Looks like the photographic exhibition that the Cervantes Institute dedicated…
The traditional Roman cuisine, is based on dishes that are simple but rich in flavor and often in cholesterol too! Romans have always snubbed the dishes too complicated in favor of those of rustic inspiration. The most famous first roman courses are:
Spaghetti Carbonara: The whole story of the origin of this dish and its place in cucina romana is vague. The origin of carbonara is much discussed. Someone attributes it to Umbrian Coal workers that would have introduced this dish to the Romans in the nineteenth century, someone else argues instead that the inventor is Ippolito Cavalcanti, a Neapolitan nobleman who published this recipe in a book. The ingredients are very simple: spaghetti, eggs, bacon, grated cheese, extra virgin olive oil, salt and pepper. Click here for the recipe.
Spaghetti Cacio e Pepe: spaghetti with Cacio e pepe (literally, cheese and pepper) is a typical first course of the Roman tradition: cheese, however, has certainly been in the history of food: the first dressing added with pasta, widely used even before the introduction of the tomato.
The recipe of spaghetti Cacio e Pepe is very simple but, for this reason, the attention to detail must be maniacal or you risk getting a simple pasta with cheese. Click here for the recipe
Bucatini Amatriciana: Spaghetti Amatriciana, is a symbol of the roman culinary tradition.
The original recipe was born Amatrice, a small town on the border beetwen Abruzzo and Lazio region.
In the past, the recipe was a meal of the poor shepherds and unlike today’s tomato-based version, it was mostly white: spaghetti, bacon, cheese and nothing else. Click here for the recipe