Eating in Rome’ amatriciana, carbonara and… don’t risk not knowing what to say anymore and above all don’t lose absolutely other delicious dishes of the Roman tradition that you can enjoy in many Roman restaurants and taverns. We will then start from the classic dishes of Roman cuisine and then we will enter into the tradition:
Small note: most of these recipes are absolutely not suitable for those who have chosen a type of vegan diet and I’m sorry if anyone will feel offended but unfortunately this is tradition and tradition hardly adapts.
a classic, you all know it and we can also call it the Hamlet doubt of the cuisine of all time: guanciale or bacon? Spaghetti or better yet the bucatini al’amatriciana are a MUST of dishes to taste in Rome. Amatriciana was born in Amatrice, a town in Lazio and the original recipe includes: tomato puree, guanciale fried and blended with white wine, pecorino cheese, chilli and someone also makes use of onion, the latter not own of the original version of Amatrice
The Roman one is the original one and is one of the most copied recipes in the world (not surprisingly in any hetero restaurant besides Lasagne and Pasta Bolognese you also find free interpretations of our Carbonara). In Roman cuisine this seasoning goes well with bucatini, spaghetti but also rigatoni and involves the use of egg yolks, grits, pecorino cheese and of course bits of fried cheek
An ancient ancestor of the famous Amatriciana, grey is its “white” version, that is, without using tomato sauce and letting the pasta be flavored with sautéed cheek and pecorino cheese.
A return to the rather tasty origins.
Cacio e Pepe:
A poor and simple dish that, however, like all simple things never disappoints. We love cacio and pepper with tuna,a paste similar to spaghetti but more homemade. The secret of a good cheese and pepper is the cream that is formed when you meet the pecorino and the pasta cooking water and we highly recommend you to taste it in an inn in Trastevere.
Less well known than the other early Roman dishes, Pajata often accompanies the rigatoni and prepares with a mixture of second-choice beef, tomato puree, celery, onions and chilli. Simple and poor also this but great.
they are dumplings a little different from the classics: in the shape of a floppy disk and prepared with semolina, they are then baked with a nice dusting of pecorino that then forms a pleasant crust.
Saltimbocca to the Roman:
From us in Naples, the word saltimbocca indicates a particular sandwich prepared with the pizza dough but in Roman cuisine indicates a second of very tasty meat: a slice of veal with a slice of ham and a slice of sage. Another simple but exquisite flavor.
typical dish of Roman cuisine, some love it others hate it. What is it? it is oxtail that is stewed and seasoned with vegetables. We recommend that you also taste the rigatoni to the vaccinara: a plate of pasta seasoned with this kind of stew.
the ticks are a particular cut of the meat, often served together with polenta with gravy, roast, or breaded and fried like cutlet.
Classic of the classics of traditional Roman cuisine, the bark is nothing but the milk lamb served with baked potatoes. Also famous is the recipe of the scalded bark: a bark that undergoes a particular marinade and is then cooked on the grill.
Artichokes with Roman and artichokes to the Judy:
the first are artichokes with a mint and garlic dressing, the Ones to the Judy are instead those typical of the inns and are mostly fried.
Rich and fragrant the Roman tripe is prepared with tomato, mint, pieces of guanciale and of course the intense and decisive flavor of pecorino cheese.
White pizza and pizza with potatoes:
Rome’s pizza is more of a focaccia and especially white pizza and pizza with potatoes you eat at virtually any time of day. I’m the snack or the snack, fragrant and warm of old Rome. Don’t miss the hot white pizza with slices of mortadella which is a real delicious one. Every now and then a break to the rule is done!
it is a mix of small animal entrails (rabbit, calf etc.) and often served with artichokes.