Best Pajata in Rome, IT

The dish that I would gladly eat every day is the rigatoni alla pajata. Checchino does it right, with the ratio of rigatoni to pajata being about 50:50.

The creamy consistency with the good balance from the acid tomato sauce is the key to this dish. It is the most traditional Roman experience.

Chef Sarah Cicolini celebrates Rome's offal heritage in technicolor. The tiny Santo Palato gives you an unexpected taste of Roman cuisine.

Agustarello's version of rigatoni alla pajata is difficult to beat. It is an obligatory stop for those who want to enjoy the best of tradition.