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Paper plates arrive loaded with beef cartilage and horse meat stew at this Porta Venezia osteria, where cucina povera is the whole point. Diego Rossi, the chef behind Trippa, runs a room built around offal, crostini, and natural wine, served from aperitivo hour until midnight. On weekends, the crowd from Via Melzo spills onto the pavement, which tells you something about how the neighborhood feels about the place.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Beef cartilage
“Beef cartilage, pastissada di cavallo (horse meat stew), caponata, and a handful of crostini are some of the simple Italian dishes that jovial servers deliver on paper plates.”
Eater -
Pastissada di cavallo
“Beef cartilage, pastissada di cavallo (horse meat stew), caponata, and a handful of crostini are some of the simple Italian dishes that jovial servers deliver on paper plates.”
Eater -
Caponata
“Beef cartilage, pastissada di cavallo (horse meat stew), caponata, and a handful of crostini are some of the simple Italian dishes that jovial servers deliver on paper plates.”
Eater -
Crostini
“Beef cartilage, pastissada di cavallo (horse meat stew), caponata, and a handful of crostini are some of the simple Italian dishes that jovial servers deliver on paper plates.”
Eater
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