Recipes

Roman Classics

Braised chicken thighs and drumsticks in red pepper and tomato sauce in a cast-iron Dutch oven, torn basil on top
Roman Classics

Braised Roman Chicken with Peppers (Pollo ai Peperoni)

Bowl of agnello brodettato with bone-in lamb chunks in a pale egg-lemon sauce, topped with parsley on a wooden table
Roman Classics

Agnello Brodettato: Roman Braised Lamb Egg-Lemon Sauce

Seared beef straccetti piled with wilted arugula, blistered cherry tomatoes, and shaved Parmesan on a white plate
Roman Classics

Seared Beef Straccetti with Arugula and Parmesan

Overhead view of spinaci alla romana in a terracotta bowl, showing glossy wilted spinach studded with golden raisins and pine nuts.
Roman Classics

Classic Spinaci alla Romana with Pine Nuts and Raisins

Overhead view of pasta e ceci alla romana in a rustic bowl with tubetti pasta, chickpeas, and a rosemary sprig.
Roman Classics

Pasta e Ceci alla Romana: Roman Chickpea Pasta Soup

Overhead view of charred spiedini di carne misti skewers with pancetta-wrapped bread cubes and bay leaves on a wooden board
Roman Classics

Spiedini di Carne Misti: Grilled Mixed Meat Skewers

Overhead view of twirled spaghetti cacio e pepe with cracked pepper and grated pecorino mounded on a marble surface
Roman Classics

Silky Spaghetti Cacio e Pepe with Pecorino Romano

Golden fried zucchini blossoms stuffed with ricotta piled on a white plate with lemon wedges and flaky salt.
Antipasto

Fiori di Zucca: Crispy Fried Ricotta-Stuffed Blossoms

Baked gnocchi alla romana discs with golden Parmigiano crust in a ceramic dish, melted butter pooling on top
Roman Classics

Gnocchi alla Romana with a Golden Parmigiano Crust

Pizza Bianca Romana with Olive Oil and Flaky Sea Salt hero shot
Roman Classics

Pizza Bianca Romana with Olive Oil and Flaky Sea Salt

Whole double-fried carciofi alla giudia with crispy golden leaves on a wooden board with lemon wedges and sea salt
Appetizer

Crispy Carciofi alla Giudia (Roman Fried Artichokes)

Bowl of rigatoni con la pajata with coiled veal pajata rings, tomato sauce, and grated pecorino romano on a wooden table
Roman Classics

Rigatoni con la Pajata: Rome’s Classic Offal Pasta

Overhead view of spaghetti aglio e olio with golden garlic slices, red chile flakes, and parsley in a white bowl
Roman Classics

Spaghetti Aglio e Olio: Garlic, Chile, and Olive Oil

Six Roman abbacchio alla scottadito lamb chops with char marks and flaky salt on a terracotta plate with lemon
Roman Classics

Abbacchio alla Scottadito (Roman Grilled Lamb Chops)

Abbacchio alla cacciatora in a cast-iron pan with golden lamb chops, rosemary, garlic, and amber vinegar pan sauce
Roman Classics

Abbacchio alla Cacciatora: Roman-Style Spring Lamb with Anchovies and Vinegar

Coda alla vaccinara Roman oxtail stew in terracotta dish with tomato sauce, pine nuts, and raisins
Roman Classics

Coda alla Vaccinara – Roman Oxtail Braised in Tomato and Spice

Bucatini all'Amatriciana in a white bowl with guanciale, San Marzano tomato sauce, and grated Pecorino Romano
Roman Classics

Bucatini all’Amatriciana

Four maritozzi romani con panna on a white plate, split open and filled with thick whipped cream, dusted with powdered sugar
Roman Classics

Maritozzi Romani con Panna

Scaloppine al limone on a white plate with glossy lemon butter sauce, fresh parsley, and lemon slices on marble surface
Roman Classics

Scaloppine al Limone (Italian Lemon Veal Cutlets)

Spaghetti aglio olio e peperoncino in a white bowl with golden garlic slices, chili flakes, and fresh parsley
Roman Classics

Spaghetti Aglio Olio e Peperoncino

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Authentic Italian recipes, region by region, tested in a home kitchen.

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