Carciofi alla giudia, mozzarella in carrozza, supplì as appetizers. Then one of the many kinds of pasta, with cheese and pepper, amatriciana, grìcia, carrettiera; then the endless ways of preparing meat and offal: tongue, tail, sweetbread, tripe. And for dessert a delicious crostata. Roman cuisine is a veritable feast of the senses and flavours, often overwhelming and never banal, whose history is rooted in the centuries under the empire and the papacy, and which makes use of the finest raw materials of the Lazio region. Factsheets presenting the local products and wines accompany the 70 traditional recipes, prepared by some of the most renowned chefs in the capital.