Roman cuisine is celebrated around the world for its simplicity, authenticity and skilful use of local ingredients. Among the dishes that best represent this culinary tradition rich in history and flavour, tripe, fifth quarter and cod fillets stand out. These dishes, rooted in Roman culture since ancient times, continue to delight the palates of residents and visitors, offering a gustatory journey through the history and culture of the Eternal City.
Trippa alla Romana: A dish of tradition and flavour
Roman tripe is a dish that has its roots in poor cuisine, but which has transformed into a gastronomic icon of the city. Made with calf’s stomach, the tripe is cooked slowly in a tasty broth enriched with tomato, onion, celery, carrots and various herbs. Slow cooking allows the tripe to absorb the flavors of the broth, resulting tender and full of flavor. If you want to try to make it by your own check this recipe
Fifth Quarter (quinto quarto): Roman Cuisine in Its Maximum Splendour
The term “fifth quarter” refers to the less noble parts of the animal, such as the tail, head, legs and viscera. These parts, in the past considered waste, have become the protagonists of some of the most loved dishes of Roman cuisine.
Among the most famous dishes of the Roman fifth quarter are the coda alla vaccinara, a tasty stew prepared with oxtail, and the pajata, a dish based on veal offal cooked with tomato sauce and served with fresh pasta. These dishes are a tribute to the tradition and history of Roman cuisine, offering a unique and unforgettable gastronomic experience.
Cod Fillets: A Taste of the Sea in the Eternal City
Although Rome is not a seaside city, cod fillets have become an essential element of its cuisine. The cod, or dried and salted cod, is rehydrated and then fried until it obtains a golden and crunchy crust. Served with a squeeze of lemon and accompanied by fresh side dishes
