The typical meal* of the Roman citizen is :
- FIRST COURSE : a plate of pasta seasoned with different sauces,
- SECOND: a plate of meat (pork, beef, sheep, chicken) or fish.
- raw or cooked VEGETABLES.
- fresh FRUIT , WATER, WINE (a glass or bottled), BREAD.
- carbonara: pasta (rigatoni) seasoned with crispy cheek,
beaten eggs, black pepper and pecorino romano (cheese).
- cacio (cheese) e black pepper: pasta (tonnarelli or rigatoni) seasoned with plenty of pecorino romano (cheese) and black pepper.
- gricia: pasta (rigatoni or spaghetti) seasoned with cheek, pecorino romano (cheese) and black pepper.
- amatriciana: pasta (bucatini) seasoned with tomato sauce, cheek, chili and pecorino romano (cheese).
- rigatoni with pajata: pasta (rigatoni) served with tomato sauce, fried vegetables, young cow calf’s casing and pecorino romano (cheese).
- fettuccine Alfredo : fettuccine seasoned with butter and parmesan cheese
- trippa alla romana:
- oxtail alla vaccinara (coda alla vaccinara): oxtail cooked with tomatoes and vegetables
- braised veal (ossi buchi alla romana): cooked in pan with vegetables
- chicken with peppers (pollo coi peperoni): chicken with peppers, cooked in a pan with tomatoes and other vegetables.
- coratella d’abbacchio con i carciofi:
- saltimbocca alla romana: slices of veal with ham and sage, fried in a pan with extra virgin olive oil.
- filetto di baccalà: fried codfish fillet.