ROME'S FLAVOURS
Taste Our Tradition
"Indulge in the bold and timeless flavors of Rome, where every dish tells a story of tradition and passion. From creamy pastas to savory roasts, Roman cuisine offers an unforgettable culinary journey."
Roman Specialties
Amatriciana
A classic Italian pasta dish originating from Amatrice, made with guanciale (cured pork cheek), pecorino cheese, and tomato sauce. It’s traditionally served with bucatini or spaghetti, offering a savory and slightly tangy flavor.
Carbonara
A Roman favorite featuring pasta (usually spaghetti), eggs, pecorino cheese, guanciale, and black pepper. This creamy and rich dish is made without cream, relying on the eggs for its velvety texture.
Polpette al sugo
Italian meatballs cooked in a rich tomato sauce, typically made with a mix of beef and pork. Often enjoyed as a main course or paired with pasta, this comforting dish is a staple in Italian households.
Carciofi alla Romana
Carciofi alla Romana is a traditional Roman artichoke dish, where the artichokes are stuffed with garlic, mint, and breadcrumbs, then braised in olive oil and white wine. The result is tender, flavorful artichokes that highlight the rich flavors of Roman cuisine.
Trippa
A traditional dish made from tripe (stomach lining), slow-cooked with tomatoes, onions, and herbs. A rustic and hearty meal often seasoned with pecorino cheese in Roman cuisine.
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