Scade il 15.09.2019

Top 5: Traverns in Rome

di Alessio Pietrobattista

Popular recipes such as abbacchio (roasted lamb), coda alla vaccinara (Roman oxtail stew), the cuisine of quinto quarto (literally “fifth quarter”, made with the offal of butchered animals), the Jewish cuisine with broccoli and arzilla (a kind of ray fish), Jewish style artichokes and anchovies with endive. But Roman cuisine is represented by four foundations of pasta dishes: cacio e pepe (milk’s sheep cheese), amatriciana (tomato, cured pork’ cheek and pecorino cheese), carbonara (sauce with eggs, pecorino cheese and bacon) and gricia (a sort of amatriciana sauce without tomato)