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Favorite Roman Cuisine

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3,852 posts
4 reviews
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Favorite Roman Cuisine

Everyone asks about best restaurants, but what are the best Roman dishes to try? If you think that tripe is tasty or oxtail is oppetizing :-) ... let me know!!

Levittown, NY
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1. Re: Favorite Roman Cuisine

I know Rome is noted for artichokes and unfortunately, I did not have the opportunity to try them when I was there in March and another was gnocci on Thursday night......but I did have very good linguini carbonara and a spinach stuffed ravioli that was like butter melting in your mouth.


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2. Re: Favorite Roman Cuisine

try the pasta:

- bucatini ala matrichana

- spaghetti ala carbonara

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3. Re: Favorite Roman Cuisine

The Caprese Salads are fantastic. These are served as an appetizer and are sliced tomatoes, sliced, fresh mozzarella, and basil, drizzled with balsamic vinager. I basically survived on these during my summer in Europe! Just talking about them is making me hungry!

coxs creek, kentucky
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4. Re: Favorite Roman Cuisine

Gnocchi alla Romana

Pasta-cacio e pepe


Zucchini flowers

Not neccesarily Roman but I absolutely fell in love with prosciutto and melon for an appetizer.

Pizza bianco

Well, I could give you a whole long list but these are my favorites for now!!

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5. Re: Favorite Roman Cuisine

ummm... what's for lunch!

League City, Texas
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6. Re: Favorite Roman Cuisine

Someone please explain zucchini flowers to me. This sounds odd. I know there are edible flowers but is that really what this is?

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7. Re: Favorite Roman Cuisine

Yes flowers of the zucchini (courgette) are delicious either deep fried in a light batter (fiori di zucchini fritti) or stuffed with ricotta cheese, egg ,parmesan and herbs and then lightly fried in batter (fiori di zucchini ripieni).

somewhere out there
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8. Re: Favorite Roman Cuisine

Baccala( salt cod), fried with beans.!

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9. Re: Favorite Roman Cuisine

The classic Roman recipe for Fiori di Zucca is: delicately wash the flower, take off the "pin" leaves, (I take off also the pistil, but it is edible),. Fill the flower with an anchovy (under olive oil) and a small piece of mozzarella. Pass it in a "Pastella" ....flour, a pinch of salt and water. Now I mix beer and flour. Fry in olive oil.

That's it.

Anyway I went finally to eat at Giggetto and I tasted again after years the "Vignarola": peas, artichokes and fava cooked with oil, onions and bacon.........WOW!!

rockville centre, ny
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10. Re: Favorite Roman Cuisine

Ciao Cinzia,

You're making me hungary!

If you read this post, do you remember the name of the restaurant Joanne and I had lunch the day we met up with you and Daniela afterwards?

Hope all is well,