Traditional Rome Food
Cuisine is an integral part of any local culture, and no trip to Rome is complete without tasting the traditional Rome food. This directory offers information about the traditional dishes and drinks available in Rome to help visitors better understand the local food culture and make an informed decision when trying them.
- Antipasto Misto: prosciuttos and salamis and other ingredients which might vary by regions.
- Bruschetta: grilled bread rubbed with garlic and topped with tomatoes, extra-virgin olive oil, salt, pepper.
- Cèpes: edible mushrooms, held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto.
- Fave al guanciale: fava beans cooked with guanciale and onions.
- Fiori di Zucca fritti: fried stuffed Zucchini flowers.
- Pasta e ceci: chickpeas soup made with pasta and seasoned with rosemary.
- Stracciatella (soup): Roman egg-drop soup.
- Abbacchio alla cacciatora: lamb chops with vinegar, flour and rosemary.
- Baccalà: cod creamed with olive oil.
- Bucatini: a thick spaghetti-like pasta with a hole running through the center.
- Cannelloni: tubular pasta stuffed with fillings and topped with sauce.
- Carciofi alla giudia: a deeply fried artichoke.
- Carciofi alla romana: artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised.
- Casunziei: a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape.
- Coda alla vaccinara: a modern Roman stew made of "oxtail" (in fact, usually veal tail) and various vegetables.
- Gnocchi: dumplings made with semolina, cheese, butter and nutmeg.
- Lamb chops in lemon egg sauce: lamb chops cooked in lemon egg sauce.
- Pasta alla gricia: pasta made with cheese, ground black pepper, with fried guanciale (pig's cheeks).
- Pasta Cacio e Pepe: pasta, cheese and black pepper.
- Penne all'arrabbiata: penne pasta and arrabbiata sauce.
- Pollo alla Romana: Roman-Style Chicken
- Pomodori con riso: tomatoes stuffed with rice.
- Rigatoni con la Pajata: Rigatoni (pasta), calf's intestine, tomato sauce.
- Saltimbocca alla Romana: veal, prosciutto or ham, and sage, rolled-up and cooked in Marsala and butter.
- Spaghetti alla Carbonara: pasta dish with a sauce made with whipped eggs, and topped with Italian bacon, pepper and grated Pecorino Romano.
- Spaghetti alla puttanesca: made with tomatoes, olives, garlic, chili pepper and anchovy fillets.
- Spaghetti Aglio, Olio e Peperoncino: spaghetti with garlic, olive oil & chili peppers.
- Sugo all'amatriciana: a traditional Italian pasta sauce based on guanciale (dried pork cheek), pecorino cheese and tomato.
- Trippa alla romana: Roman style tripe cooked with tomato sauce, celery, onions and a mint-like herbs.
- Vignarola: stew made of artichokes, peas and fava beans.
- Ciambella: Italian donuts.
- Ciambelle al vino: hard cookies served to be dipped in wine.
- Crostata: an Italian baked dessert tart, and a form of pie.
- Gelato: Italian ice-cream made from milk, cream, various sugars, flavoring including fruit and nut purees.
- Granita: a semi-frozen dessert made from sugar, water and various flavorings.
- Grattachecca: popular cold dessert originary of Rome.
- Maritozzi: soft pastry buns made with raisins and peeled orange skin.
- Mont Blanc: a dessert of puréed, sweetened chestnuts topped with whipped cream.
- Pangiallo: is a sweet cake.
- Stracciatella (ice cream): a cream-flavoured ice cream with a solid dark chocolate inside.
- Tiramisu: a cake made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa.
- Zuppa Inglese: is an Italian custard-based dessert.
- Neapolitan pizza: a pizza made with tomatoes and Mozzarella cheese.
- Pizza al taglio: often cooked in an electric oven while regular pizza in Italy is generally cooked in a wood-fired oven.
- Pizza bianca: bread topped with olive oil, salt and, occasionally, rosemary sprigs.
- Porchetta: a savory, fatty, and moist boneless pork roast typically served in a panino.
- Supplì: fried rice croquettes which are stuffed with bacon and mozzarella.
- Caffè latte: a coffee drink made with espresso and steamed milk.
- Cappuccino: an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth.
- Frascati: it is called the Golden Wine both for its color and for its value.
- Grappa: a fragrant grape-based pomace brandy.
- Sambuca: an anise-flavoured, usually colourless, liqueur.
- Torre Ercolana: dry red wine from Lazio region.
- Trebbiano: is the second most widely planted grape in the world.
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