Roman cuisine, the jewel of our gastronomic tradition, is a source of real pride for all our compatriots. The Roman culinary tradition, which is based on simplicity and the genuineness of ingredients of peasant origin, has evolved a lot over the centuries following regional contaminations and influences from adjacent areas, but has never lost its original traits of taste and simplicity. These same traits, which we find in all the typical products of the area, are today protected from excessive contamination and protected against threats that could distort a story of extraordinary charm.
TYPICAL ROMAN CUISINE, A THOUSAND-YEAR-OLD HISTORY
The history of typical Roman cuisine has its roots in the era of ancient Rome, when the diet was based on simple ingredients such as cheeses, legumes, cereals and, naturally, fruit. Fortunately, we have at our disposal precious testimonies from the time, in particular the Of the king of cooking by Apicius, which represents the most famous recipe book of antiquity (1st century AD). Curiously, and also somewhat in contrast with the ideal of simple and poor cuisine, Apicius' work is aimed at the upper classes and confirms the existence, already at the time, of fervent experimentation and creativity. The text describes, in fact, dishes based on ingredients such as ostrich and wild pigeon, accompanied by a large variety of sauces.
Typical Roman cuisine has undergone a constant process of development and evolution over the centuries. In the Middle Ages, for example, barbarian influences brought about changes in tastes, and the use of spices became more widespread, while the Renaissance brought some attention to more exotic ingredients. But going into specifics, and limiting the observation to the history of Rome, there have been (at least) two determining factors for the development of its gastronomic tradition: the expansion of the Jewish community, which occurred at the beginning of the 1500s, and, in a much more recent era (1891), the inauguration of the Testaccio slaughterhouse.
THE'influence of Jewish and Spanish cuisine on the traditional Roman one has led to a very interesting mix of local ingredients and external cooking methods, from which authentic little gems were born such as artichokes Jewish style, but the use of offal, olive oil in frying and many other virtuous contaminations have also intensified. At the end of the 19th century, however, the inauguration of the Testaccio slaughterhouse has given a new twist to traditional Roman cuisine, marking the spread of fifth quarter, which includes offal such as tripe, oxtail stew and sweetbreads, and has given rise to memorable and iconic dishes.
Moving on to the present day, they have been recorded for at least a decade a rediscovery of culinary traditions, greater attention to local ingredients and many innovative efforts by chefs who mix tradition and modernity. A fascinating and experimental chapter is being written on this very difficult balance.
SOME ICONIC DISHES OF TYPICAL ROMAN CUISINE
The dishes that distinguish everything the world typical Roman cuisine are dozens. And paradoxically (but not too much), we don't dedicate much space to them, because they are so well known that we could hardly say something new or intriguing. A small summary, however, is essential.
SPAGHETTI CARBONARA
A timeless classic and a pillar of Roman gastronomic tradition. Its basic recipe includes eggs, guanciale, pecorino romano and black pepper. The choice of ingredients is debated among enthusiasts, but the secret is undoubtedly the balance and mastery in combining the al dente pasta with the creaminess of the sauce.
TONNARELLI CHEESE AND PEPPER
Pasta cacio e pepe is the demonstration of how much simplicity can be perfect. Just two ingredients, pecorino romano and black pepper, are capable of an explosion of flavors that pays homage to the city's culinary tradition.
BUCATINI AMATRICIANA
Originally from Amatrice, in the province of Rieti, it is part of the traditional agri-food products from Lazio since the city only passed from Lazio to Abruzzo in 1927. It is a hymn to robust and simple flavors, as well as one of the most famous dishes of central Italy. There are several variations, but the key ingredients are guanciale, tomato, pecorino romano and black pepper.
VACCINARA'S QUEUE
It dates back to the popular roots of the city and is an oxtail stew (queen of the fifth quarter) cooked with tomato, onion, carrot, celery and black pepper. This dish represents the Roman ability to transform humble ingredients into something extraordinary.
CHEESE-RICE BALL
It is the icon of street food. Supplì are elongated rice croquettes, stuffed with mozzarella and tomato/meat sauce, and fried in oil. The crunchy crust and stringy heart make them an irresistible snack.
ROMAN-STYLE LAMB
Roman-style abbacchio demonstrates the local predilection for lamb. Cooked with garlic, rosemary, white wine, pepper, and broth, this dish reflects the city's love of robust flavors.
ROMAN-STYLE PUNTARELLE
For vegetable lovers, puntarelle alla romana are a must-try. They are seasoned with anchovies, garlic and olive oil, remain slightly bitter and are a very popular side dish in Roman cuisine.
ARTICHOKE JUDIA STYLE
Originating in Roman Jewish tradition, this dish is made with artichoke hearts that are delicately crushed and then fried until crispy. The result is a marriage of textures and flavors.
PINSA IN ROMAN CULINARY TRADITION
It is certainly not our intention to put pinsa on the same level as dishes from a centuries-old tradition. like carbonara or oxtail stew. Nor do we maintain that pinsa is a product deriving from the remote (and glorious) past of this land.
On the other hand, the city has its own pizza tradition (Roman pan pizza), and it is also true that even a modern dish, born in 2001 from an intuition of Corrado Di Marco, can gradually make its way into a consolidated history and enter among the typical dishes of the territory. We live in a globalized world, and if this opens up enormous opportunities for those who produce, sell and distribute, it is much more difficult than it once was to link a product to a territory, making sure that it is its voice in Italy and in the world.
Here, with pinsa our ambition is precisely this: to respect the role of the iconic products of our land and work hard to build a place for pinsa too, focusing above all on its innovative character and its ability to mix taste, lightness and digestibility. The present is proving us right, and we are already working on the future.
