Saltimbocca alla Romana - Veal cutlet, Roman-style; topped with raw ham and sage and simmered with white wine and butter
Coda di bue alla vaccinara - oxtail ragout
Carciofi alla giudia - artichokes fried in olive oil, typical of Roman Jewish cooking
Carciofi alla romana - artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised
Spaghetti alla carbonara - spaghetti with eggs, guanciale and pecorino
Bucatini all'amatriciana - bucatini with guanciale, tomatoes and pecorino