Cecchino dal 1887, Rome, 12/15/15

Exterior
Exterior

With a capacity for 55 guests plus a private room indoors and additional seasonal seating on a patio, I’d call this a medium sized place. Their speciality is in cooking offal.  Their ancestors started a wineshop across from a slaughter house where a portion of the  workers’ pay was in “lesser” animal parts. These workers brought the parts to the shop and family cooked them and thus the cuisine for pajata and other organs was born. Ferminia was the daughter of the original wineshop owners who developed this cooking  and passed it on to her son Checchino who in 1927 restored the restaurant which now counted many noblemen and politicians as its customers. A few generations have passed but the place is still in the family under the Mariani family siblings with Francesco and Marina running the front and Elio running the kitchen. Their wine cellar is under the “Monte dei Cocci” made almost entirely from broken oil containers dating from the Roman empire. (Google it if you have time, a very interesting tale).

interior
interior
Frankie checked out the table flowers
Frankie checked out the table flowers
table set up
table set up
napkin wrapper
napkin wrapper
menu cover
menu cover
cover page
cover page
Checchino story
Checchino story
IMG_8318
Elio and Francesco with their mother Ninetta

 

side dishes
side dishes
soups and pasta
soups and pasta
Main course
Main course
desserts
desserts
wine
wine
about the wine
about the wine
Frankie's on a diet of bread and water, or is it wine?
Frankie’s on a diet of bread and water, or is it wine?

We were there for lunch and the room was almost empty that day and sadly so, as this is really good food.   If you find yourself in Rome, do go cause it is great culinary experience!  We started with the Roman carciofo which was superb. Cooked perfectly and stuffed with herbs to give the it and the surrounding oil a lovely flavor.

IMG_7234
Artichoke “Roman style”, stuffed with fresh herbs an braised in olive oil and white wine

 

In my effort to compare carbonara, I had that next and although it had less meat than some it was simply divine. The sauce tasted like it had been dressed with the creamiest soft scrambled eggs ever. I devoured every bit.

IMG_7245
Spaghetti carbonara: pasta in a creamy style egg and pecorino cheese sauce with black pepper and rendered pig’s cheek
Frankie thought it looked good
Frankie thought it looked good

 

I was unsure of the pajata ordered by my husband but it turned out to be equally succulent. The menu says it is from lamb but this day they had veal ones which are slightly larger but just as milk filled. It appeared pan fried and had just a hint of liver flavor and a wonderful chew. I would happily go back and try the ones in red sauce on pasta. What a fun surprise.

Lamb pajata: small intestine of lamb grilled with salt and black pepper.
Veal pajata: small intestine of veal grilled with salt and black pepper.

 

We wanted to try something sweet and Francesco suggested the prune and pear dessert.  Again, the combo doesn’t grab you but boy was I wrong.  The wine sauce had a hint of chocolate, the pear was flavorful and cooked perfectly and the prunes had a hint of spice.  All combined with the tasty hazelnut ice cream and you have a little bit of heaven in front of you.

Baked pears with prunes, and hazelnut ice cream with red wine sauce
Baked pears with prunes, and hazelnut ice cream with red wine sauce

 

Francesco spoke beautiful English and was happy to offer us a tour of the wine cellar and kitchen to meet his brother.

Francesco Mariani
Francesco Mariani

I don’t know if Elio spoke as much English but he had the biggest smile – I’ve never felt so welcome in a foreign kitchen.  I’m only sorry we didn’t meet his sister!

kitchen
kitchen
cooking pajata
cooking pajata
Chef Elio Mariani
Chef Elio Mariani
wine cellar
wine cellar, some of the broken containers are top half of photo
open hillside
open hillside
wine cellar
wine cellar
brothers
brothers
Frankie hung out on the coat hook
Frankie hung out on the coat hook, she felt very at home

 

2 thoughts on “Cecchino dal 1887, Rome, 12/15/15

  1. Howdy would you mind letting me know which web host you’re using?
    I’ve loaded your blog in 3 completely different browsers and I must
    say this blog loads a lot quicker then most. Can you suggest a good web hosting
    provider at a fair price? Thank you, I appreciate it!

    Like

    1. This blog is published on a business account on WordPress. The business account is pricier than the standard account but with lots of pictures you need more memory than the other accounts offer. They are helpful in solving problems and there are tons of tutorials out there about the options you have in setting things up.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s