For more information see Traditional Roman Restaurants
For more information see Eating and Drinking Tips
This savoury veal dish is so good they call it “jumps-in-the-mouth”. A veal escalope is layered with sage leaves and prosciutto then sautéed in white wine.
Named after Amatrice, the northern Lazio town high in the Abruzzi mountains where it originated. The sauce consists of tomatoes mixed with Italian bacon – guanciale (pork cheek) or pancetta (pork belly) – laced with chilli pepper and liberally dusted with grated Pecorino romano cheese. The classic pasta accompaniment are