Hi, I’m Gianluca.
I studied cultural anthropology, and I’ve always been fascinated by the different ways people live, move, and experience a place.
Rome is not only my city – it’s the environment I love observing, understanding, and sharing through these small stories.
Together with my wife Connie, we host travellers in our small hotel near the Vatican, where we enjoy meeting people from all over the world and exchanging perspectives – just as I do here in the blog.
If you ever feel like saying hello while exploring Rome, you’ll find us on our terrace as well, where every morning we serve breakfast with a view.
Gianluca
Rome is a city rich in history, culture, and of course, food. Located in the Prati district, QuodLibet B&B is surrounded by a plethora of local, non-touristy restaurants that offer some of the best Roman cuisine in the city. Prati, known for being a central yet residential area, is often considered the heart of good Roman cooking, making it the perfect place to explore the city’s gastronomic delights.
Antipasti: The Perfect Start
Supplì
A classic Roman street food, supplì are fried rice balls filled with mozzarella, often seasoned with a rich tomato sauce and sometimes with ground meat. The name “supplì” is derived from the French word “surprise,” referring to the cheesy filling hidden inside the crispy exterior. When you bite into a supplì, the mozzarella should form a string, traditionally known as “telefono” due to its resemblance to a telephone cord.
Fiori di Zucca
These are zucchini flowers stuffed with mozzarella and anchovies, then lightly battered and fried to perfection. The delicate balance of the soft, creamy filling and the crispy exterior makes fiori di zucca a beloved Roman antipasto.
Baccalà Fritto
A staple of Roman street food, baccalà fritto is salted cod that’s been rehydrated, battered, and fried until golden. This dish is particularly popular during religious holidays but is enjoyed year-round in the city’s trattorias.
Carciofi alla Giudia
This Jewish-style artichoke dish originates from the Jewish Ghetto of Rome. The artichokes are deep-fried until the leaves become crispy, resembling a flower in full bloom. The dish is a celebration of simplicity, showcasing the rich, nutty flavor of the artichokes.
Pasta: The Heart of Roman Cuisine
Bucatini all’Amatriciana
Named after the town of Amatrice, this dish features bucatini pasta (thick spaghetti with a hole in the middle) tossed in a sauce made from guanciale (cured pork cheek), tomatoes, and pecorino cheese. The result is a savory, slightly spicy pasta that perfectly embodies Roman flavors.
Pasta Cacio e Pepe
One of the simplest yet most satisfying dishes, cacio e pepe is made with just three ingredients: pasta, pecorino romano cheese, and black pepper. The trick lies in the technique—creating a creamy sauce without using butter or cream, relying solely on the pasta water and cheese.
Pasta alla Gricia
Considered the precursor to amatriciana, gricia is made with guanciale, pecorino romano, and black pepper. This dish is sometimes referred to as “white amatriciana” because it lacks the tomato sauce, allowing the flavors of the guanciale and cheese to shine.
Spaghetti alla Carbonara
Perhaps the most famous of all Roman pasta dishes, carbonara is made with eggs, pecorino romano, guanciale, and black pepper. Despite its widespread popularity, the origins of carbonara are shrouded in mystery, with some claiming it was created by Roman chefs to feed American soldiers during World War II, while others believe it has older roots.
Secondi: Traditional Roman Main Courses
Saltimbocca alla Romana
This dish features tender veal cutlets topped with prosciutto and sage, cooked in white wine and butter. The name “saltimbocca” literally means “jumps in the mouth,” a testament to how delicious this dish is. It’s a staple of Roman cuisine, offering a perfect balance of flavors.
Abbacchio allo Scottadito
Abbacchio, or young lamb, is a popular dish in Roman cuisine, especially during Easter. The term “scottadito” means “burns the fingers,” referring to the way the grilled lamb chops are traditionally eaten—hot off the grill, by hand.
Trippa alla Romana
Trippa, or tripe, is a dish that reflects Rome’s “cucina povera” (peasant cooking). Cooked slowly in a rich tomato sauce with mint and pecorino romano, trippa alla romana is a hearty, flavorful dish that has been enjoyed in the city for centuries.
Coda alla Vaccinara
This oxtail stew is another example of Roman “cucina povera.” Coda alla vaccinara is slow-cooked in a tomato sauce with celery, carrots, and a hint of cocoa or dark chocolate. The result is a tender, melt-in-your-mouth dish with a deep, rich flavor.
Contorni: Classic Side Dishes
Puntarelle
Puntarelle is a type of chicory that is particularly popular in Rome. The shoots are typically served raw, dressed with an anchovy, garlic, and vinegar dressing that perfectly complements their slightly bitter taste. This refreshing side dish is often paired with hearty meat dishes.
Cicoria Ripassata
Cicoria ripassata, or sautéed chicory, is a quintessential Roman side dish. The chicory is boiled and then sautéed with garlic, olive oil, and chili pepper, creating a slightly bitter, savory accompaniment to any main course.
Carciofo alla Romana
Unlike the crispy, deep-fried carciofi alla giudia, carciofi alla romana are braised artichokes stuffed with a mix of garlic, parsley, and mint, then cooked in olive oil and water. This method creates a tender, flavorful dish that is a staple of Roman cuisine, particularly in the spring when artichokes are in season.
Dolci: The Sweet Finale
Tiramisù
While tiramisù is a dessert that originated in the Veneto region, it has become a beloved classic in Rome as well. Made with layers of coffee-soaked ladyfingers, mascarpone cheese, cocoa powder, and sometimes a hint of liqueur, tiramisù is the perfect way to end a traditional Roman meal.
Experience Roman Cuisine in Prati
The Prati district, where QuodLibet B&B is located, is a haven for food lovers. Unlike the more touristy areas of Rome, Prati offers an authentic culinary experience with many local restaurants that serve these traditional Roman dishes. Whether you’re exploring the area or relaxing on our terrace, you’ll be surrounded by the flavors that make Roman cuisine so unique and beloved.
Gianluca, Connie, and the entire QuodLibet team are always happy to provide personalized recommendations, helping you find the best restaurants in each neighborhood to enjoy these delicious Roman specialties.