Discover traditional roman cuisine: From first courses to typical desserts

Traditional roman cuisine is one of the most appreciated and well-known internationally, thanks to its simplicity and genuineness. Based mainly on local and seasonal ingredients, such as roman pecorino cheese, guanciale, tomato and artichokes, roman cuisine is full of unique flavors and scents that have conquered the palate of millions of people worldwide.

first courses of roman tradition

amatriciana pasta

amatriciana pasta is one of the most famous first courses of roman cuisine, made with spaghetti, guanciale, roman pecorino cheese and tomato. Its name comes from the town of amatrice, located in the region of abruzzo, where this dish originated. To prepare amatriciana, the guanciale is fried in a pan with olive oil, then the tomato and grated pecorino are added. The pasta is then added to the sauce and cooked al dente.

carbonara

carbonara is another first course much loved by romans and known worldwide. Made with spaghetti, guanciale, eggs, roman pecorino cheese and pepper, this dish has a strong flavor and a creamy consistency. To prepare carbonara, the guanciale is fried in a pan, then the eggs, beaten together with the pecorino and pepper, are added, and the al dente pasta.

gricia

gricia is a first course of roman cuisine very similar to amatriciana, but without the use of tomato. Gricia is made with spaghetti, guanciale and roman pecorino cheese and takes its name from the village of grisciano, located in the region of abruzzo. To prepare gricia, the guanciale is fried in a pan until it becomes crispy, then the grated pecorino is added and the al dente pasta.

cacio e pepe

cacio e pepe is another typical first course of roman cuisine, made with spaghetti, roman pecorino cheese and pepper. To prepare cacio e pepe, the pasta is cooked al dente and then stirred in a pan with grated pecorino and pepper.

fettuccine alla gricia

fettuccine alla gricia are a first course made with fettuccine, guanciale and roman pecorino cheese, very similar to gricia. To prepare fettuccine alla gricia, the guanciale is fried in a pan with olive oil, then the grated pecorino is added and the al dente pasta.

seafood carbonara

seafood carbonara is a variation of the classic carbonara made with spaghetti, but with the addition of seafood such as mussels, clams and shrimps. To prepare seafood carbonara, the seafood is fried in a pan with olive oil, then the eggs, beaten together with the pecorino and pepper, are added, and the al dente pasta.

second courses of roman cuisine

saltimbocca alla romana

saltimbocca alla romana is a second course made with slices of veal, prosciutto and sage. To prepare saltimbocca, the veal slices are stuffed with prosciutto and sage and then fried in a pan with olive oil.

grilled lamb

grilled lamb, also known as “scottadito”, is a second course made with lamb cooked on the grill and served with its ribs. To prepare grilled lamb, the lamb is cooked on the grill and then served with the still warm ribs.

roman hunter-style chicken

roman hunter-style chicken is a second course made with chicken cooked in a pan with tomato, onion, carrots and mushrooms. To prepare roman hunter-style chicken, the chicken is cut into pieces and fried in a pan with olive oil, then the vegetables and tomato are added. The dish is then cooked on medium heat for about 30-40 minutes, until the chicken is tender and the vegetables are soft.

roman tripe

roman tripe is a second course made with tripe cooked in tomato sauce with onion, carrots and white wine. To prepare roman tripe, the tripe is cut into strips and fried in a pan with olive oil, then the vegetables and tomato are added. The dish is then cooked on medium heat for about 1 hour, until the tripe is tender and the sauce is thick.

vaccinara-style oxtail

vaccinara-style oxtail is a second course made with oxtail cooked in tomato sauce with onion, carrots and red wine. To prepare vaccinara-style oxtail, the oxtail is cut into pieces and fried in a pan with olive oil, then the vegetables and tomato are added. The dish is then cooked on medium heat for about 2 hours, until the oxtail is tender and the sauce is thick.

typical desserts of roman tradition

roman cheesecake

roman cheesecake is a dessert made with biscuits, butter, spreadable cheese and sugar, very similar to the classic american cheesecake. To prepare roman cheesecake, the biscuits are crushed and mixed with melted butter, then pressed into a pan to form the base. The spreadable cheese cream is then prepared by mixing the cheese with sugar and poured over the biscuit base. The cheesecake is then baked in the oven for about 45 minutes and left to cool before being served.

tosca apple cake

tosca apple cake is a dessert made with apples, eggs, sugar and flour, very popular in rome and its province. To prepare tosca apple cake, the apples are peeled, sliced and placed in a pan. In a bowl, the eggs are beaten with sugar, then flour is added and the mixture is poured over the apples. The cake is then baked in the oven for about 45 minutes and left to cool before being served.

ricotta pizza

ricotta pizza is a dessert made with puff pastry, ricotta and sugar, very widespread in rome and its province. To prepare ricotta pizza, the puff pastry is rolled out in a pan and filled with ricotta and sugar. The pizza is then baked in the oven for about 20 minutes and left to cool before being served.

dead man’s beans

dead man’s beans are sweets made with almonds, sugar and chocolate, typical of roman tradition and consumed during the day of the dead. To prepare dead man’s beans, the almonds are ground and then mixed with sugar and dark chocolate. The mixture is then shaped into beans and baked in the oven for about 15 minutes.

marmalade tart

marmalade tart is a dessert made with puff pastry, marmalade and eggs, very appreciated in rome and its province. To prepare marmalade tart, the puff pastry is rolled out in a pan and filled with marmalade. Once the tart is closed, it is baked in the oven for about 30 minutes and left to cool before being served.

conclusion

traditional roman cuisine is one of the most appreciated in the world for its simplicity and genuineness. From the classic pasta dishes like amatriciana and carbonara, to the flavorful second courses like saltimbocca alla romana and grilled lamb, to the delicious desserts like roman cheesecake and dead man’s beans, roman cuisine offers a wide range of dishes to satisfy every palate