OUR ROMAN MENU

I FRITTI:  
As their name suggests these are fried foods.

- Il filetto di baccalà: They are part of the Judeo-Roman culinary tradition.

To make some Bruschette you need to roast the bread and  garnish it with fresh tomatoes, basilica and extra virgin olive oil.
Bruschetta is a "poor" Roman dish like many dishes of the city tradition. Today there are as many recipes as imaginations.

LA PANZANELLA ROMANA:

Simple and fresh dish, its history seems to date back to many centuries ago. It seems, in fact, that a similar dish is already mentioned in the fourteenth century.
Very similar to bruschetta except that here the bread is not toasted, it’s rather hard bread soaked in water and garnished with ingredients known as "poor" as  ripe tomatoes, extra virgin olive oil, white vinegar, spring onion, basil, salt and.pepper

IL CROSTINO ALLA PONTICINA

Very close to the other two recipes, here the bread is toasted in butter at the same time as the ingredients that garnishes it, that is raw ham, mozzarella and mushrooms.

I Cariciofi alla giudía are a typical dish of Judaeo-Roman cuisine. The original recipe consists, basically, in a fried artichoke.

Artichokes alla giudía have a very ancient origin, as they are also mentioned in cookbooks and memories of the sixteenth century. It is in fact a Roman dish, born more precisely in the Jewish ghetto of the capital.
To make this recipe it is necessary to use strictly the artichokes "cimaroli" (also called "mammole") that are the best of the variety "romanesco" cultivated between Ladispoli and Civitavecchia. This type of artichoke is round, particularly tender and, above all, devoid of thorns. Thanks to this last characteristic, i cariofi alla giugia, once cooked, can be consumed entirely without discarding anything.


The ingredients of the Carciofi alla Romana are almost identical, except that they are also added garlic, parsley and mint but they will be stewed, instead of fried.

"THE ROMAN QUARTET"
Composed by the 4 main recipes of Roman cuisine (they are linked together)

- The CACIO E PEPE (Cheese and Pepper) is the first that has arrived in the history of the Roman "Primi".There is a reason why these two ingredients were chosen. The black pepper directly stimulates the heat receptors and helped the shepherds to protect themselves from the cold, the aged pecorino is preserved for a long time and the pasta guaranteed the right amount of carbohydrates and calories.
It is said that the secret of the "Cacio e Pepe" lies in the cream and the cook’s ability to perfectly mix the ingredients.

- The GRICIA is a classic of the Rpman cuisine simple and quick to achieve is tasty and tasty. The gricia was invented by the shepherds of Amatrice when the tomato was not yet known, it is the dish from which originated the amatriciana (many in fact indicate it as the amatriciana in white), the Gricia was the main meal of the numerous shepherds who carried in their backpacks pieces of pecorino, bags of black pepper, dried pasta, guanciale. It is sometimes considered an evolution of cacio e pepe with Guanciale.

- The CARBONARA it considered an evolution of the Gricia with eggs. For the birth of this dish, it is plausible that the availability of US military rations in the immediate post-war period provided the decisive impetus for the construction of the recipe. The combination of the typical American egg & bacon flavor with the pasta topped with cheese has decreed the immediate fortune on both sides of the Atlantic Ocean.

We talked about the Carbonara with a real roman, you could read the interview and see the recipe here.

-The AMATRICIA, as mentioned earlier it is also considered as a Gricia with tomato sauce.
Both recipes come from the surroundings of Amatrice, a small town near Rome.
What is certain is that the addition of tomato sauce dates back to the end of the seventeenth century. The Amatriciana exists in different variations, depending also on the availability of ingredients: everything depends on the quality of the fat of the Guanciale and its aromas, the salting of the pecorino cheese and the tomatoes used.
We spoke with a real Roman, Margherita, about the amatriciana, you can see the interview below.

I RIGATONI ALLA PAJATA
The most Roman recipe, for sure not he most considered but one of the best.
We talked about the Rigatoni alla Pajata with the Roman Lawyer Andrea Pantanella.

Most meat based, discover our Roman "Secondi".

The first version of the Coda alla Vaccinara seems to have been born around 1300 (there are those who dates it even to Ancient Rome), in the Rione Regola, historically inhabited by vaccinari. 

The coda alla vaccinara is made with the tail of the ox cooked in the fat of the pillow and stewed for hours with peeled tomatoes, celery, garlic, carrot and white wine.

There are two main versions, which differ mainly in the final part of the preparation, where in one is prepared a sauce based on bitter cocoa, Pine nuts and raisins, while in the other not. However, for neither of the two variants can be considered the original recipe, as both coexist for many decades in the various trattorias of Rome. 

Like the Pajata, the coda alla vaccinara has very modest origins, it is indeed part of the "fifth-quarter", which correspond to the remains of the slaughtered animals, most of the time offal such as the trippes or the lungs, heart, liver, thymus used for coratella (other recipes we will evoke).

The POLLO ALLA CACCIATORA is a dish of Italian cuisine, present in many regions of our peninsula, each with its own characteristic. You can not give a real paternity to this recipe.
A common point is the use of aromatic herbs and nuances with wine or vinegar: a legacy of simple dishes of rural culture, prepared with "simple" products.
In Roman cuisine chicken is made with white wine vinegar and white wine, rosemary, pepper, garlic and extra virgin olive oil (of course) !

The saltimbocca is prepared with veal, coated or seasoned with raw ham (sometimes seasoned with speck) and sage, marinated in white wine, oil or salted water depending on the region or your taste. This dish is occasionally accompanied by capers.

I saltimbocca are perhaps a dish of Brescian origin, but today "saltimbocca alla romana" is the most famous specialty, typical of the Italian capital and since the late nineteenth century spread in other areas of Italy and Europe.

LA CORATELLA is prepared from different lamb offal (lung, heart, liver, thymus) simmered with onions in white wine and olive oil.
It is historically an low cost popular dish that gradually became traditional Roman cuisine. This dish is classically accompanied by artichokes (Carciofi alla Romana or Carciofi alla giudia)

The tripe is derived from the belly, consisting of the digestive system of cattle. It contains only 4 percent of fat and 17 percent of protein. It must be cooked with care, enhanced with fresh and aromatic ingredients.
This is an ancient recipe, traditionally prepared during Saturday lunch, even today in the historic trattorias you can read the sign with the words "Saturday Tripe". Being highly protein and having a low cost, the tripe was a precious dish especially for the less well-off part of the population.
Do not trust appearances, the taste is very delicate, accompanied by tomato sauce and Roman mint.

The CROSTATA ALLE VISCIOLE is a Roman cake that has its roots in the eighteenth century, when in Rome there was a strong presence of Jewish communities. It is the ultimate Roman dessert !
This cake, like many others, was born thanks to the use of simple ingredients that, worked together, give life to culinary masterpieces able to travel through time.
In the Jewish tradition, sweets made from milk and dairy products were consumed on the occasion of the feast of Shavuot, or "feast of Weeks". The feast was after 49 days from Passover. 
Le Visciole (Sour cherries) are very similar to cherries because they are part of the same family of fruits, but the taste is very different.