Roman Cuisine

Iconic Roman street food. Oblong fried croquettes made of tomato and meat ragù risotto, featuring a molten core of mozzarella that stretches like a telephone cord when bitten.

A soul-warming, thick, starchy Roman classic. Part soup, part pasta dish, cooked entirely in one pot with rosemary and garlic.

A robust, classic Roman pasta dish featuring thick, hollow bucatini noodles in a sauce of sweet tomatoes, crispy guanciale, and sharp Pecorino cheese.

A fiercely spicy, garlic-heavy Roman tomato sauce tossed with penne pasta. 'Arrabbiata' means 'angry' in Italian, referring to the heat of the chili peppers.

A legendary Roman breakfast pastry. A light, slightly sweet brioche-style bun sliced open and generously stuffed with freshly whipped cream.