Roman cuisine, characterized by the preservation of popular recipes of ancient origin, is one of the top notes of Italian cuisine. A kitchen that appreciates the simplicity of flavors and authenticity of land and pasture, linked to the deep respect of the past and traditions passed down for generations, which overcome with pride for recipes of dishes complex and elaborate, which gives us cyclical fashion.
Abroad just quote “all’amatriciana” and “Saltimbocca alla romana” to understand what this cuisine is famous throughout the world. Just as tasty meat dishes and accompanied with vegetables or cooked and can not miss on the Roman tables.
Among the most famous dishes are the lamb or the young lamb brought to the oven, or baked cacciatore in a sauce made of garlic, rosemary, anchovy, chilli and a splash of white wine, or the chops of the same breadcrumbs.
Do not forget the pork, famous throughout the rest of Italy, stuffed with bacon, liver, heart, and flavored with fennel.
Not to mention the historical oxtail, or the tail of an ox was prepared in a sauce flavored with celery sauce, pine nuts and raisins and secret ingredients. Of note is the pajata, dish made of veal intestines cooked in a fried tasty.
So many and famous are the recipes that this kitchen is proposing that the list could linger indefinitely, but does not indicate the liver with artichokes, trasteverina tripe, sweetbreads spit, I read the nerves with pickles, it would be a grave mistake .
And then the saltimbocca alla romana, the Jewish artichokes, a dish of Jewish origin, or the so-called Roman style artichokes stuffed with a mixture formed by the stalks of the same together with garlic, mint, salt, pepper and oil.
Among the main courses we remind semonella or gnocchi alla romana, spaghetti carbonara, spaghetti with cheese and pepper, to pajata rigatoni, fettuccine alla romana, the all’amatriciana, stracciatella soup, etc..
The prescriptions of the white satisfy the most discerning palates, for example, the ricotta tart, the famous maritozzi, the damselfish, pignolata, ETC.
These and other proposals of the Roman kitchen, would not be such if the territory were not present and featuring local products, which are the basis of traditional recipes.
Like all production of the wine that is just and necessary complement to accompany these exquisite, and others not mentioned, typical dishes.
For a description, albeit brief, of the DOC (Denomination of Origin) of the province of Rome began the “White Capena,dry or slightly sweet, worthy of the tradition that led Horace to write Capenam fertile vineyards. The call history we moved from the area of Capena in Cerveteri, an Etruscan already powerful lucumonia with the ancient name of Caere, where the cultivation of grapes and the wine had an important role. The “red” and, in particular, the “white” of Cerveteri DOC are two very popular: the second is considered ideal to accompany shellfish and fish soups. Say Frascati white wine and say “castles” It was the first wine from Lazio to be recognized DOC, but blown wine and wine of the Roman Popes ever. Genzano and Lanuvio give rise to a “white” that draws from the substance of the volcanic area bodied and velvety taste. The “Marine” is the pair with the “Frascati” in the history of the classic wines of Lazio, white dry and praised the center of the tradition with fountains that give wine, “the first Sunday in October, during the Grape Festival, in the wordsthe popular song “Trip to Castelli.” The “Colli Albani”, the result of a great quality work and organization, recalls a past of great prestige which is being renewed. The “Montecompatri Column” is produced in an area that stresses within the perimeter of the “volcano Lazio” where stood the ancient Labicum, bordering Montecompatri Zagarolo and it is a dry wine from the whole meal very enjoyable. Popes Gregory VII and Boniface VIII were not the only ones to appreciate the generous wine of Velletri, already Velitrae for the Romans. Returns to the White Zagarolo “with the involvement of vines and vine-growers of Gallicano for a nice wine and similar in characteristics to the best of” Castelli Romani “. Finally, another area suited for recognition of the Roman province, with white and red Genazzano, the entire meal, with its vineyards located in the upper valley of the Sacco river on a rocky hill at nearly four feet high . We conclude this overview “Rome” with the DOC Cesanese of Olevano Romano that only shows in dry and sweet, soft, slightly bitter, generous in the grading and Cesanese subsidiaries.
The province of Rome holds the record for the area in production within the region and a large part of the province with 80 municipalities out of 120. And ‘why the Province of Rome wants to engage more and more in support of the oil also considering the excellent quality of some production plants that have nothing to envy in relation to other production areas most celebrated. Oil is seen not only as an agricultural product but also as a kind of consumption particularly present in the kitchen of Lazio and Rome, and is also the symbol of the culture of the civilization of the Mediterranean, the center of rural culture around which has developed a world of traditions and history. The oil from the province of Rome, which is very high quality, is produced by the mills and many cooperatives that have chosen this form of company to have more drive towards improved products. And ‘the case, for example, extra virgin olive oil of “Sabina”, the “Hills of Tivoli”, the “Castelli Romani” and extra virgin olive oil of “Soratte.”
The cheeses are typical of the province of Rome are pecorino romano, the caciotta Roman Roman ricotta and the basket all derived, in whole or in part, from sheep’s milk. Among these the most important is the Pecorino Romano cheese of ancient origins, known and appreciated in Italy and abroad, made exclusively with whole sheep’s milk. Has a distinctive aroma and flavor, which is also characteristic spicy, gives a pleasant taste in condiments of pasta dishes. The basket, which is a direct derivative of the pecorino romano, owes its name to being pressed into a wicker basket, whose plot will later on form the cheese. Caciotta La Romana is a product generally cool (there is also the caciotta season with a stronger flavor) raw paste, compact, with a white color that can go up to a pale straw yellow. The mixture of cheeses (cow’s milk than sheep’s milk) cheeses are tasty and spicy, typical of the Roman countryside. The shape is round and low and its weight is not less than 3 kilograms. Well known and sought Roman ricotta firm, compact and dry.You can find buffalo, sheep, goat, cow and mixed.
Today these products of the Roman countryside, while modern technological evolution, I still recognizable links with the past while preserving the integrity of those characteristics of genuineness, delicacy, quality and food safety.