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Pasta alla Carbonara
A classic pasta dish made with eggs, Pecorino Romano cheese, guanciale, and black pepper.
The must-try food that defines Rome, IT's culinary culture
A classic pasta dish made with eggs, Pecorino Romano cheese, guanciale, and black pepper.
A simple Roman pasta consisting of tonnarelli noodles, black pepper, and Pecorino Romano.
A rich sauce made with guanciale, Pecorino Romano cheese, tomato, and a hint of chili.
Known as the white Amatriciana, it features guanciale, Pecorino Romano, and black pepper.
Deep-fried whole artichokes that become crispy and golden, originating from the Roman Jewish Quarter.
Artichokes braised with garlic, parsley, and lesser calamint, served tender and whole.
Fried rice croquettes filled with tomato sauce and a melted mozzarella heart that strings like a phone cord.
Veal cutlets topped with prosciutto and sage, marinated in white wine and sautéed.
Rectangular Roman pizza baked in large trays and sold by weight with various toppings.
A hearty oxtail stew slow-cooked with vegetables, tomatoes, and a touch of bitter cocoa.
Tripe simmered in a tomato sauce flavored with fresh mint and topped with grated Pecorino Romano.
Grilled lamb chops seasoned with herbs, meant to be eaten hot enough to burn your fingers.
Savory, fatty, and moist boneless pork roast stuffed with garlic, rosemary, and fennel.
A sweet, soft brioche bun sliced open and generously filled with freshly whipped cream.
Zucchini flowers stuffed with mozzarella and anchovies, battered and deep-fried.
Semolina flour disks baked in the oven with plenty of butter and Parmesan cheese.
A seasonal spring stew featuring artichokes, peas, fava beans, and lettuce.
Battered and deep-fried salt cod fillets, a popular street food and appetizer.
A traditional dish made with the small intestines of an unweaned calf, typically served with rigatoni.
The traditional round pizza of Rome, characterized by its extremely thin and crispy crust.