Features > General > Five Dishes to Try in Rome
Classic romanesco fare can be challenging – in the case of some of the tripe dishes and organ meat famous for their savory sweetness and the adventurousness required by outsiders to eat them – or alternatively it can be relaxing – a warm summer's day with Carciofi alla Romana. If you're new to Rome, and want to learn how to sample the very best of what Rome has to offer, and embrace the principle of eating locally grown food in local, traditional recipes, then read on for a guide to some of Rome's most distinctive (and delicious) dishes.
ANTIPASTI
Potato frittata – a savory fried potato dish, is a common appetizer. Or try some freshly-baked bread made with butter and anchovies that balance salty and sweet perfectly. A plate of cheeses and cold meats is also another ideal way to begin your meal, with dried, tangy Roman meat. Fried mixed vegetables is another starter. Two classics are both made with artichokes: the carciofo alla romana, stewed in olive oil and herbs, and the traditionally Jewish carciofo alla giudea, blackened and crispy. Many Roman restaurants have buffets where you can fill your plate with heaping spices and herbs, meats, fishes, and vegetables for your first course.
PRIMI PIATTI (PASTAS, SOUPS, ETC)
The Bucatini Amatriciana is not Roman, technically from the small town of Amatrice, but that's close enough – it's from Lazio after all. This sauce, based on dried pork cheek (guanciale) and pecorino cheese and at times tomatoes, is a classic of Roman cuisine. Spaghetti was the traditional pasta, but bucatini has become more popular recently. Roman egg noodles with roulade sauce is another good bet, as is the pasta with cauliflower and fish, pasta with chickpeas, and rice with endive greens.
MAIN COURSES
Fresh anchovies with endive greens are a Roman specialty. For an exciting treat, try peas with some hound fish, artichokes with cuttlefish, or the savory, aromatic codfish stew. Fresh anchovies fried golden are another option. As for meat – the trippa alla romana – tripe with tomato, mint, and cheese, is a must-taste Roman classic, while oxtail stew, marrow bone (osso bucco), and veal scaloppini are also classics. Be sure to try a “fornara”veal roast and chicken with peppers.
DESSERTS
While gelato is a quintessential Italian treat, for a classic Roman dessert try a zuppa inglese, a creamy sponge-cake with chocolate, whipped cream, and almonds. Ricotta cheesecake is another specialty, as is sour cherry pie.
By Tara Isabella Burton
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