This is a dish recovered from the Roman tradition but also a street food recipe. Traditionally known as supplì al telefono, they owe their name to the fact that during cooking, the mozzarella inside them melts and, dividing the hot supplì in half, it precisely forms those "wires" that recall the handset of old analog telephones

This delicious appetizer is served alone or together with Roman-style mixed fry with courgette flowers, supplì and fried cream.

In Roman cuisine, poor recipes of peasant origin dominate: for this reason the use of offal is very frequent. In this lesson we will prepare fried sweetbreads (animelle).

This is a typical Roman and Ciociaria recipe, where instead of tripe, in a sauce flavored with mint, there is a frittata cut into strips, enriched with the flavors of pepper and Pecorino Romano, which at first glance makes this dish really resemble tripe.

This recipe is usually served in Roman trattorias as a starter in terracotta dishes placed in the center of the table together with other typical preparations such as tripe, coratella and bruschetta.

Pasta and beans is a recipe present in various regions. In Lazio it is prepared with borlotti beans, tomatoes and both fresh and dried pasta. In this lesson we will use cannolicchi pasta.

Roman stracciatella is a simple recipe of popular tradition, a tasty and substantial soup, which recovered the broth obtained from the preparation of boiled meats: it is one of the most famous dishes of poor cuisine.

This is a traditional dish served on Christmas Eve, a broccoli and stingray soup, called arzilla in Roman dialect.

We could define it as a carbonara without eggs, an amatriciana without tomatoes, or a cacio e pepe with bacon! Let's make the famous spaghetti alla gricia together.

This recipe was born in Amatrice, a pastoral area. At first the shepherds prepared this dish without the tomato, which arrived only after the discovery of the Americas. It was the famous "gricia" which, with the addition of tomato, became "amatriciana".

Carbonara is one of the most discussed and best known dishes of Roman cuisine. It is said that “pasta alla carbonara” was created by a Roman chef in 1944. He took inspiration from the ingredients loved by the American soldiers: eggs, bacon and cheese. Many changes occurred over time, for example bacon has been replaced by guanciale.

It is said that this dish was born from a request from Cardinal Pacelli, future Pope Pius XII. In a restaurant adjacent to the Vatican, the cardinal asked for a dish that was reminiscent of Roman tradition while being innovative at the same time. Today I propose a version without peas.

Cacio e pepe is one of the symbols of Roman cuisine: just a few ingredients for an alchemy that fills the palate with flavor. Apparently simple, this recipe requires a balance between ingredients and cooking.

.Pajata is a traditional Jewish-Roman dish that dates back to the mid-1500s. The recipe has evolved over time, with the addition of tomato and pecorino.

Tomatoes with rice and potatoes are a classic Roman recipe, a beloved summer dish, ideal for eating at the seaside and picnics.

A great classic of Roman cuisine typical of the Easter period. During Easter Monday outings, lamb chops are prepared on the grill: they are called "scottadito" because they are eaten with your hands as soon as they are cooked.

Rabbit alla cacciatora is a tasty second course that can also be found in the tomato version.

As a classic of Capitoline cuisine, in the Castelli Romani area it is traditional to prepare chicken with peppers for mid-August picnics.

This tasty traditional Roman dish is made up of three ingredients: veal slices, sage and ham, with the characteristic of being cooked in a pan with butter.

This dish was born in the city centre, where there was once a slaughterhouse (in the Testaccio area), and butchers' wages were supplemented with leftovers: the tail and cheeks of the ox which were cooked at home or sold in trattorias. Now coda alla vaccinara has become a dish for connoisseurs.

The coratella is a dish served in the traditional Roman Easter breakfast, but also as an appetizer or as a second course.

They are a typical dish of Jewish-Roman cuisine. The original recipe basically consists of double frying the artichokes.

Roman-style artichokes are a beloved side dish of the Lazio tradition. The variety of artichoke used for this recipe is mammola.

A typical Roman winter side dish, simple to make and with an unforgettable taste.

Sautéed chicory is a side dish strongly rooted in the Roman tradition, typically flavored with garlic and chili pepper.

A traditional sweet recipe that belongs to the Jewish tradition, which has now become a full part of Roman gastronomy.

The declaration of love in Rome is made with a dessert: the Maritozzo! A promise of marriage, sometimes enriched with raisins, given to the bride-to-be with the ring inside.

An ideal biscuit to serve at the end of a meal and to dip in a good wine, in Roman trattorias but also at homes.

These biscuits are part of the Castelli Romani tradition. They are served at the end of the meal with sweet wine and are made with simple ingredients that are never lacking at home.

It is a very simple dessert of the popular Roman tradition, prepared with ingredients that were always present at home, eggs, milk, flour and sugar.