This section is dedicated to gourmets and to those who love cooking, and it features many recipes and traditional dishes which, for centuries, have been at the base of Roman food and gastronomy. The cuisine of this part of Italy distinguishes itself for its polychromy and, particularly, for its savoury dishes, rich in ingredients and creativity. The dishes range from a simple bruschetta (toasted bread with different toppings) to saltimbocca alla romana (veal sautéed with sage), from Jewish-style artichokes to spaghetti alla gricia (lard and pecorino cheese) or carbonara (egg and bacon). Not to mention gnocchi, abbacchio (lamb) and the famous porchetta (roasted pig) from Ariccia. These are but a few examples, which prove that these dishes are characterised both by their popular origin and by the mingling of different peoples’ traditions who, over the centuries, have lived in the city and in its territory. Further, you will find that another distinctive element of the Roman culinary heritage is the richness of the cuisine’s sauces and seasonings and the use of spices such as cloves, cinnamon, pepper, garlic, onion, basil, parsley, laurel and sage.

How has the Roman cuisine evolved through the centuries? 

The food traditions of our ancient Roman ancestors appear to us, today, as very distant from our daily habits. However, the current Roman cuisine continues to include the most significant elements of a genuine and essential cuisine, consisting of a few simple – often poor – ingredients. Further, this cuisine reflects Rome’s history, as it is an accumulation of different cultures, customs and traditions produced by the mingling of people's different origins  and by their having lived side by side for centuries: this has led to a complex and polychromatic cuisine.

Different cultures have led to different traditions: the Testaccio cuisine, called Quinto Quarto (fifth fourth), the Jewish one, from the Ghetto, and the culinary tradition of the Castelli Romani, typical of Rome’s outskirts and of the countryside around the Castelli Romani. The cuisine of the Quinto Quarto, typical of the Testaccio area where the old abattoir stood, consists in the slaughter leftovers, the entrails, which poor but genuine dishes are made from such as the rigatoni con la pajata (pasta with veal entrails) or the coda alla vaccinara (oxtail stew). The cuisine of the Ghetto is more refined, and includes tasty fried food: carciofi alla Giudia (Jewish-style artichokes), fiori di zucchina farciti con mozzarella e alici (courgette flowers stuffed with mozzarella and anchovies), filetti di baccalà (fried cod) as well as the confectionery tradition, such as the characteristic ricotta cake (type of fresh cheese). Finally, there is the Castelli cuisine, which relates to the Roman countryside and to the simplicity of the products of the earth, with savoury abbacchio (baby lamb) dishes, or first courses such as fettuccine and bucatini all’amatriciana (pasta with lard, oil, fresh tomatoes and pecorino).

To help you discover the genuine tastes and scents of the Roman Countryside, browse through the following traditional recipes of the Roman cuisine.

Hors d’oeuvres    Cheeses    Roman fried food    Pasta    Gnocchi    Soups    Broth

Main courses    Eggs    Fish    Pulses    Vegetables    Fruit    Cakes, pastries and biscuits