Roman Cuisine

Meaning 'Sambuca with the fly'. A classic after-dinner presentation where anise-flavored liqueur is served with three coffee beans and briefly set on fire.

The pride of Roman breakfasts. A soft, slightly sweet, olive-oil-enriched brioche bun sliced open and overstuffed with a massive amount of lightly sweetened whipped cream.

A delicate, ethereal summer snack. Fresh zucchini blossoms stuffed with mozzarella and anchovy, dipped in a light batter, and flash-fried.

Rome's answer to Arancini. Oblong croquettes of tomato and meat risotto, stuffed with mozzarella that strings out like a telephone cord when pulled apart.

The classic Italian antipasto or snack. Grilled rustic bread rubbed with raw garlic and topped with heavily seasoned, juicy ripe tomatoes.

The traditional Roman Easter centerpiece. Young spring lamb, deeply marinated in garlic, rosemary, and white wine, slow-roasted with potatoes.

A comforting seafood stew. Tender cuttlefish braised in a light tomato sauce, paired with the sweetness of green peas.

Simple, elegant lamb rib chops marinated in garlic and rosemary, quickly pan-seared or grilled until a crust forms while remaining pink and juicy inside.

A beloved Roman offal dish. Honeycomb tripe slow-cooked until meltingly tender in a rich tomato sauce, heavily flavored with wild mint (mentuccia) and Pecorino Romano cheese.

The ultimate Roman 'quinto quarto' (offal) dish. Oxtail slowly stewed for hours in tomatoes, celery, and white wine until the meat melts off the bone.

A show-stopping roast. Pork belly wrapped around pork loin, heavily seasoned with garlic, fennel, and rosemary, slow-roasted until the meat is melting and the skin is crackling like glass.

Thin escalopes of veal topped with prosciutto and fresh sage, pan-fried quickly in butter and white wine. Literally translates to 'jumps in the mouth'.