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The Roman cooking

First courses

The Capitoline tradition’s first course; those we thought forgotten but that, tasting them, emerge again clearly in the palate and beyond: Bucatini all’amatriciana, Rigatoni with pajata, Rigatoni with vaccinara tail, Carbonara...
Tradition is always the protagonist, including that marked by the days of the week. Here is a taste: on Thursday, Gnocchi.

First courses

The Capitoline tradition’s first course; those we thought forgotten but that, tasting them, emerge again clearly in the palate and beyond: Bucatini all’amatriciana, Rigatoni with pajata, Rigatoni with vaccinara tail, Carbonara...
Tradition is always the protagonist, including that marked by the days of the week. Here is a taste: on Thursday, Gnocchi.

Second courses

Roast lamb with potatoes, Coratella of roast lamb with artichokes, Vaccinara tail, Cacciatora roast lamb, Saltimbocca... Recipes as well-known as they are difficult to cook workmanlike: we all love eating Roman food. Few know how to “cook” Rome.
Here the week has its rules as well: on Tuesday and Friday salted codfish, on Saturday, Tripe.

Dessert

Yes to sweetness, yes to chocolate, yes to “classic” pastry. Also, of course, with a careful look at ideas born and “raised” in Rome neighborhoods.

Dessert

Yes to sweetness, yes to chocolate, yes to “classic” pastry. Also, of course, with a careful look at ideas born and “raised” in Rome neighborhoods.