Tourist information on popular and traditional Roman dishes to be found at Rome restaurants. Tourist information includes advice on what to order when you want to taste the real Roman cuisine.
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 flavoured with the unmistakable Roman wild mint; on Sunday dig into a huge plate of homemade tagliatelle prepared in one of its numerous forms. Below you'll find several traditional Roman dishes that you'll find served in the majority of restaurants in Rome
- 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, chilli, pepper and sheep's cheese
- Bucatini alla Gricia - with bacon, oil, onion, sheep's cheese and chilli 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 flavoured 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.