Roman cuisine has always used a strictly observed timetable.
Thursdays, for example, is the day of Gnocchi, served with a sauce of meat and tomato or cheese and pepper; on Friday, ravioli filled with ricotta and spinach, and gastronomic treasures from the sea such as cod stew made with tomato, pine seeds and raisins. While Saturday is the turn of tripe flavored with the unmistakable Roman wild mint; on Sunday dig into a huge plate of homemade tagliatelle prepared in one of its numerous forms.
Abbacchio alla Romana - pieces of suckling lamb cooked until brown, then roasted in a sauce of garlic, rosemary, vinegar and anchovy.
Abbacchio Brodettato - pieces of lamb cooked in a broth of beaten eggs, lemon, parsley and marjoram.
Bucatini all'Amatriciana - long, tubular pasta with a sauce of bacon, tomato, oil, chili, pepper and sheep's cheese
Bucatini alla Gricia - with bacon, oil, onion, sheep's cheese and chili pepper.
Carciofi alla Giudia - artichokes opened like a flower, cooked in hot oil until crisp
Coda alla Vaccinara - oxtail and cheek stew with celery, lard, garlic, pepper, salt, and white wine
Crescione - salad with a strong taste, rare, and highly valued
Panzanella - stale bread soaked in water with tomato, oil, salt, vinegar and minced basil
Paglia e Fieno - a pasta made with green spinach and white flour, dressed preferably with a pea, mushroom and ham sauce
Pecorino - savoury sheep's cheese usually served matured, and grated
Pesce All'Aqua Pazza - Primarily a Neapolitan recipe, found in most Rome restaurants
Rughetta - a characteristic herb of Rome that is very bitter and sharp tasting revered for its aphrodisiac properties.
Saltimbocca alla Romana - one of the most celebrated Roman dishes: skewered veal roll stuffed with ham, and flavored with sage and butter
Tozzetti - sweet rectangular cookies made from a mixture of sugar, flour, almonds, toasted nuts, aniseed and sambuca, served with Vin Santo, a strong sweet wine
Zuppa di Arzilla - a typical soup made with ray fish and broccoli.
Top
