Roman cuisine
Italian cuisine |
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Roman cuisine comes from the
History
Rome's food has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical center during the
Traditional cucina romana
The Testaccio rione, Rome's trade and slaughterhouse area, is the place where Rome's most original and traditional foods can still be found. The area was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or vaccinari.[6] The most common or ancient Roman cuisine included the "fifth quarter".[6] Popular foods include pig's trotters, brain, and the genitals of other animals,[6] which were often carefully cooked and richly spiced with different savouries, spices and herbs. The old-fashioned coda alla vaccinara (oxtail cooked in the way of butchers)[6] is still one of the city's most popular meals and is part of most of Rome's restaurants' menus. Lamb is also a very popular part of Roman cuisine, and is often roasted with spices and herbs.[6] There is a considerable Jewish influence in Roman cuisine, since many Jews lived in the city, and some of the traditional meals of the ghetto date back over 400 years. Such include the carciofi alla giudia (Jewish-style artichokes), Jewish courgettes and the pizza dolce di Beridde.
Pasta in Rome
There used to be a pasta museum in Rome called the Museo Nazionale della Paste Alimentari (the National Museum of Pasta),[6] but now there is a hotel there. Rome's most common pasta shape is spaghetti, but there are many other forms.[6]
Beverages
The city is known as a center of white wine. Frascati and Castelli Romani have been called the best ones in the city.[7]
Desserts
There are also many desserts and sweets in Roman cuisine, many of which are made with ricotta cheese. Typical of Rome is the grattachecca, a type of shaved ice.[6]
Dishes
Name | Image | Description |
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Abbacchio alla romana | floured lamb chops cooked in garlic, olive oil and chopped ham. Cooking is completed with rosemary, vinegar, salt and pepper. It is usually served with roasted potatoes. At the end of cooking the abbacchio in the oven, a sauce based on anchovies and aromatic herbs is added.[8] | |
Bucatini all'amatriciana | pasta dish with tomato sauce, guanciale, and grated pecorino romano[9] | |
Bruschetta | a popular antipasto or appetizer in central Italy. It comes from the Romanesco word 'bread which is lightly burnt' and it's typically rubbed with garlic and topped with olive oil and tomatoes. | |
Cacio e pepe | pasta dish with a sauce made with black pepper and grated pecorino romano | |
Carciofi alla romana | whole artichokes filled with minced garlic and parsley and cooked in olive oil[10] | |
Carciofi alla giudia (Jewish-style artichokes) | whole artichokes deep-fried in olive oil[10] | |
Coda alla vaccinara | oxtail stew, either cooked with tomato sauce, bitter chocolate, celery, clove, white wine, lard and onions, or with tomato sauce, celery, dark cocoa, pine nuts and raisins | |
Coppiette ("couples") | stripes of dried meat (pork or horse), usually spicy | |
Crostata di ricotta | tart made with ricotta, sometimes flavored with lemons (or oranges) and Marsala wine[6] | |
Fiori di zucca | zucchini flowers filled with mozzarella and anchovies, battered and deep-fried | |
Gnocchi alla romana | oven-baked semolina gnocchi | |
Maritozzi | a split brioche roll filled with cream | |
Pasta alla gricia | pasta dish with a sauce made with guanciale, black pepper and grated pecorino romano | |
Penne all'arrabbiata | pasta dish with a sauce made from garlic, tomatoes and dried red chili peppers, cooked in olive oil | |
Rigatoni con la pajata | pasta dish with a sauce made with ringed intestines of a milk-fed veal and pecorino romano[11] | |
Saltimbocca alla romana | Roman-style veal with prosciutto crudo, sage, white wine, butter and flour. Saltimbocca is a contraction of "salta in bocca", which literally means 'jump in the mouth'.[12] | |
Scaloppine alla romana | veal sautéed with fresh baby artichokes | |
Spaghetti alla carbonara | pasta dish with a sauce made with egg yolks, guanciale, black pepper and grated pecorino romano | |
Supplì | fried rice croquettes, either filled with beef ragout and mozzarella, or chicken giblets, mincemeat and provatura | |
Trippa alla romana | tripe cooked with tomato sauce, pennyroyal, chilli pepper, cloves, laurel, celery, carrots and onions and topped with pecorino romano[13] |
See also
Media related to Cuisine of Rome at Wikimedia Commons
References
- ^ a b Boni (1930), pg. 13.
- ^ Boni (1930), pg. 14
- ^ Eats, Serious. "Gina DePalma's Guide To Rome Sweets". sweets.seriouseats.com. Retrieved 14 November 2017.
- ^ "Cucina Antica Roma E Ricette Romane" (in Italian). Retrieved 21 October 2021.
- OCLC 70176309.
- ^ a b c d e f g h i Eyewitness Travel (2006), pg. 312 - 313
- ^ Eyewitness Travel (2006), pg. 314 - 315
- ^ "Abbacchio alla romana" (in Italian). Retrieved 8 January 2024.
- ^ Boni (1930), pg. 44.
- ^ a b Boni (1930), pg. 156.
- ^ Boni (1930), pg. 150.
- ^ Boni (1930), pg. 96.
- ^ Boni (1930), pg. 94.
Bibliography
- Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.
- Carnacina, Luigi; Bonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milano: Giunti Martello.
- Malizia, Giuliano (1995). La Cucina Ebraico-Romanesca (in Italian). Roma: Newton Compton Editori.
- Rome. Eyewitness Travel. DK Publishing. 2006. ISBN 1-4053-1090-1.