7 Dishes You Have to Taste

in Rome

Roman food is a hearty rustic affair with bold flavors and inexpensive ingredients.

Pasta is Italy’s staple food. Each region has its own typical shapes and sauces. Italian pasta is cooked al dente, which is slightly firmer than you might be used to.

1. Buccatini Amatriciana

This classic Roman pasta sauce is made with tomatoes, onions, pecorino cheese and crispy guanciale, which is similar to bacon.

2. Cacio e Pepe

It means cheese and pepper and is an incredibly simple dish. Made with spaghetti and a sauce of salty Pecorino Romano and some very generous turns of the pepper grinder.

3. Fiori di Zucca

The petals from the zucchini plant are stuffed with mozzarella cheese and a sliver of salty anchovy and then battered and deep fried.

4. Carciofi alla Romana and Carciofi alla Giudia

Carciofi all Romana is a trimmed artichoke that is braised in olive oil, lemon and sprigs of a local mint called mentuccia.

Carciofi alla Guidia is the Jewish style of preparing the artichoke. It is deeper fried whole, making the leaves like a flavorful crunchy chip.

5. Coda alla Vaccinara

Coda alla Vaccinara is oxtail that is stewed for hours in a rich tomato sauce.

6. Cicoria

This dark, leafy green looks like spinach and is a type of endive and has a slight bitter flavor. It is first boiled until tender and then sautéed in a pan with plenty of garlic, olive oil and spicy chili pepper.

7. Puntarelle

The crunchy, bitter stalks of the chicory plant are hand sliced and curled in icy water before they are put in a messy tangle on your plate dressed with a garlic anchovy and lemon dressing.

This delicacy is only found in the colder seasons in Rome.

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