Roman cuisine

Italian cuisine
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Roman cuisine consists of the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.^[1] These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta.^[2] Olive oil is used mostly to dress raw vegetables, while strutto (pork lard) and fat from prosciutto are preferred for frying.^[1] The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies.^[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.