Friday, December 30, 2011

An authentic Italian cantina in Rome

Checchino since 1887
Via di Monte Testaccio, 30 00153 Rome
tel 0039 065743816 - 0039 065746318
email: checchino_roma@tin.it
Reservations by SMS +393335855055

Open for lunch and dinner from 12:30 to 15:00 last orders at 14:45
from 20:00 to 24:00 hours last orders 23:45
closed Sunday and Monday
closed in August and one week between Christmas and New Year's Eve

Checchino since 1887 represents 122 years of Romanism expressed through the kitchen of the best of the neighborhood or district, the district of Testaccio. This district owes its development to the presence of the Slaughterhouse (1890-1975) or more of the "Plant Mattazione" as reads the sign above the front of the building just opened in 1890. As early as 1870, the trio ran a grandparent of the current owners' inn for the resale of wine and only administered to customers not only cooked dishes such as cheese, olives, dried meat, famous couples, pieces of meat left to dry with lots of pepper and chili so hot as to require rivers of wine to be adequately damped. Today would call a marketing then it was a "tricksy" host. As the years pass, and the inn is said Lorenzo and Clorinda, the founders, decided to apply for a license to cook. 'S obtained in 1887 and began to cook for the workers who are building the factory. So when the slaughterhouse was opened in 1890, begin to arrive in the kitchen of a local meat but especially the entrails of animals slaughtered in the slaughterhouse facing. The result was the kitchen of the 5 th quarter, an absurd mathematical (quarters of an animal is 4) to indicate that portion that weighs more like a fourth noble and which is constituted by the head, tail, feet, and entrails of animals, sheep , pigs or cattle to be. The fifth quarter was given as additional wage for workers of the slaughterhouse were more humble, or so-called Scortichino vaccinara those butchers who flayed, skinning animals, divided them in half (half of a beast) and moved to shoulder. These took the workers' habit of bringing this payment in kind, in the taverns near the slaughterhouse, to make it cook. Born and grew well, dishes such as oxtail and Rigatoni with pajata (calf intestine of fasting). The oxtail Marina, Elio and Francesco Mariani, still suggest the original recipe, slightly lightened than coded according to the inspiration of the great-grandmother Fermina, daughter of the founders. Over the years the club has been updated by integrating the proposal with dishes prepared on the basis of all the wonderful Romanesque second season vegetables: artichokes, chicory, chicory, broccoli. Widening the choice of soups, adding to the classic pasta and chickpeas and beans and pasta, the soup of farro and artichokes, and that of barley and chicory. The proposed menu includes traditional Roman dishes such as saltimbocca, the garofolato, breast of veal to Fornara, rabbit, chicken, or lamb cacciatore. The family was always very careful matching with the wines offering the best of Latium, and the main Italian winemaking regions worldwide (in the 50's list of Checchino boasted the presence of at least 5 types of French wines, exceptional fact for a restaurant in those days). Ample space has always been dedicated by Elio and Francesco, both professional sommeliers, to Italian and foreign spirits. Back in the '70s, Elio brought an encyclopedic cart grappa. But there's more, today we also find the wonderful Checchino cheese trolley with a proposal that ranges from the classics, such as Parmigiano Reggiano large reserves in the form of 4 years, Pecorino Romano DOP Bagos from the Brescia to Piacenza Siculus of Enna with black pepper and saffron from the Roman countryside Caciofiore made with vegetable rennet derived from 'drying of wild purple thistle, Spanish Cabrales blue and still many others, seasonally, real rarities like the very old or the Bettelmat Valformazza. To finish the construction of sweets is curated by Marina that fully exploits the cellar Checchino by matching dessert wines, served by the glass, to desserts such as pear and walnut cake flavored with cinnamon, served warm with chocolate sauce or as The ricotta cake with almonds and chocolate chips or a number of orange or hazelnut semifreddo and others. Speaking of Checchino you can not forget that part of the good restaurants I remember, association of restaurateurs, founded in 1964 with the intent to spread the Italian regional cuisine, conveying their message through the dish I remember a good plate of decorated ceramic art Hand made crafts from Salerno. In every restaurant, part of this union, and customers who choose to partake of a specific menu of local specialties, receive a complimentary dish that tasted the dish reminds graphics; Checchino from the specialty is "Meat rolls Roman-trimmed" . For some years Checchino since 1887 has been awarded, with a lot of managerial determination, the title of Bottega Historical protected by the City of Rome. We must not forget that thanks to its location within a historic monument which the Italian Archaeological Monte Testaccio, Monte dei Cocci said, Checchino was able to join the Association of Historical Places Italy and Europe. The Monte Testaccio is precisely why and said shards of pottery made with pieces of amphorae Imperial and Republican era of ancient Rome, stacked here by the merchants of the time. Using the jars as a means of transport for many goods, mainly foodstuffs such as olive oil, wine and wheat, once emptied the contents can not throw them in bulk because they could no reuse for reasons related to the cost of duty, the merchants were forced to break and to pile up in this place in an orderly fashion, piece by piece, building up as well, from 75 BC to 456 AD, a hill about 50 meters high and 1 km perimeter of the base, 15 million cubic meters of amphorae known as the "Monte of Cocci. " This hill is very important because it gave its name to the neighborhood. The etymology of the word comes from the Latin head, which means testae vase, terracotta amphora, from this the testaceum fact, the mountain made of testae, popularized in the Roman dialect, in Testaccio. As evidence of this is also the fact that the neighborhood has as its symbol the amphora. Checchino is fortunate to have the cellar dug into the Monte Testaccio, which means an exceptional environment for the storage of wines and the chance to show the customer a unique tourist in the world. If you go to Checchino do not forget to ask Marian to show you this little treasure of Rome, full of atmosphere and culture, will be a pleasure for them to accompany you. Finally something new, the Mariani are so proud of their Roman world, which this year joined with enthusiasm to a project organized by Confcommercio in collaboration with the Province of Rome. This project aims at the promotion of local food and wine capital of the province. It is called "Taste and Buy" on an experimental basis, in the Capitoline 5 restaurants, including Checchino, and was made a "corner-shop", in which the customers can buy, even in small packages, such as specialty 'Sabina PDO extra virgin olive oil, organic honey Park of Veii, Sambuca Romana, the Roman Castles of strawberry liqueur, some pate and more. True delicacies, which once tasted by Checchino, you can take with you, to renew, at home, with friends and family, try some of the flavors in this "Temple" of Gastronomy Capitolina.

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