Rome Typical Food
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).
What does this mean?