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80587 Dishes

Buccellatum

Buccellatum

Hardtack, a dried wheat biscuit issued to Roman soldiers in antiquity

Cacio e pepe

Cacio e pepe

Pasta with Pecorino Romano cheese and pepper

Capretto al forno con patate

Capretto al forno con patate

Roasted kid goat with potatoes, common during Easter

Carbonara

Carbonara

Pasta in a creamy sauce with guanciale, pancetta or bacon, parmesan cheese and eggs

Carciofi alla Romana

Carciofi alla Romana

Artichokes or artichoke hearts braised with olive oil, wine, garlic and herbs

Carrozza

Carrozza

Battered and deep-fried grilled mozzarella cheese sandwich, serve with, for example, marinara sauce

Cervella

Cervella

Brain, for example, fried brain

Ciambotta

Ciambotta

Stewed vegetables, another variation is a soup with seafood and fish

Cinghiale all'agrodolce

Cinghiale all'agrodolce

Wild boar in sweet and sour sauce

Coda alla vaccinara

Coda alla vaccinara

Oxtail stew, oxtail braised with vegetables, tomatoes, wine, herbs and spices

Coniglio ischitana

Coniglio ischitana

Rabbit braised with vegetables, olive oil and wine

Coratella con carciofi

Coratella con carciofi

Stewed offal from lamb or kid goat with artichokes

Fagioli con le cotiche

Fagioli con le cotiche

Stewed beans with pork rind

Fave e cicoria

Fave e cicoria

Puréed fava beans and sautéed chicory

Gnocchi alla romana

Gnocchi alla romana

Round and flat Roman-style gnocchi made with semolina flour, serve with butter and grated cheese

Gnummareddi

Gnummareddi

Grilled meat rolls made with lamb and kid goat offal with herbs and spices, there are several variations

Granelli

Granelli

Bull, veal or mutton testicles, for example, stewed, fried cutlets

Involtini alla romana

Involtini alla romana

Rolled stuffed veal in tomato sauce

Lasagne verdi

Lasagne verdi

Baked lasagne made with spinach pasta, or made with spinach

Lenticchie e salsicce

Lenticchie e salsicce

Stewed lentils and sausage

Maccheroni alla chitarra

Maccheroni alla chitarra

Egg pasta, serve with a tomato sauce, often flavored with chilies, pork, lamb, goose

Mazzancolle alla griglia

Mazzancolle alla griglia

Minestra di castagne

Minestra di castagne

Chestnut soup, may be made with cream (minestra di castagne e latte), rice (minestra di riso e castagne), dried chestnuts, several variations

Minestra di ceci

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Orecchiette funghi

Orecchiette funghi

Orecchiette pasta with mushrooms

Pajata

Pajata

Calf offal and pasta, also made with lamb (pajatina, d'abbacchio)

Panino porchetta

Panino porchetta

Porchetta sandwich

Paparot

Paparot

Polenta and spinach soup

Pappardelle alla lepre

Pappardelle alla lepre

Pappardelle noodles with hare stewed in a tomato and wine sauce

Pasta al burro

Pasta al burro

Pasta with butter and parmigiano cheese, similar to fettuccine Alfredo

Pasta al tartufo

Pasta al tartufo

Pasta with truffles or truffle sauce, for example, strangozzi pasta

Pasta alla gricia

Pasta alla gricia

Pasta with guanciale, pecorino romano and black pepper, originating in Lazio, Italy

Trends coming soon

Pasta alla norcina

Pasta alla norcina

Spaghetti tossed with truffles, anchovies, garlic, olive oil

Pasta alla papalina

Pasta alla papalina

Pasta in a creamy sauce with prosciutto and Parmigiano Reggiano, a dish said to be created for Pope Pius XII in the 1930s

Pasta alla Valdostana

Pasta alla Valdostana

Pasta baked with Fontina cheese, prosciutto, mushrooms and a cream sauce

Pasta amatriciana

Pasta amatriciana

Pasta with amatriciana sauce

Trends coming soon

Peperoni imbottiti

Peperoni imbottiti

Bell peppers stuffed with seasoned breadcrumbs, capers, black olives, garlic, tomatoes, anchovies

Pizza al taglio

Pizza al taglio

Rectangular pizza with a focaccia-like crust and a variety of toppings

Pizza quattro stagioni

Pizza quattro stagioni

Pizza with tomatoes, mozzarella, artichokes, mushrooms, olives, ham, basil, divided into four sections, each with their own toppings

Pizza romana

Pizza romana

Pizza topped with mozzarella, tomatoes, oregano, anchovies

Polenta pasticciata

Polenta pasticciata

Layered polenta casserole with meat sauce, sliced polenta is layered with mushroom sauce, tomatoes, ground beef, veal, sausage, Parmigiano-Reggiano, then baked

Polipetti affogati

Polipetti affogati

Stewed octopus with tomatoes, wine, hot peppers and olive oil

Pollo alla romana

Pollo alla romana

Chicken with bell peppers, common on the Ferragosto holiday on Aug 15

Pollo alla Valdostana

Pollo alla Valdostana

Breaded chicken cutlets with prosciutto and Fontina cheese, served with a white wine sauce

Polpo in umido

Polpo in umido

Porchetta

Porchetta

Pork roast, also refers to roast suckling pig

Ragù alla salsiccia

Ragù alla salsiccia

Tomato sauce with sausage, serve with pasta

Ragù Genovese

Ragù Genovese

Braised beef and onion sauce, serve with pasta

Risotto ai peperoni

Risotto ai peperoni

Risotto with bell peppers

Risotto con anatra selvatica

Risotto con anatra selvatica

Risotto with wild duck

Risotto primavera

Risotto primavera

Rice with vegetables

Saltimbocca alla romana

Saltimbocca alla romana

Thin veal cutlets cooked with prosciutto, sage, butter and wine

Trends coming soon

Sautè di cozze

Sautè di cozze

Steamed mussels

Spaghetti aglio olio e peperoncino

Spaghetti aglio olio e peperoncino

Spaghetti with garlic, olive oil and chili peppers

Spaghetti colatura

Spaghetti colatura

Spaghetti flavored with colatura (fermented fish sauce), may also contain anchovies (spaghetti con la colatura di alici)

Spezzatino di agnello

Spezzatino di agnello

Stracciatella alla Romana

Stracciatella alla Romana

Roman egg drop soup, chicken broth with a cheesy suspension of poached egg and herbs

Tiella

Tiella

Baked casserole with rice, potatoes and mussels

Totani e patate

Totani e patate

Red calamari stewed with potatoes, tomatoes, garlic, wine

Trapizzino

Trapizzino

Triangular pocket sandwich made with pizza dough and filled with ingredients such as pollo alla cacciatora (chicken cacciatore), parmigiana di melanzane (eggplant parmigiana) and genovese (beef ragu)

Trends coming soon

Trippa alla romana

Trippa alla romana

Tripe with tomatoes, wine, mint and Pecorino Romano or Parmigiano Reggiano

Trippa alla trasteverina

Trippa alla trasteverina

A variation of trippa alla romana, stewed tripe with tomato sauce, vegetables, mint, Parmigiano Reggiano

Vitellone bianco dell'Appennino centrale

Vitellone bianco dell'Appennino centrale

Chianina, Romagnola and Marchigiana cows and bullocks reared in Abruzzo, Campania, Emilia-Romagna, Lazio, Marche, Molise, Tuscany and Umbria, Italy

Zuppa orzo

Zuppa orzo

Barley soup with vegetables, beans, potatoes, meat

Zuppa spinaci

Zuppa spinaci

Abbacchio Romano

Side, Snack, Appetizer

Abbacchio Romano

Suckling lambs from the following breeds: Sarda, Comisana, Sopravissana, Massese and Merinizzata Italiana, as well as crossbreeds, reared in Lazio, Italy

Alici arraganate

Side, Snack, Appetizer

Alici arraganate

Anchovies cooked with olive oil, garlic, oregano, chili peppers, wine vinegar

Alici fritte

Side, Snack, Appetizer

Alici fritte

Fried anchovies

Amatriciana sauce

Side, Snack, Appetizer

Amatriciana sauce

A spicy red sauce made with fresh tomatoes, guanciale (cured pork cheek), pecorino romano cheese, red chili peppers, commonly served with pasta

Arrosticini

Side, Snack, Appetizer

Arrosticini

Bisciola

Side, Snack, Appetizer

Bisciola

Fruit and nut bread, made with walnuts, raisins, figs

Broccolo romano

Side, Snack, Appetizer

Broccolo romano

Bruschetta

Side, Snack, Appetizer

Bruschetta

Bread topped with, salt and oil, vegetables, tomato, basil, mozzarella

Canino

Side, Snack, Appetizer

Canino

Extra virgin olive oil made from Canino olives, from Viterbo, Lazio, Italy

Cappuccio insalata

Side, Snack, Appetizer

Cappuccio insalata

Carciofi alla giudia

Side, Snack, Appetizer

Carciofi alla giudia

Deep-fried artichoke

Carciofi alla Romana

Side, Snack, Appetizer

Carciofi alla Romana

Artichokes or artichoke hearts braised with olive oil, wine, garlic and herbs

Carciofo Romanesco del Lazio

Side, Snack, Appetizer

Carciofo Romanesco del Lazio

Artichokes grown in Lazio, Italy

Castagna di Vallerano

Side, Snack, Appetizer

Castagna di Vallerano

Chetnuts grown in Vallerano, Lazio, Italy

Ciriola

Side, Snack, Appetizer

Ciriola

Crusty rolls with pointed ends. Note: there is type of pasta in Umbria called ciriole

Colline Pontine

Side, Snack, Appetizer

Colline Pontine

Extra virgin olive oil made from Itrana, Frantoio and Leccino olives, from Latina, Lazio, Italy

Coppiette

Side, Snack, Appetizer

Coppiette

Strips of meat that are seasoned and dried in the sun (jerky), modern recipes typically use pork or beef but traditional methods used meat from the hind limbs of goats, sheep, donkeys, cows, horses, pigs

Crostini toscani

Side, Snack, Appetizer

Crostini toscani

Chicken liver spread on toasted bread

Fagioli all'uccelletto

Side, Snack, Appetizer

Fagioli all'uccelletto

Stewed beans in tomato sauce with garlic and sage

Fagiolo Cannellino di Atina

Side, Snack, Appetizer

Fagiolo Cannellino di Atina

Cannellino white beans grown in Frosinone, Lazio, Italy

Fiori di zucca ripieni

Side, Snack, Appetizer

Fiori di zucca ripieni

Stuffed and fried squash blossoms

Funghi e patate al forno

Side, Snack, Appetizer

Funghi e patate al forno

Baked mushrooms and potatoes

Insalata di seppie

Side, Snack, Appetizer

Insalata di seppie

Cuttlefish salad

Involtini alla romana

Side, Snack, Appetizer

Involtini alla romana

Rolled stuffed veal in tomato sauce

Kiwi Latina

Side, Snack, Appetizer

Kiwi Latina

Kiwi fruit (Actinidia deliciosa) grown in Lazio, Italy

Maritozzo

Side, Snack, Appetizer

Maritozzo

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Mecoulin

Side, Snack, Appetizer

Mecoulin

Sweet raisin bread, the progenitor of Panettone

Mortadella Bologna

Side, Snack, Appetizer

Mortadella Bologna

Cooked pork sausage from Emilia-Romagna, Lombardy, Piedmont, Tuscany, Veneto, Marche, Lazio and Trentino-Alto Adige/Südtirol, Italy

Mostarda Mantovana

Side, Snack, Appetizer

Mostarda Mantovana

Mostarda with sour green apples

Necci

Side, Snack, Appetizer

Necci

Chestnut flour crepes, filled or topped with ricotta, chocolate, honey

Nocciola Romana

Side, Snack, Appetizer

Nocciola Romana

Dried Nocchione and Tonda Gentile Romana hazelnuts grown in Viterbo and Rome, Lazio, Italy

Oliva di Gaeta

Side, Snack, Appetizer

Oliva di Gaeta

Red olives grown in Latina, Frosinone and Rome in Lazio, and in Caserta, Campania, Italy

Pane casareccio di Genzano

Side, Snack, Appetizer

Pane casareccio di Genzano

Wheat bread made with natural yeast, salt and wheat bran, from Rome, Lazio, Italy

Panzanella

Side, Snack, Appetizer

Panzanella

Bread and vegetable salad

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