Roman cuisine

[1] These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta.

[3] Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà (salted cod) on Fridays and trippa on Saturdays.

An example of this could be Bartolomeo Scappi, who was a chef working for Pope Pius IV in the Vatican kitchen, reaching fame with his cookbook Opera dell'arte del cucinare, published in 1570.

Here he lists approximately 1,000 recipes of Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork.

The old-fashioned coda alla vaccinara (oxtail cooked in the way of butchers)[6] is still one of the city's most popular meals and is part of most of Rome's restaurants' menus.

[6] There is a considerable Jewish influence in Roman cuisine, since many Jews lived in the city, and some of the traditional meals of the ghetto date back over 400 years.