Is'haq Bhat
A typical Italian breakfast includes a cappuccino and cornetto, but the maritozzo is iconic in Rome. Traditionally filled with whipped cream, this soft bun is often creatively reimagined by chefs, who sometimes stuff it with savoury fillings.
Supplì al telefono, fried rice balls with a crispy breadcrumb crust, are a popular appetizer. Traditionally filled with rice cooked in tomato sauce and gooey mozzarella, many variations feature flavours inspired by different pasta sauces.
Fiori di zucca, a popular fried appetizer at pizzerias and trattorias, consists of zucchini blossoms stuffed with mozzarella and anchovies, lightly battered, and fried. It is typically available in spring and summer.
Roman pastas centers around pecorino romano, a salty aged sheep’s milk cheese. In cacio e pepe, pecorino shines as it emulsifies with freshly cracked black pepper and pasta cooking water, creating a rich, creamy sauce.
This main course features grilled lamb chops seasoned with rosemary, salt, and pepper. In Roman dialect, “abbacchio” means lamb, and “scottaditto” translates to “burn your fingers.”
Coda alla Vaccinara is a traditional Roman oxtail stew, slow-cooked with tomatoes, celery, carrots, and aromatic herbs. Once considered peasant food, this hearty dish transforms tough meat into tender, flavorful bites.
Puntarelle, chicory shoots with a crunchy and slightly bitter taste, are commonly served as an appetizer or side dish. Available from November to April, they are typically dressed with anchovies, garlic, and olive oil.
Roman pizza bianca is a bakery staple, similar to focaccia but thinner. Romans often slice it in half and fill it with mortadella, calling it "pizza e mortazza." This simple yet flavorful sandwich is a local favorite.