Traditional ROMAN Food
* Bruschetta - popular antipasto, coming from the Romanesco word bread which is lightly burnt, typically rubbed with garlic and topped with oil and tomatoes.
* Supplì - fried rice croquettes stuffed with beef ragout and Mozzarella.
* Fettuccine Alfredo - pasta dish with butter and Parmesan.
* Bucatini alla Matriciana - pasta with a sauce of tomato, guanciale, and grated Pecorino Romano.
* Spaghetti alla Carbonara - pasta with a sauce made with whipped eggs, and topped with bacon, pepper, and grated Pecorino Romano.
* Rigatoni con la Pajata - pasta with a sauce made with ringed intestines of a milk-fed veal and Pecorino.
* Saltimbocca alla Romana - Roman-style veal with prosciutto and sage. Saltimbocca literally means jump in the mouth.
* Scaloppine alla Romana - Veal sautéed with fresh baby artichokes.
* Coda alla Vaccinara - Oxtail stew, cooked with tomato sauce, celery, clove, and bitter chocolate.
* Carciofi alla Romana - Whole artichokes filled with minced garlic and parsley, cooked in olive oil.
* Carciofi alla Giudia - whole artichokes filled with chili peppers, deep fried.
* Trippa - Tripe cooked with tomato sauce and wild mint, topped with Pecorino is an ancient Roman tradition.
* Fiori di Zucca - zucchini flowers filled with mozzarella and anchovies, battered and deep fried.
* Abbacchio alla Cacciatora - floured lamb chops cooked in oil and vinegar, spiced with garlic, sage, anchovies, and rosemary.
* Crostata di Ricotta - richly baked cheesecake, made with ricotta, and flavored with lemons (or oranges) and Marsala wine.