The culinary traditions of Rome, and Italy as a whole become apparent during major festivals and celebrations. The menu of New Years Eve in Rome, has certain staples which are thought to be bring prosperity and success during the following year. Most restaurants and Italian households will ensure 'lenticchie e cotechino' is on the menu.
Rome Typical Food
Granita is a popular summer treat beloved by adults and children alike in Italy. The origins of this icy delight are Sicilian but almost every Italian city has adopted granita in some form or fashion. Granita is basically a type of fruit slush, made from crushed ice with sugar and fruit syrups added.
Cacio e pepe meaning cheese and pepper is a simple and quick recipe popular throughout Rome and Sicily. Though the dish requires very few ingredients, they must be of the highest quality and you should pay close attention to the process of combining the ingredients to ensure you don't end up with cheese garnished pasta.
If you know just a bit about Italian culture you would have heard the word 'aperitivo' some time or another. An aperitivo in its simplest sense, is a pre-dinner drink which is supposed to open the appetite, and prepare the palate for main meal to come.
In Rome, an aperitivo is always accompanied by finger foods or small hors d'oeurves, but in recent times a full buffet spread consisting of pastas, meats and cheese has become extremely popular.
Probably the simplest of all Italian dishes to prepare, 'all'arrabbiata' normally eaten with penne pasta is the quintessential Roman version of comfort food. If someone should drop by unexpectedly, this would be the perfect dish to whip it in a snap, and enjoy with a glass of full bodied red wine.
Tripe has been a staple in the Roman cuisine for many years. This is because, the cost of making this dish is very low, especially since the intestines of the animal can be bought at a very low price. It became popular for many who had large families to feed, with very little money. It was a dish that was quick to make and also very satisfying.
L'Amatriciana beloved in all of Italy, earns its name from the town in the region of Lazio - Amatrice. At that time the recipe, consisted only of spaghetti, bacon and pecorino cheese until it was adopted by Romans who 'spiced it up' by using red peppers, bucatini and tomatoes. The simplicity of the dish is sure to be a favourite with busy moms and dads, while the delicious flavors of the ingredients will be a delight for children.
One of the hallmarks of Roman cuisine is above anything else, low cost. The low price of the ingredients used in classic dishes, has caused Roman cooking to be termed 'la cucina povera'. The price however in no way diminishes the rich flavors and aromas that characterize this cuisine.
Fried artichokes are a delicious side or main dish using the simplest ingredients to make a tasty and fast dish that meat lovers and vegetarians alike can enjoy. During Easter time, the artichokes become part of the traditional menu in many houses in Rome.
The origin of this traditional Easter pie, dates back to 15th century Liguria and even then was associated with the Easter period. For this reason it takes the name 'Pasqualina' meaning 'little Easter cake'. The recipe traditionally uses spinach or chard, but artichokes can also be added. Whether eaten cold or hot, this pie is sure to be a delightful addition to your table at Easter time.
This dish is the main course of Easter lunch, especially in the region of Lazio, of which Rome is a part. 'L'Abbacchio alla Romana' which means lamb prepared in the Roman way, is a surprisingly easy dish, the success of which depends on the meat itself.
Following up from our agenda explaining the main events of Easter in Rome, we delve into the culinary traditions associated with this time of year. From the north right down to the south of Italy, a typical Easter meal is characterized by carciofi fritti (fried artichokes), one of my favorites capretto o agnellino al forno (roasted goat or baby lamb), carciofi e patate soffritti (sauteèd artichokes with potatoes).