Baku Kitchen! An independent reference of traditional food

Vatican City

Essentially Roman: papal-named pastas, saltimbocca and artichokes grace the world’s smallest state. That is the short version of what Vatican City cooks. Look for Fettuccine alla papalina (silky egg-and-cream fettuccine with prosciutto, created for future Pius XII), Saltimbocca alla romana (veal with prosciutto and sage in white wine) and Spaghetti all’amatriciana (guanciale, tomato and pecorino pasta, Roman staple). Created in the 1930s at a Roman restaurant for Cardinal Eugenio Pacelli, later Pope Pius XII, as a refined carbonara without guanciale. This atlas has 20 Vatican City dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

20 dishes.

Carciofi alla giudiaCarciofi alla giudiawhole artichokes flattened and twice-fried until the leaves crispCarciofi alla romanaCarciofi alla romanaartichokes braised with mint, garlic, olive oilCiambelline al vinoCiambelline al vinoSmall crunchy wine and anise rings, dunked in a glass at the end of a meal.Coda alla vaccinaraCoda alla vaccinaraoxtail braised for hours with celery, tomato and pine nutsCrostata di ricotta e viscioleCrostata di ricotta e viscioleSealed pastry tart of sheep ricotta layered with sour cherry jam.Fettuccine alla papalinaFettuccine alla papalinasilky egg-and-cream fettuccine with prosciutto, created for future Pius XIIFiletti di baccalaFiletti di baccalaSalt cod fillets in light batter, deep fried and eaten standing with paper.FrascatiFrascaticrisp white wine from the Alban Hills, poured in Roman tavernsGnocchi alla romanaGnocchi alla romanabaked semolina rounds with butter and ParmesanGrattacheccaGrattacheccaIce shaved by hand from a block, drenched in fruit syrup and fresh fruit.MaritozzoMaritozzosoft sweet bun split and filled with whipped creamPecorino RomanoPecorino Romanohard, very salty sheep cheese grated over Roman pastaPizza al taglioPizza al taglioRectangular pizza baked in trays, cut with scissors and sold by weight.Porchetta di AricciaPorchetta di Aricciawhole boned pig roasted with herbs, sliced into bread rollsPuntarellePuntarelleCurled chicory shoots in cold water, dressed with anchovy, garlic and vinegar.Saltimbocca alla romanaSaltimbocca alla romanaveal with prosciutto and sage in white wineSambucaSambucaSweet anise liqueur served con la mosca, with three floating coffee beans.Spaghetti all’amatricianaSpaghetti all’amatricianaguanciale, tomato and pecorino pasta, Roman stapleSupplìSupplìfried rice croquettes with molten mozzarella centersTrapizzinoTrapizzinoTriangular 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.…