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Roman Cuisine - What to Eat in Rome
ANTIPASTI / APPETIZERS
BRUSCHETTA – toasted bread rubbed with garlic and olive oil, tomato can be added
FILETTI DI BACCALA’ - deep-fried cod fillets.
FIORI DI ZUCCA FRITTI - deep fried courgette flowers stuffed with mozzarella cheese and anchovies.
SUPPLI’ – fried rice croquettes stuffed with mozzarella cheese
ANTIPASTO MISTO – may include olives, anchovies, cured meats, seafood, grilled or preserved vegetables (artichokes, peppers, tomatoes), greens etc…
SPAGHETTI CACIO E PEPE - a very simple traditional recipe where boiled spaghetti are dressed with abundant sharp Roma pecorino cheese and plenty of pepper.
SPAGHETTI ALLA CARBONARA - spaghetti dressed with beaten egg yolk and parmigiano, added to a mixture of fried bacon.
SPAGHETTI AGLIO, OLIO, PEPERONCINO - spaghetti dressed with a sauce of olive oil, chopped garlic, parsley and chili.
BUCATINI ALLA AMATRICIANA - the bucatini, longish pasta tubes, similar to spaghetti, are dressed with this sauce, composed of hog jowls or bacon, white wine, tomatoes and spicy peppers. It is traditionally served topped with aged pecorino. Matriciana comes from Amatrice a small town near Rieti, home to this recipe.
GNOCCHI ALLA ROMANA - sliced semolina dumplings served with butter and grated cheese.
CANNELLONI - sheets of egg pasta are stuffed with a ricotta and spinach or meat filling, then topped with a light, fresh tomato sauce and baked.
PENNE ALL’ARRABBIATA - short pasta dressed with a spicy tomato sauce.
RIGATONI CON LA PAJATA - square pasta tubes with a sauce based on milk-fed calf’s intestine cooked with tomatoes, salt pork, garlic and spices; topped with grated Pecorino cheese.
FISH AND SEAFOOD
COZZE ALLA MARINARA – sauteed mussels
ABBACCHIO - is the dish which most characterizes Roman cuisine. Abbacchio is milk-fed lamb prepared in several different ways: oven-roasted, or hunters' style with rosemary, white wine, anchovies and peppers.
LAMB CHOPS IN LEMON EGG SAUCE – traditionally in Rome, a leg of lamb is cooked for Easter and topped with a lemon egg sauce such as in this recipe.
SALTIMBOCCA ALLA ROMANA - veal with Parma ham and sage is served rolled and skewered.
CODA ALLA VACCINARA - braised oxtail with tomatoes, celery and white wine.
INVOLTINI - these tasty, tender beef rolls, stuffed with celery and carrots are cooked in a robust tomato and wine sauce.
POLLO ALLA ROMANA - chicken cooked with green peppers, tomato and garlic.
PORCHETTA - roasted pork dressed with aromatic herbs.
CORATELLA CON CARCIOFI - lamb or kid liver, heart and lungs, braised in olive oil and white wine, served with artichokes.
TRIPPA ALLA ROMANA - tripe cooked with tomato sauce, Roman mint, celery and onion.
VEGETABLES AND SALADS
CARCIOFI ALLA ROMANA - Roman artichokes are a special variety called "mammola". The stems are severed and minced fine with mint, garlic, salt and pepper, then used to fill the artichokes, which are then cooked atop the stove with water and olive oil.
CARCIOFI ALLA GIUDIA - tender artichokes flattened flower-like and deep fried.
PUNTARELLE - this unique member of the chicory family is sure to be found among the side dishes at any Roman restaurant, but most likely nowhere else in Italy. The hollow spears of the puntarelle are sliced very thinly lengthwise, and set into a large quantity of cold water for some hours. This causes the thin strips to curl up in an extraordinary manner. The crispy curls are served raw, dressed with olive oil, vinegar, garlic and minced anchovies.
FAVE AL GUANCIALE - fresh springtime fava beans cooked with bacon and onion.
FAVA BEANS WITH PECORINO - springtime fava beans served with Roman pecorino cheese.
FAGIOLI CON LE COTICHE - stewed white beans with pork rind, olive oil, rosemary, onion, garlic.
POMODORI RIPIENI - large tomatoes stuffed with their pulp, rice, garlic and basil.
SWEETS AND DESSERTS
MARITOZZI ALLA PANNA - soft sweet buns with raisins and candied peels are filled with whipped cream.
FRAPPE E CASTAGNOLE - Carnival sweets; fried pastry ribbons and balls.
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