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We can trace history to explain the many aspects of Roman cooking. First, we have to point out that trying to date contemporary dishes back to ancient Roman times is merely an exercise. There is no continuity between Roman food then and now. The fall of the Roman Empire happened gradually between the third and fifth century AD. The destruction of the Ostrogoth kingdom by the Huns in Eastern Europe generated a chain reaction.

The people settled at the eastern boundaries of the Roman Empire saw their only way of escape as westward in the direction of the Roman territories. Rome, in the midst of economic crisis, civil wars, and headed by weak and inept emperors, was unable to stop the invasions, and before long would succumb to the barbarians. Raided by bands of marauders, the Roman Empire no longer existed.

Carl Bloch, Osteria. Born in Denmark in 1834, Carl Bloch resided in Rome for about six years.
The Cuisine of Rome
All the Roman dishes featured in Anna Maria’s Open Kitchen
Pasta Roman Style
Alfredo, and who on earth was he?

ROME and

Intriguing Roman Cooking


Browsing through a menu in a Roman Trattoria, you will be surprised by the contrasting choices available. In traditional Roman cooking, you find delicate gnocchi or scaloppini, and robust dishes of pasta carbonara, lamb, or oxtail side by side.

Roman cooking reflects the melting pot of races and traditions that have contributed to Rome. Roman cooking is very versatile. Its repertoire includes delicate gourmet dishes like the Saltimbocca and robust dishes like the Garofolato, a meat stewed in tomato with cloves.
A Roman Menu
Spaghetti alla Amatriciana
Spaghetti with Tomato and Bacon
Veal Scaloppini with Prosciutto and Sage
Carciofi alla Romana
Artichokes Roman Style
Crostata di Marmellata
Jam Tart

Intriguing Roman Cooking