Rigatoni alla Carbonara
The origins of Carbonara sauce is greatly disputed. Some claim it is a 19th century Neapolitan creation, others believe it originated after the end of World War II as a use of American troops’ bacon and powdered egg rations. Whatever its origins, this pasta dish of bacon, lard, garlic, eggs and cheese is a favorite of many, as the creamy sauce thickens while mixed with hot pasta for a very satisfying meal.
Veal Saltimbocca
Saltimbocca literally translates as “jump in the mouth,” which this traditional veal dish should do if prepared well. Though actually a recipe which originated in Brescia, it became so popular in Rome that it became far more associated with the latter city. Thin pieces of veal are topped with ham and sage, and cooked quickly in a sauce of white wine, butter and seasonings.
Coda alla Vaccinara
Offal meats are a traditional part of authentic Roman cuisine. The old slaughterhouses of Rome were all located in the Testaccio district, and butchers (vaccinari) were often “paid” for their work in pieces from the “fifth quarter” of animals that the higher classes would not eat: head, tail, tripe, brains and feet. These butchers learned how to slowly cook these meats with herbs and spices to bring out their intensely robust flavors. Oxtail stew is one of the most famous of such preparations, using vegetables, red wine, garlic and numerous spices to transform oxtail into a delicacy fit for a king.
