With the arrival of autumn, Rome changes its appearance: the streets are coloured with warm shades, the air becomes crisper and seasonal ingredients enrich traditional dishes.
Roman cuisine, famous for its authenticity and intense flavours, finds the perfect ally in this season for rich and mouth-watering dishes. Let’s discover together several typical Roman autumn meals, some of which can be enjoyed at Il Ragno d’Oro, the historic tavern in Prati.
1. Mushrooms and fresh pasta: an irresistible combination
Porcini mushrooms and champignons are the unquestioned stars of Roman autumn recipes. They are usually paired with fresh tagliatelle or a rich, aromatic and creamy risotto that evokes the flavours of the forest (where it is always nice to take a walk on cool autumn days).
2. Chicory sautéed in garlic, oil and chilli pepper: the ideal Roman side dish
Autumn brings bold-flavoured vegetables to the table, and chicory sautéed in a pan with garlic, oil and chilli pepper is one of Rome’s most beloved side dishes: bitter to just the right degree, it is perfect for accompanying meat dishes such as coda alla vaccinara (oxtail stew) or tripe.
3. Coda alla vaccinara: Roman comfort food
If there is one dish that tastes like autumn, it is this: coda alla vaccinara, slow to cook and rich in flavour, is a meat stew accompanied by vegetables and a touch of bitter cocoa. A classic of Roman peasant cuisine, today it conquers the palates of those seeking authentic and timeless dishes.
4. Baked potatoes and lamb: a winning combination
Roast potatoes are a protagonist on Roman tables in every season, but in autumn they perfectly accompany one of the most iconic main courses: roast lamb. A dish that combines tender meat with the aroma of Mediterranean herbs… simply unique, try it to believe it!
5. Pumpkin: sweetness, colour and versatility
Autumn brings with it the return of pumpkin to market stalls and Roman kitchens: an ingredient whose warm colour and sweet, earthy flavour can transform simple dishes into comforting experiences. Although there are no ancient dishes with pumpkin documented as an integral part of the most archaic Roman tradition, in recent decades this product has become a staple of the Roman seasonal repertoire, paired with cheese, pasta, aromatic herbs and often reinterpreted with modern touches, while respecting the rustic character of Roman cuisine. Some examples of revisited classic dishes are the timeless cacio e pepe with pumpkin and Roman gnocchi, which are prepared with semolina and pumpkin.
6. Legume soups: tradition and warmth
With the first cold weather, a warm bean or chickpea soup is a must, often enriched with short pasta or homemade bread croutons. Simple, timeless recipes that warm the body and spirit, just as traditional Roman cuisine intended.
7. Autumn desserts and fruits
To end on a sweet note, Roman tradition offers roasted chestnuts, to be eaten on their own or as part of cakes or pastries, perhaps accompanied by a glass of “novello” wine. This combination evokes the scent of popular festivals and the sense of community typical of taverns, immersing you in a special atmosphere.
In addition, at our tavern, you will find the perfect dessert for this season: persimmon sorbet with the addition of whipped cream and dark chocolate shavings.
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Autumn in Rome is an invitation to the table: warm, authentic dishes linked to tradition that find new life in the cuisine of Ragno d’Oro.
If you are in Rome and find yourself in the Prati district, come and visit us: a genuine menu that smells of history and conviviality awaits you. Contact us now to book your table in advance!