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
25–36 of 39
Pasta alla Zozzona
Pasta alla Zozzona is a Roman pasta combining tomato sauce, pork cheek, egg, and pecorino with pasta.
Pasta e Ceci alla Romana
This Roman preparation simmers chickpeas with aromatics and tomato before combining them with wheat pasta into a thick, savory soup.
Pasta e Patate alla Romana
A Roman-style one-pot dish of pasta and potatoes simmered with onion and tomato until starchy and cohesive.
Pizza al Taglio Romana
A Roman rectangular pizza baked in a tray, cut into pieces, and finished with variable savory toppings.
Pizza Bianca Romana
A Roman oven-baked flatbread with a crisp, browned surface, an airy interior, and a coating of olive oil and salt.
Pollo con i Peperoni
A Roman-style braised chicken dish cooked with sweet peppers, onion, tomato, and herbs until tender.
Polpette al Sugo alla Romana
Roman meatballs made from seasoned beef and pork, bound with bread and egg, then simmered in tomato sauce.
Puntarelle alla Romana
Crisp puntarelle chicory shoots are dressed with olive oil, vinegar, garlic, and an anchovy-based Roman dressing.
Rigatoni con la Pajata
A Roman pasta dish of rigatoni served with braised calf intestine in a tomato-based sauce, commonly finished with Pecorino Romano.
Saltimbocca alla Romana
Thin veal cutlets are topped with prosciutto and sage, quickly sautéed in butter, and finished with white wine.
Spaghetti alla Carbonara
A Roman pasta dish made by coating hot spaghetti with guanciale, egg, Pecorino Romano, and black pepper to form a creamy sauce.
Supplì al Telefono
A Roman fried rice croquette filled with melting cheese, traditionally served so the cheese stretches like a telephone cord when broken open.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.