Branzino - seabass

Bucatini alla amatriciana - hollow fat spaghetti with a zesty tomato sauce made with pancetta or guanciale and hot red pepper flakes

Carciofi alla guidia – translates to “artichokes Jewish style” and is a dish dating back centuries from the Jewish Roman Ghetto. These fried artichokes are served hot and crispy and, if done well, are incredibly delicious

Gnocchi alla romana – dumplings made from semolina (not potato) and parmesan cheese, milk and butter

Guanciale – unsmoked Italian bacon made from pig jowls

Penne all’arrabbiata – another typical Roman pasta dish with a tomato-based sauce meaning “angry” due to the generous use of hot chilies and garlic

Pizza bianca – though there are different interpretations, in Rome, this pizza is typically bread topped with olive oil, salt and sometimes rosemary

Puntarelle – a member of the chicory family, this green vegetable is served both hot and cold and often with an anchovy sauce

Spaghetti alla carbonara – pasta typically made with pecorino romano cheese, egg, black pepper, and guanciale or pancetta

Spaghetti cacio e pepe - traditional Roman pasta dish with pecorino cheese and black pepper

Zuppa pasta e ceci – a delicious soup made with pasta and chickpeas