From Italy, the Romans learned how to of a delicious dish. The Italian cuisine, thus, taught the Romans everything about pasta in specific, that’s why it is a common dish in both countries. From pasta to meat and veggie, the following are the best of the Romans. So I hope you give them a try and enjoy your meal.
10 Bucatini all’amatriciana
Pasta is a loved meal in Rome. As You may know, they imported the tradition of eating pasta from the Italian people. Bucatini is the king of the Roman pasta. There is always a hole in the middle that houses the great amatriciana sauce on its top. The secret sauce is made of peperoncino (hot pepper), tomatoes and grated Pecorino Romano.
9 Spaghetti alla carbonara
This special kind of pasta gets a deep soak in the yolk of raw egg, pepper and then gets the guanciale and grated Pecorino Romano added to it. The English cuisine imported this dish but changed a lot in it, like using mushroom with the pasta a well as the cream chicken.
8 Spaghetti cacio e pepe
The Spaghetti cacio e Pepe is a very simple and extremely delicious dish to make. It does not as well take a lot of your time since it makes use of your pasta leftover. Only three elements will make up your list of ingredients: the Pecorino Romano cheese, the leftover of pasta and your chosen kind of pepper, preferably the black one. This pasta leftover is used only in making the sauce.
Carciofi is the king of Roman cuisine during the summer. Different ways of making the Carciiofi yields great and tasteful results. For example, it could be filled with garlic, mint, and olive and eaten raw. Another easy way to do it is to fry it till its color changes to the bright gold. Both are crazy, try them!
Puntarelle is often used as an integral component in the Roman salad. It should be bathed in frozen water and then get it dried. The next step is to soak it in lemon for a very short time. The result is that the Puntarelle gets curled and now you can cut into long pieces and include it in the salad.
5 Abbacchio alla scottadito
The lamp is where the Roman leave their mark after the Pasta. Seasoned with pepper and rosemary, the Abbacchio Alla scottadito dish is always served with lemon slices and no spoons or forks, why? Because it is a tradition in Rome to eat this means with your fingers.
4 Filetti di baccalà fritti
Although Rome is famous for cattle and sheep in its wide and prolific pastures; they have also a number of great seafood dishes. The Filetti di baccalà fritti is a dish of fried cod that is special in its crispy outside texture and tender inside. The dish is always served with the best of the Roman veggies.
3 Coda alla vaccinara
Now is time for a less formal dish. The coda alla vaccinara is where the Roman chefs use their intelligence and resources to the best. Having a lot of pastures does not mean that you are going to throw your meat leftovers. So here you would use the heart, brain, liver, kidneys, feet, pancreas, tongue and feet! They are all seasoned with sauce and spices.
2 Trippa alla romana
“Tripe! What a tasteless dish,” I guess you would say. But no, you have to try the Roman one and you will change your mind. Because our ingredients here, tripe, is not inherently liked by everyone, a skillful chef is needed. The Roman spicy tomato is the major way of seasoning the trippa dish in Rome.
1 Rigatoni con la pajata
The Rigatoni dish has been banned in Roma as it uses the calf’s intestines! These intestines make the sauce of this dish and are mixed with the Roman pasta.