Vignarola (Roman Spring Vegetable Medley)

Frankantipasti, Lazio, Spring25 Comments

Vignarola

This iconic Roman dish called la vignarola is a ‘medley’ of spring vegetables made from spring onions, fava beans, artichokes, peas and tender lettuce, flavored in typically Roman style with a bit of guanciale. If there’s one Roman dish that says “spring on a plate”, this is it. Admittedly, prepping the vegetables, … Read More

Carciofi alla romana (Roman Style Artichokes)

Frankantipasti, contorno, Lazio26 Comments

Carciofi alla romana (Roman Style Artichokes)

Artichokes are back in season! There is scarcely any vegetable more typical of Roman cooking, perhaps of all Italian cookery, than the artichoke. One of the most iconic Roman artichoke dishes is called, appropriately enough, carciofi alla romana or ‘Roman Style Artichokes. Stuffed, trimmed but whole, with garlic and herbs, … Read More

Pasta alla gricia con carciofi

FrankLazio, pasta, primi piatti35 Comments

Pasta alla gricia con carciofi

Our last day in Italy last spring was certainly memorable. The train back to Rome from Bari was cancelled midway through our trip due to a landslide on the tracks and, while we got eventually got there, we had a little four hour “adventure” along the way involving panicked crowds … Read More

Maritozzi

Frankdessert, Lazio, snack42 Comments

Maritozzi

Roman cookery is probably best known for its world famous pastas like the iconic carbonara, amatriciana and cacio e pepe. But Rome has also made its mark in the world of sweets. While less well known than say Naples’ sfogiatelle or Sicily’s cannoli, Rome’s most iconic pastry called maritozzi is … Read More