Roman Recipes

Roman cuisine is famously robust, built on a tradition of bold, uncomplicated dishes that celebrate a few quality ingredients. The canonical Roman pastas — cacio e pepe, carbonara, amatriciana, and gricia — rely on guanciale, pecorino romano, and black pepper. Offal dishes like coda alla vaccinara and trippa alla romana reflect the city's quinto quarto tradition. Fried artichokes, supplì, and porchetta round out one of Italy's most iconic culinary identities.