Checchino dal 1887

Italian / Roman Quinto Quarto (since 1887) in Testaccio

Address: Via di Monte Testaccio, 30, 00153 Roma, Italy
Phone: +39 06 574 3816
Hours: Wednesday–Sunday: 12:30 PM – 3:00 PM, 7:30 PM – 11:00 PM; closed Monday–Tuesday

Italian

Menu prices: €6–€250 · € · Median main: €12 · 76/76 with a published price

Italian / Roman Quinto Quarto (since 1887)

Antipasti

• Testina di Vitella — €8

  Veal head, oil, salt and pepper
• Insalata di zampi — €10

  Boiled veal foot nervetti, boned, served warm in a salad with celery, carrots, borlotti beans, olives and green sauce
• Prosciutto di montagna — €9
• Salame Corallina — €7

  Salame di Montegabbione
• Capocollo di Monte San Biagio — €7
• Misto affettati tipici — €13

  Selection of our best cured meats with pickled vegetables
• Crostini misti — €12

  With a glass of Malvasia Brut sparkling wine
• Assaggio di fagioli e cotiche di maiale — €8

  Tasting of beans and pork rinds
• Crostino al pecorino profumato alla salvia — €10

  With a glass of Cannellino di Frascati
• Crostino al guanciale — €14

  With a glass of sparkling wine
• Selezione di quattro formaggi — €14

  Selection of four cheeses
• Antipasto misto — €20

  Bruschetta of the day, corallina, capocollo, 2 cheeses and beans with rinds
• Antipasto del quinto quarto — €20

  Veal head, veal foot salad, Roman tripe and beans with rinds
• Schiacciata Romana con giardiniera di verdure — €9

  Roman flatbread with spicy salami and pickled vegetables
• Tavolozza di bruschette e crostini — €14

  Tuna foam, Vaccinara, rocket pesto, artichoke foam, chicken liver pâté, cherry tomato and oregano bruschette; pecorino and sage crostino
• Bruschetta alla spuma di tonno — €9

  With fresh goat cheese and capers
• Bruschetta al patè di fegatini di pollo — €10

  Chicken liver pâté bruschetta

Primi

• Rigatoni con la Pajata — €16
• Bucatini alla Gricia — €14

  Guanciale, pecorino and black pepper
• Rigatoni al sugo di coda alla vaccinara — €16

  Short ridged pasta with the oxtail vaccinara sauce
• Bucatini all'Amatriciana — €14

  Guanciale, tomato, pecorino and chilli
• Spaghetti alla carbonara — €15

  Guanciale, egg, pepper and pecorino
• Mezze maniche cacio e pepe — €13

  Pecorino Romano DOP and black pepper
• Bavette al tonno alla Romana — €14

  Tuna, tomato, capers, olives, parsley, lightly spicy
• Pasta e ceci al rosmarino — €12

  Pasta and chickpeas with rosemary
• Stracciatella in brodo di carne — €9

  Egg ribbons in meat broth, parsley and a squeeze of lemon
• Rigatoni al ragù leggero di carne — €13
• Trofie al pesto di rucola e mandorle — €14

  Rocket and almond pesto with Pecorino Romano

Secondi

• Coda alla vaccinara — €25

  Beef oxtail slow-cooked in tomato with celery, pine nuts and raisins. Historic family recipe
• Garofolato di bue con verza al finocchietto — €26

  Beef braised in tomato with cloves, cabbage sautéed with vinegar and fennel seeds
• Trippa alla romana — €15
• Pajata in umido — €18
• Pajata arrosto — €18

  Roast pajata
• Arrosto misto — €25

  Mixed roast of sweetbreads, liver, pajata and granelli
• Lingua di vitello bollita con salsa verde — €12

  Boiled veal tongue with green sauce
• Bollito di manzo — €13

  Boiled beef
• Bollito misto — €19

  Veal tongue, veal foot and beef
• Zampo di vitello bollito — €10

  Boiled veal trotter dressed with extra-virgin olive oil
• Bistecca di controfiletto di manzo ai ferri — €18

  Grilled beef sirloin steak
• Polpette di bovino nazionale al pomodoro e origano — €16

  Beef meatballs with tomato and oregano, with sautéed chicory
• Fagioli e cotiche — €12

  Borlotti beans with pork rind in tomato sauce

Pietanze Stagionali

• Padellotto alla macellara — €25

  Mixed offal sautéed in a pan with vinegar, rosemary and a hint of garlic
• Polpette di pecorino Romano al pomodoro — €15

  Pecorino Romano meatballs in tomato with vegetable of the day
• Fegato di vitello ai ferri — €14

  Grilled veal liver
• Fegato di vitello con cipolla — €15

  Veal liver with onion
• Saltimbocca alla Romana — €16

  Veal slices floured and pan-fried with ham and sage, in white wine
• Pollo alla cacciatora — €18

  Boneless chicken pan-fried with garlic, vinegar, rosemary and chilli

Contorni

• Fagiolo borlotti all'olio E.V.O. — €7

  Borlotti beans with extra-virgin olive oil
• Cicoria all'agro — €7

  Chicory with oil and lemon
• Cicoria ripassata in padella — €7

  Chicory sautéed with garlic and chilli
• Verza al finocchietto — €7

  Cabbage sautéed with vinegar and fennel seeds
• Patate al rosmarino — €6

  Rosemary potatoes
• Broccoletti Romani in padella — €7

  Sautéed with garlic and chilli
• Puntarelle con salsa d'alici — €11

  Puntarelle with anchovy sauce (limited availability)

Formaggi

• Cacio Romano di pecora — €7
• Pecorino Romano stagionato D.O.P. — €7
• Parmigiano Reggiano stagionato 24/36 mesi — €7
• Fontina originale Valdostana — €7
• Piacentinu di Enna — €7

  With pepper and saffron
• Pecorino di fossa — €8
• Puzzone di Moena — €7
• Vecchio Piave — €6
• Taleggio della Valsassina — €6
• Gorgonzola naturale — €7
• Pecorino Sardo fresco — €7

Dessert

• Frutta di stagione — €2,50

  Seasonal fruit, per piece
• Ananas — €6

  Pineapple
• Biscottini secchi — €7

  House-made, handmade biscuits
• Semifreddo alle nocciole con salsa al cioccolato — €10

  Hazelnut semifreddo with chocolate sauce
• Torta stracciatella — €8

  Ricotta, chocolate flakes, almond crumbs and crumbled amaretti
• Torta di mele alla cannella — €8

  Cinnamon apple cake
• Panna cotta — €9

  With caramel or chocolate sauce
• Tiramisù al caffè — €9

  Coffee tiramisù (limited availability)

Menù Degustazione

• Menù del Buon Ricordo — €55

  Crostino with guanciale and cacio romano, pasta e ceci, bucatini all'amatriciana, bue garofolato with cabbage, dessert of the day. Price per person, service and VAT included, drinks excluded; includes
• Menù Degustazione Storico — €65

  Veal foot salad, rigatoni con la pajata, bucatini alla gricia, coda alla vaccinara, chicory, small pecorino tasting, torta stracciatella. Price per person, drinks excluded
• Piccolo Menù Degustazione del Mese — €45

  Capocollo di Monte San Biagio, bucatini alla gricia, boiled tongue with green sauce, panna cotta. Price per person, drinks excluded