Chickpea and Puntarelle Soup
Puntarelle, one of the staple of Roman cuisine, it’s a variant of chicory with head of long stems and leaves vibrant green colour with tapered and chubby shoots that form…
Beer Battered Fried Courgette Flowers Roman-Style
Fiori di Zucca Fritti in Pastella di Birra alla Romana. Different preparations with courgette flowers are common throughout Italy as a starter dish from Liguria till the deep South –…
Stracciatella Romana, Traditional Roman-Style Egg and Cheese Soup
A Roman-style soup made with meat broth, eggs and grated Pecorino cheese, although grated Parmigiano cheese is also often used. Stracciatella Soup is widespread in many other regions of Central…
Saltimbocca Alla Romana
Saltimbocca alla Romana is a simple and tasty veal meat dish, a secondo piatto typical of Roman cuisine since the 19th Century. The name literally means “jump-in-your-mouth”. Saltimbocca only require…
Roman Cacio e Pepe
Cacio e Pepe is a pasta dish from Roma. “Cacio e pepe” means “cheese and black pepper”. The word Cacio means Cheese in several central Italian dialects, in this recipe…