The culinary art of Rome: a journey through flavours, aromas and colours in Roman and Lazio cuisine

Rome has always been synonymous with beauty, history and art. However, many overlook another aspect that makes the eternal city complete from every point of view: the kitchen. There are many special dishes you can taste in the capital, belonging to the Roman and Lazio cuisine. A riot of colours, where taste is always placed first. During your stay in Rome, don't forget to try the typical specialties the capital par excellence has to offer. In the centre of Rome, in the shadow of the Colosseum and St. Peter's Basilica, you can experience an atypical vacation, a journey that will lead you to the knowledge of another art, culinary art. Below, you will find the most significant stages of a journey through the aromas and flavours of Roman and Lazio cuisine, at the end of which the bill to pay is never too high, compared to the enjoyment experienced once seated at a table in one of the many restaurants in Rome.

Tripe "alla Romana"

Symbol of the Capitoline cuisine, the Roman-style tripe is made with the reticulum of beef or veal, in addition to which it is common to use mint and Pecorino cheese. The advice is to try the traditional recipe of Roman-style tripe and to be wary of restaurants offering a simplified recipe, where the pre-cooked or bleached tripe is used instead of beef or veal, with the direct consequence of making it less tasty than the original one.

Bucatini all'amatriciana

In 9 menus out of 10 of the restaurants in Rome, you will find Pasta all'amatriciana, the first dish par excellence of the Lazio cuisine. The recipe comes from Amatrice, a small town in the province of Rieti, recently hit by a violent earthquake that caused heavy damage to the entire town. The true Amatriciana is exclusively made with Bucatini - a type of pasta -, tomato sauce and dry bacon, and it should be considered as a variant of Pasta alla gricia, known by the name of Amatriciana bianca and typical dish of Roman cuisine.

Spaghetti Cacio e Pepe

Among the symbolic dishes of Roman cuisine, the quotation of Spaghetti cacio e pepe is a must, among the tastiest dishes of the entire culinary tradition of the capital. Peppercorns and grated Pecorin (rigorously Pecorino Romano) are in first place among the ingredients of a very simple recipe that never disappoints people who taste it. You can order Spaghetti cacio e pepe in one of the "fraschette" or "trattorie" in the centre of Rome.


On the same level as the Cacio e pepe, Spaghetti alla carbonara are one of the must-see dishes of the Lazio cuisine. Compared to the other dishes on this list, it is difficult to accurately trace the exact period of the first evidences of the recipe that has experienced no changes until now. Spaghetti carbonara are prepared with bacon, eggs and Pecorino cheese. As an alternative to Spaghetti, Rigatoni can also be used.

Abbacchio alla scottadito

In Rome and, more generally, throughout the Lazio region, during Easter holidays eating lamb chops is a must. The protagonists of the second dish of the Lazio cuisine are the lamb ribs. The ribs, very small, are cooked on the grill. It is not an easy dish, this is one of the reasons why it should be done by hands with a high level of experience. Why the name Abbacchio alla scottadito? You should know that, according to tradition, this dish should be eaten by the hands and served directly when just cooked, when it is still very hot: so the name "scottadito" that means "blazing".

Coratella al carciofo

The alternative to Abbacchio alla scottadito is the Coratella al carciofo. Tradition assigns the dish of the Coratella to the regions of Lazio and Umbria, but if in the menu you read Coratella al carciofo you should know that you are ordering a typical dish of Roman cuisine. Usually, lamb meat is preferred, accompanied by Roman artichoke, onion and parsley.

Baccalà in guazzetto

If you are on vacation in Rome during the year-end festivities, you can order Baccalà in guazzetto: In this way, you have the opportunity to eat the same cod many Italian families usually eat in the Christmas period. The peculiarity of this cod recipe is the cod is left to soak in salted water for three consecutive days. Raisins, onion, pine nuts, garlic and tomato are the final ingredients used in cooking in a pan.

Saltimbocca alla Romana

The Saltimbocca alla Romana are a second dish closely related to the culinary art of Rome. The original recipe uses veal. Each slice should be accompanied by a slice of raw ham, a sage leaf and a pinch of black pepper. Everything must be cooked in a pan with a medium-high temperature. Saltimbocca alla Romana give the best if eaten immediately after being served on the plate.

Bocconotti di ricotta alla romana

The journey through flavours, aromas and colours in Roman and Lazio cuisine provides the last mandatory stop at one of the many pastry shops in Rome. If you are on holiday in the capital between February and March, try asking the owner of the shop for the ricotta-style bocconotti, a typical Carnival dessert. The recipe is very simple, it actually is a shortcrust pastry embellished with seasoned ricotta. Along with ricotta, Bocconotti alla romana can also have cinnamon.

Maritozzo con la panna montata

A typical dessert of the Lazio region, the Maritozzo is usually eaten especially during the snack time, in the morning or in the afternoon. The dessert recipe involves the use of a soft roll, then cut in the centre and filled with whipped cream. It is essential the roll has a consistency similar to that of milk sandwiches. Unlike other typical dishes of Roman gastronomy, the Maritozzo does not belong to a season or to a specific period of the year, but is available in pastry shops throughout the twelve months.

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