The Story Behind the Name
Ristorante Ai Cocci opened in 2018 in the heart of Testaccio, and its name carries the history of the neighbourhood itself. “Ai Cocci” refers directly to Monte dei Cocci, the ancient Mons Testaceus: an artificial hill formed in Roman times from millions of broken amphorae, mainly used to transport olive oil. In Latin, these fragments were called testae: this word gave rise to Testaceus and, later, the name Testaccio. A single etymological thread thus links the pottery fragments, the hill, the neighbourhood and our restaurant, which honours its origins by bringing the flavours and dishes of Roman tradition to the table.
Carbonara
at Ristorante Ai Cocci
Carbonara at Ai Cocci has a bold flavour. Technique matters, but above all, the ingredients make the difference: Pecorino Romano aged for at least 18 months, giving it a savoury depth and intensity; prime guanciale from Amatrice; rich yellow-yolk eggs; and De Cecco pasta.
The quality of these ingredients gives our Carbonara its full, distinctive flavour.
The Old Slaughterhouse and the Fifth Quarter
It all began here: Rome, Testaccio, the old slaughterhouse. At the turn of the twentieth century, the vaccinari, or slaughterhouse workers, worked here. Part of their pay came in offcuts: offal, tails and what remained after the four main quarters—the “fifth quarter”.
The need to waste nothing gave rise to some of the most iconic Roman dishes: coda alla vaccinara (braised oxtail), coratella (sautéed offal), tripe and rigatoni with pajata. This humble, inventive cooking became part of Rome’s history, tradition and identity.