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Pagina di snodo Tassonomia
Le castagnole

The Carnival of the capital has ancient origins dating back to the Saturnalia, religious festivals of ancient Rome linked to the passage of the seasons and characterized by public amusements, orgia

Abbacchio a scottadito ph. Gambero Rosso

Among the tastiest and most popular recipes of Roman cuisine, abbacchio "a scottadito" (grilled lamb) is the dish par excellence of festivities and spring season, accordin

Bignè di San Giuseppe photo credits Gambero Rosso Official Website

Appetising, filled with crème patissière, fried or baked: it is the delicious Bignè di San Giuseppe, the unmissable beignets on the Roman tables for Father's Day on 19 Mar


Biscotti tipici dei Castelli Romani di origine antichissima

Coda alla Vaccinara - Checchino dal 1887

One of the absolute protagonists of typical Roman cuisine is "the fifth quarter", the offal of butchered animals, which gave birth to the tastiest recipes of local gastronomy.

Forno Boccione - crostata visciole e ricotta ph. Gambero Rosso

Among the courses linked to the strong tradition with a predominantly family character, handed down over the centuries orally, the ricotta and sour cherry tart is a great classic o

Le fave

The first day of the month of May has always been a feast day for Romans and an occasion to leave the city behind and enjoy a day out in the countryside, “for de porta” (outside the city g


In Ancient Rome, this delicious fruit was traditionally a part of the festivities in honour of Adonis, taking place during the Ides of June.

Gelato di ricotta ph. Giallo Zafferano

Sweet and delicate flavour, soft texture and white colour: ricotta is the perfect ingredient to accompany many traditional Roman recipes.

Gnocchi di patate

Thursday gnocchi!

Il pandorato

Until just a few decades ago, lard was one of the key ingredients of authentic Roman-style cooking.

Le fave dei morti

The tradition of eating broad beans to remember the dead goes far back in time – to Ancient Rome. In the eighteenth and nineteenth centuries, the major ceremon


Che figo! (lit. What a fig!) - So cool!


For those who want to set aside all the exotic and highly-sought-after recipes for a bit and celebrate New Year’s with a menu dedicated to Roman tradition, it’s time to dust off the vintage recipe

Il gelato artigianale

Artisan gelato, a fascinating history of the fusion of cultures.
The tradition

Il maritozzo

The eighth king of Rome

Il pangiallo

Il Natale è un’occasione per riunirsi in famiglia e condividere i piaceri della tavola

“Portace n’antro litro”, Bring us one more bottle

Aglio e cipolla

Modest and aromatic, onion and garlic are two fundamental ingredients of traditional Roman cuisine, rich in intense and genuine flavours.

Cucina tradizionale
Piazza di Sant'Egidio

Our food trails wind their way through "working-class" neighbourhoods, where the tradition is still alive.

La grattachecca

In a history book talking about cold drinks – which have been around since ancient times - the Grattachecca is a very Roman treat that would an entire chapter to itself.  Let’s start with its name,

Il brodetto romano

Dolci tradizionali, uova, sode ed al cioccolato e carni di agnello

La Pizza

Pizza, a Roman passion

For the Romans, pizza has always been a pretext for a tasty breakfast, a substantial snack, a delicious snack or a full meal.

Pasta e broccoli in brodo d'arzilla

La Quaresima nella cucina romana è caratterizzata da piatti della tradizione e da ricette antiche e semplici

In the Roman tradition, May Day, also called Maggetto, is totally associated with fresh broad beans and pecorino, a tasty, nutrit

Le spezie e gli odori nella cucina romana

At the time of the Roman Empire, spices and herbs were used to enhance dining pleasure.

Fiori di zucca

Rome, the city of great emperors, popes, and working-class people described by the poet