Menu
Our menu, a journey through the history and authentic flavors of our cuisine.
For over a century, our restaurant has been a point of reference for lovers of good food and devotees of Roman cuisine.
To ensure the safety and well-being of our customers, we provide a DETAILED LIST OF ALLERGENS present in our dishes. We invite you to consult the following list to identify any allergens and to inform our staff of any special dietary needs.
Appetizers
Antipasto di zampi
Foot of veal boiled, boned and served warm with carotts, beans, celery and green sauce
Testina di Vitella
Calf's head cheese. It's f irst, boiled, boned and dressed with the peel of lemon and some other spices, then it's pressed in casserole and at the and served cool, cut into slices with black pepper and extra virgin olive oil.
Antipasto vegetariano
Fornarina e carciofo alla romana
Prosciutto di montagna
Traditional Italian dried ham
Salame Corallina
Dried pork salami from Montegabbione
Capocollo di Monte San Biagio
Haunch of pork, dried, and slightly spicey
Misto affettati tipici
Choice cuts of our finest "cold cuts" with pickled greens
Fornarina vegetale
Rustic concoction of eggs with fennel and red radicchio (vegetarian option)
Bruschetta ai carciofi
Toasted bread dressed with a cream of artichokes (vegetarian option)
Vignarola
Broad beans fave, green peas and cutted artichokes sautéed in pan (vegetarian option)
Crostini misti con bicchiere di Malvasia brut
Three croutons of grain bread, topped with: yellow ewe's milk cheese, green spicy patè, cream of artchoke and mint, accompanied with a glass of Malvasia sparkling wine
Assaggio di fagioli e cotiche
Brown beans in tomato sauce with bacon rind pieces
Crostino al pecorino profumato alla salvia con bicchiere di Cannellino di Frascati
Large croutons of grain bread topped with yellow ewe's milk cheese and sage. Accompanied with a glass of Cannellino: a demi sec white wine from Frascati
Crostino al guanciale con calice di Spumante
Large croutons of grain bread topped with slices of rendered pig's jowl. Accompanied with a glass of an Italian Classical sparkling wine
Selezione di quattro formaggi
A plate of 4 differnet cheeses
Antipasto misto:
A mixed plate composed of salami, cheeses, toasted bread with 2 different dressing and brown beans in tomato sauce with bacon rind pieces.
Antipasto del quinto quarto
Fifth quarter appetizer: Trotter salad, calf had cheese, Tripe in Roman style, Brown beans in tomato sauce with bacon rind pieces.
Schiacciata Romana piccante con giardiniera di verdure
A spicy Typical Roman "cold cuts" with pickled greens
Bruschetta al sugo di coda alla Vaccinara:
Toast dressed with ox tail sauce in Vaccinara style
Bruschetta alla spuma di tonno:
Toast dressed with a mousse of tuna, white cream cheese, fresh herbs and cappers
Tavolozza di bruschette e crostini
Plate of toasts topped with 7 different dressing
Pasta and Soups
Rigatoni con la Pajata
Macaroni with pajata and its sauce. Short pasta served with a sauce made with tomatoes, small intestines of calf and ewe's-milk cheese
Bucatini alla Gricia
Long hollow spaghetti served in a white sauce made with ewe's-milk cheese and rendered pig's cheek
Rigatoni al sugo di coda
A short pasta served in a full body gravy, made with tomatoes and ox-taile
Bucatini all'Amatriciana
Hollow spaghetti with a picante tomato sauce, flavored with pancetta (a sort of bacon) with grated Pecorino cheese. Little hot
Spaghetti alla carbonara
Pasta in a creamy style sauce made with egg, pecorino cheese, black pepper and rendered pig's cheek
Watch the video recipe
Mezze maniche cacio e pepe
A short pasta served with Roman pecorino cheese and black pepper
Rigatoni al ragù
Short Pasta dressed with a sauce made of tomato and beaf meat
Lasagna alla spuma di carciofi
Lasagna with artichoke foam and fiordilatte
Stracciatella in brodo di carne
"Little Rags", type of Italian "egg drop" soup of beef broth and herbs with grated Parmigiano cheese
Pasta e ceci al rosmarino
Traditional pasta and chickpea soup with rosemary
Trofie al pesto di rucola e mandorle con pecorino Romano
Short pasta dressed with a sauce of crushed arucola, almond a pecorino cheese
Bavette al tonno alla Romana
Flat spaghetti with a tuna tomato sauce, fresh erbs, olives and cappers. Lightly hot.
Main Course
Coda alla vaccinara
Ox-tail in Vaccinara way. It's a beef tail stewed in a tomato sauce and with celery, pine nuts, raisins and sprinkles of bitter chocolate
Garofolato di bue
A round of beef which is studded with cloves, garlic and pancetta, then seared and braised in a light tomato sauce
Trippa alla romana
Roman style tripe. It's cut in large parts, cooked in a tomato sauce with mint and served with grated of ripe ewe's-milk cheese
Pajata in umido
Small intestine of calf cooked in a light tomato sauce
Pajata arrosto
Small intestine of calf grilled with salt and black pepper
Arrosto misto di: animelle, fegato, pajata e granelli
Mixed roasted entrails: sweetbreads, liver, small intestine and testicles
Lingua di vitello con salsa verde
Veal tongue with green sauce
Zampo di vitello all'olio
Boiled veal trotters with extra virgin olive oil
Bollito di manzo
Boiled breast of beef
Bollito misto
A mixed plate of Veal tongue, breast of beef and veal trotters
Bistecca di manzo
Grilled pounded steak of beaf strip-loin (Approx. 7 ounces)
Polpette di bovino nazionale al pomodoro e origano con cicoria saltata
Cow meat balls cooked in tomato and rigano sauce with cicory sauteed with garlic and chilli pepper
Fagioli e cotiche
Pork skin in tomato sauce with beans
Seasonal dishes
Padellotto alla macellara
A hearty dish of the old slaugther house, sauted veal inners, and white wine
Polpette di pecorino Romano al pomodoro con verdura del giorno
Pecorino cheese and bread balls in tomato sauce with seasonal vegetable
Fegato di vitello ai ferri
Grilled veal liver
Fegato con cipolla
Sauted veal liver with onions and wine
Salsicce in umido
Tomato sausages with sautéed chickory
Testina d'abbacchio al forno
Owen roasted lamb head with potatoes
Coratella d’abbacchio con carciofi
Literally "The heart and all organs in the vicinity" tenderly sautéed inners of baby lamb with white wine and artichokes
Braciolette d’abbacchio scottadito (costolette)
Literally "Finger Burners". Grilled baby lamb chops (that you are allowed to eat with your fingers)
Saltimbocca alla Romana
"Pop over to the mouth in roman style". Sautè veal meat slices with ham and sage
Watch the video recipe
Pollo alla cacciatora
Boneless chicken, sautéed with garlic, vinegar, rosemary and chili pepper
Spalla d’abbacchio al forno con patate
Lamb shoulder owen roasted with potatoes
Abbacchio alla "Cacciatora"
Baby lamb "Hunter style" bite size pieces of baby lamb sauted in white wine, wine vinegar, rosemary and chili pepper
Seasonal side dishes
Rughetta e pomodoro
Ruchetta and tomatoes
Cicoria (olio e limone)
Chickory boiled and dressed with salt, olive oil and lemon
Cicoria ripassata in padella con aglio e peperoncino
Chickory sautéed with garlic and chili pepper
Verza al finocchietto
Savoy cabbage with fenil and red wine vinegar
Patate al rosmarino
Sautéed potatoes with rosemary
Broccoletti in padella
Spicy radish greens sautéed with garlic and chili pepper
Carciofo alla Romana
Artichoke "Roman style", stuffed with fresh herbs and braised in olive oil and white wine
Vignarola
Broad beans fave, green peas and cutted artichokes sautéed in pan
Cheeses
Pecorino Romano fresco
A semi-hard, yellow ewe's milk cheese
Pecorino Romano stagionato D.O.P.
Yellow hard ripe ewe's milk cheese (Typical of Rome
Parmigiano Reggiano stagionato 24/36 mesi
A hard, orange-yellow cheese of cows milk (of Emila Romagna)
Original Fontina from the Aosta Valley
A semi-soft, yellow cheese of cows milk (of Valle d’Aosta)
Piacentinu di Enna (con pepe e zafferano)
DOP cheese produced with only whole sheep's milk, coming from Sicilian breeds
Pecorino di fossa
A semi-hard, ewe's milk cheese aged underground in tipical ditch
Puzzone di Moena "Sperz Tzaori"
DOP cheese from Trentino-Alto Adige, produced with raw cow's milk, without additives or preservatives
Vecchio Piave
Taleggio della Valsassina
A white soft cheese of cows milk
Gorgonzola naturale
A white soft cheese of cows milk with green veins (rated D.O.C. of Piemonte)
it is possible to organize assorted tastings of these cheeses. Below you will find the table with the indicative costs:
tasting of 2 cheeses from € 9,00 a € 10,00
tasting of 3 cheeses from € 10,00 a € 11,00
tasting of 4 cheeses from € 12,00 a € 14,00
tasting of 5 cheeses from € 15,00 a € 20,00
Every cheese may be served with an appropriate wine.
The following list indicates the wines available with the prices relative to the single glass
Verduzzo passito Tunella € 8
Lazio Malvasia passito Stillato € 8
Marsala superiore VecchioFlorio € 8
Cielo D'Alcamo di Sicilia € 9
Barolo chinato € 12
Sauternes grand cru classe € 20
Porto Vintage € 12
Moscato DueCuori € 11
Desserts
The following desserts are accompanied by a glass of wine or spirit served by the glass.
This is just a suggestion: if you prefer the dessert without the alcohol pairing, please inform the staff when ordering.
The prices of the desserts without the "spirit" pairing are indicated in the "Without Spirit" section indicated below.
Dessert List with matching wine or liquor, served by the glass
Torta di Mele alla cannella con calice di Moscato d’Asti
Apple cake with a glass of white wine Moscato d’Asti
Biscottini secchi con calice di Verduzzo passito Tunella
Mixed biscuits with a glass of Passito wine (deep and full body sweet wine)
Colomba Pandorata Fiasconaro con calice di Cielo d'Alcamo
Colomba Cake "Pandorata" by Fiasconaro with a glasso of sweet wine Cielo d'Alcamo
Colomba Classica Fiasconaro con calice di Moscato d'Asti
Colomba classical Cake by Fiasconaro with a glass of sweet wine Moscato d'Asti
Ananas fresco al Rum
Fresh Pineapple drowned with Rum
Panna cotta con salsa al caramello e calice di Verduzzo passito
Cooked cream custard with caramel sauce with a glass of Verduzzo passito
Torta stracciatella con calice di Marsala superiore Vecchio Florio
Stracciatella chocolate, ricotta cheese and almond cake with a glass of Marsala superiore Vecchio Florio
Tiramisù al caffè con calice di Rum
Coffee Tiramisù accompanied by a glass of Run Botran Ki
List of dessert without any spirits matching
Seasonal fruit
Fragole
Strawberries, lemon and sugar or with Maraschino
Ananas fresco
Fresh pineapple
Biscottini secchi
Home made dried biscuits
Torta stracciatella
Chocolate, ricotta cheese and almond cake
Torta di mele alla cannella
Cinnamon Apple Pie
Panna cotta con salsa al caramello o al cioccolato
Cooked cream custard with caramel sauce
Coffee Tiramisu
Limited Availability
Tasting menu
Buon ricordo Menu

Crostino guanciale e cacio romano
Homemade bread crouton, Roman cheese and sage and Monte Sanbiagio bacon
Pasta e ceci al rosmarino
Traditional pasta and chickpeas, with rosemary chickpea soup
Bucatini alla amatriciana
Hollow spaghetti with a picante tomato sauce, flavored with pancetta (a sort of bacon) with grated Pecorino cheese. Little hot
Bue garofolato con verza al finocchietto
A round of beef which is studded with cloves, garlic and pancetta, then seared and braised in a light tomato sauce
Dessert of the day
Cost per person€ 55
The price includes service and taxes, beverages are excluded. The Buon Ricordo homage plate Bue Garofolato is included.

Historical tasting menu
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Trotter salad:
Foot of veal boiled, boned and served in salad with carotts, beans, celery and green sauce.
Rigatoni con la Pajata
Macaroni with pajata and its sauce:.
Short pasta served with a sauce made with tomatoes, small intestines of calf and ewe's-milk cheese
Bucatini alla Gricia
Long hollow spaghetti gricia style: Served in a white sauce made with ewe's-milk cheese, rendered pig's cheek and black pepper
Coda alla vaccinara
Ox-tail in Vaccinara way: It's a beef's tail stewed in a tomato sauce and with celery, pine nuts, raisins and sprinkles of bitter chocolate
Chickory sautèed with garlic and chili pepper
From the cheese cart
A little taste of ripe and young ewe's-milk cheese
Torta Stracciatella
Chocolate, ricotta cheese and almond cake
Cost per person€ 65
The price includes service and taxes, beverages are excluded
Small tasting menu of the month

Capocollo di monte San Biagio
Haunch of pork, dried, and slightly spicey
Bucatini alla Gricia
Long hollow spaghetti served in a white sauce made with ewe's-milk cheese and rendered pig's cheek
Lingua bollita con salsa verde e carote julienne all’aceto balsamico
Boiled veal tongue with green sauce and with julienne carrots salad in balsamic dressing
Panna cotta :
Cooked cream custard
Cost per person€ 45
The price includes service and taxes, beverages are excluded
Checchino dal 1887 - via di Monte Testaccio, 30 00153 Roma tel 0039 065743816 - 0039 3335855055 email: checchino_roma@tin.it.
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