crostata di ricotta

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.