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About: Roman cuisine     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : http://dbpedia.org/class/Book, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: ThingFoodhttp://dbpedia.org/class/Book New Facet based on Instances of this Class

Roman cuisine comes from 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 (ice cream) 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 on Saturdays.