Food & Drink

Coda alla Vaccinara

  Born in the heart of Rome, in the Regola district where the vaccinated lived, the vaccinara tail is considered the “queen” of the fourth quarter, or what remains of the vaccine beast after...

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fiori

FRIED PUMPKIN FLOWERS, WITH ANCHOVIES AND MOZZARELLA

FRIED PUMPKIN FLOWERS Let’s talk about one of the best known dishes of Roman cuisine. One of those that never fails among the appetizers of traditional trattorias as of the chic restau rants of the...

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codfish fried

Fried Roman Codfish – Baccalà alla Romana

Fried Roman Codfish – Baccalà alla Romana Fried Roman Codfish should be mentioned when talking about fried in Rome It is traditionally consumed during the Christmas period, especially on Christmas Eve, but in reality...

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grattachecca

Grattachecca

Grattachecca ! The cult of the Roman summer to never be confused with granita! The story of a typical street food and Roman summer gastronomy and the substantial differences with the cousin granita Living...

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abbacchio alla scottadito

Grilled lamb chops – Scottadita

Grilled lamb chops – Scottadita is a true specialty of Roman cuisine. A delicacy that is generally cooked for Easter lunch and that everyone agrees at the table. The cooking of this dish is...

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maritozzo

Maritozzo

The maritozzo are a typically Roman dessert, which can be served alone or accompanied with delicious whipped cream. It consists of a soft and slightly sweet bun, sometimes enriched with raisins and pine nuts,...

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Pecorino Romano Cheese

Pecorino Romano Cheese

Pecorino Romano Cheese is a hard, salty Italian cheese, often used for grating, made with sheep’s milk. The name “pecorino” simply means “ovine” or “of sheep” in Italian; the name of the cheese, although...

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Rigatoni con la pajata

Rigatoni con la pajata

Rigatoni con la pajata (Romanesco dialect; standard Italian rigatoni con la pagliata [riɡaˈtoːni kon la paʎˈʎaːta]) is a classic dish of the Roman cuisine. The dish can be found in some traditional trattorias in...

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alt="Roman Jewish Fried Artichokes"

Roman Jewish Fried Artichokes

Roman-Jewish Fried Artichokes  (Carciofi alla giudìa)  is among the best-known dishes of Roman Jewish cuisine. The recipe is essentially a deep-fried artichokes, and originated in the Jewish community of Rome, giudìo being the Roman dialect term for Jew. It is a speciality...

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Spaghetti cheese and pepper

Spaghetti Cacio e Pepe (cheese and pepper )

Spaghetti Cacio e Pepe (cheese and pepper ) is a pasta dish from Roman cuisine. “Cacio e Pepe” means “cheese and pepper” in several central Italian dialects. As the name suggests, the ingredients of...

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