Roman cuisine

Roman cuisine, emanating from the heart of Italy, emphasizes fresh, seasonal ingredients sourced from the Roman countryside. Consider ingredients like peas, artichokes, fava beans, shellfish, lamb, goat, Pecorino Romano cheese, and ricotta. Olive oil is the staple for dressing raw vegetables, while lard (strutto) and prosciutto fat are preferred for frying. When it comes to sweets, Romans delight in pasticcini, gelato, handmade chocolates, and candies. Certain dishes are traditionally associated with specific days: gnocchi on Thursdays, baccalà (salt cod) on Fridays, and trippa (tripe) on Saturdays.

Roman cuisine boasts a rich history shaped by centuries of social, cultural, and political transformations. Initially influenced by Ancient Greek culinary traditions, it evolved as the Roman Empire expanded, assimilating new techniques and ingredients. The Italian Renaissance introduced a wave of haute cuisine to Rome, with renowned chefs like Bartolomeo Scappi cooking for the popes. The introduction of New World crops, especially the tomato, revolutionized Roman and Italian cuisine.

The Testaccio district in Rome is renowned for its traditional foods, particularly offal and unique meat cuts. Jewish influences are also prominent in dishes such as carciofi alla giudia (Jewish-style artichokes) and Jewish-style courgettes. Pasta is a cornerstone of Roman cuisine, with beloved sauces such as amatriciana, carbonara, cacio e pepe, and gricia. Roman white wines, particularly those from Frascati and Castelli Romani, are also highly regarded.

Must-try Roman dishes include Abbacchio alla cacciatora (hunter-style lamb), Bucatini all'Amatriciana (pasta with a spicy tomato sauce), Bruschetta, Carciofi alla Romana (Roman-style artichokes), Coda alla Vaccinara (oxtail stew), Crostata di Ricotta (ricotta tart), Fiori di Zucca (stuffed zucchini flowers), Rigatoni con la Pajata (pasta with veal intestines), Saltimbocca alla Romana (veal with prosciutto and sage), Scaloppine alla Romana (veal scallops), Spaghetti alla Carbonara (pasta with eggs, cheese, and pancetta), Supplì (rice croquettes), and Trippa alla Romana (Roman-style tripe).