IT.157.0001
Abbacchio alla Cacciatora Romana
Rome's spring lamb fricassee — abbacchio (unweaned milk-fed lamb) braised in white wine with anchovy…
Rome, Lazio
IT.157.0002
Abbacchio alla Romana — Milk-Fed Lamb Roman Style
Abbacchio is the milk-fed lamb specific to Lazio — an animal of no more than 30 days old, still on t…
Lazio — abbacchio is spec
IT.157.0003
Abbacchio alla Romana — Young Lamb Pan-Roasted Roman Style
Abbacchio (milk-fed young lamb, slaughtered before weaning — under 6 weeks old) is the defining meat…
Rome, Lazio — abbacchio (
IT.157.0004
Abbacchio alla Scottadito
Abbacchio alla scottadito—lamb chops that 'burn your fingers'—is Rome's simplest and most primal lam…
IT.157.0005
Abbacchio a Scottadito Romano al Carbone
The Roman spring ritual: milk-fed lamb rib chops ('abbacchio' — lamb under 40 days old) grilled over…
Rome, Lazio
IT.157.0006
Agnello Scottadito alla Romana
Rome's grilled milk-fed lamb chops — abbacchio cutlets (from unweaned lamb) quickly grilled over cha…
Rome, Lazio
IT.157.0007
Coda alla Vaccinara
Coda alla vaccinara—oxtail braised in the vaccinaro (slaughterman) style—is Rome's great offal brais…
IT.157.0008
Coda alla Vaccinara Antica
Rome's celebrated oxtail braise — the definitive Roman offal preparation. Oxtail segments braised fo…
Testaccio, Rome, Lazio
IT.157.0009
Coda alla Vaccinara — Oxtail in Sweet-Sour Braise
The defining Romanesco oxtail braise: oxtail sections slow-cooked in tomato, celery, lard, and bitte…
Rome, Lazio. The quinto q
IT.157.0010
Coda alla Vaccinara Romana
Rome's greatest offal preparation: oxtail slow-braised for 4-5 hours in celery, onion, garlic, clove…
Testaccio, Rome, Lazio
IT.157.0011
Coniglio alla Cacciatora Romana con Olive e Rosmarino
The Roman hunter's rabbit: jointed rabbit browned in olive oil, then braised in white wine with Gaet…
Rome, Lazio
IT.157.0012
Cosciotto di Agnello al Forno con Carciofi Romani
Rome's Easter leg of lamb roasted with Romanesco artichokes — the two principal spring ingredients o…
Rome and Velletri, Lazio
IT.157.0013
Lumache alla Romana
Rome's snail preparation for the Ferragosto festival (15 August): snails (lumachine di vigna, vineya…
Rome, Lazio
IT.157.0014
Pajata — Veal Intestine with Rigatoni
Pajata is one of the most characterful dishes of the Roman quinto quarto tradition: the small intest…
Rome, Lazio — the Testacc
IT.157.0015
Porchetta di Ariccia IGP
Ariccia's spit-roasted whole pork — the most celebrated porchetta of the Roman hills, IGP-protected …
Ariccia, Castelli Romani,
IT.157.0016
Saltimbocca alla Romana
Saltimbocca alla romana—literally 'jump in the mouth'—is Rome's most elegant quick-cooked meat dish:…
IT.157.0017
Saltimbocca alla Romana
Saltimbocca — 'jump in the mouth' — is veal scallopine topped with a fresh sage leaf and a slice of …
Rome, Lazio. Saltimbocca
IT.157.0018
Saltimbocca alla Romana
Rome's most elegant quick meat preparation: thin escalopes of veal, topped with a fresh sage leaf an…
Rome, Lazio
IT.157.0019
Trippa alla Romana
Trippa alla romana is Rome's beloved Saturday lunch—honeycomb tripe braised in a tomato-mint sauce w…
IT.157.0020
Trippa alla Romana
Roman tripe — the classic Saturday lunch of the Roman trattoria — is honeycomb tripe (trippa) simmer…
Rome, Lazio. Trippa alla
IT.157.0021
Veal Saltimbocca alla Romana
The Roman trattoria classic: thin veal escalopes topped with a leaf of fresh sage and a slice of pro…
Rome, Lazio