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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 countryside around Rome and have become important elements  in the vast local recipe.




The roman artichoke, called “carciofo romanesco del Lazio” was recognized by the European Union as an PGI product – Protected Geographical Indication – and it is spread throughout the regional territory.


Artichoke was cultivated in these areas since Etruscan times and has always been attributed to healing properties. This vegetable is rich in mineral salts, fibers and vitamins and is recommended by doctors for its diuretic and detoxifying effects.


Talking about Roman cuisine, we find a wide variety of recipes that have the artichoke as the protagonist: among the most famous dishes we can mention the famous artichokes “alla romana”, t”alla Giudia” and “alla matticella”, the omelet of artichokes and the “abbacchio” made with artichokes.


Roman broccoli


Roman broccoli are a variety of broccoli, spread throughout the Roman countryside from ancient times. This variety of broccoli resembles a cauliflower, it is green and consists of several spiral-shaped rosettes.


It is a delicious flavorful vegetable, rich in antioxidants, calcium, potassium and vitamin C.


Among the most popular recipes we can find pasta with Roman broccoli, broccoli soup and fried broccoli.




The puntarelle are a famous ingredient of Roman cuisine; they are sprouts of a plant belonging to the family of asparagus chicory. They are so characteristic that Lazio region has included them in the Traditional Italian Food Products list.


This vegetable is rich in phosphorus, calcium and vitamin A and is capable of stimulating digestive and diuretic functions.

As for their use in the kitchen, we can mention the famous salad of puntarelle, a fresh and tasty dish.