Supplì (Roman Rice Croquettes)
Supplì —deep fried rice croquettes—are a classic Roman antipasto. Along with olive ascolane (meat stuffed olives), they are a fixture on […]
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Rome and Lazio
Carciofi coi piselli (Braised Artichokes and Peas)
Two iconic spring vegetables, artichokes and peas, are braised together with an onion flavor base to make this simple but tasty
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Garofolato (Roman Pot Roast)
Northern Italians may have their brasato, and Tuscans their stracotto, but Romans have their own version of pot roast, which they
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Cinghiale in agrodolce (Sweet and Sour Wild Boar)
Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the best ways to tell if a recipe is really Italian
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Trippa alla romana (Roman-Style Tripe)
Tripe was once a common part of the Italian diet, and no where more so than Rome. The inhabitants of
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Gnocchi alla romana (Roman Semolina Gnocchi)
Here’s a linguistic quandary: The Italian word gnocchi is usually translated as ‘dumplings’, and the dictionary defines the word ‘dumpling’
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Costolette d’abbacchio fritte (Roman-Style Breaded Lamb Chops)
Unlike fruits and vegetables, one doesn’t often think of meats as having seasons, but I’ve always associated game with the fall, pork
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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
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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
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