Dishes from the Roman culinary tradition you should try
The Roman Cuisine
Earthy and delicious the Roman cuisine offers you an opportunity to sample flavours that you will relish and enjoy, so we have put together a selection of a few must-try Roman traditional dishes that you must eat when in Rome. Tourists should consider to pay a visit to the Testaccio market to discover dishes and ingredients used in the Roman cuisine.
Carciofi alla Giudia – otherwise known as Jewish style Artichokes, this clever and simple dish takes the most wonderful of vegetables and takes it into a new realm, and you won’t believe how easy it is. The artichokes are cleaned keeping only the most succulent part of flower and placed into lemon water. Next the artichokes are tossed into a frying pan with a lot of extra virgin olive oil and fried for about 15 minutes. When served, they are sprinkled with salt and pepper, alongside the remaining lemon wedges. This is great for a starter.
Coda alla Vaccinara – Roman Oxtail Stew has its roots in the traditional ‘peasant’ cuisine of the slaughtermen in the city, and remains to this day as a quite delicious meal in its own right. Cooked in the traditional stew style in a large saucepan, celery is an important ingredient and lends the stew its unique flavour. As with many Roman dishes garlic, tomatoes, carrots and onions are added to the oxtail which is slowly cooked, and served with crusty bread. All ingredients are easily available, and also surprisingly affordable.
Spaghetti Cacio e Pepe – we couldn’t not include a pasta dish, so here is one of the best: literally spaghetti with cheese and pepper, it is amazingly simple and easy to make, taking very little time, and is utterly delicious. It is cooked using spaghetti in the usual way. You can create the sauce by using the pasta cooking water added to grated pecorino cheese and pepper. The sauce is simply added to the pasta. Serve immediately.
Trippa alla Romana – tripe may not be to everyone’s taste, but this Roman style dish takes on the theme giving it something extra. The tripe is stewed with onions, carrots, celery, tomatoes and wine. Once cooked the dish is topped with a lot pecorino cheese and roman mint. This is typical of the simple meals using otherwise disregarded offal that make up much of the Roman cuisine.
Italian food will always be popular as it uses a good mix of ingredients that are easy to come by, cheap and simple to cook, and we believe the above four dishes offer a good variation on the theme. You really can’t miss these when visiting Rome, as nothing beats authentic dishes cooked in their place of origin.
By emiliadelizia.com
