Agustarello a Testaccio

If you’ve found your way to this neck of the woods, you’re probably looking to eat one. Roman cuisine is known for the quinto quarto, the offal, organs and other offcuts that were once the lifeblood of la cucina povera, the poor man’s cuisine. These days offal is in, and you’ll find few places that do it better than this tiny Testaccio outpost. Reservations are recommended, and adventurous palates encouraged. And if you don’t find neck on the menu, you’ll definitely find tail. Go for it.