From Carbonara to Carciofi: This is what Roman cuisine really tastes like

Traditional Roman cuisine is hearty, rustic and simple. It is mainly based on offal, a tradition that is said to have originated in the Middle Ages. Nobility and church did not leave much to the people. Besides that fifth quarter, the fifth fourth, of the slaughtered animals. What was left were the innards, tail and head. From the cucina romana Liver, tripe and also oxtail are indispensable. Not surprising that popular dishes like trippa alla romana, tripe with tomato sauce and mint, or coda alla vaccinara, oxtail in wine with tomato and pepper, have evolved from it. The slaughterhouse of Rome has always been located in the popular district of Testaccio, which is still known today for its traditional Roman cuisine.

But also the Jewish culture has its influence in the cucina romana left behind: fried artichokes and zucchini flowers are dishes that can still be tasted today in Rome’s Jewish Quarter.

Pasta, that’s it!

Pasta is one of the most important elements in Roman cuisine. Because here are varieties like amatriciana, carbonara and cacio e pepe, pecorino cheese and black pepper. A small specialty: Some dishes are assigned to weekdays. That’s how Thursdays stand gnocchi, Fridays baccalà, salted cod and on Saturdays trippa alla romana on the traditional menus.

Here we present the dishes that are still typical for Rome.

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