Derived from rural and peasant traditions, Roman cuisine is comprised of both meat and vegetable dishes created from the raw ingredients that a fertile and productive land such as Rome provides in abundance today just as it did yesteryear.
Abundance and quality: this is precisely what you will find at La Pace del Cervello, in complete respect of Roman culinary traditions.
...are its first courses, whether coated with a sauce or served in broth. The latter are comprised of pasta served with vegetables or legumes (chickpeas, potatoes, broccoli, beans), and the so-called ""fifth quarter"" (being offal). On festival days, it would be common for lamb and goat's meat to be supplied directly by local shepherds.
In real Roman cuisine, butter is practically unheard of, with lard being the being the fat of choice. Yet the undisputed condiment of choice is olive oil, ever present among the typical products of Lazio.
Battered and fried dishes, lamb, tripe, oxtail, and lamb cutlets with artichokes are traditional Roman dishes for celebrating special events together.
This cuisine with ancient and local peasant origins was then revamped with influences from the rich and sophisticated traditions of imperial Rome, blending over the centuries with the habits and popular history of Roman society.
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