Roman cuisine
Cuisine of the modern Italian city of Rome
Roman cuisine is the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta.
Nº Q3699146 ★★★
Rara · Saberes
Roman cuisine
Cuisine of the modern Italian city of Rome
Roman cuisine is the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta.
Último precio
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Precio mínimo
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Mediana 7 d
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Ventas 30 d
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Rango 30 d
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En Wikipedia
Texto en inglés Aún no hay artículo en tu idioma: extracto en inglés.
Roman cuisine is the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta. Olive oil is used mostly to dress raw vegetables, while strutto (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà (salted cod) on Fridays and trippa (offal) on Saturdays.
Texto: Wikipedia en inglés, CC BY-SA 4.0. · Imagen: Blackcat (CC BY-SA 4.0) ·
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