Quintessential roman cuisine: Carciofi alla Romana

Carciofi alla Romana, Roman style boiled artichokes. Photo by asimojet

Carciofi alla Romana, Roman style boiled artichokes. Photo by asimojet

It’s the beginning of artichokes season in Italy. This time of the year is when they are tender and not too big, in fact so tender that they can be eaten raw, thinly cut and simply seasoned with salt, olive oil and lemon juice. However, my favourite recipe for artichokes is an absolute classic dish from the Eternal City and it’s called ‘Carciofi alla Romana’. Growing up in the Italian Capital (and my dad being a 7th generation Roman), I was lucky enough to learn about...

To continue reading this story you will need to be a digital subscriber to italoamericano.org

L'Italo-Americano subscribers have FREE access to all premium digital content

Get Your Ultimate Access to all things Italian.

Recommended

Schiacciata with meat and vegetables. Photo: Nonna’s Way

Schiacciata (ski-yah-cha-ta)

Meaning ‘squashed’ or ‘flattened’ in Italian, schiacciata is also a name given to an Italian pizza/bread that has a myriad of variations throughout...
Warm Farro, Fava Bean and Pancetta Salad

Warm Farro, Fava Bean and Pancetta Salad

Spring is in full swing. Last spring, when we were in Marche, Italy, fava beans were coming into the local farm stands right about this time of year...

Pesky Weed or Food Treasure? Cicoria-Dandelion Greens!

When we were kids, early spring presented us with an additional family activity. After dinner was done and the kitchen was clean, my mother would...

Childhood Memories: Sauces of Sicily

My maternal grandparents were born on the shores of Sicily in the little village of Santo Stefano di Camastra, a sleepy place with stunning views...
Potato gnocchi with tomato sauce spiced up with hot sausages. Photo: Nonna’s Way

Classic Potato Gnocchi

There are several variations of gnocchi, but this classic potato gnocchi is a must have in your recipe collection. A simple tomato sauce or even...

Weekly in Italian

Recent Issues