Roman Specialties

Trippa alla Romana – Tripe Roman style with tomato sauce

Always been considered a simple meal, the Trippa alla Romana is a very satisfying meal, from the popular tradition. The ingredients that characterize the Trippa alla Romana are just the Pecorino Romano cheese and Mint. The traditional recipe for Trippa alla Romana recommended to include these two ingredients in the early stages of cooking as a more modern version of it that are added directly to the pot.

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Abbacchio al Forno con le Patate – Roast lamb with potatoes

This typical Easter meal, the Lamb (younger lamb) is a classic of Roman culinary tradition..

Spaghetti Cacio e Pepe – Spaghetti with cheese and pepper

Typically Roman meal, the pasta Cacio e Pepe has behind it the simple origins of cattle that do not have many ingredients, preferred dried pasta and cheese.

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Pasta e Fagioli – Soup with Pasta and Beans.

The recipe for Pasta e Fagioli was born in the taverns of ancient Rome as simple meal, suitable to feed the many and varied clients who stopped becoming then the meal of the farmers who had at their disposal only the products of their fields.

Penne all’Arrabbiata – Pasta with Hot Tomato Sauce.

Another Roman traditional meal is the Pasta all’ Arrabbiata, deliciousness simple and full flavored. The name derives from the fact that, eating this pasta, due to chili, you become “red” just like when you are angry.

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Spaghetti all’Amatriciana – Spaghetti with Tomato Sauce, Pecorino Cheese and Bacon.

The recipe for pasta Amatriciana was born in Amatrice, small town in Rieti province, at the border between Lazio Marche and Abruzzo. Original recipe that includes strictly spaghetti, not bucatini, bacon, and pecorino cheese.

Piazza della Rovere, 108 - 00165 Roma