Posted on mar 24, 2013

“Pecorino Romano”


The “fifth quarter” cuisine originates from the Testaccio area, where the municipal abattoir was located, and has given rise to simple but at the some time genuine dishes made from offal, such as “coda alla vaccinara”(Roman oxtail stew). The Jewish style cuisine, richer and tastier, is characterized by appetizing fried dishes: “carciofi alla giudia”, Jewish style artichokes; zucchini flowers stuffed with mozzarella cheese and anchovies; fried cod fish, and cakes, such as the renewed ricotta cheese tart.

The country cuisine of the Castelli Romani hills is characterized by “abbacchio” (lamb) and pasta dishes, such as amatriciana style pasta. Soon I will write the recipe

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