Baku Kitchen! An independent reference of traditional food

Vatican City

20 dishes.

salad & sideCarciofi alla giudiawhole artichokes flattened and twice-fried until the leaves crispsalad & sideCarciofi alla romanaartichokes braised with mint, garlic, olive oildessertCiambelline al vinoSmall crunchy wine and anise rings, dunked in a glass at the end of a meal.mainCoda alla vaccinaraoxtail braised for hours with celery, tomato and pine nutsdessertCrostata di ricotta e viscioleSealed pastry tart of sheep ricotta layered with sour cherry jam.mainFettuccine alla papalinasilky egg-and-cream fettuccine with prosciutto, created for future Pius XIIstreet foodFiletti di baccalaSalt cod fillets in light batter, deep fried and eaten standing with paper.wine & spiritFrascaticrisp white wine from the Alban Hills, poured in Roman tavernsmainGnocchi alla romanabaked semolina rounds with butter and ParmesandessertGrattacheccaIce shaved by hand from a block, drenched in fruit syrup and fresh fruit.bread & pastryMaritozzosoft sweet bun split and filled with whipped creamcheese & dairyPecorino Romanohard, very salty sheep cheese grated over Roman pastastreet foodPizza al taglioRectangular pizza baked in trays, cut with scissors and sold by weight.charcuterie & curedPorchetta di Aricciawhole boned pig roasted with herbs, sliced into bread rollssalad & sidePuntarelleCurled chicory shoots in cold water, dressed with anchovy, garlic and vinegar.Saltimbocca alla romanaveal with prosciutto and sage in white winewine & spiritSambucaSweet anise liqueur served con la mosca, with three floating coffee beans.mainSpaghetti all’amatricianaguanciale, tomato and pecorino pasta, Roman staplestreet foodSupplìfried rice croquettes with molten mozzarella centersstreet foodTrapizzinoTriangular pizza-bread pocket stuffed with Roman stews like oxtail or tripe.

  • Carciofi alla romana

    Artichokes braised with mint, garlic, olive oil. Ready in 30 min prep and 40 min cooking. 8 artichokes. A salad…

  • Carciofi alla giudia

    Whole artichokes flattened and twice-fried until the leaves crisp. Ready in 30 min prep and 20 min cooking. 8 artichokes.…

  • Ciambelline al vino

    Small crunchy wine and anise rings, dunked in a glass at the end of a meal. Ready in 25 min…

  • Coda alla vaccinara

    Oxtail braised for hours with celery, tomato and pine nuts. Ready in 30 min prep and 5 hr cooking. 6…

  • Crostata di ricotta e visciole

    Sealed pastry tart of sheep ricotta layered with sour cherry jam. Ready in 40 minutes prep and 50 minutes cooking.…

  • Filetti di baccala

    Salt cod fillets in light batter, deep fried and eaten standing with paper. Ready in 20 minutes prep and 20…

  • Frascati

    Crisp white wine from the Alban Hills, poured in Roman taverns. A wine & spirit recipe from Vatican City.

  • Gnocchi alla romana

    Baked semolina rounds with butter and Parmesan. Ready in 25 min prep and 35 min cooking. 6 servings. A main…

  • Grattachecca

    Ice shaved by hand from a block, drenched in fruit syrup and fresh fruit. 10 min to prepare. 1 glass.…

  • Maritozzo

    Soft sweet bun split and filled with whipped cream. Ready in 40 min prep and 18 min cooking. 8 buns.…