Abbacchio alla cacciatora: baby lamb cooked with rosemary, garlic, anchovies, vinegar.
Baccalá in guazzetto: salt cod in a sauce of olive oil, onions, tomato, pine nuts, raisins.
Cozze alla marinara: mussels steamed in their juice with garlic, tomato, parsley.
Fettuccine al burro: feather-light egg noodles with butter, cream and grated Parmigiano Reggiano.
Involtini alla romana: veal rolls with chopped guanciale and garlic braised with tomatoes.
Mazzancolle alla griglia: large prawns grilled with a brushing of olive oil and lemon.
Pasta e ceci: soup of chickpeas with garlic, rosemary and pasta noodles.
Penne all'arrabbiata: pasta tubes with a ñragingî hot sauce of tomatoes, garlic and chili pepper.
Pollo alla romana: young chicken braised in olive oil and white wine with green peppers, tomatoes and garlic
Pomodori ripieni: large tomatoes hollowed and baked with a filling of their pulp, rice, potatoes, garlic and basil, usually served as antipasto.
Rigatoni con la pajata: squat pasta tubes with sauce based on milk-fed calf's intestine cooked with tomato, salt pork, garlic, herbs and spices, topped with grated pecorino.
