"Testaccio's cacio e pepe institution since 1936 — book Da Felice a Testaccio for the table-tossed tonnarelli that built its global name."
About Da Felice a Testaccio
Da Felice a Testaccio was founded in 1936 by Felice Trivelloni and is still run by his family, in the heart-of-the-quarter trattoria mould of Testaccio, Rome's old slaughterhouse district. Every plate is rooted in genuine Roman cooking — simple, fresh, unchanging — and the room has become a pilgrimage for one dish above all: its tonnarelli cacio e pepe, tossed table-side and cited by food rankings around the world.
It sits among Testaccio's defining tables. Compare the offal landmark Checchino dal 1887, the quarter favourite Flavio al Velavevodetto and the classic Agustarello, or browse the wider Italian picks.
The Kitchen
The tonnarelli cacio e pepe is the dish to order — thick fresh pasta finished table-side with pecorino and black pepper, the plate that made the name. Around it run the Roman classics done properly: carbonara, roast lamb with potatoes, polpette meatballs and the rest of the canon, built on fresh, simple ingredients and the kind of consistency that keeps the room full a near-century on.
Pricing is fair for a Roman institution: cacio e pepe runs about €13, roast lamb about €19, and most diners spend around €45 to 60 a head with a basic bottle of wine.
The Room
The room is a proper Roman trattoria — brisk, busy and family-run, paced to turn tables through long lunch and dinner services. Service is fast and no-nonsense. The mood is convivial and local rather than refined, a working neighbourhood institution where the food, not the setting, is the point. Booking ahead is all but essential.
Not for
Not for diners after a quiet, refined or modern dinner — this is a busy, traditional Roman trattoria built on classic pasta and brisk service, where you must book ahead.
Frequently Asked
What is Da Felice a Testaccio known for?
It is a traditional Roman trattoria in Testaccio, founded in 1936 and still family-run, known above all for its tonnarelli cacio e pepe, tossed table-side and cited by food rankings worldwide.
What should I order at Da Felice a Testaccio?
The tonnarelli cacio e pepe is the signature; beyond it, order the Roman classics — carbonara, roast lamb with potatoes and polpette meatballs.
How much does Da Felice a Testaccio cost?
It is fair value: cacio e pepe runs about €13, roast lamb about €19, and most diners spend around €45 to 60 a head with a basic bottle of wine.
Do you need to book at Da Felice a Testaccio?
Yes — booking ahead is strongly advised, as tables fill fast for both lunch and dinner at this long-running institution.
Where is Da Felice a Testaccio?
At Via Mastro Giorgio 29 in Rome's Testaccio district, the city's old slaughterhouse quarter.
Reserve a Table
Reserve at Da Felice a Testaccio
Book ahead via the restaurant website; tables go fast for both lunch and dinner, and the cacio e pepe is the order.
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Practical Information
AddressVia Mastro Giorgio 29, 00153 Rome
NeighbourhoodOn Via Mastro Giorgio in Testaccio, Rome's old slaughterhouse quarter
CuisineRoman
PriceA la carte; cacio e pepe around €13, roast lamb around €19, most diners spend around €45–60 a head with wine
Dress CodeCasual; smart casual
SeatingA busy traditional trattoria dining room; booking strongly advised
ReservationBooking strongly advised; à la carte, lunch and dinner
