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.

A real classic dish from the traditional Roman ‘Quinto Quarto’ kitchen, poor mans kitchen made from the nutricious ofal. Here it is the cow’s stomach that plays first violin.

Coda alla vaccinara is an old classic roman stew. Still popular, but not very modern. At many restaurants in Rome a modern version is served.

Stracci di Antrodoco originates from the ancient town of Antrodoco, near Rieti. Somehow similar to cannelloni but uses thin omelets instead of pasta plates.