Flavio De Maio’s passion for cooking pulled him into the kitchens of Testaccio, a neighborhood in Rome where the cuisine is dominated by offal and the cheapest cuts of meat. De Maio’s food, which is served in dining rooms and outdoor terraces built into an ancient ruin, sticks close to the local traditions and is mostly meaty (the restaurant raises its own cows and lambs). Start with guanciale-based pastas like carbonara and amatriciana, but save room for the braised oxtail and the fried lamb chops.
Special Dishes: Pasta Carbonara, Pasta Amatriciana, Braised Oxtail, Fried Lamb Chops
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