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Pagina di snodo Tassonomia
Le castagnole

The Carnival of the capital has ancient origins dating back to the Saturnalia, religious festivals of ancient Rome linked to the passage of the seasons and characterized by public amusements, orgia

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Pasta e broccoli in brodo d'arzilla

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

Abbacchio a scottadito ph. Gambero Rosso

Among the tastiest and most popular recipes of Roman cuisine, abbacchio "a scottadito" (grilled lamb) is the dish par excellence of festivities and spring season, accordin

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Cocomero

This refreshing and popular fruit has many names. So, let’s start with these!

Bignè di San Giuseppe photo credits Gambero Rosso Official Website

Appetising, filled with crème patissière, fried or baked: it is the delicious Bignè di San Giuseppe, the unmissable beignets on the Roman tables for Father's Day on 19 Mar

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Ciambelline al vino photo credits Gambero Rosso

Biscotti tipici dei Castelli Romani di origine antichissima

Coda alla Vaccinara - Checchino dal 1887

One of the absolute protagonists of typical Roman cuisine is "the fifth quarter", the offal of butchered animals, which gave birth to the tastiest recipes of local gastronomy.

Forno Boccione - crostata visciole e ricotta ph. Gambero Rosso

Among the courses linked to the strong tradition with a predominantly family character, handed down over the centuries orally, the ricotta and sour cherry tart is a great classic o

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Le fave

The first day of the month of May has always been a feast day for Romans and an occasion to leave the city behind and enjoy a day out in the countryside, “for de porta” (outside the city g

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Fragole

In Ancient Rome, this delicious fruit was traditionally a part of the festivities in honour of Adonis, taking place during the Ides of June.

Gelato di ricotta ph. Giallo Zafferano

Sweet and delicate flavour, soft texture and white colour: ricotta is the perfect ingredient to accompany many traditional Roman recipes.

Gnocchi di patate

The famous “Ottobrate Romane” were outings that usually took place out-of-town, referred to as “fuori porta”, during October (‘ottobre’ in Italian).

Il pandorato

Until just a few decades ago, lard was one of the key ingredients of authentic Roman-style cooking.

Le fave dei morti

The tradition of eating broad beans to remember the dead goes far back in time – to Ancient Rome. In the eighteenth and nineteenth centuries, the major ceremon

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I fichi

Figs were of considerable importance in Ancient Roman culinary tradition As Cato remarked (De Agr.

Ravioli

For those who want to set aside all the exotic and highly-sought-after recipes for a bit and celebrate New Year’s with a menu dedicated to Roman tradition, it’s time to dust off the vintage recipe

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Il gelato artigianale

Artisan gelato, a fascinating history of the fusion of cultures.
The tradition

Il pangiallo

Il Natale è un’occasione per riunirsi in famiglia e condividere i piaceri della tavola

Aglio e cipolla

Modest and aromatic, onion and garlic are two fundamental ingredients of traditional Roman cuisine, rich in intense and genuine flavours.

Uva cornicella

Fruit occupies a very important place in traditional Roman cuisine, featuring in many dishes.

amatriciana

Our “food trails” wind their way through working-class neighbourhoods where this traditional food continues to thrive. Districts like Trastevere and Testaccio that

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La grattachecca

In a history book talking about cold drinks – which have been around since ancient times - the Grattachecca is a very Roman treat that would an entire chapter to itself.  Let’s start with its name,

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Il brodetto romano

Dolci tradizionali, uova, sode ed al cioccolato e carni di agnello

La Pizza

Pizza, a Roman passion

For the Romans, pizza has always been a pretext for a tasty breakfast, a substantial snack, a delicious snack or a full meal.

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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Le spezie e gli odori nella cucina romana

At the time of the Roman Empire, spices and herbs were used to enhance dining pleasure.

amatriciana

Any tourist arriving in Rome for the first time finds himself in a complex, chaotic city that is still wrapped up in its more than two-thousand year old history.

Rosetta con mortadella

Una pausa gastronomica veloce, consumata all’aperto

I carciofi

Il principe "verde" della cucina romana

Colazione romana di Pasqua

Taste many sweet and savory dishes for a delicious and abundant meal