Pecorino romano is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name pecorino simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: "[formaggio] pecorino romano" is simply "sheep's [cheese] of Rome".
Carbonara is a pasta dish made with eggs, hard cheese, fatty cured pork, and black pepper. The dish took its modern form and name in the middle of the 20th century.
Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg and flour. At about 6.5 mm, it is wider and thicker than, but similar to, the tagliatelle typical of Bologna, which are more common elsewhere in Italy and is often used as a synonym. Spinach fettuccine is made from spinach, flour, and eggs.
Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, and particularly from the city of Rome.
Rigatoni con la pajata is a classic dish of the Roman cuisine. The dish can be found in some traditional trattorias in Rome.
Coda alla vaccinara is an oxtail stew in modern Roman cuisine including various vegetables, notably celery. The tail is considered offal, nicknamed in Rome the quinto quarto.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Sugoall'amatriciana, or alla matriciana, also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale, pecorino romano cheese, tomato, and, in some variations, onion. Originating from the town of Amatrice, the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the EU and the UK.
Supplì are Italian snacks consisting of a ball of rice with tomato sauce, typical of Roman cuisine.
Carciofi alla giudìa is among the best-known dishes of Roman Jewish cuisine. The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the term for Jew in the Romanesco language. It is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in the springtime. In English the dish is usually referred to with the standard Italian spelling carciofi alla giudea; this spelling may be found in Italian sources as well, but the Roman dialect name is much more commonly used.
Spaghetti aglio e olio is a traditional pasta dish from Naples. It is a typical dish of Neapolitan cuisine and is widely popular. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
Macaroni cheese pie is a casserole dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk.
Cacio e pepe is a typical pasta dish of the Lazio region of Italy. Cacio e pepe means 'cheese and pepper' in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano and black pepper, together with spaghetti or spaghettini. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended to make the sauce adhere well.
Carciofi alla romana is a typical dish of Roman cuisine of pan braised artichokes. During spring-time in Rome, the dish is prepared in each household and is served in all restaurants. It represents one of the most famous artichoke dishes of the Roman cuisine, another being carciofi alla giudia, a deep-fried artichoke dish that originated in the Jewish community of Rome.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Stracciatella, also known as stracciatella alla romana, is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome, in the Lazio region of central Italy. A similar soup, called zanzarelli, was described by Martino da Como in his 15th century manual The Art of Cooking. Other variants exist.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.
Pasta 'ncasciata is a celebratory baked pasta dish originating from Messina, Sicily, but today there are many versions from every province of Sicily as well as Calabria, in southern Italy. Ingredients vary according to the region as well as personal preferences. For example, while the dish usually utilizes two types of cheese, besciamella may be used in lieu of one of the cheeses. It was traditionally baked in a dish placed over, as well as covered by, hot coals. The dish was made more well known by Andrea Camilleri's Inspector Montalbano.
Provatura or provatura romana is a fresh Italian cheese from Lazio made from buffalo milk by the pasta filata method. It is similar to mozzarella and provola.
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