Food & Wine

Crumbly, fragrant and, above all, very light, the Pinsa Romana is among the latest gastronomic trends to have conquered the palates of the Capital and beyond!

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

In some traditional Roman dishes, we can find evident signs of the millenary Jewish presence in the Capital.

Rome's cuisine: intense and genuine flavors and a strong identity

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

A mathematically beautiful superfood

Taste many sweet and savory dishes for a delicious and abundant meal

The Romans historically love vegetables, so much to make them the protagonists of many preparations of the rural tradition, simple but tasty.

With the arrival of summer, tomatoes with rice are a must for the Capitoline gastronomy: colourful, tasty and fragrant, a real explosion of Mediterranean aromas.

«Veal chops of milk, seasoned lightly with salt and pepper, on top of each of which is placed half a leaf of sage (a whole would be too much) and on the sage a slice of fat and lean ham.».

Una ricetta semplice ma carica di storia

Trippa alla Romana is a very ancient dish of the typical Roman cuisine which is traditionally eaten on Saturday lunch in many trattorias in Trastevere and

Sweet, crunchy and pulpy: it is the Pizzutello grape, characteristic of the area of Tivoli