Roman cuisine

Open CC 22 gennaio numero 2

Roman cuisine is a culinary tradition rich in history, characterized by bold flavors, simple ingredients, and a strong influence from popular cuisine. It has its roots in antiquity, when the Romans used local ingredients and preservation techniques such as salting and drying to prepare their dishes.

Among the most famous specialties are pasta dishes, such as carbonara, prepared with guanciale, pecorino romano, eggs and pepper; cacio e pepe, an explosion of flavor based on just two main ingredients; and amatriciana, which combines guanciale with tomato puree. No less famous is gricia, considered the ancestor of amatriciana, without tomato but with guanciale and pecorino cheese.