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Wine in ancient Rome
According to historians, viticulture in Roman territory has native roots and seems to be even older than the Etruscans. Initially, the vines were kept in the wild and were not treated. Afterwards, the Romans proved to be experts in cultivation and winemaking....
Saltimbocca alla romana
Saltimbocca alla Romana are one of the pillar of the roman and Lazio cuisine: they are a main course made of meat, simple to cook and very tasty. Even in this case, the origin of the recipe is not well known. The history Probably, this recipe derived...
Carbonara sauce
Pasta alla Carbonara is an Italian pride, known and loved all around the world. This is a typical Roman recipe, a pillar of this culinary tradition... but only a few know that its history is quite recent. The history of Carbonara At the beginning of XX...
Pecorino romano
Pecorino Romano is a hard cheese, cooked or half-cooked, obtained with sheep's milk. We are talking about a PDO cheese (Protected Denomination of Origins); this means that the entire working process - from livestock breeding to cheese seasoning - must take place only...
Quintoquarto
The ancient Roman cuisine was mainly made of poor and easy-to-find ingredients: legumes and vegetables were the main ingredients of the popular classes diet. However, there were no difficult to find dairy products and sometimes even meat, specifically the so-called...
Amatriciana sauce
The Amatriciana is one of the most famous sauce for pasta, made with guanciale, pecorino cheese and tomato. First of all, let’s explain what “guanciale” is. Guanciale is a typical italian cured meat, made from pork jowl or cheeks; in fact, its name derives from...
Wine and Middle Ages: the role of monasteries
If during the democratic and imperial era wine was widely produced and consumed, things changed with the end of the Roman Empire. The crisis of viticulture With the collapse of Rome and the resulting socio-political problems, wine production declined...
Coda alla vaccinara
The coda alla vaccinara (in Italian, “coda” means tail) is another food tied to the Roman tradition of the “quintoquarto”, the result of the inventiveness of the roman poorer class, able to create a recipe that has now entered into the history of Rome. History...
Rigatoni with pajata sauce
Let's now talk about a classic food of Roman cuisine: the rigatoni with pajata sauce. This is a recipe of popular origins, traditionally prepared using calf meat, although it has been replaced by the lamb because of the prohibitions related to mad cow disease. ...
Ricotta romana
Ricotta Romana is a PDO product - Protected Designation of Origin - derived from the processing of whole sheep milk. As the word "ricotta" suggests (in Italian it means “cooked again”), in fact, this type of dairy product is obtained from the second heating of whey,...
Vegetables in the Roman cuisine
As we have already said, the Roman cuisine is a popular cuisine, based on simple ingredients; It is therefore a tradition in which vegetables play a key role. Artichokes, chicory, “puntarelle”, roman broccoli and “misticanza” can easily be found in the...
The roman cuisine: a millennial tradition
The history of Rome is not only about politics and military achievements, but also about a culinary tradition that is rooted in the Republican and Imperial Rome. This tradition is still alive today. But how did the ancient Romans eat? First of all, let’s make a...
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