Even Roman cuisine has a peasant influence. Despite restaurants and venues of all trends, styles, and ethnicities, the trattoria remains a solid institution, one of the temples where traditional dishes are preserved, such as baccalà, cacio e pepe, puntarelle in anchovy sauce, minestra d’arzilla, fried Jewish-style artichokes, with Jewish influence.
It is impossible to travel through Lazio without tasting the true amatriciana pasta (fettuccine or bucatini), without garlic or onion; pasta e ceci; abbacchio, small and tender roasted milk-fed lamb; rigatoni con la pajata (calf intestines) and coda alla vaccinara.
Traditional on Thursdays are gnocchi dressed with meat ragù or with tomato and basil. Pork also holds an honored place with lonza, arista, and the classic porchetta. As for vegetables, it’s a triumph, starting with the aforementioned artichoke called “mammola,” cooked according to the historic recipe of the Jewish ghetto; Roman lettuce; peppers; white and sweet onions from Marino; peas from Frosinone; and green beans from Lake Bracciano.
