Trecca Roma Menu & Prices: Roman Trattoria Guide

Trecca - Cucina di Mercato is a modern Roman trattoria in the Ostiense neighbourhood specialising in two things: quinto quarto (nose-to-tail offal cookery) and the four great Roman pastas -- carbonara, amatriciana, cacio e pepe, and pajata. The brothers Manuel and Nicolo Trecastelli take their parents' neighbourhood tavern concept and update it with rigorous sourcing, natural wines, and technically refined cooking. The menu changes daily based on what was best at the market that morning.

Budget approximately EUR 30 to EUR 45 per person for a full meal including a starter, pasta course, main, dessert and a glass of wine. Antipasti run EUR 8-13, primi EUR 10-13, secondi EUR 14-15, and dolci around EUR 5-7. Note that the standard Roman coperto (cover charge) of EUR 2.50 and bread at EUR 2.50 are added to the bill. Wine by the glass is EUR 7-8.

Quinto quarto means 'fifth quarter' -- the offal and lesser cuts left after the four prime quarters of an animal are sold. Roman cuisine has a centuries-long tradition of cooking these parts brilliantly: tripe, oxtail, pajata (veal intestines), coda alla vaccinara, liver, sweetbreads and brain. Trecca carries this tradition forward with technique and fresh sourcing, making it one of the best places in Rome to eat dishes like rigatoni alla pajata, trippa in bianco and padellotto di rigaje di pollo (chicken giblets with potatoes).

The menu at Trecca changes almost every day. It is a true 'cucina di mercato' (market kitchen) -- Manuel Trecastelli buys ingredients daily and designs the menu around what is freshest. You will typically find around six antipasti, four primi, and four secondi on the board at any given service. The four Roman pasta classics (carbonara, amatriciana, cacio e pepe, pajata) appear most nights, but the secondi and antipasti rotate continuously.

Trecca has two strong claims to a signature dish. First, the rigatoni alla pajata -- pasta with milk-fed veal intestines, the most iconic of all Roman quinto quarto preparations, praised by The Infatuation as the dish that 'might make you suddenly crave milk-fed veal intestines.' Second, the rigatoni alla carbonara, which earned a 7th-place national ranking in the 2023 Ferrarelle Awards (Best Carbonara in Italy) -- described by 50 Top Italy as 'elegant and measured, with al dente pasta, crispy guanciale and silky egg cream.'

Trecca is at Via Alessandro Severo 220, 00145 Rome, in the Ostiense neighbourhood -- also called EUR or Garbatella depending on which block you ask. The nearest metro stop is San Paolo on Metro Line B (roughly a 5-minute walk). From the Colosseum it is about four metro stops and a 15-minute taxi ride. The restaurant is phone-accessible at 06 8865 0867.

Trecca operates Monday through Friday for dinner only (approximately 8:00 PM - 11:00 PM). On Saturday it opens for both lunch (12:30 PM - 3:00 PM) and dinner. The restaurant is closed on Sundays and typically closes for several weeks in August. Always confirm by calling 06 8865 0867 before visiting, as hours may adjust with the season.

Trecca is primarily a meat-focused trattoria with a strong offal tradition, so vegetarians should be aware the menu is heavily animal-centric. That said, pasta options like cacio e pepe and pasta e broccoli are meatless, and the kitchen can usually accommodate simple requests on the pasta side of the menu. Desserts are also vegetarian-friendly -- the torta di ricotta e visciole and the sheep's milk pecotta are both dairy-based but meat-free. Call ahead to check the day's menu if this is a concern.

Yes. Trecca has received recognition from multiple respected food authorities. 50 Top Italy has listed it among Rome's outstanding trattorias, describing it as 'a modern Roman trattoria capable of recovering genuine and forgotten dishes.' In 2023, it was ranked 7th Best Carbonara in Italy at the Ferrarelle Awards. The Infatuation included it in their guide to the best pasta in Rome, and it has also been highlighted by food publication Dissapore and the Accademia Italiana della Cucina. In 2025 it was noted as an exceptional opening within the new Roman dining scene.