offal. The Roman love of nose-to-tail eating arose in
Testaccio around the city abattoir, and many of the area's trattorias still serve traditional offal-based dishes. So
whether you want to avoid it or try it, look out for
pajata
(veal's intestines),
trippa
(tripe),
coda alla vaccinara
(oxtail),
coratella
(heart, lung and liver),
animelle
(sweetbreads),
testarella
(head),
lingua
(tongue),
zampe
(trot-
ters).
