Ragu alla Bolognese is a rich and flavorful sauce made from ground meat (beef and pork) and tomato sauce

Pasta with Tomato and Basil

Roman-style Meatballs are typical delicacies in the culinary tradition of the Capital. Their peculiarity lies in the use of boiled meat instead of ground meat, which gives a special flavor to the preparation

Ricotta Ravioli with Tomato Sauce
Ricotta is a traditional Italian fresh cheese, known for its delicacy

Pasta with Guanciale, Egg, Pecorino Romano and Black Pepper

Guanciale is made from the cheek of a pig at least nine months old. It's a very tasty product, because in the course of processing it is seasoned with salt and pepper

Its origin is said to date back to 1944 when Raffaele Gualandi, a cook from Bologna, was hired by the Allied troops to prepare a meal for the meeting between the British Eighth Army and the American Fifth Army in the newly liberated Riccione. Later, Gualandi became a cook for the Allied troops in Rome from September 1944 to April 1945, and this period was enough to spread the fame of carbonara in the capital

Pasta with Tomato, Guanciale, Pecorino Romano and Black Pepper

Amatriciana takes its name from Amatrice, a mountain town that is the birthplace of this recipe. It is said to have been the main meal of shepherds and its earliest records date back to 1816

The original recipe also includes guanciale (pork cheek)
Guanciale is made from the cheek of a pig at least nine months old. It's a very tasty product, because in the course of processing it is seasoned with salt and pepper

Pesto is a typical sauce from the Genoese tradition. It is made by pounding ("pestare" in Italian) Genoese basil leaves with pine nuts, garlic, salt and cheese. When finished, cheeses ("Fiore Sardo" and "Parmigiano Reggiano") and extra-virgin olive oil are added

Pasta with Pecorino Romano Cream and Black Pepper

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