My clients sometimes ask me for suggestions about Roman dishes they can try.
First of all, when Romans feel very inspired can eat antipasto (starter), primo (the first course of pasta), secondo (the second course of meat or fish), and a dessert, but if you don't want to sink in your chair at the end of the meal, go for some starters and the first course OR a second course. I know I will disappoint someone, but consider that pasta with meatballs is NOT Italian, and the Cioppino is Californian. So you won't find them on the menu
My other cherished dish is cacio e pepe, pasta with goat cheese and pepper. It looks simple, but it is not. Each chef has a secret to cook a perfect cacio e pepe so that the flavour is not too strong on the cheese or aggressive on the pepper.
My tastes in meat are similar to Americans: give me grilled meat, and you will make me happy.
Consider, though, that that wouldn't be too Roman. Our meat tradition derives from shepherds, so any real Roman, like my father-in-law, would eat lamb.
The toughest Romans love the offal or the less valuable parts of the cow, coda alla vaccinara, the tail, or the trippa alla Romana, the tripe.
So my suggestion for meat? Saltimbocca alla romana, veal with ham and a leave of sage.
Tips: Try the fried artichokes in the Jewish Ghetto.
Visit the blog of my talented friend Jo. She can teach you step by step all the secrets to cook a perfect Carbonara! Go on https://frascaticookingthatsamore.wordpress.com/
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