Eat local in Rome

Good to know: the menu is divided into four main parts: antipasto, primo, secondo and dolce. Or respectively, the aperitif, the first course (pasta, rice, gnocchi), the second course (meat, fish), and the dessert. However it is rare to consume all four, a primo may even be enough in case of small hunger, or for a light lunch for example. Usually the second dish is not accompanied, and it is also necessary to order a contorno (vegetables, potatoes, etc.)

Here are some suggestions for Roman and Italian specialities:

• Antipasto

  – Suppli : breaded rice balls with tomato sauce and mozzarelle
  – Filetto di baccalà : fried cod fillet
  – Filetto di fior di zucca : zucchini flower with cheese, sometimes anchovies, fried
  – Burrata : creamy mozzarella, almost liquid (from Puglia)
  – Mozzarella di bufala : buffalo mozzarella (specialty of Campania)

• Primo piatto : first course, usually pasta or risotto

  – Bucatini all’amatriciana : pasta with pork cheek, pecorino cheese, tomato and chilli
  – Penne all’arrabbiata : pasta with tomato, smoked breast, garlic and chilli
  – Tonnarelli Cacio e Pepe : pasta with pecorino cheese and pepper
  – Spaghetti alle vongole : pasta with spaghetti and clams
  – Rigatoni con la Pajata : pasta cooked with veal gut
  – Gnocchi : made with potatoes, and sometimes a little wheat flour
  – Risotto funghi porcini : risotto with porcini mushrooms
  – Zuppa di farro : soup made from a type of wheat

• Secondo piatto (main dish)

  Note: it is not necessary to order a primo and a secondo at the restaurant.
  – Saltimboca alla romana : veal cutlet with parma ham, sage sauce
  – Abbacchio scottadito: grilled braised lamb chops
  – Involtini : stuffed rolled meat cooked in sauce
  – Porchetta : pork stuffed and cooked on a spit, typical of the region
  – Seppie con piselli : pieces of cuttlefish with peas
  – Calamari farciti : stuffed squid
  – Coda alla vaccinara : Cooked beef tail
  – Trippe alla romana : Roman tripe

• Contorni (vegetables, side dish)

  – Patate al forno : baked potato
  – Cicoria, spinaci : chicory, spinach
  – Fave : beans
  – Carciofi a la giudia, o a la romana : artichokes (fried or roman way)
  – Puntarelle (en hiver) : chicory type

• Dolci (desserts)

  – Torta della nonna : grandma’s pie
  – Tiramisù (all over Italy)
  – Panna cotta (all over Italy)

• For digestion

  – Liquori : digestive. For example Amaro (herbal), grappa (distilled grape alcohol), mirto (myrtle)
  – Il caffè : the coffee of course!