From flat semolina gnocchi to chicory in anchovy sauce, SAVEUR magazine shows you how to make pastas and side dishes the Roman way.
To make this dish the traditional way, toss together the cheese, eggs, pepper, and pork in a bowl to create a thick sauce. See this Recipe André Baranowski
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute. See this Recipe Penny De Los Santos
Less is more in this elemental pasta dish, which takes on spiciness from cracked pepper toasted in oil. See this Recipe Penny De Los Santos
Sweet Peas with Prosciutto (Piselli al Prosciutto)
Chicory in Anchovy Sauce
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
Fennel Baked in Milk
This classic antipasto calls for mint, a popular herb in Roman kitchens. 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