Elizabeth Minchilli

"The dish that I would gladly eat every day is the rigatoni alla pajata. Again, while most Testaccio restaurants do serve this, I rarely order it since it usually comes with a few measly squiggles of intestine thrown into a tomato sauce. Checchino does it right, with the ratio of rigatoni to pajata being about 50:50. The sauce tastes like pajata, just like it should, with a healthy dusting of sharp pecorino."

Lonely Planet

"A pig's whisker from the city's former slaughterhouse, Checchino is one of the grander restaurants specializing in quinto quarto ('fifth quarter' - the insides of the animal). Signature dishes include coda all vaccinara (oxtail stew) and rigatoni alla pajata (pasta tubes with a sauce of tomato and veal intestines)."

Corriere della Sera

"Their rigatoni con la pajata shouldn't be missed."

Francesca Demirgian

"The rigatoni con la pajata here are one of the best in the city."

Puntarella Rossa

"We recommend the rigatoni con la pajata (pasta with milky veal's intestines)."

Anthony Di Renzo

"The menu is equally impressive. Here you can feast on rigatoni con la pajata (rigatoni with milky veal intestines)."

Donata Marrazzo

"Rigatoni con la pajata that are, in this temple of Roman cuisine, prepared faithfully respecting the tradition."

Cristina Rombolà

"Before, the workers in butcheries were often paid with quinto quarto (leftover cuts of meat) compensation, that they would bring home or take them to the trattorie in the area to cook. From that habit the Checchino's historic dishes were born, including coda alla vaccinara and rigatoni con la pajata."

Elisa Rocchi

"If you wish a true Roman experience, this is certainly one of the first places to visit, especially for those who are looking for forgotten delicacies such as the pajata."

Charles Scicolone

"The Mariani family has owned and operated the restaurant for seven generations and Checchino is considered the birthplace of one of the important dishes in Roman cuisine: rigatoni con la pajata."