Literally carved out of a hill of ancient shards of amphorae, Checchino remains an example of a classic, upscale family-run Roman restaurant, with one of the best wine cellars in the region. Though the slaughterhouses of Testaccio are long gone, an echo of their existence lives on in the restaurant's soul food—mostly offal and sundry cuts like trippa (tripe), pajata (intestine with the mother's milk still inside), and coratella (sweetbreads and beef
heart) are all still on the menu for Roman purists. For the less adventuresome, house specialties include braised milk-fed lamb with seasonal vegetables. It's always a classic, but note that Checchino is really beginning to show its age.