Roman cuisine is famous for its clever use of the “quinto quarto” (the fifth quarter), also known as offal—humble ingredients transformed into flavour-packed dishes. From saltimbocca to trippa alla romana, right through to the legendary pajata, offal recipes tell a story of zero-waste tradition and bold flavours. But there is another, lesser-known speciality that deserves your attention: veal tongue meatballs, a rare and exquisite dish that you will only find at Pistamentuccia on Mondays, Tuesdays, and Wednesdays throughout March 2025.
What is offal? A treasure of Roman cuisine
Offal has always played a starring role in Roman cuisine. Once considered leftover ingredients for the working classes, today it has been rediscovered in modern gastronomy. From the butchers of Testaccio to historic trattorias, these cuts were valued for their intense flavour and high nutritional value. Today, chefs and food lovers are rediscovering its potential, serving up offal recipes that combine tradition and innovation.
But what exactly is offal? It refers to all the less noble parts of butchered animals: liver, heart, kidneys, brains, and, of course, veal tongue. While they were once seen as second-rate ingredients, today they are celebrated for their depth of flavour and versatility in the kitchen. Offal recipes range from great classics, like coratella with artichokes, to more modern preparations where these ingredients are reimagined with a gourmet twist.
Meatballs: a journey from the Middle East to modern kitchens
Meatballs have an incredibly long history that spans cultures and centuries. Originally, they were known in Persia as koofteh, which means “pounded meat”. From there, the recipe spread across the globe, taking on different names: in Milan, for instance, they are called mondeghili, while in Southern Italy you’ll often find them as meatballs in tomato sauce. Today, making a meatball recipe means experimenting with countless variations, from meat and fish right through to vegetarian options.
Veal tongue meatballs: a rare dish you shouldn't miss
In their most authentic Roman version, meatballs are made with veal tongue, one of the most widely used offal cuts for traditional main courses. Veal tongue meatballs are an almost forgotten speciality, perfect for anyone wanting to taste the true flavours of Roman cuisine. But how are these meatballs prepared? First, the tongue is boiled until tender, then finely minced and mixed with cheese, fresh herbs, and breadcrumbs. The result? Succulent meatballs with an absolutely surprising taste.
If you want to discover and taste this dish in its original version, you have a unique opportunity: only in March, during the first three days of the week, we serve them up nice and hot and crispy at Pistamentuccia, ready to help you rediscover this traditional gem. E pe’ nun fassete manca’ gnente, ce poi pure abbina’ ‘n pesto de basilico fatto da noi, che je dà ‘n tocco de freschezza—and just to make sure you’re not missing out on anything, you can even pair them with our homemade basil pesto, which adds a lovely touch of freshness.
The taste of Roman tradition... right here in Bologna!
If you love Roman cuisine and want to try something special, let yourself be tempted by our tongue meatballs and other recipes featuring veal tongue. A journey through the intense, authentic flavours of Roman gastronomy awaits you: pop into Pistamentuccia in the centre of Bologna and taste true tradition!
