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Food & Wine

Pagina di snodo Tassonomia

The jolly invasion of the peasant kitchen

It is a feast for the palate, an almost poignant symphony of flavors and aromas, one of those dishes so heavenly, in short, that you might experience a twinge of “nostalgia for the present” as you

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Pinsa Romana

Crumbly, fragrant and, above all, very light, the Pinsa Romana is among the latest gastronomic trends to have conquered the palates of the Capital and beyond!

La Pizza

Außer zu den Hauptmahlzeiten bietet Pizza in Rom seit jeher den ganzen Tag über eine gute Ausrede für einen Imbiss zwischendurch.

Pasta e broccoli in brodo d'arzilla

La Quaresima nella cucina romana è caratterizzata da piatti della tradizione e da ricette antiche e semplici

La Stracciatella alla romana

The indissoluble bond with one's gastronomic traditions is renewed mainly during the festive season when people share the pleasures of good food seated around a

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Eindeutige Spuren hat die Jahrtausende alte jüdische Kultur in der römischen Küche hinterlassen, wo historische Rezepte die Verbindung zur jüdisch-römischen Tradition

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In the Roman tradition, May Day, also called Maggetto, is totally associated with fresh broad beans and pecorino, a tasty, nutrit

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Die Küche von Roms: intensive, unverfälschte Aromen und eine starke Identität

Le spezie e gli odori nella cucina romana

Zur Zeit des Römischen Reiches wurden Gewürze und Kräuter für die Geschmacksverbesserung von Gerichten verwendet.

Fiori di zucca

Touristen, die zum ersten Mal nach Rom kommen, werden von dieser komplexen und chaotischen Stadt in ihren Bann gezogen, die noch heute in ihrer tausendjährigen Geschichte verhangen ist.

Rosetta con mortadella

Una pausa gastronomica veloce, consumata all’aperto

A mathematically beautiful superfood

I carciofi

Il principe "verde" della cucina romana

Colazione romana di Pasqua

Assapora tante pietanze dolci e salate per un pasto goloso e abbondante

La carbonara

One of the most popular dishes of traditional Roman cuisine

I peperoni

Die Römer haben seit jeher eine große Leidenschaft für Gemüse und viele einfache und bäuerliche Rezepte dafür entwickelt. Man muss wissen, dass Rom bis zum Ende des 19.Jh.

“Mica pizza e fichi”, it’s not pizza and figs!

Pomodori con il riso

With the arrival of summer, tomatoes with rice are a must for the Capitoline gastronomy: colourful, tasty and fragrant, a real explosion of Mediterranean aromas.

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Saltimbocca alla romana ph. Gambero Rosso

«Veal chops of milk, seasoned lightly with salt and pepper, on top of each of which is placed half a leaf of sage (a whole would be too much) and on the sage a slice of fat and lean ham.».

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Sauté di Lupini

Cannolicchi (Meerscheiden) und Lupini (Venus-Muscheln) Die Tradition Die römische Küche ist traditionell den Rezepten mit Fisch und Meeresfrüchten eng verbunde

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Spaghetti cacio e pepe

Una ricetta semplice ma carica di storia

Telline

One of the most delicious recipes of traditional Roman cuisine

Trippa alla romana ph. Gambero Rosso

Trippa alla Romana is a very ancient dish of the typical Roman cuisine which is traditionally eaten on Saturday lunch in many trattorias in Trastevere and

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Bucatini all'Amatriciana

A few simple, first-rate ingredients are enough to give life to one of the most extraordinary and iconic dishes of

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Uva Pizzutello

Sweet, crunchy and pulpy: it is the Pizzutello grape, characteristic of the area of Tivoli

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Vignarola romana

A real hymn to Spring, Vignarola is a simple recipe from the rural tradition.