Condé Nast Traveller

"Agustarello's version of rigatoni alla pajata (pajata being veal's intestines cooked with the mother's milk still inside) is difficult to beat."

Natalie Aldern Kennedy

"Slow cooked, coda alla vaccinara is stewed oxtail that is simmered for so long that is positively melts in your mouth. Most commonly served as a main course or as a sauce for pasta, Agustarello in Rome’s old slaughterhouse district makes some of the best oxtail in the city."

Andi Fisher

"The rigatoni con pajata and amatriciana are also very good. It’s also one of the best spots for traditional dishes of Rome."

Eleonora Baldwin

"For the best rigatoni con la pajata head for Testaccio and an informal trattoria called Agustarello."

Touring Club Italiano

"The devine rigatoni con la pajata."

Rachel Roddy

"It was at Augustarello I encountered the bold, offal based cooking from the slaughterhouse days: animelle (sweetbreads), coda alla vacinara, pajata."

Lauren Barth

"Agustarello is the real deal in Testaccio. If you want to be coddled, go somewhere else. If instead you are looking for local, traditional, ‘eat what the people eat’ fare, then run to Agustarello. The menu reads like a tribute to quinto quarto, offering up those quintessential ‘tastes better than it sounds’ dishes that have made this district famous in the culinary world: coda alla vaccinara (braised oxtail stew), rigatoni con pajata (pasta with baby lamb intestines) and animelle fritte (fried ... Read more

Kathy Ayer

"Agustarello Testaccio is one of the places to go for offal dishes in Testaccio, they make a good rigatoni con pajata along with the carbonara and amatriciana."

Stefano Caffarri

"Rigatoni with a really proper pajata."

Maison Colosseo

"One of the places to go for offal dishes in Testaccio, they make a good rigatoni con pajata."