Tag Archives: Lazio
Carciofi fritti

Carciofi fritti alla romana (Roman-Style Fried Artichokes)

Rome has produced two world famous artichoke dishes, carciofi alla romana (Roman-Style Braised Artichokes) and carciofi alla giudia (Jewish-Style Deep-Fried Artichokes) Both are fantastic but require rather elaborate preparations and deserve ‘star’ treatment as an antipasto or even a light vegetarian second course. Lesser known but every bit as delicious, carciofi fritti alla romana can […]

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Frittatine in trippa (Frittata in Tomato Sauce)

Eggs and tomatoes were meant for each other. From the Neapolitan “Eggs in Purgatory” to the Mexican huevos rancheros to the Chinese Stir-Fried Eggs with Tomatoes, to the old-fashioned American scrambled eggs with ketchup, everyone seems to love this epic combination of flavors. Here’s another Italian take on the theme, this time from Lazio and […]

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Spaghetti alla carbonara

My grandmother Angelina never made it, as far as I can recall, but as a long-time resident of Rome I have a great fondness for la carbonara, one of the iconic dishes of Roman cooking. Together with bucatini all’amatriciana, you’ll find it on just about every menu in town. And it’s a popular dish to […]

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Bucatini all’amatriciana

It could be said that bucatini all’amatricana and spaghetti alla carbonara are the ‘Romulus and Remus‘ of Roman cooking. No two dishes typify the local cuisine better than these two yet, like the two founding brothers of the Eternal City, neither actually comes from the city of Rome itself. L’amatriciana, as the name suggests, comes […]

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Spinaci alla romana (Roman-Style Spinach)

We all know that spinach is full of iron and other good stuff, but it has an undeserved reputation for being … blech. I’m not entirely sure why, but I suspect it has something to do with the school cafeteria spinach I remember from my childhood, stewed within an inch of its life and left […]

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Fettuccine «Alfredo»: The Original Recipe

Fettuccine «Alfredo» has a unique place in the multifaceted world of Italian cookery. The dish is famous in America and hardly known in Italy, but it is actually Italian, not Italian-American, at least originally. It was invented by Roman restauranteur Alfredo di Lelio, who—the story goes—invented it to suit his pregnant wife who had lost […]

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Pasta alla capricciosella (Pasta with Squid, Mushrooms and Peas)

My nostaglia for Rome often brings me to a website and Facebook page called Roma Sparita or, literally, “Disappeared Rome”. The site features a entrancing combination of  old photographs and prints of a by-gone Rome along with amusing poems written in romanesco, Roman dialect, in the style of Trilussa. I recently stumbled upon this poem ‘recipe’ […]

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