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Blog Italian and Roman Food

All trends and curiosities about roman cooking, roman recipes and cooking classes in Rome!

Italian Festive Desserts: Christmas, Easter, and Carnival

Every Italian holiday carries its own irresistible sweet signature, a dessert that captures the mood of the season and the spirit of its people. From the glowing warmth of...

Traditional Italian pandoro Christmas cake tied with a red ribbon, displayed beside a decorated tree.

Pasta alla Zozzona: Rome’s Most Indulgent Dish

Pasta alla Zozzona is the kind of dish that makes travelers fall hopelessly in love with Roman cuisine. It is rich, bold, unapologetically comforting and wonderfully messy in the...

Pasta alla Zozzona with rigatoni, guanciale and creamy pecorino sauce served in a traditional Roman trattoria

Grigia: The Mother of all Roman Pastas

Before Carbonara, before Amatriciana, there was Gricia. Often called the mother of all Roman pastas, this humble yet powerful dish is the foundation of Rome’s pasta tradition. At...

Authentic pasta alla Gricia served in Rome with Pecorino Romano and crispy guanciale

Famous Italian Cheeses and How to Pair Them

There’s no love story quite like Italy’s affair with cheese. From Alpine valleys to sunny southern farms, every region of the country offers a treasure chest of unique flavors,...

Assorted famous Italian cheeses on a rustic board

Italian Breakfast: What Locals Really Eat

Forget pancakes, bacon, or scrambled eggs. In Italy, mornings begin with something far simpler and far more poetic. The Italian breakfast, or colazione, is a daily ritual woven...