Roman Specialties by Giulia

Antipasto : Panzanella alla romana (bread bits with tomatoes, garlic, etc.)
FirstCourse: Rigatoni all'amatriciana (rigatoni with bacon, onion, tomato and pecorino cheese)
SecondCourse: Involtini di manzo (beef roulade with tomato sauce or "in bianco," that is without tomatoes)
Sidedish: Roasted bell peppers
Dessert: Torta al cioccolato con castagne (chocolate cake with whole chestnuts)

Antipasto: Fried Zucchini Flowers (stuffed with mozzarella and anchovies)
Firstcourse: Spaghetti cacio e pepe (traditional Roman pasta with black pepper and pecorino cheese)
SecondCourse: Bollito alla picchiapò (boiled meats with onion and tomato sauce)
Sidedish: Spinach or chicory "ripassati" with oil and garlic
Dessert: Mele in camicia calda (hot apples in psatry to be served with vanilla ice cream)

Antipasto: Carciofi alla Giudia (Jewish style fried artichokes)
Firstcourse: Mezzamaniche alla gricia (another traditional Roman dish, short pasta with bacon, black pepper and cheese)
SecondCourse Abbacchio o coniglio alla cacciatora (lamb or rabbit witholive oil, rosemary, garlic, black olives, white wine and vinegar)
Sidedish: Broccoli "ripassati" with oil and garlic
Dessert: Tiramisù (coffee-flavoured)



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