Traditional Roman cuisine gives us not only starters like cacio e pepe, amatriciana and carbonara, but also typical mains based on meat and fish. All these specialities are truly delicious, enriching the tables of the capital with unmistakable and mouthwatering flavours.
Typical Roman main courses
In any self-respecting traditional Roman lunch, main courses are essential, because they encapsulate all the goodness of Roman flavours and their exceptional ingredients. Indeed, the menu of every typical Roman restaurant always features specialities and alternatives to starters, offering diners a broad array of delicious options for a Roman food experience that respects and loves excellent cooking.
As for the ingredients, in traditional Roman main courses various meats play a starring role: think of the celebrated saltimbocca, abbacchio suckling lamb or oxtail and you’ll see how the flavours of Rome rely on these products. But there are plenty more dishes of fish and vegetables, such as chicory, artichokes and broad beans, which add an extra dimension to recipes that leave their mark on the hearts (and the plates) of all who eat them.
Meat main courses: fillet of beef
Typical Roman main courses often feature beef, pork or game, giving a rich, distinctive flavour. Today, we at Ristorante Amedeo would like to introduce you to one of the meat dishes on our menu, offering you our version of one of Rome’s best-loved main courses.
If you’re keen to try the Roman dining experience, don’t miss our Fillet of beef “au point” with its red wine jus and sautéed chicory, a treat for the eyes and the tastebuds. Tender beef combines with a sweet red wine sauce that brings everything together; the fillet is accompanied by a nest of sautéed chicory, a classic Roman side dish.
Fish main courses: rolled fillet of sea bass
Meanwhile typical Roman fish dishes offer more sophisticated and delicate flavours, with recipes primarily based on sea bass, salt cod or squid. At our traditional Roman restaurant you’ll find many specialities made with local fish and seafood to suit all tastes, from the lightest white fish to boneless mixed fried fish.
But in this article we want to tell you about one of our most popular dishes: Rolled fillet of sea bass with julienne vegetables, roast potatoes, olives and cherry tomatoes. In our recipe, the delicate flavour of sea bass blends with the freshness of vegetables, making this dish inviting and delicious. What’s more, the composition is an arabesque of colours that makes it a work of edible art.
Which will be the winner?
We know it’s never easy to choose between a meat and a fish main course and, with this article, we hope we’ve made things a little clearer. Traditional Roman dishes are all absolutely delicious, al the more so because of their historical roots and authentic flavours; choosing from the menu can be a truly complicated task.
We realise we’ve made it difficult for you, but never fear, you can always come and visit us to decide which typical Roman main course is your favourite. Book your table here or call us on +39 064817632. We can’t wait to find out which you choose!
