the traditional cucina romanesca has always relied on fresh seasonal produce from the nearby countryside bought in the local markets.
mushrooms, in autumn, and artichokes, in spring , are served in dozen of different ways, and the misticanza, a fresh mix of salad leaves including the peppery rughetta (rocket) and puntarelle (curly endive shoots), is also delicious when it is in season in the summer months.
many of the genuinely roman dishes are highly seasoned with onions, garlic, rosemary, sage and bay leaves.
the typical roman meat dish, based on the so-called quinto quarto (fifth quarter), head, tail, trotters and so on, is flavoured with olive oil, herbs, pancetta (bacon) and guanciale (pig's cheek) and is a culinary delight.
pecorino, a tangy sheep's milk cheese, is often sprinkled onto dishes as seasoning and the blander ricotta is a filling for pizzas as well as the roman dessert torta di ricotta.

· suppli' di riso: are fried rice croquettes stuffed with mozzarella cheese. they are typically roman and make an excellent snack.
· filetti di baccalà: deep-fried cod fillets which were originally a jewish specialtity, have become a feature of roman cuisine.
· gnocchi alla romana: small potato or semolina dumplings, can be aeten with tomato sauce or just with butter.
· risotto alla romana: is a rice dish made with a sauce of liver, sweetbreads and marsala, a fortified wine from sicily.
· bucatini all'amatriciana: is hollow spaghetti-like pasta with bacon. tomatoes and onion sprinkled with pecorino cheese.
· coda alla vaccinara: is a traditional roman dish made from braised oxtail served with herbs and a tomato sauce.
· torta di ricotta: a popular dessert from rome, is a delicious cheesecake filled with ricotta, marsala and lemon.
· saltimbocca alla romana: is a tasty dish of veal with ham and sage. it can also be served rolled and skewered.