Roman cuisine: a culinary masterpiece
Roman cuisine is a simple, healthy, nutritious and flavorful cuisine […] Simple, genuine things. All that represents the complication of international cuisine is relentlessly prohibited. The roman has a friendly aversion towards dishes overly elaborated and, severe custodian, doesn’t embrace food that is outside his usual diet but with caution. Doesn’t get enticed by the ‘small cost’ being certain, for good reason, that saving on food is a rather misunderstood saving of money. He will willingly pay something extra expecting premium quality selection.[…] The roman of old is jovial and a true gourmand : he wants, at his table, to eat well and drink better, enjoying life with a playful philosophy.
Ada Boni, Italian gastronome (1881-1973)
Traditionally roman cooking is simple, made with just a few ingredients of premium quality, but tasty, nutritious and served in hearty portions.
It’s basically the commoner food: not born out of luxury and power but out of need, often from poverty. It’s indeed the result of the gathering of diverse folk traditions: the Jewish one (out of which the very sought-after Carciofi alla giudia originate, or the ray and broccoli soup that you can try at lunch on Fridays), the Abruzzi one (to which we owe cornerstones like pasta all’amatriciana, the gricia, the lamb, the pork, and cheese) and the butchers’ one from which it uses the fifth quarter, the offal.
Generally, roman cooking is a summary between Latium and Abruzzi cuisines for Rome, being the capital, has become throughout time an exchange centre for the culinary riches from neighboring territories. Recipes and produce that have been long diffused in the city have entered the roman culinary patrimony.
From the roman countryside we gather lovely vegetables (broccoli, artichokes, courgettes, tomatoes, chicory, broad beans, peas, lettuce, puntarelle) but not only : the pastures are rich and thanks to herbal essences the cheeses have an unmistakably roman taste. In short our cooking has lots of influences.
The result is a collection of recipes that you can try in our trattoria. Obviously, you won’t find everything but to know what you can taste when you’ll be seated please have a look at our menu!
Gastronomy is the art of making food in harmony with the surrounding environment.
Carlo Petrini, Italian gastronome, slow food founding member
As Enzo managers we are daily confronted with situations we have to take a stance on. Sometimes we hesitate into thinking how it is the best way to act. Most of our choices are culinary and luckily, as far as food goes, we’ve always had a clear idea: we favour local suppliers that produce tasty food, with respect towards the workers, towards the traditions and the environment.
This is our choice and we commit for our products to have these features in order to offer, as much as possible, foods made by people with respect to people.
The map shows our preference for local products.