Rigatoni con la pajata Guide

One of the cornerstones of Roman cuisine, a famous pasta dish made with the "fifth quarter", or the animal's interior. Indeed, the pajata is nothing but the soft calf of the calf.

The rigatoni with pajata originate in the traditional Roman cuisine and in particular they are born in the historic district of Testaccio, where the slaughterhouse was located. Here, the workers who received pay also the scraps of slaughter (including the interiors) gave rise to this tasty dish, like all recipes of popular origin.