Carbonara
The Carbonara – famed pasta dish from Rome. Creamy sauce of egg yolks, pecorino cheese, pepper and crispy pork guanciale or pancetta.
The following table shows the data for this Roman dish:
| Ingredients | Description |
|---|---|
| Pasta | |
| Eggs | |
| Guanciale/Pancetta (Italian bacon) | Crispy |
Carbonara – myth or true fact? Did it arrive with American GIs during WWII or already served in Rome?
Fact: Italy’s tourism website reported that Carbonara was one of the top 10 most searched-for Italian recipes in 2020.
Cacio e Pepe – the cheesy pasta dish that’ll make you say ‘Cheesus Christ, this is good‘!
Cacio e Pepe
This Roman dish, ‘Cheese and Pepper‘ in English, is traditional pasta. It’s famous for its deliciousness and easiness. Here’s a table with the ingredients and steps to make it.
| Ingredients | Preparation |
|---|---|
| Spaghetti/tonnarelli | Cook in salted water to al dente |
| Cacio cheese | Grate and mix with black pepper |
| Black pepper | Crush before mixing with cheese |
| Pasta cooking water | Add to cheese for creaminess |
Cacio e Pepe is a simple dish, yet it takes skill to get perfect. Don’t overcook it! To make it more special, add truffle oil, bacon, or mushrooms. Freshly ground black pepper gives best taste.
This dish will make you swoon with its salty, sage-y, prosciutto-y goodness.
Saltimbocca alla Romana
To make Saltimbocca alla Romana, you’ll need: 4 veal cutlets, 4 slices of prosciutto, 8 sage leaves, 1/4 cup flour, 1/2 cup white wine, 1/2 cup chicken broth, 2 tbsp butter, and 2 tbsp olive oil.
You can use chicken instead of veal if you don’t want to eat meat from young animals. Pounding the meat thinly before cooking helps it cook evenly and quickly.
Don’t forget to deglaze the pan with white wine and chicken broth after cooking to create a delicious sauce.
Saltimbocca alla Romana was invented in Bologna, not Rome, even though its name suggests otherwise. But it quickly became popular in Rome.
If you can’t handle spicy food, stay away from Bucatini all’Amatriciana – it’s hotter than a Roman summer!
Bucatini all’Amatriciana
Bucatini all’Amatriciana is a classic Roman pasta dish. It has thick, hollow spaghetti strands coated in tomato sauce. This dish is special for 4 reasons:
- it’s from Amatrice, Italy;
- guanciale (cured pork jowl) is its main protein;
- tomatoes, pecorino cheese, onions, and black pepper are in the sauce; and
- it’s served hot or at room temp.
For a true experience, have it with full-bodied red wines like Chianti or Barbera. Pro Tip: use fresh, high-quality ingredients for the best flavor. Don’t be afraid of Osso Bucco alla Romana – the Romans invented dental floss, after all!
Osso Bucco alla Romana
This Roman dish is called ‘Braised Veal Shanks the Roman Way‘. It is made with tender veal shanks, white wine, vegetables and cooked until the meat falls off the bone.
Origin: Rome.
Main Ingredients: Veal Shanks, White Wine, Onion, Carrot, Celery, Tomatoes.
Cooking Time: 2-3 Hours.
This classic recipe has been passed down through generations. Gremolata – a combination of garlic, lemon zest and parsley – adds a special freshness.
Chefs often recommend serving it with saffron-flavored risotto or creamy polenta.
Famous people like Rossini and Hemingway were big fans of this meal.
Try Osso Bucco alla Romana in Italy or recreate it at home – you won’t regret it! Or, if you think love at first sight is overrated, try Suppli – you’ll be hooked for life!
Suppli
Want to experience the deliciousness of Suppli? Check out the table below!
| Name | Ingredients | Description |
|---|---|---|
| Suppli | Rice, tomato sauce, mozzarella cheese | Deep-fried rice ball with melted cheese ‘al telefono’ |
Suppli’s texture and flavor make it unique. Its crunchy outside pairs well with the gooey cheese and moist rice. It’s no wonder why this dish is so popular.
In fact, Suppli is so iconic in Roman cuisine that there’s an annual festival dedicated to it!
If you’re visiting Rome, you must try Suppli. Food lovers, drool away!
Porchetta
Taste the succulent Porchetta! This traditional Roman dish has been around since ancient times. To make it, you need pork belly, garlic cloves, rosemary, fennel seeds, salt and pepper.
Rub the ingredients onto the pork belly. Roll it up and slow-roast it for hours to get it crispy on the outside and tender inside.
Stuff your Porchetta in a crunchy Italian bread roll and enjoy it as a sandwich. Or, have it thinly sliced with roasted vegetables or potatoes and a drizzle of extra virgin olive oil.
Porchetta is easily found in street vendors’ stalls and gourmet restaurants in Rome. Every region in Italy has its own Porchetta recipe, but the Roman version is renowned for its unique seasoning.
Pro Tip: Squeeze some fresh lemon juice over your Porchetta sandwich for an extra zing!
Fiori di zucca
Treat your taste buds to the deliciousness of Fiori di zucca! This traditional Roman delicacy is made with fried zucchini flowers. Its crispy exterior encases a filling of fresh mozzarella and anchovies or ricotta cheese and herbs. Served in the summer months when zucchini plants are in full bloom, this dish is a must-try. It’s perfect for a light summer dinner or as an appetizer! So, get ready to have your mind and taste buds melted by this unique Roman dish.
Carciofi alla Romana
In Rome’s markets, vendors display bushels of large green artichokes during springtime. Every home has their own version of this classic dish – ‘Carciofi alla Romana‘.
My grandmother’s Sunday gatherings always featured these savory artichokes. She’d clean them, and carefully stuff them with herbs, breadcrumbs, and spices.
As her grandchildren watched her ritual, we knew a special meal was coming. It can’t be re-created in restaurants! Tiramisu is the dessert that makes you forget your worries – until it’s done. Then reality hits again!
Tiramisu
This Roman dessert, made of Savoiardi biscuit layers soaked in coffee and liqueur, topped with mascarpone cheese and cocoa powder, is a famous Italian treat!
| Table items | Values |
|---|---|
| Ingredients | Savoiardi biscuit, coffee, liqueur, mascarpone cheese, cocoa powder |
| Prep time | 30 mins |
| Servings | 8 |
| Calories per serving | 300 |
Different regions have unique versions. One example is Friuli Venezia Giulia’s mixture of eggs and cream instead of mascarpone cheese. Legend says it was made in the 1700s, when Venetian ladies needed energy after a long night. The delicacy didn’t become famous worldwide until the 1960s–now, it’s an iconic dessert!
Frequently Asked Questions
1. What are some traditional Roman foods?
Some traditional Roman foods include pasta carbonara, saltimbocca alla romana, suppli, cacio e pepe, and pizza bianca.
2. Where can I find authentic Roman food?
You can find authentic Roman food at traditional trattorias, osterias, and restaurants in Rome. Look for places that serve “cucina romana” or Roman cuisine.
3. What is pasta carbonara?
Pasta carbonara is a dish made with spaghetti, eggs, Pecorino Romano cheese, guanciale (cured pork jowl), and black pepper. It’s a classic Roman dish that is creamy, salty, and delicious.
4. What is suppli?
Suppli are fried rice balls stuffed with tomato sauce, mozzarella, and sometimes pieces of meat. They’re a popular Roman street food and make a great appetizer or snack.
5. What is cacio e pepe?
Cacio e pepe is a simple pasta dish made with spaghetti, Pecorino Romano cheese, and black pepper. It’s a quintessential Roman dish that is creamy, salty, and flavorful.
6. What is pizza bianca?
Pizza bianca is a type of pizza that is topped with only olive oil, salt, and sometimes rosemary. It’s a simple yet delicious Roman specialty that is perfect for a quick snack or lunch.
