Traditional Roman Side Dishes
SAVEUR magazine brings you several classic antipasti recipes, including sweet peas with prosciutto and braised artichoke hearts with mint.
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. See this Recipe Todd Coleman
This sweet, simple pepper stew makes a great antipasto atop bruschetta. See this Recipe Todd Coleman
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this Recipe Todd Coleman