Roma-Lazio

The cooking of Latium could simply be called the cooking of Rome which is, in every sense, the center of the region today as it was 2,000 years ago.

Roman banquets were both a gastronomic and theatrical experience. In later centuries, many popes were happy to enjoy the pleasures of the world and amongst these good food ranked high. Architects were employed to make trionfi della tavola, decorations of sugar and marzipan depicting deities, fountains, flowers etc. Great chefs were in charge of their meals, some of which recalled the banquets of Imperial Rome in their lavishness, if not their licentiousness.

Appetizers

BEET AND ONION SALAD -Insalata di barbabietole e cipolle

PINZIMONIO

SHRIMP SALAD -Insalata di gamberi

Pastas

ALFREDO

AMATRICIANA

ARRABIATA

CARBONARA

CARRETIERA

CHEESE WITH BLACK PEPPER

VODKA WITH PENNE

Main Courses

SALTIMBOCCA ALLA ROMANA - VEAL, PROSCIUTTO AND SAGE