Carciofi alla Romana
august 18, 2023
Artichokes with the most fitting and wonderful herbs!
Welcome to Roman cooking, this is your guide to the kitchen of Rome and the region Lazio, and is the result of my passion for this topic.
My objective is to give you a complete overview of all the dishes originating from there. I would also like to touch other topics related to the culture and history related to the gastronomy of the region of Lazio and the city of Rome.
I hope this will be a guide for both amateurs and professionals who want to dig into and explore the fantastic kitchen of Lazio and Rome.
Appetizers, or antipasti in italian, are mouthwatering snacks that start the evening or accompany a glass of wine at the local bar
Artichokes with the most fitting and wonderful herbs!
Fresh and raw vegetables of your liking, with a lovely dipping, makes a crisp and healthy starter for any italian dinner
Text about the first courses
Spaghetti alla gricia is the mother of the calssical roman pasta dishes. Any trattoria in Rome with respect for them self will have this one on their meny card.
Minestra di broccoli alla romana is a lovely soup, a real roman classic, but with many variations. I guess every roman family have their own version and recipe.
Main courses, or ‘secondi’ in Italian, are the stars of the traditional roman cooking.
The first course in Rome if often a hearthy pasta dish, why the main dish is usually meat or fish, sided by some well prepared vegs.
Saltimbocca alla romana is maybe the most popular roman main dish around the globe.
Timballo di Bonafacio is a historic and extravagant dish of the cucina ciociara, the kitchen belonging to the South/East of Rome, around the area of Frosinone
Saltimbocca alla romana is maybe the most popular roman main dish around the globe.
Timballo di Bonafacio is a historic and extravagant dish of the cucina ciociara, the kitchen belonging to the South/East of Rome, around the area of Frosinone
Stracotto di manzo alla romana beef stew is a real winter serving, but for of the Judeo-Roman tradition it is a classic main dish often prepared for Shabbat.
Stracci di Antrodoco originates from the ancient town of Antrodoco, near Rieti. Somehow similar to cannelloni but uses thin omelets instead of pasta plates.
My name is Jonas and I live in Denmark. I’m just a regular guy, working in the medtech industry, which is a great passion of mine. My second great passion…yes, you guessed it – Italian food, wine, culture and gastronomic history!
I like to visit my apartment near Frosinone 2-4 times a year, to get inspiration for this homepage.
Since I was a kid, my parents took my sister and I to Rome every year, so I got Rome and everything around it into me like the mother milk.
I cook Italian food not often but…VERY often! I can’t help it.
It can be a challenge to get the right ingredients needed for many of the classic roman dishes, why I try to suggest good alternatives I have experience with.
Text about the deserts
Gnocchi alla romana is an ancient first or side dish, prepared with a great range of varied flour types. This particular dish is made with selmolina durum flour. It is not always that easy to get and searching for it on the web will often get you in the direction of semola, which just mean flour in Italian.
Concia di zucchine his is a very simple and tasty couchette side dish, a recipe that originates from the roman Jewish kitchen. If you are lucky, you will still be able to find it on the menus of some of the restaurants in or near the Jewish ghetto in Rome. This dish relates to several other similar recipes widespread in the cuisines of other regions, such as the Neapolitan zucchini a scapece.
Text about the desserts
Pie with ricotta and cherry
The tart with ricotta and sour cherries is a typical dessert of Roman Jewish cuisine. This recipe, to clear away any misunderstandings immediately, is not the traditional one and does not presume to be, but it is an excellent variant to try.
Pie with ricotta and cherry
The tart with ricotta and sour cherries is a typical dessert of Roman Jewish cuisine. This recipe, to clear away any misunderstandings immediately, is not the traditional one and does not presume to be, but it is an excellent variant to try.
In our articles you can read about…
Spaghetti alla gricia is the mother of the calssical roman pasta dishes. Any trattoria in Rome with respect for them self will have this one on their meny card.
Artichokes with the most fitting and wonderful herbs!
Saltimbocca alla romana is maybe the most popular roman main dish around the globe.
Saltimbocca alla romana is maybe the most popular roman main dish around the globe.
Timballo di Bonafacio is a historic and extravagant dish of the cucina ciociara, the kitchen belonging to the South/East of Rome, around the area of Frosinone