{"id":8623,"date":"2023-09-13T15:52:23","date_gmt":"2023-09-13T13:52:23","guid":{"rendered":"https:\/\/staging.gusto.it\/?page_id=8623"},"modified":"2026-09-03T17:42:12","modified_gmt":"2026-09-03T15:42:12","slug":"roman-cuisine","status":"publish","type":"page","link":"https:\/\/gusto.it\/en\/cucina-romana\/","title":{"rendered":"Traditional regional and Roman recipes"},"content":{"rendered":"
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True Roman cuisine\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Traditional regional and Roman recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Mediterranean nature of the products, at 'Gusto, takes on the tones and flavors of popular tradition<\/b>. A typical Roman cuisine<\/b> cared for in every respect. A recovery of the authenticity of our gastronomic customs, of typical recipes<\/b>, of raw ingredients, but also a wish to reclaim time and space for a healthy right to linger. The table as a moment of attention and a symbol of togetherness, friendship and conviviality.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Roman first courses, but not only...<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The dishes of\u00a0traditional Roman cuisine<\/strong>\u00a0that we all know have always been on the 'Gusto menu. Appreciated and highly sought after thanks to the constant research and selection of raw materials. Between\u00a0typical dishes\u00a0<\/strong>there are\u00a0tonnarelli cacio e pepe<\/strong>, i\u00a0rigatoni alla carbonara, all'amatriciana\u00a0<\/strong>and alla\u00a0gricia<\/strong>; among the main courses,\u00a0baccal\u00e0 (salt cod),\u00a0<\/strong>the\u00a0involtini (veal rolls)\u00a0<\/strong>and the\u00a0meatballs<\/strong>. In honor of the Lazio tradition, there is no shortage of\u00a0courgette flowers<\/strong>\u00a0filled with ricotta and anchovy sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The team<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The dishes of\u00a0traditional Roman cuisine<\/strong>\u00a0that we all know have always been on the 'Gusto menu. Appreciated and highly sought after thanks to the constant research and selection of raw materials. Between\u00a0typical dishes\u00a0<\/strong>there are\u00a0tonnarelli cacio e pepe<\/strong>, i\u00a0rigatoni alla carbonara, all'amatriciana\u00a0<\/strong>and alla\u00a0gricia<\/strong>; among the main courses,\u00a0baccal\u00e0 (salt cod),\u00a0<\/strong>the\u00a0involtini (veal rolls)\u00a0<\/strong>and the\u00a0meatballs<\/strong>. In honor of the Lazio tradition, there is no shortage of\u00a0courgette flowers<\/strong>\u00a0filled with ricotta and anchovy sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Roman cuisine: appetizers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Fried baccal\u00e0 (salt cod) fillets<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tAmong the appetizers of Rome, Roman-style fried cod is among the most renowned. The cod fillet, desalted and without bones, is breaded in a simple batter of flour and water, and fried in boiling oil. Served hot on a plate, with a slice of lemon, when tasted it offers a tasty sensation of crunchiness, given by the breading, combined with the meltability of the fish inside, for a taste experience not to be missed.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Courgette flowers filled with ricotta cream and anchovies<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Fried courgette flowers are another\u00a0starter<\/strong>\u00a0legend of Roman cuisine, pairing the sweetness of the courgette flower with the savoury anchovy cream and the milky flavour of fresh ricotta and fiordilatte. A simple starter that reveals incredible flavour, enriched by the light, crisp body of the water-and-flour batter.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Roman first courses<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Renowned and appreciated throughout the world, Roman first courses are characterized by a few ingredients with a strong flavor and very high in calories: guanciale and pecorino. The explanation for these particularities derives from the peasant origins of Roman cuisine, a poor cuisine handed down by shepherds and farmers who, with the few resources at their disposal, had to guarantee themselves an energetic meal throughout the day.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Gricia<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Spaghetti or rigatoni, it doesn't matter, both are fine for a good gricia. Another authentic dish of Roman cuisine, gricia is made with a white base, guanciale and pecorino. Guanciale is a fundamental ingredient in traditional Roman cuisine and its use has origins that are intertwined with the movement of shepherds in the Lazio countryside on the border between Abruzzo and Umbria, from which comes the guanciale par excellence used for first courses Roman dishes, guanciale from Amatrice. It is from this location that the original gricia recipe comes from. A simple preparation that includes: guanciale from Amatrice, pecorino cheese and fresh crushed pepper.<\/p>

The original recipe requires the addition of lard to the pan, but it is also possible to heat just some oil in the pan, to which add the guanciale, letting it brown for a while. In this way the guanciale loses part of its fat which, when combined with the oil, will create a juicy seasoning base. At this point you can add the drained pasta to the pan, along with a little cooking water. Once the pan is removed from the heat, add the pecorino and mix the sauce with the pasta. In the dish, sprinkle fresh pepper on the pasta, taking into account the pepper already present in the guanciale used.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Amatriciana<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Amatriciana can be considered a variant of gricia, to whose recipe all you need to do is add sliced tomatoes or peeled tomatoes. During the preparation phase, a touch of white wine and then the tomato are added to the guanciale which browns in hot oil. While you let the sauce cook, boil the pasta in salted water. Bucatini, long pasta with a hole in the middle, is ideal for a full-bodied sauce like amatriciana. Adding the pasta to the sauce, stir in the seasoning by adding freshly grated pecorino. A further sprinkling of pecorino does not spoil the presentation of the dish and can add further tastiness to bucatini all'amatriciana.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Tonnarelli\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Cacio e Pepe<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For cacio e pepe, as the name suggests, the only ingredients used are cacio, pecorino romano DOP, aged and aromatic sheep's cheese, savory and slightly spicy, and pepper, which must be added freshly ground. Tonnarelli, fresh, long and square pasta, is the best for serving cacio e pepe. The porosity of the surface of the tonnarelli collects and retains the seasoning to ensure that nothing is lost on the plate. Despite being a simple recipe, it is not easy to make a creamy and balanced cacio e pepe. There are different procedures, but the secret to making real cacio e pepe is the same for everyone and is in the creaming. The right creaminess of the ingredients, in fact, can be achieved by choosing to mix the pasta with the cold seasonings, or by combining the freshly drained pasta in a pre-prepared container with grated pecorino cheese and crushed fresh pepper, to which add a little cooking water to mix. Or by adding the cooking water to a pan with a drizzle of hot oil, the freshly drained pasta and, having removed the pan from the heat, saut\u00e9ing the tonnarelli while sprinkling on the grated pecorino. Finally the freshly ground pepper.<\/p>

The result can be excellent either way; the important thing is to remember that the mantecatura (stirring in the cheese to make it creamy) must be done off the heat, so the cheese does not form lumps and lose its creaminess.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Carbonara<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Carbonara, another typical first course of Roman cuisine, is a relatively young recipe but has fully entered into tradition. Egg is added as an ingredient to guanciale and pecorino. Carbonara is a particularly quick first course, which includes a sauce that can be prepared while the pasta is boiling. Spaghetti is ideal, but for those who prefer short pasta, rigatoni and mezze maniche are also fine. The guanciale should be heated in a pan (our advice is not to add oil, until it reaches the right crunchiness. In a separate container mix the egg yolks, one for each diner, plus a whole egg, and beat them together with the grated pecorino.If the pecorino is of a particularly tasty and spicy quality, you can also add some parmesan to prevent the pecorino from overwhelming all the other flavours.
The pasta, cooked al dente, should be added as soon as it is drained and hot to the beaten egg with the pecorino and mixed until the sauce reaches the right creaminess. Finally, add the crispy guanciale with a little freshly ground pepper for those who like it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Roman main courses<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tMeat is the main food of Roman second courses, 'Gusto offers meatballs with sauce and lamb chops as a representation of Roman cuisine.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Meatballs\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Meatballs<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Prepared with boiled meat to make broth, meatballs are a tasty dish that bears witness to a poor cuisine that recovers the ingredients to create different recipes. The meatballs are in fact made with boiled meat chopped into small pieces, to which stale bread soaked in milk, garlic, parsley, nutmeg, grated parmesan, eggs, salt and pepper are added. Once mixed, everything must be divided into round meatballs which, before being added to the sauce, prepared separately, can be fried or cooked in the oven, steamed or stewed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Lamb chops<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Lamb chops correspond to the cut of meat called rack, excellent roasted. The rack is made up of lamb chops which must be divided with a fairly thick cut to prevent the meat from toughening during cooking. In Rome, grilled lamb chops are typical, commonly called "scottadito"<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ricotta and sour cherries, the ingredients of a
typical Roman dessert<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ricotta and sour cherries are two ingredients at the base of a characteristic Roman dessert, which has its roots in the recipes of Judeo-Roman cuisine which had a lot of influence in the preparation of many traditional Roman dishes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ricotta and sour cherry tart<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tIngredients once again very linked to the agro-pastoral tradition of Roman gastronomy are used for this Roman tart, the ricotta is strictly sheep's milk and the sour cherries are berries which the Roman countryside abounds in. A layer of ricotta mixed with sugar, eggs and sambuca is spread on a shortcrust pastry base. A layer of sour cherry jam is superimposed on this. A very easy and quick preparation for an unmissable dessert. 'Gusto offers this tart on the dessert menu together with the variant that replaces the sour cherry jam with chocolate chips.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

La vera cucina romana Ricette tradizionali regionali e romane La mediterraneit\u00e0 dei prodotti, da \u2018Gusto assume i toni ed i sapori della tradizione popolare. Una cucina tipica romana curata sotto ogni aspetto. Un recupero della genuinit\u00e0 dei nostri costumi gastronomici, delle ricette tipiche, delle materie prime, ma anche una volont\u00e0 di riappropriarsi di spazi e […]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_titles_title":"Cucina romana tradizionale a Piazza Navona | 'Gusto","_seopress_titles_desc":"Carbonara, cacio e pepe, gricia, amatriciana e carciofi alla giudia: la cucina romana tradizionale di 'Gusto, a Roma vicino a Piazza Navona.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"Cucina Romana Tradizionale | Ristorante 'Gusto Roma","_seopress_social_fb_desc":"Piatti della tradizione romana rivisitati con passione: carciofi alla giudia, carbonara, cacio e pepe e gricia. Ingredienti freschi e ricette autentiche da 'Gusto.","_seopress_social_fb_img":"https:\/\/gusto.it\/wp-content\/uploads\/2023\/10\/Eventi-Ristorante-Gusto-Roma-17-scaled.jpg","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"Cucina Romana Tradizionale | Ristorante 'Gusto Roma","_seopress_social_twitter_desc":"Piatti della tradizione romana rivisitati con passione: carciofi alla giudia, carbonara, cacio e pepe e gricia. Ingredienti freschi e ricette autentiche da 'Gusto.","_seopress_social_twitter_img":"https:\/\/gusto.it\/wp-content\/uploads\/2023\/10\/Eventi-Ristorante-Gusto-Roma-17-scaled.jpg","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"class_list":["post-8623","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/pages\/8623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/comments?post=8623"}],"version-history":[{"count":0,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/pages\/8623\/revisions"}],"wp:attachment":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/media?parent=8623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}