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In Rome, Easter has a very specific culinary tradition: abbacchio. Whether baked abbacchio, abbacchio allo scottadito or with potatoes, this dish has always been one

The triad of traditional Roman pasta dishes certainly includes amatriciana. Its strong flavor comes from the combination of tomato, guanciale and pecorino cheese, simple ingredients

Carbonara is the symbol of Roman cuisine. Pasta, eggs, pecorino, guanciale, and pepper: a few ingredients that over the years have become a true gastronomic