Rome may not be the gastronomical heart of Italy, but food is surely at the heart of Roman social life. And for the most part, that food is more reflective of the waste-not-a-scrap sensibilities of cucina povera and Lazio’s bucolic bounty than the hedonistic extravagance of imperial and papal feasts. Abruzzo and Molise contribute superlative pasta and agricultural products including regional specialties such as saffron.
Crostini con Alici e Provolone: Crostini with Anchovies, Butter and Cheese
Carciofi alla Romana: Artichokes, Roman Style
Spaghetti Aglio, Olio e Peperoncino: Spaghetti with Garlic, Oil and Red Pepper
Coda alla Vaccinara: Braised Oxtail with Cinnamon and Cocoa
Indivia Belga Intere “a Crudo”: Endive with Mint and Garlic