Felice a Testaccio

Compared to the average Roman trattoria, Felice a Testaccio feels a bit more upscale and elegant, which might explain why it is one of the very few restaurants in Rome to have an outpost in Milan. The rest is perfectly traditional, which is fitting for a century-old Roman institution. The district of Testaccio lends its name to the subgenre of peasant fare that we consider synonymous with Roman cuisine: dishes such as tonnarelli cacio e pepe; saltimbocca, veal pan-fried in butter with prosciutto and sage; puntarelle (a variety of chicory) with a garlicky anchovy sauce.