Roman cuisine

Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.[1] These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta.[2] Olive oil is used mostly to dress raw vegetables, while strutto (pork lard) and fat from prosciutto are preferred for frying.[1] The most popular sweets in Rome are small individual pastries called pasticcini, gelato ("ice cream") and handmade chocolates and candies.[3] Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà (salted cod) on Fridays, and trippa on Saturdays.

  1. ^ a b Boni (1930), pg. 13.
  2. ^ Boni (1930), pg. 14
  3. ^ Eats, Serious. "Gina DePalma's Guide To Rome Sweets". sweets.seriouseats.com. Retrieved 14 November 2017.

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