Roman Cuisine

Roman cuisine reflects a rich history blending ancient traditions with local ingredients. It features hearty dishes utilizing grains, vegetables, legumes, and cured meats, often flavored with herbs, garlic, and olive oil. Iconic elements include pasta, such as carbonara and amatriciana, and dishes like saltimbocca and supplì. The cuisine emphasizes rustic yet flavorful preparation, balancing simplicity with depth of taste. Historically, Roman gastronomy was influenced by ancient Etruscan, Latin, and later trade, resulting in a culinary tradition that values seasonal, regional produce and traditional techniques. Overall, Roman cuisine offers a palette of robust, satisfying flavors rooted in heritage.