Roman recipes
Here’s my collection of Rome recipes (more to come). They are all traditional Roman recipes.
Some are dishes we often eat, everyday recipes, like stuffed tomatoes, or the arugula salad; others are weekend foods, like the carbonara or the pasta “alla zozzona”.
The stracciatella soup and the “chiacchiere” (that in Rome we call frappe) are authentic Roman recipes for the holidays.
Please note that most of these recipes from Rome are seasonal: artichokes for Winter, and “puntarelle” for early Spring… that’s the way we eat :-).
And there’s street food too of course: “pizza bianca”, an oily delight you CANNOT eat without mortadella!!!
stracciatella soup recipe for Roman Christmas celebrations
what Romans have on Boxing Day
sausage pasta recipe: pasta alla zozzona
the dirty pasta of Castelli Romani
authentic cacio e pepe recipe
Authentic cacio e pepe recipe for Roman food lovers.
the authentic Amatriciana recipe from Rome
The authentic Amatriciana recipe: tasty guanciale and tomato sauce with bucatini (or spaghetti, or rigatoni). Make an amatriciana sauce when you want an easy but delicious big bowl of pasta.
pizza bianca romana recipe: make it and eat it like you were in Rome
Pizza bianca like the one you ate while in Rome.
Italian Chiacchiere recipe for Carnevale
Chiacchiere are Italian fried dough strips dusted with powdered sugar. Here’s the authentic recipe to make these crunchy Carnival sweets!
puntarelle alla romana
Puntarelle Alla Romana is the Winter salad of Rome! Here’s the authentic, traditional recipe with the anchovy dressing.
roman rice stuffed tomatoes: pomodori al riso
Italian stuffed tomatoes with rice, “pomodori al riso”, is a traditional recipe from Rome. Here is the authentic recipe of the Italian rice stuffed tomatoes: they have a a lot of fresh herbs and a hint of parmesan cheese, and they are baked with potatoes.
italian arugula salad
fresh + sweet + bitter + umami + crunchy
The authentic Italian Carciofi Alla Romana recipe
Ciao! Today I’m sharing the authentic Carciofi Alla Romana recipe from Rome: artichokes stuffed with mint, breadcrumbs, and a hint of liquor, then slowly cooked until tender and delicious.