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
13–24 of 39
Fettuccine alla Romana
Fresh egg fettuccine is cooked and tossed with butter and grated cheese, then served hot as a rich Roman pasta dish.
Filetto di Baccalà alla Romana
A Roman fried fillet of salt cod coated in a light flour batter and served hot.
Fiori di Zucca Fritti
Roman-style zucchini blossoms are filled optionally with cheese and anchovy, coated in a light flour batter, and fried until crisp.
Gnocchi alla Romana
Gnocchi alla Romana consists of baked rounds of semolina enriched with milk, butter, egg, and grated cheese.
Grattachecca
Grattachecca is a Roman shaved-ice dessert made with ice, sweet syrup, and often pieces or flavorings of fruit.
Involtini alla Romana
Roman veal rolls filled with prosciutto and sage, browned in butter, and finished with white wine.
Maritozzo
A sweet Roman brioche-style bun split and filled with whipped cream.
Minestra di Broccoli e Arzilla
This Roman soup combines skate with broccoli, aromatics, tomato, and often wheat pasta in a savory broth.
Pajata
A Roman preparation of calf intestine braised in a tomato-based sauce with onion, celery, olive oil, and white wine.
Pane di Lariano
Pane di Lariano is a rustic, crusty Italian bread traditionally baked from wheat flour with a chewy crumb.
Pangiallo Romano
A traditional Roman Christmas sweet made as a dense, golden fruit-and-nut cake bound with honey and flour.
Pasta alla Gricia
A Roman pasta dish made with pasta, rendered guanciale, Pecorino Romano, and black pepper without a tomato sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.