Culinary Tours through Italy: Classics of Roman Cuisine
July 30, 2024 Julia Haberecht
Rezepte | Ratgeber
Rezepte | Ratgeber
The Flavors of Rome: Classic Roman Cuisine
Rome, the Eternal City, is not only a historical and cultural center but also a paradise for gourmets. Roman cuisine is known for its simplicity, robust flavors, and the use of fresh, local ingredients. In this blog article, we take you on a culinary journey through Rome and introduce you to some of the most famous dishes that you can also cook at home.
1. Cacio e Pepe
A simple yet incredibly delicious dish is Cacio e Pepe, which translates to "cheese and pepper." This dish showcases how minimalist ingredients can become a culinary masterpiece.
Ingredients:
- 400 g spaghetti
- 200 g Pecorino Romano, finely grated
- 2 tbsp coarsely ground black pepper
- Salt
- 200 g Pecorino Romano, finely grated
- 2 tbsp coarsely ground black pepper
- Salt
Preparation:
1. Cook the spaghetti al dente in plenty of salted water. Reserve about a cup of the cooking water.
2. Toast the coarsely ground pepper in a large pan over medium heat until it becomes fragrant.
3. Add a ladle of the hot pasta water to the pan and stir in the grated Pecorino until a creamy sauce forms.
4. Drain the spaghetti and add it to the pan. Mix well and add more pasta water if needed to achieve the desired consistency.
5. Serve immediately.
2. Toast the coarsely ground pepper in a large pan over medium heat until it becomes fragrant.
3. Add a ladle of the hot pasta water to the pan and stir in the grated Pecorino until a creamy sauce forms.
4. Drain the spaghetti and add it to the pan. Mix well and add more pasta water if needed to achieve the desired consistency.
5. Serve immediately.
2. Bucatini all'Amatriciana
Another classic Roman dish is Bucatini all'Amatriciana, named after the town of Amatrice. This spicy pasta dish is a favorite in Roman cuisine.
Ingredients:
- 400 g bucatini
- 150 g guanciale (pork cheek) or pancetta, sliced
- 400 g peeled tomatoes (canned)
- 1 small onion, finely chopped
- 50 g Pecorino Romano, grated
- 2 tbsp olive oil
- 1 pinch of chili flakes
- Salt and pepper
- 150 g guanciale (pork cheek) or pancetta, sliced
- 400 g peeled tomatoes (canned)
- 1 small onion, finely chopped
- 50 g Pecorino Romano, grated
- 2 tbsp olive oil
- 1 pinch of chili flakes
- Salt and pepper
Preparation:
1. Heat the olive oil in a pan and fry the guanciale until crispy. Remove and set aside.
2. In the same pan, sauté the onion and chili flakes until the onion is soft.
3. Add the tomatoes and simmer for about 10 minutes until the sauce thickens. Season with salt and pepper.
4. Cook the bucatini al dente in plenty of salted water. Drain and reserve some cooking water.
5. Add the pasta to the sauce in the pan and mix well. Add some cooking water if needed to bind the sauce.
6. Stir in the guanciale and half of the grated Pecorino. Sprinkle with the remaining Pecorino and serve.
2. In the same pan, sauté the onion and chili flakes until the onion is soft.
3. Add the tomatoes and simmer for about 10 minutes until the sauce thickens. Season with salt and pepper.
4. Cook the bucatini al dente in plenty of salted water. Drain and reserve some cooking water.
5. Add the pasta to the sauce in the pan and mix well. Add some cooking water if needed to bind the sauce.
6. Stir in the guanciale and half of the grated Pecorino. Sprinkle with the remaining Pecorino and serve.
3. Saltimbocca alla Romana
Saltimbocca alla Romana is a delicious main course consisting of tender veal, prosciutto, and sage. The name means "jump in the mouth," which this dish literally does.
Ingredients:
- 4 veal cutlets
- 4 slices of prosciutto
- 8 fresh sage leaves
- 50 g butter
- 100 ml white wine
- Salt and pepper
- Toothpicks
- 4 slices of prosciutto
- 8 fresh sage leaves
- 50 g butter
- 100 ml white wine
- Salt and pepper
- Toothpicks
Preparation:
1. Pound the veal cutlets flat and season lightly with salt and pepper.
2. Place a slice of prosciutto and two sage leaves on each cutlet. Secure with toothpicks.
3. Heat the butter in a large pan and fry the cutlets on both sides until golden brown.
4. Remove the cutlets from the pan and keep warm. Deglaze the pan with white wine and let it reduce briefly.
5. Return the cutlets to the pan and toss them briefly in the sauce. Serve immediately.
2. Place a slice of prosciutto and two sage leaves on each cutlet. Secure with toothpicks.
3. Heat the butter in a large pan and fry the cutlets on both sides until golden brown.
4. Remove the cutlets from the pan and keep warm. Deglaze the pan with white wine and let it reduce briefly.
5. Return the cutlets to the pan and toss them briefly in the sauce. Serve immediately.
4. Carciofi alla Romana
Artichokes are a staple of Roman cuisine, and Carciofi alla Romana (Roman Artichokes) is a particularly tasty dish.
Ingredients:
- 4 large artichokes
- 2 lemons
- 4 garlic cloves, chopped
- 1 bunch of fresh mint, chopped
- 4 tbsp extra virgin olive oil
- Salt and pepper
- Water
- 2 lemons
- 4 garlic cloves, chopped
- 1 bunch of fresh mint, chopped
- 4 tbsp extra virgin olive oil
- Salt and pepper
- Water
Preparation:
1. Remove the outer leaves of the artichokes and trim the tips. Trim the stem to about 5 cm and peel it. Immediately place the artichokes in lemon water to prevent browning.
2. Mix the garlic and mint with some salt and pepper and fill the mixture into the center of each artichoke.
3. Place the artichokes in a pot and drizzle with olive oil. Add water until the artichokes are about halfway covered.
4. Cover the pot and cook the artichokes over medium heat for about 30-40 minutes, until they are tender.
5. Serve the artichokes warm or at room temperature.
2. Mix the garlic and mint with some salt and pepper and fill the mixture into the center of each artichoke.
3. Place the artichokes in a pot and drizzle with olive oil. Add water until the artichokes are about halfway covered.
4. Cover the pot and cook the artichokes over medium heat for about 30-40 minutes, until they are tender.
5. Serve the artichokes warm or at room temperature.
Conclusion
Roman cuisine is a feast of simple yet intense flavors. From creamy Cacio e Pepe to spicy Bucatini all'Amatriciana, tender Saltimbocca alla Romana, and aromatic Carciofi alla Romana, each of these dishes brings a piece of Rome directly into your kitchen. Try out these recipes and enjoy the culinary treasures of the Eternal City!
Skip product gallery
Related products
Fontana People - new look, proven function Fontana offers with the new baking house People a wood baking oven in proven function and new optics. And this at an unbeatable price. The People's minimalist design makes it an eye-catcher in any garden, on any terrace or in any outdoor kitchen. Its cooking space with a size of 80 x 45cm is ideal for the hobby cook. The People is wood-fired and its ventilation system "Clever" makes it possible to bake on all three levels in parallel. The interior lighting allows permanent monitoring of the cooking phases. The People contains several innovations from Fontana. First of all, the bottom of the stove with its fireclay plates has been redesigned to ensure a shorter heating phase and better circulation of the air. This saves wood and time. The ventilation system in the baking chamber has been revolutionised to ensure even heat. All these changes not only result in savings for the customer in terms of wood and time, but also in savings in production, giving the People an unbeatable price.The door frame is made of stainless steel, making it high quality and durable for outdoor use. An easy-to-use smoke control valve is beautifully installed. Also included is The temperature display. The advantages:indirect firing several cooking levels with thermometer
TOP range ovens The design principle of the FVR series has been further developed in the TOP series and implemented innovatively in a housing made of refractory ceramic. A small elegant flap made of lacquered fireproof ceramic with embellishment and logo in bas-relief is a very attractive eye-catcher. The brick bend and smoke connection are available as accessories with the matching front panel in the arch . Fireclay for perfect heat in the oven The baking surface consists of refractory and food-grade white chamotte (tested by the SIAL) with a thickness of five centimeters. The surface is composed of several elements according to the size of the furnace. The special feature of the white chamotte is its high aluminum content, which makes it particularly heat-resistant and can store the heat for a long time. Features and components: Self-supporting fire vault 4 parts made of fireproof mixture. Fire-resistant ceramic door with integrated thermometer. Assembly instructions, useful instructions for care. Front opening: 45/30 cm Inner height: 38 cm Pizza capacity: 4 pieces Heating up to approx. 300 degrees: 40 min As an accessory, a set consisting of brick arch and noise metal is available. The dimensions: 100 cm and 120 cmFiring: Wood Mounting Information: Mounting material square structure:Vermiculite 100l/bag: 6 (100cm oven) 7 (120cm oven)Ceramic fibre 64er 7,3m: 1 (100cm oven) 1 (120cm oven)Fireclay mortar (10kg): 1 (100cm oven) 2 (120cm oven)Mounting material round structure:Ceramic fibre 64er 7,3m: 2 (100cm oven) 2 (120cm oven)Fireclay mortar (10kg): 1 (100cm oven) 2 (120cm oven)