Rome classic dishes

Amatriciana my way

About a year ago, in an evening like tonight, I was painstakingly working on...

Carbonara pasta with a silver lining

Spaghetti with carbonara sauce is a classic and easy Italian dish, made by coating pasta in a creamy sauce of eggs, cheese, cured pork, and black pepper. Carbonara served with a few slices of truffle appears regularly in the menus of Umbrian restaurants and will make you feel like you are on vacation in our beautiful region. Learn how to combine the right ingredients for a carbonara sauce with a silky texture, and avoid to accidentally scrambling the eggs in the process.

Braised Artichokes alla Romana

A traditional recipe belonging to the Jewish Roman cuisine, artichokes alla Romana are slowly braised in olive oil with garlic, parsley, and mint.

Fried artichokes

In Italy, when the first young artichokes appear in the markets you start to...

Cacio e pepe pasta sauce

Easy and quick to make, this Roman classic pasta sauce recipe has only 3 main ingredients: medium aged Pecorino Romano cheese, black pepper corns and pasta!

Fresh homemade tonnarelli pasta

Tonnarelli are square-shaped noodles crafted with eggs, white flour and semolina. This traditional pasta hails from Molise and Abruzzo and is widely enjoyed in Rome, where it's served with carbonara, amatriciana, or cacio e pepe sauce. Learn how to make it with a pasta machine