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Food & Wine

Pagina di snodo Tassonomia
Colazione romana di Pasqua

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

La carbonara

One of the most popular dishes of traditional Roman cuisine

I peperoni

Históricamente, los romanos sienten una gran pasión para las hortalizas, hasta el punto dedicarles muchos platos pobres y campestres.

“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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Soutè di Lupini o di Cannolicchi

Navajas y chirlas   La cocina romana tradicionalmente está muy vinculada a las recetas de mar.

Spaghetti cacio e pepe

Una ricetta semplice ma carica di storia

Telline del litorale romano

El litoral romano es un tramo de costa con una especial calidad y granulometría de la arena, que, en la zona que va de Passoscuro a Capo d’Anzio, permite condiciones excelentes de pesca de este peq

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Le alici nella cucina ebraico-romanesca

 Tradition Visible signs of the millennial presence in Rome of Jewish culture is found in the cuisine of the capital that offers historical recipes related to Jewish Roman tradition with a focus on

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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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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.