Roman Recipes

'A matriciana come piace a me
Pasta matriciana style the way I like it

Get some jowl bacon from home-grown pigs. It’s not difficult to find if you go to Sor Danilo who,...

Abbacchio alla brace
(baby lamb cooked on embers)

Marinate the meat with oil, salt, pepper and rosemary for at least 2 hours, covered with another...

Abbacchio alla cacciatora
(seasoned baby lamb)

Cut the lamb into small pieces and brown it on a strong flame in the lard (or oil). Add salt and...

Abbacchio brodettato
(baby lamb in egg-and-lemon sauce)

Brown the minced ham and onion in  a pan with lard or oil. Add the lamb and let it cook, then...

Abbacchio disossato con ramoracce e “cacciatora”
Heat the bones of the lamb in a iron saucepan and then add the meat cut up into dices. Brown the...


Aglio e olio
Boil the linguette di passera pasta in slightly salty water. While the pasta is cooking, fry...

Agnolotti di coda, in sugo di carota
Mix the flour and the eggs and knead into a dough on a stone surface; leave to sit covered with a...

Alici e indivia
(anchovies with endive)

Sauté the endive in a pan, after having boiled it in salty water and dried it carefully.

Animelle al marsala
(sweetbread with marsala wine)

Once you have thoroughly cleaned the sweetbread, soak it in boiling water and rinse it in cold...

Animelle di vitella croccanti con fagioloni e cipollotto
This dish is meant to enhance sweetbread, a product of the Roman popular tradition which over the...

Baccalà in guazzetto
(stewed cod)

Bone the cod and cut it  into strips about 5 cm long. Stew the onion in the oil in a...

Bavarese di ricotta di pecora e caldarroste
(Bavarian made of sheep ricotta and roasted chestnuts)

Cook 25 grams of sugar with 20 grams of water in a small saucepan. When the mixture will become...

Bigné di broccoli
(Broccoli éclair)

Cut the broccoli into pieces, boil them for 10 minutes and cook them...

Bignè di San Giuseppe
Warm up the butter, water and the pinch of salt. As soon as the water boils add the flour, all at...

Biscotti alle nocciole
Work the butter with the sugar and slowly add the whipped eggs. Work in the flour, yeast, the...

Braciolette di agnello
(lamb chops)

Beat the lamb chops with a tenderiser. Soak them in egg which must be seasoned with salt and...

Braciolette di agnello o di abbacchio fritte panate
(Fried lamb or lambkin chops covered with breadcrumbs)

Squash the chops with a meat mallet. Dip in egg previously spiced with salt and pepper, then pass...



Brodetto di Pasqua
While you boil the broth, whisk the 5 egg-yolks with a pinch of salt in a saucepan. Add the juice...

Bruschette
Cook the bread (slices) over a low flame and remove them as soon as they turn golden. Rub the bread...

Bucatini all'amatriciana
Brown the bacon (or lard) in oil in an iron pan. Add the peperoncino and then the tomatoes. When it...

Budelli di maiale in padella
(fried pig entrails)

Flavour the pig entrails (washed in running water) with the fennel seeds, salt, pepper and...

Budino di latte di mandorle
Blend in the mixer sugar and bitter and sweet almonds. Boil separately milk with a vanilla stick...

Budino di ricotta
Sift the ricotta and mix it with one tablespoon of flour, two egg yolks (put aside the whites),...

Calascioni
Crush the ricotta in a bowl with a fork, add the boiled spinach (well-drained), 1 egg, the pecorino...

Cannelloni
Cut the pasta into rectangles and boil it in plenty of water. Meat filling:Brown...

Capitone allo spiedo
Clean the eel by cutting off head and tail. Cut it into pieces 6-7 cm long and let it marinate...

Cappelletti in brodo alla romana
Pasta: mix the flour with the eggs and roll it out into thin sheets. Filling: Mince all...

Cappuccino di baccalà
Make a court bouillon with the vegetables and abundant water, when it boils add the shredded salt...

Capretto in casseruola con profumi di stecca di liquirizia
Sauté the goat in a high rimmed saucepan with garlic, onion and oil; when it is well browned add a...

Carciofi alla giudia
Remove the artichokes' outer leaves and leave one part of the stalk, which you will remove the hard...

Carciofi alla matticella
Clean the artichokes, cut their tops off and stuff them with minced garlic, mint and cooking salt....

Carciofi alla romana
Remove the artichokes' outer leaves and leave one piece of stalk: place them in water with lemon....

Carne fredda di manzo in gelatina con crema di cicoria
Boil the beef in cold water with all the herbs for about 1 hour and a half at low heat, skimming...

Castagnole
Mix the flour with the eggs, the sugar and the molten butter, 1 glass of rum, the grated lemon rind...

Cazzimperio
Mix the extra virgin olive oil, salt and pepper. This dip is used for vegetables such as celery,...

Ciambellette al vino
In a salad bowl mix the flour with the oil and the white wine, add sugar and salt.. Mix carefully...

Ciambelline di Dina al vino Frascati
Knead into a salad-bowl flour with oil and white wine, add sugar and salt trying to obtain an...

Cicerchia in minestra
After soaking the chickling peas, cook them for 3 hours. Fry the minced onion, carrot, celery and 1...

Coda alla vaccinara
(stew made with “oxtail’)

Clean a big ox tail thoroughly and cut it into big pieces. Brown a mixture of lard and oil in...

Coda di vitella con fagioli borlotti
Sauté the chilli pepper and onion in oil add the tail cut up into pieces and let it brown. Add...

Coda disossata alla vaccinara con purea di sedano e cioccolato amaro
Wash the ox tail and cut it up into pieces, soak in dripping water for 2 hours , rinse well. If a...

Coniglio alla cacciatora
(spiced rabbit)

Cut the rabbit into small pieces, season it with salt and brown it in a pan with oil. Add a mixture...

Coniglio farcito con composta di pera e malvasia del Lazio
(Rabbit stuffed with pear compote and Latium malmsey)

Mix chicken meat, potatoes previously boiled, pine nuts, egg-yolk and add a bit of salt. Prepare...

Coppiette di cavallo
(dried horse meat)

Cut the meat into strips 5-cm wide, season it with salt, pepper, peperoncino and garlic and leave...

Coratella d'abbacchio con i carciofi
(lamb offal with artichokes)

Cut the offal into pieces. Clean the artichokes, cut them into slices and place in water with...

Cosciotto di abbacchio all'etrusca
(lamb haunch, Etruscan style)

Season the boned lamb haunch, which you have opened wide, with slivers of cheese, mint, salt and...

Costarelle di maiale con panunta
(pig ribs with greased bread)

Season the pig ribs with oil, salt and pepper and place them on a grill. When the fat begins to...

Costolette d'abbacchio “a scottadito”
(lamb ribs hot off the grill)

Place the meat on a grill and drizzle some olive oil on top: season with salt and pepper. Cook on a...


Crema di cicerchie e stoccafisso con quadrucci di ceci
Carefully wash the chickling peas (after having soaked them in water with a pinch of sodium...

Crema di marroni di Segni, meringhe e panna
(Cream of Segni chestnuts, meringue and cream)

Boil the chestnuts and take out peel and internal film. Put them in a tureen and add milk. Mash...

Crema di zucchine con nastri di pancetta croccante
After washing the zucchini and cutting them into pieces, sauté with garlic, salt and a little oil....

Crespelle di Trivoli con ricotta e fonduta di bufala
(Crespelle di Trivoli with ricotta and buffalo milk fondue )

For the crespelle: mix the flour, milk and two whole eggs and a pinch of salt until a smooth and...

Croccante
Chop the almonds coarsely. Melt the 200 g sugar with the juice of half a lemon in a wide pan,...

Crostata di ricotta
Mix the ricotta and sugar, the grated peel, cinnamon, sultans, pine-nuts and minced candied peel...


Crostini di provola
Wash the anchovies and remove any spines. Melt the garlic, ½  an anchovy and the capers in a bit...

Fagioli a corallo (facioletti)
Brown the minced onion in the lard  in a pan and add the cubed tomatoes; cook for a while, then...

Fagioli con le cotiche
Soak the beans overnight, then place them in a pot, preferably earhenware, and cover with water....

Fagioli freschi al pomodoro
Shell the beans, place them in a pan,  cover them  in cold water and cook for 1 hour.

Faraona all'uva bianca
(guinea-fowl with white grapes)

Once you have cleaned the individual grapes, place them in marsala or white, warm slightly and...

Faraona alla cacciatora con foglie di spinaci freschi
(spiced guinea-fowl with fresh spinach leaves)

Flash fry the guinea-fowl, chopped into pieces, in a pan on a high flame. Add salt and pepper, then...

Faraona farcita
Bone the guinea-hen, set aside the breast and the drumsticks, break up the carcass. Sauté the...

Favata
Brown the lard with a tbs. of oil and the minced parsley, sage and mint. Add the pork stew and the...

Fave alla romana
Brown the finely minced onion in the oil, add the chopped lard, the broad beans, salt and pepper....

Fettuccine alla crema di broccoli romaneschi ubriachi
Make traditional home-made pasta and roll out the pastry to a 1.5 mm thick sheet. Steam-cook the...

Fettuccine broccoli, salsiccia, ricotta salata e cesanese
(Fettuccine with broccoli, sausage, ricotta and Cesanese wine)

Prepare pasta in the classic way but roll out the dough slightly taller according to our local...

Fettuccine con la zucca
Prepare a sauté of onion which should not be too finely chopped for this recipe so as to savour...

Fettuccine con “sedicesimi” di pollo alla romana e friggiteli
Sauté a whole garlic and fresh chilli pepper in a stainless steel or alumina saucepan. When the...

Fettuccine “co' le regaje de pollo”
Put the onion in a pan with 3 tablespoons of oil, add the offals leaving the liver for last. As...

Filetto di maiale in crosta di frutta secca al mosto d'uva
Grease the whole fillet and coat it with the large-grained salt. Sauté in a non-stick pan for five...


Flan di ricotta con uvetta al brandy e ristretto di cioccolato al caffé
(Ricotta flan with brandy raisins and extra strong chocolate coffee)

Soak the raisins in warm water for half an hour, so that they get soften. Gently squeeze the...

Focaccia con la guanciola, peperoncino e rosmarino
Dissolve the yeast in warm water and milk, add the mixture plus the egg to a flour well, and knead...

Frittatina di verdure su cestino di pane azzimo al miele di castagno
Omelette: beat the eggs and add the milk until the mixture is uniform; add salt, pepper,...


Galantina di pollo in gelatina
Mix the ingredients for the stuffing, fill the chicken and sew it with a string. Wrap the chicken...

Girello di vitello maremmano con ruchetta, caciotta di pecora stagionata
(rump of young veal with rocket salad, sheep milk seasoned cheese)

Warm 4 tbs. extra virgin olive oil in a pan. When the oil is hot, place the meat, previously salted...

Gnocchetti all'amatriciana delicata
Warm up the oil in a non-stick pan and brown the cubed pancetta. Add the sliced tomatoes and salt....

Gnocchetti di farina di grano saraceno con castagne
Boil the potatoes, drain them and cover them with a cloth towel. Peel the chestnuts after boiling...

Gnocchi all'amatriciana
Mettere in una padella di ferro, l'olio ed il guanciale jowl bacon tagliato a pezzetti e lasciarlo...

Gnocchi di cicerchie
(Grass peas gnocchi)

Soak grass peas for 24 hours with a bit of bicarbonate. Once you strain them, cook the legumes in...

Gnocchi di patate alle verdure
Brown the minced onion, pepper and peperoncino in pan. Add the cubed aubergines, courgettes,...

Gnocchi girasole
Melt the butter in the milk on a low flame until the milk boils, then season with the nutmeg and...

Gnocchitti con fagioli
Prepare a mixture with the flour, eggs and water, making sure it doesn’t turn too hard, then roll...

Il fritto verde
Prepare the batter with 200 gr. of flour, a pinch of salt, the yeast dissolved in a glass of water...

Il padellotto del pastore
This dish made with lamb offal cooked together with different shades of taste is undoubtedly a dish...

Il “Cacio e pepe”
This is a strong dish, without trade-offs; you can’t expert a delicate taste. For this recipe the...

Involtini alla Zagarolese con creste di gallo e puntarelle
Chop up the garlic, the jowl bacon, the sage, the lard, the chilli pepper, the pepper, salt,...

Involtini di tagliolini Santa Brigida
Make a light sauce with tomatoes, olive oil, onion and basil. Slice the aubergines lengthways, put...

Involtini di verza al sugo finto
(Cabbage rolls made with fake sauce)

Scald cabbage leaves for 5 minutes, cool them and put them down with care on a cloth to dry; mince...

La Gricia amatriciana
Cut the jowl bacon into strips and place in a pan. After browning add the onion and make it brown....

La vignarola in tre cotture
Broad beans with jowl bacon: clean the broad beans and sauté them with shallot, oil, chilli pepper...

Lasagna alle verdure
Prepare some sheets of fresh egg-pasta. Cook the aubergines and the tomatoes in a pan, adding some...

Lasagnette bufala e pachino
Cut the aubergines into strips, salt them and leave them for 6 hours, then wash them and sauté...

Lavagnette in crostata alle nocciole
Prepare a mixture with the butter, chopped hazelnuts, sugar and flour. Roll it out and form two...

Lumache di San Giovanni
Wash the snails, put them in a saucepan and cover with cold salted water. Heat to boiling point and...


Mezzemaniche alla mentuccia e carciofi
(Mezzemaniche with mint and artichokes)

Finely cut artichokes and cook them with chopped onion and garlic, add minced roman mint and at the...

Millefoglie di coppa e arancio
With a rolling pin roll out the pasta sheet of pastry until it is 0.5 cm thick. Cut into a round...

Padellaccia
(fresh pork meat, with spices and beans)

Brown the extra virgin olive oil, garlic and peperoncino in a pan. Cook the meat, adding white...

Padellaccia d'abbacchio
(lambkin)

Put a pan on the fire with oil and rosemary. When it is hot, add the lamb (slightly covered with...

Pangiallo
(yellow bread)

Make a batter of right consistency, add raisins, dried fruit and all the other ingredients. Helping...

Panonta di salsicce, fagioli del purgatorio e carciofi alla matticella
Soak the beans for 12 hours, then boil them with celery, carrot and onion until, pressing them with...

Pappardelle al ragù in bianco ed erbe di caccia
(Ragout white pappardelle with hunting herbs)

Mince the meat and fry slightly with extra virgin olive oil either in a copper or aluminium pan,...

Pappardelle alla carbonara con zucchine e pancetta
(Carbonara pappardelle with courgettes and bacon)

Beat the eggs in a bowl adding grated Pecorino and freshly ground black pepper. Cut bacon in...

Parmigiana di funghi
Clean the mushrooms, slice them and dip them into the egg and breadcrumbs. Place them on tray...

Passata di arzilla e broccoli con “frascarelli”
Put the celery, carrot and onion in a saucepan with the ray/skate and boil for 40 minutes to...

Passatelli con piccatine di capretto
(Passatelli with kid piccatine)

For “passatelli”: Make an hard dough by hand with the listed ingredients, make some...

Pasta e broccoli
Mince the lard and a clove of garlic, brown them and add the concentrated tomatoes. Put the clean...

Pasta e broccoli in brodo d'arzilla
Cook the fish in a saucepan of salted water adding celery and onion so as to obtain a delicate...

Pasta e ceci
Cook the chickpeas in salty water (after having soaked them for at least 12 hours), with rosemary...

Pasta e fagioli
Brown the oil, minced ham and onion in a pan. Add the tomato pulp, celery, carrots, potatoes and...

Pasta e fagioli con le cotiche
Brown the chopped onion, garlic and minced ham in an earthenware pot, add the cubed peeled...

Pasta e fagioli di Sora Peppa
This recipe has the personal touch of the Restaurant’s thirty-year long cook. Sauté the jowl...

Pasta e patate
Brown the onion, carrot, lard and celery in a saucepan with some oil. When this has turned golden,...

Pasta e piselli
Cube the pancetta; brown some onion in oil and add the pancetta to the pan. When this is browned...

Patè di coratella, con pane all'arancio, uvetta e cannellino
For the bread: Make a well with the flour, add the yeast dissolved in ½ glass of lukewarm water,...

Pere al limone
Take the sweet ripe pears and chop them into pieces. Prepare a sweet sauce with the juice of 2...

Pere cotte alla crema di latte
Peel the pears, remove the seeds by emptying them from the bottom. Place them in a pan with...

Piccatina di vitello
(slice of veal pan-fired with parsley and lemon juice)

Cut the ham into slices, flour the meat and salt it.Warm the oil and ham in a pan and brown...

Pizza con lo zibibbo (uva)
Remove the seeds from the zibibbo grapes. Mix the polenta and oil in a bowl with plenty of...

Pizza cresciuta
Mix the eggs, cinnamon, a pinch of salt, ricotta cheese, and grated lemon peel with the flour and...

Pizza e sfrizzoli
Place all the ingredients on the “spianatoia” (pastry board) and work them vigorously,...

Pollo alla diavola
(squashed chicken)

Squash the cleaned chicken on a chopping board, but do not  shatter its bones. Cook it in pan,...

Pollo alla diavola biscottato
If we were to think of a dish that represents our tradition, this would be it: the coking...

Pollo con i peperoni
(chicken with peppers)

Chop the chicken into pieces, after having cleaned it. Brown the ham in a pan with some oil, then...

Pollo con peperoni
(chicken with peppers)

Pour the oil in a non-stick pan and brown the chicken with salt and peperoncino; add the thinly...

Pollo in padella
(Chicken in Pan)

Chop the chicken into pieces, after having cleaned it. Brown the ham in a pan with some oil, then...

Pollo marinaro
(chicken with vegetables)

Clean and wash the chicken and place it in a container which is suitable to marinate it in. Season...

Polpettine in umido
(Meatballs in sauce)

Combine in a bowl three kind of meat, previously minced with stale soaked bread in water, eggs,...

Polpettone alla picchiapò
(Picchiapo’ sauce meatloaf)

Finely mince meats, add Parmesan, nutmeg, egg, salt and black pepper. Put everything in a bowl...

Porchettina tuscolana
Chop the Rosemary, garlic and seseli. Flatten out the deboned piglet, flame the bristles of the...

Prosciutto fichi e melone
Cut the fruit into slices and wrap the ham around it. 

Puntarelle in salsa di alici
Prepare a mixture of garlic, anchovies, oil and vinegar. Season the washed puntarelle with this...

Ravioli di pecorino alla carbonara
Sauté the jowl bacon cut into pieces in oil and remove from flame when golden brown. Whip the egg...

Raviolone di baccalà in crema di ceci
Baccala’ (dried salt - cured cod) big ravioli in chickpea

For the stuffed: slightly fry onion, baccala’ and potatoes previously boiled cut in cubes, with...

Rigatoncini alla Carbonara
(Carbonara Rigatoncini pasta)

Slightly fry lard with a bit of oil, separately beat the eggs with black pepper and pecorino. When...

Rigatoni con la “pajata”
Cut the pajata and tie the ends with some string, forming small rings. Brown the meat with some...

Riso e indivia
Brown the minced onion in a saucepan, adding the lard, garlic, parsley, and celery, then add the...

Riso e lenticchie
Clean the lentils, soak them in cold water for 12 hours, remove any which have risen to the...

Rognone
(kidneys)

Put the kidneys, sliced in half, lengthways on a grill, and let them bleed. When this has been done...

Salsicce di fegato di maiale con aceto di mosto e visciole in agrodolce
(Pork liver sausages with must vinegar and sweet and sour cherries)

Brown sliced sausages in a pan with a bit of oil, or grill them and keep warm. For the instant...

Salsicce e broccoli
(sausages with broccoli)

Wash the broccoli and cut it into tops. Add salt and cook it in a pan with oil, garlic and...

Salsicce in umido con fagioli
Brown the sausages, previously pricked with a  fork, in a pan. When they are half cooked, add ...

Saltimbocca alla romana
Roll the slices of meat out and lay a fresh leaf of sage and a slice of ham on each one; close the...

Semifreddo allo zabaione e salsa di cioccolato al rhum
Zabaglione and rum chocolate sauce semifreddo (dessert kept and served chilled)

Beat bain-marie egg yolks with sugar until you get a soft and nice preparation. Add a drizzle of...

Seppie e piselli
Skin the fish, wash it and dry it, then cut it into thin strips.Warm 5 tbs. of oil in a pan,...

Sformatino di verdure su fonduta di formaggi
Wash the cabbage and let it pick up some flavour in a pan. Put it in a blender, and place  the...

Sformato caldo di pere spadone al mistrà con crema di vaniglia
(Hot “spadone” pears flan liqueur Mistra’ with vanilla cream)

Peel the pears and cut them in slices; boil water, sugar, lemon, Mistra’, cinnamon and vanilla in...

Sformato di farro con pomodorini ciliegino e rosmarino
(emmer flan with cherry tomatoes and rosemary)

Soak the emmer in cold water for 40 minutes, then cook it in boiling water for 20 minutes.

Sorbetto di cocomero e assenzio
The idea came from the fact that water-melons are never cold enough and that absinthe needs to be...

Spaghetti all'amatriciana
Brown the oil, lard and  peperoncino (small Italian chilli) . Spray the wine and let it evaporate....

Spaghetti alla checca
Let all the ingredients macerate in a salad bowl (except the pasta). Drain the pasta separately and...

Spaghetti alla “gricia”
Cook the pasta in plenty of salty water and at the same time brown the onion and lard in an iron...

Spaghetti cacio e pepe
Cook the pasta in plenty of slightly salty water. Drain it and save some of the cooking water. Add...

Spaghetti cacio e pepe con cime di rapa croccanti, baccalà e polvere di liquirizia
Cook the spaghetti in abundant salted water, drain when al dente. In the meantime put a little oil,...

Spaghetti cacio, pepe e fiori di zucca
(Spaghetti with cheese, black pepper and zucchini flowers)

Cook spaghetti in boiling salted water. Slightly fry in a pan a garlic clove and zucchini flowers...

Spaghetti carbonari non alla carbonara
(Carbonari spaghetti not carbonara)

Remake of a grandmother’s recipe, when people were not very subtle about choosing ingredients;...

Spezzatino di castrato al Cesanese e semolino scottato
For the mutton stew: marinate the mutton with the Cesanese wine, the carrots, the onion, the bay...

Spuntature con i “gobbi” (cardoni)
(spare ribs with cardoons)

Cut the ribs into strips three fingers wide and cook them on a low flame with oil and the finely...


Stracciatella
Break the eggs in a bowl, add a pinch of salt, 2 tbs. semolina and 2 tbs. grated Parmesan cheese,...

Strozzapreti con broccoli romaneschi, pomodori secchi, vino bianco e primosale
For the strozzapreti: Make a well with the flour and add ½ litre of water or however much is...

Supplì
Mince the onions and chicken giblets and livers and fry them in olive oil until golden, add some...

Tagliolini Fiumicino, Rocca di Papa e Frascati
(Fiumicino, Rocca di Papa and Frascati Tagliolini)

Slightly fry into an aluminium pan three chopped garlic cloves and chilli pepper, add lard and dry...

Testarelle di abbacchio al forno
(oven-cooked lamb brain)

Place the brains in a pan greased with oil, along with the chopped potatoes, add salt and pepper as...

Torta di carote
(Carrot cake)

Whip sugar and eggs with an electric whisk, until you get a soft cream. Add slightly melted butter...

Tortelli, amatriciana dentro e carbonara fuori
(Tortelli, “amatriciana” inside and “carbonara” outside)

Prepare the “amatriciana” sauce browning lard in a pan; add gently fried onion and finally...

Tortini di cicerchia e zucca
Cook a batter of chickpea  flour and water in a pan, then cut out some circles from it (as wide as...

Tortino al cioccolato e gelato di crema alla strega
(Chocolate pie and cream witch ice-cream)

Boil milk with cream, add chocolate into small pieces and slowly melt on the fire. Work separately...

Tortino di melanzane con salsa di pomodoro
Cut the aubergines, lengthways (4 mm thick), and grill them. While they are cooking, mix the...

Trippa alla romana
(Roman-style tripe)

Brown the onion, celery, carrot and chopped tripe (already cooked) in a pan with extra virgin olive...

Trippa in salsa verde
Buy tripe that has already been cleaned and cut it into thin strips. Macerate with lemon juice in a...

Uovo alla carbonara
Put the yolks on a pan with holes, cover with salt and sugar and leave to marinate for three hours...

Variazioni di alici
Clean the anchovies removing the head, the entrails and the central bone, wash them to eliminate...

Vignarola
Finely cut, after having cleaned them, the lettuce and artichokes and add them to the pan where you...

Zuppa di broccoli
Toast the slices of bread and rub them with garlic. Place them in soup bowls. Wash the broccoli...

Zuppa di cavoletti e baccalà condita con olio novello
This dish is a traditional Genzano peasant dish that used to be prepared in November for the...

Zuppa di fagioli
Leave the beans in salted water overnight (the salt softens the legume). Boil in salted water for...

Zuppa di porcini e patate con gnocchetti di bieta
For the soup: clean the porcini mushrooms and set aside half of them; put garlic, onion and oil in...

Zuppa di rane
Melt some butter in a pan, then add and brown the minced onion, carrot, celery and parsley. Add the...

Zuppa inglese
Cut the sponge cake into slices and soak one part of it in the rum, the other in Alkermes. Place...

Zuppa inglese - dal 1922
Trifle - since 1922

Put in a casserole milk, a vanilla stick opened with a longitudinal cut and boil. Beat vigorously...

“Coppiette” o polpette
(meatballs)

Place the meat, the mixture of lard (or ham), the soft part of the bread (crumbled), the beaten...

“Fish & Chips” con pastella alla bottarga e birra
“Fish & Chips” in batter with bottarga and beer

The batter is made by dissolving the yeast in lukewarm water and beer. Add flour, while whisking,...