A FOOD TRADITION
Roman Cuisine
The cooking tradition of Rome and Lazio, known for wheat pasta, pecorino, guanciale, artichokes, and rustic offal dishes.
Dishes linked to this cuisine
1–12 of 39
Abbacchio al Forno
Young lamb is roasted in the oven with potatoes, olive oil, garlic, rosemary, and salt until tender and browned.
Abbacchio alla Scottadito
Grilled or pan-seared young lamb chops are served very hot with a simple seasoning of olive oil, garlic, rosemary, and salt.
Bucatini all'Amatriciana
A central Italian pasta dish associated with Amatrice and Rome, combining bucatini with guanciale, tomato, Pecorino Romano, and chili.
Cacio e Pepe
A Roman pasta dish tossed with Pecorino Romano and freshly ground black pepper to form a creamy sauce.
Carciofi alla Giudia
Whole trimmed artichokes are opened like flowers and deep-fried in olive oil until their leaves become crisp and golden.
Carciofi alla Romana
Artichokes are trimmed, filled with garlic, parsley, and Roman mint, then braised gently in olive oil until tender.
Ciambelline al Vino
Ciambelline al Vino are ring-shaped Italian wine cookies with a crisp, lightly sweet texture.
Coda alla Vaccinara
This Roman oxtail stew braises beef with celery, onion, carrot, tomato, wine, and aromatics until the meat is tender and the sauce is rich.
Coppiette
Coppiette are thin strips of seasoned pork that are cured and air-dried into a chewy Roman snack.
Coratella con i Carciofi
A Roman braise of lamb offal cooked with artichokes, onion, olive oil, white wine, and mint.
Crostata di Ricotta e Visciole
A Roman tart made with a pastry crust and a sweet ricotta filling studded with sour cherries.
Fagioli con le Cotiche
A Roman bean stew of cannellini beans simmered with pork rind, aromatic vegetables, and tomato.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.