For all of us, Italian cuisine is associated with Italy! That’s all|!
But in reality, not everyone knows that Italian cuisine is divided into regions and even cities. From the south to the north of Italy, you cannot even imagine all the nuances of Italian cuisine, different dishes, and even variations of the same dishes. Everything changes: types of pasta, pizza, preparation of fish, meat, and vegetable dishes… and I’m not even talking about desserts and pastries. I will tell you what I know, and maybe in the near future, you will make a long-awaited trip, and my little guide will help you immerse yourself in the heart of Italian gastronomy.
Let’s just take a walk through the cities… Instagram won’t be enough for entire regions. At least a book will be needed! ) Let’s start with the cuisine of Rome.
‼️ 10 Roman dishes ‼️
- Spaghetti alla Carbonara – there is a lot of debate surrounding this pasta dish. Some people use only egg yolks, some use both yolks and whites, some use guanciale – cured pork jowl, some use pancetta – a type of bacon, and so on. Other ingredients include pecorino cheese, pepper, and salt. This pasta rightfully belongs to Rome ? and believe me, you have to try it at least once. It’s very delicious. If you decide to make it at home, make sure the eggs are safe to eat raw.
- Bucatini/Spaghetti all’Amatriciana – don’t believe those who use onions or other strange ingredients ?? The only ingredients in this pasta dish are guanciale‼️ (pancetta is not used here), preferably fresh tomatoes, and pecorino Romano cheese, chili pepper, and of course bucatini – a type of long macaroni. These macaroni are similar to spaghetti but thicker with a hole in the middle, like a very thin tube.
- Tonnarelli/Spaghetti Cacio e Pepe (Cheese and Pepper) – this dish may seem very simple, but if you don’t have experience and practice making this pasta, you risk ending up with a mass of clumped macaroni in melted cheese. Making this pasta is not as easy as it may seem at first glance. The ingredients for this pasta dish include spaghetti, pecorino Romano cheese, a large amount of black pepper, olive oil, salt, and of course the water in which you cooked the pasta (a very important component for creating a creamy consistency).
- Saltimbocca alla Romana – This is a very simple meat dish that is based on humble ingredients. The dish consists of thinly sliced pieces of veal, pieces of prosciutto, fresh sage leaves, butter, a little white wine, salt, and pepper.
- Trippa alla Romana – ? This is not one of my favorite dishes. This dish is made from tripe, usually from beef stomach. The ingredients also include onions, garlic, tomatoes, white wine, hot pepper, salt, mint, Pecorino Romano cheese, and lard. It’s a low-calorie dish)) Fans of this dish say that it’s difficult to find restaurants that know how to prepare this traditional Roman dish well.
- Carciofi alla Giudia – You must try this 100%! This dish is a unique symbol of Rome and at the same time a symbol of the Roman Ghetto. Even if you don’t like artichokes, I highly recommend trying these… Despite the garlic aroma, this fried vegetable will win you over! The ingredients for this dish include: artichokes, lemon, salt, pepper, and of course, olive oil.
- Bigne di San Giuseppe – I have already shared the recipe for this pastry with you. You will find the recipe for Bigne with pastry cream on my page. The only difference is that these bigne are fried, not baked in the oven. But in Rome, you will only find them around March 19th. This is because this day is celebrated as the Father’s day day and this traditional dessert is prepared for the Father’s Day.
- Abbacchio a scottadito – This is one of the most popular dishes in Rome, usually prepared in spring closer to Easter. The meat is typically grilled over charcoal and the recipe includes salt, pepper, olive oil, and rosemary. In this case, lamb chops are used.
- Pasta alla Gricia – Another pasta dish that may seem very simple at first glance, but if prepared correctly, you will be delighted, just like many others who tried this dish for the first time. The ingredients include guanciale (pork jowl) and absolutely no pancetta, Pecorino Romano cheese, not Parmesan, chili pepper, black pepper, olive oil, and rigatoni pasta.
- Coda alla Vaccinara – This is definitely not the most refined dish, but if you never find out that it’s buffalo tail and the dish is prepared traditionally, you won’t even guess what you’re eating. The meat is actually excellent and very tender, and the sauce is a perfect complement.
But in general, there are many more dishes in Rome, but the ones I have described to you characterize Rome the most… also be sure to try: Pizza De Beridde and Torta Ricotta e Visciole or Torta Ricotta e Cioccolato (this is something unbelievably delicious and you will find these masterpieces in the Ghetto at the pastry shop “Pasticceria BOCCIONE”, there may be a queue and check the working hours. Usually everything sells out well before closing time.), Pizza Romana – this pizza is different from others. It is very thin and even crispy, but very tasty (be sure to go to either “Pizzeria Da Bafetto” or “Pizzeria La Monte Carlo”, there may be a queue ), Supplì and Maritozzo con la Panna
You can find delicious Roman cuisine at:
“Roscioli”, “Da Cesare al Casaletto”, “Felice a Testacio”, “Cacio e Pepe a Prati”.
Pizza places (Pizza Romana): La Monte Carlo, Da Bafetto
Coffee: be sure to go to Sant’Eustachio and order “Caffè Grande Zuccherato”!
And make sure to visit the Jewish Quarter to try the pastries at “Boccione”. Trust me, it’s a must! If you’re looking for something more upscale:
Aperitifs at “Hotel De Russie” “Ristorante Piperno”
in the Ghetto “Ristorante Antica Pesa”
“Ristorante Dal Bolognese”
“Ristorante La Pergola” ⭐️⭐️⭐️ Michelin
“Ristorante Il Pagliaccio” ⭐️⭐️ Michelin Well,
these are just a few restaurants, and the list could go on and on…
