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The praise of the “zozzona” recipe

I rigatoni alla zozzona nella foto del New York Times
from 13 July 2022 to 31 December 2022

A true feast for the palate, a super recipe that celebrates Romanity in the cuisine, its fame has now spread across the ocean, winning over readers of the New York Times. Which has reserved an article and a post for the “Pasta alla Zozzona” dish on its NytCooking Instagram page that boasts more than 3.5 million followers and usually posts the world’s most delicious and interesting recipes, focusing on top and emerging food trends.

Its ingredients? Pecorino Romano cheese, egg yolks, guanciale, sausage and cherry tomatoes, the genuine and local ingredients that are typical to Lazio’s culinary tradition. Pasta alla Zozzona combines all the best of the most famous Capitoline recipes for pasta dishes, the velvety and enveloping Carbonara, the flavorful Amatriciana, the genuine Cacio e Pepe and the ancient Gricia. The result is a kaleidoscope of flavors, an insanely delicious dish that is “dirty” enough to satisfy any taste buds: “zozzo” means “dirty” in Italian and Romans use the word to refer to something rich, fatty, and full of calories, decidedly un-minimal. But its merits do not end there: despite the many components of the sauce, it is a poor recipe, created to use up all the leftovers, in a fair and responsible anti-waste perspective.

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I rigatoni alla zozzona nella foto del New York Times