In every self-respecting journey, the palate also wants its part. Immerse yourself in the secrets of the long gastronomic tradition of Rome and its territory. Taste Roman products and bring Roman cuisine to the table with our selection of recipes.
The secret of gastronomical tradition of Rome and its territory is based on the use of raw materials, particularly on typical Roman products that offer a real proof of culture and ancient flavours. From 121 Towns in the Province of Rome come out 55 products, protected by PDO (Protected Designation of Origin) or PGI (European Protected Geographic Indication). Eleven of them are in a transitory protection, waiting to obtain the brand protection. Other products are recognized as traditional and they can be associated to the name of Roma or Roman and are strictly linked to the territory and to the long historical tradition. That is why they are so famous in the food Roman culture.
Food tradition of our ancient Roman forefathers may appear to us moderns very far from our daily habits. Nevertheless, our roman current way of cooking still involves in itself the most important elements of a genuine and essential cuisine. Moreover, it reflects Rome’s history, melting-pot of different habits and costumes coming from the mixture of various origins that – living together in the Centuries – have produced a complex and polychrome cuisine. From the contribution of different cultures we can mention: the “Testaccio cuisine”, named Quinto Quarto; the Judaic tradition of Ghetto and also the “Castle tradition”, coming from outskirts and from Castles’s countryside. Quinto Quarto cuisine, typical of Testaccio area (where there was the slaughter-house) is made of inferior quality slaughter, pluck, from which derive poor but genuine dishes such as “rigatoni con pajata” (calf budelli) or “coda alla vaccinara”. The Ghetto cuisine is more refined and fragrant, made of tasty fried (“Jewish artichokes”, “zucchini flowers with mozzarella and anchovy”, “dried cod”) and pastries, highly represented by the ricotta cake. Finally, the Castles cuisine, with extremely tasty dishes like “abbacchio” (lambkin) or first courses such as “fettuccine and bucatini all’amatriciana” (pasta with bacon, olive oil and fresh tomatoes). To discover flavours and genuine perfumes of the Roman countryside, here there are all the traditional recipes of the Roman cuisine.
To taste genuine and nutritional fruit and vegetable genuine it is important to pay attention to the periodicity. Buying local and seasonal products allows to feed in a healthy and natural way and contributes to protect the environment (in fact it limits pollution due to food transportation). It is also convenient for the price. But when is the right moment to get roman broccoli, “pizzutello” grape or chicory? Month by month, here you can find a useful instrument that will help you to buy fruit and vegetables, allowing you to bring to your table always fresh and genuine food.