The Rome Film Festival: autumn’s beating heart
Every autumn, Rome glows with lights, red carpets and film lovers from all over the world: from 15 to 26 October 2025, the 20th edition of the Rome Film Festival will take place, an international event that transforms the capital into a stage under the stars. But what does a Roman osteria like ours have to do with cinema? Much more than you might imagine. This period is the perfect opportunity to combine culture, atmosphere and culinary delights for those who love to take their seats in a theatre and then sit down at the table. The Festival The Film Festival, held at the Auditorium Parco della Musica, hosted numerous screening rooms, related events, red carpet appearances and meetings with authors and actors. This year, the Festival celebrated its 20th anniversary with a rich schedule: over 150 titles including movies, documentaries, retrospectives, “Best of” events and special screenings. Starting on 15 October with Riccardo Milani’s “La vita va così” (Life Goes This Way), it will close on the 26th of the month. The festival is not confined to the Auditorium area: complementary events extend to other cultural spaces in the city, involving neighbourhoods, art galleries, exhibitions and installations. It is clear that those who come to Rome for the festival are not only looking for projections, but also for the experience of “living Rome”, and this opens up space for dialogue between cinema and food. Cinema and food: a scenario to experience together After an evening at the cinema, there is nothing that warms the heart like a typical Roman dish. A steaming plate of amatriciana, a well-made carbonara or a seasonal dish with mushrooms: all offer that sense of belonging, territoriality and conviviality that is lacking from the solo cinema experience. Cinema makes you travel, it excites you and makes you think. Food does the same thing: every dish has a story, an origin, a culture. Offering typical dishes is like offering the audience an “extra scene”, an immersive moment beyond the cinema theatre. Practical advice for festival visitors Our restaurant is located in the Prati district: a convenient location for those arriving from various central areas. Book in advance: during the festival, many cinemas, restaurants and bars will be full. We offer hot, traditional dishes and ‘just the right’ portions for those who don’t want to eat a heavy meal before returning to their hotel or continuing their evening. If you happen to be in Rome for the Film Festival during this period, don’t let the experience end at the cinema. Come and have lunch or dinner at Il Ragno D’Oro: we are waiting for you with typical Roman dishes, a warm atmosphere and the desire to turn an evening at the cinema into an unforgettable memory. Book your table or ask us for the seasonal dish to enjoy while you let yourself be inspired by the big screen!
Autumn dishes of Roman cuisine: typical tastes to enjoy
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. 30 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!
Historical curiosities about Roman cuisine
Rome is not only about monuments, but also about flavours with ancient roots. From the tables of the patricians to imperial banquets, Roman cuisine tells stories of empire, innovation and conviviality. Let’s discover some surprising facts behind some of the dishes we still celebrate today. 1. Garum: the Romans’ sauce Made by fermenting blue fish such as sardines in salt and entrails under the sun, garum was the main condiment in ancient Rome, used as liquid salt and even in sweet recipes. Thanks to recent DNA analysis of jars dating back 1,800 years, it is now confirmed that garum was made mainly from sardines, rich in umami and exported throughout the Empire, and can be considered a kind of ketchup of the past. It was so demanded that there were specialised factories producing it, with a commercial network that took it as far as Gaul and Britannia. 2. Wine and oenogarum: bold blends Roman wine was often mixed with water or even vinegar. In some fancy versions, oenogarum, old wine, and garum were mixed together to make a sour and tasty sauce, used as a condiment or an interesting drink. The Romans thought drinking pure wine was barbaric and liked it flavoured with honey, spices, or rose petals. 3. Roman-style tripe, from poor man’s food to cultural symbol Once an essential food source for slaughterhouse workers, tripe has become a staple of traditional Roman cuisine, enhanced with tomato, fresh mint and pecorino cheese: proof of how the “fifth quarter” (offal, entrails and less prized cuts) has become popular art. 4. Legumes and cheese: the heart of the peasant diet Beans, lentils, chickpeas and sheep’s cheese were the basis of the plebeians’ diet. Cheeses were even given as gifts during Saturnalia, ancient festivities dedicated to the god Saturn, which included banquets and exchanges of gifts, with dedications in poetic verse and scented with honey or herbs. 5. Thermopolia and Isicia Omentata: when fast food was already Roman Tabernae served quick meals, especially to the working classes. Among the most interesting dishes was Isicia Omentata, meatballs or “burgers”, an ancestor of the modern hamburger, seasoned with garum and spices. Thermopolia, kiosks with pots built into masonry counters, were the heart of fast food for those who could not cook at home. 6. Sweet and savoury: the most unusual recipes The Romans loved bold combinations: pear paté with eggs, honey, pepper and garum; gustum de praecoquis with spiced apricots in a sweet and spicy sauce. These combinations surprise the modern palate. These recipes, handed down by Apicius in his ‘De Re Coquinaria’, were intended to surprise guests and reflected a taste for the exotic and contrasting flavours. 7. Spices of the Empire The Roman Forum was home to the Pepper Warehouse (Horrea Piperataria), where pepper and spices imported from India and Egypt were stored, a true symbol of imperial power and control over the trade in precious aromatics. Black pepper was so valuable that it was also used as currency and given as a diplomatic gift. 8. Bread and sociability Bread, which originated in the 1st century AD, was the staple food and accompanied every meal, offered in different versions depending on social class: wholemeal, spelt, siligineus and even flatbread. In any case, in Rome and throughout the Empire, it was also provided to soldiers, to the sailors in their own version and to the poorest citizens, so that no one would go without it. Bakeries were widespread and often linked to a domus or artisan workshop. Every Roman dish preserves echoes of the past: a mix of pragmatism, taste, imagination and economy. Come and discover the modern variations at Ragno d’Oro, where tradition meets the flavour of modern Rome.
Summer in Rome: the capital’s must-see events
When the sun goes down, the capital lights up and becomes a stage for activities and attractions to please both adults and children. In this article we will talk about summer in Rome and the unmissable events of this season! Tevere Expo Right on the river banks of the Lungotevere between Ponte Sublicio and Ponte Sisto, this event is a true tradition of the Roman summer. Music, lights, games and colours animate this area, already known for its timeless vitality and beauty. The Tevere Expo is an event with free entrance, which you can access every evening until 24 August 2025, from 19:00 to 2:00. You will find artisan and gastronomic stands, live concerts, cultural talks, shows and light installations perfect for your photo and video memories to share on social platforms. You can get there by tram 8 or bus 23, H, 280 in the heart of Trastevere. Testaccio Estate In the heart of the Testaccio district, the Città dell’Altra Economia hosts an urban festival that combines live music, culture and art, food and cinema with free entrance under the stars. You can attend until 30 September 2025 and the agenda is truly vast and full of experiences you cannot miss. Perfect for young people looking for exciting evenings as well as families with children, thanks to the special play and relaxation area. There are DJ sets, live bands and stand-up comedians, and daily screenings of classic and author’s movies. This event can be easily reached from the metro station B Piramide, walking about 10 minutes or taking bus 170 and tram 3. Outdoor cinema Speaking of cinema, the city of Rome hosts dozens of festivals spread across historic villas, parks and squares. Among the most popular locations where you can immerse yourself in this activity there are: Casa del Cinema in Villa Borghese – reachable by metro A, Spagna Parco degli Acquedotti – reachable by metro A, Subaugusta Piazza San Cosimato (Trastevere) – reachable by tram 8 Italian, international, original language or family-friendly movies: the atmosphere is magical, especially in green spaces such as Cervelletta Park or Tor Sapienza Park. A word of advice: bring a towel or folding chair and enjoy the best of the night, under the stars! Peter Pan – Never Stop Dreaming (This Is Wonderland) Perfect for children, families and those who love to dream in general, the Waterfall Garden of the Laghetto dell’EUR hosts, until 2 November 2025, a new stage of ‘This Is Wonderland’ with the brand new Peter Pan theme park. An entrance ticket is required for this event, available for different time slots, which you can check out on the official website. Here you will witness themed shows, games for people of all ages, and enjoy the food and relaxation area in an enchanted and evocative setting, ideal for those who love to capture those special moments. It is a 5-minute walk from the metro station B Palasport or you can reach it by bus 714 and 766. Cultural events The traditional Roman summer offers a rich calendar of cultural, artistic and musical events in all areas of the city, even the less central ones, from June to September. Among the main activities worth mentioning: exhibitions at the MACRO, the Mattatoio and the Palazzo delle Esposizioni; live performances in parks and courtyards; evening visits to municipal museums; evening visit to the Villa of Maxentius on the Appia Antica, for a perfect mix of history and magic under the stars. Whether you are looking for ideas for a romantic evening in Rome, a family night out, or simply a way to experience the city even in summer, these events will help you rediscover the capital’s eternal charm. No need for long departures: all you need is a sunset on the Tiber or a projection among the trees to feel like you are somewhere else. Have you already chosen where to go? Save this guide and share it with those looking for inspiration for summer nights out in Rome. In the meantime, we remind you that we are waiting for you at Ragno D’Oro from September!
Interesting facts you didn’t know about the Prati district
Today, the Prati district is one of the busiest and most historic places in Rome, full of art and tradition. Yet, this place hides some unexpected curiosities. Today we are here to share them in this article! The origins of the name Until 1883, this area, now known as the Prati district, consisted of vast cultivated and natural fields, swamps that were only later cleared and a few isolated farmhouses, while in even older Roman times it was common to find canes and vineyards, property of Domizia. Once called ‘Prati di Castello’ in reference to its proximity to the famous Castel Sant’Angelo, from this it currently maintains its name ‘Prati’, a symbol of what it was in ancient times. With the taking of Rome in 1870 and the subsequent Plan of 1883, this large natural area was urbanised and built up to what we are familiar with today, with the official constitution of the district in August 1921. Prati: originally a laic neighbourhood Today, when we think of this iconic Roman neighbourhood, we tend to associate it with the large groups of tourists and religious people who colour the streets, moved by their faith and their desire to visit the Christian places of worship that flourished in this specific area. It may surprise you to know that, following the 1883 ordinance, the Rome City Council indicated a very specific predisposition for the new urbanisation of the area: it was essential that the vision of St. Peter’s dome was obstructed by any means. This is explained by the fact that that historical period was characterised by tensions between the State and the Church; we are in fact in post-unification Italy, and the broad anti-clergy stance was no secret. This is how this area came to host the administrative and military structures of the Kingdom of Italy; indeed, it is enough to note how the names of the streets still refer to the great commanders, literary and secular figures and heroes of the Renaissance from whom the historic square takes its name. The differences between yesterday and today From an area of endless greenery to an elegant area full of knowledge, from the ancient to the modern that we now breathe. Today and compared to the past, the Prati district is an increasingly commercial and touristic area, full of cultural and entertainment attractions in a larger sense, like the many markets, among which the Mercato Trionfale stands out, that contribute to animate the streets or buildings that house organs of national importance, such as the Court of Justice in Piazza Cavour. Clear is how its economy is no longer based on the mere agricultural aspect. On the building level, however, it can be seen that while there used to be more irregularity, with a predominant Art Nouveau style and buildings of different sizes, today the style that characterises it is Umbertine, with strong geometries and symmetries that confer it its iconic elegance. These modern differences give it a prestigious real estate value, definitely not to be underestimated. It is certainly very interesting to discover how sometimes what we are used to can hide almost opposite origins. We hope we have provided you with a few more cultural insights with this article, to be remembered the next time you decide to immerse yourself in the streets of one of the most densely populated districts of the beautiful city of Rome. And if you get a bit of an appetite while strolling, remember that the team of Ragno D’Oro awaits you with open arms every day at Via Silla 26. Contact us now to book your table!
Easter desserts in Rome and Lazio
The joyful Easter season is approaching and along with it, tables are filled with delicacies. In this article we will take a look at the Easter sweets in Rome and Lazio, which have always added flavour and colour to this important holiday, making it even more magical and characteristic. Sweet Roman pizza Also better known as pizza cresciuta, this is not a real pizza, but a tall, fluffy cake, the preparation of which takes at least two days and a lot of patience. Also present in its salty version, in this section we will focus on describing the sweet version, with its special cinnamon flavour and the presence of candied citrus fruits. Each family, however, has its own special trick up its sleeve in the preparation of this typical Latium dish, in fact in some of its versions we can find anise seeds, nutmeg and/or liqueurs such as alchermes or maraschino. In all its variations, however, it remains a much-loved and essential dessert during this festive season. Pizza sbattuta We now proceed to the second sweet pizza typical of the Roman area, but again this is not a real pizza. Pizza sbattuta takes its name from its preparation, in fact it is a very soft and light cake without the use of yeast, perfect to be combined with sweet creams or chocolate Easter eggs. To give it its shape, it is necessary to beat the eggs and sugar together for a long time, at least an hour, in order to obtain a foamy and light mixture to which a bit of lemon peel and icing sugar is usually added to finish it off nicely. Easter Tortano It is a variant of the Easter cake from the lower Lazio region, decorated on the outside with an egg white and sugar-based icing called “naspro”, decorated according to personal preferences with coloured sprinkles and sugared candies. Tortano is a cake that has been left to rise for hours and, except for the icing, it is not very sweet. In fact, the characteristic flavour is given by the presence of anise seeds in the mixture and the use of liqueur. It is also available in its variant with a typical ring-shaped cake called tortero di Lenola, to which the outer sprinkles are usually not added. Pasqualina cake Whereas towards Anagni we find the pasqualina cake, which looks similar to a filled tart: this typical dessert from Ciociaria has a fragrant outer crust and a soft filling of ricotta, rum and alchermes. In conclusion, when Easter approaches, Lazio is overwhelmed by the flavours and aromas of these delicious sweets, an integral part of tradition. In fact, those we have listed in this article are only some of the most popular, but we invite you to explore this region rich in history and culture to discover other variants, similar in ingredients but different in shape and history.
March vegetables
Spring is coming and it brings with it a delightful air of change, which is also reflected in the choice of primary ingredients. In this article we are going to look at which vegetables are in March and how they can be used in the kitchen. Artichokes Popular in Roman cuisine, artichokes are among the leading protagonists of this season. With their unique taste, they possess many beneficial effects for different areas of the human body. They are in fact rich in fiber and contribute to intestinal regularity by helping digestion. In addition they contain potassium, support cardiovascular health and strengthen the immune system thanks to the presence of vitamins A, B and C and K. Versatile and tasty, we find them in many recipes and in Rome you cannot miss trying their famous variant “alla Giudia” which involves crispy frying, making them perfect both as an appetizer and as a vegetable side dish or second course. To find out more about the importance of this vegetable in Roman tradition read our dedicated article! Asparagus Rich in water, vitamins A, C and E and minerals, low in fat and cholesterol-free, asparagus makes its way into spring, ready more than ever to spice up many of your dishes. As well as their cousins artichokes, they are a food you should introduce into your diet for the many benefits they are able to bring to your health. As mentioned earlier, this vegetable has an important diuretic power that makes it particularly recommended for those who suffer from high blood pressure and heart problems; it is also very important for muscle health and helps to fight the development of cellulite. In Rome, asparagus is an essential ingredient for the proper success of Vignarola Romana: it is a typical dish made with fresh vegetables among which we also find the previously mentioned artichokes, along with broad beans, peas and Roman lettuce. For those who love strong flavors, it is possible to enrich it with pork cheek and a splash of wine. This recipe is perfect as a side dish, main course or also lends itself well as a good condiment for pasta. Bitter vegetables Seasonal vegetables also include bitter ones, such as chicory or puntarelle. These carry with them a considerable amount of beneficial properties: they are useful for regulating blood sugar levels, in digestion and against constipation, essential for proper liver function, strengthen the immune system and are rich in vitamins, minerals and antioxidants. But how do they perform in the kitchen? Bitter spring vegetables are ideal as a side dish, lightly tossed in a frying pan or grilled with a drop of oil that can enhance their unique and sharp taste, but you can find them in many recipes or in combination with other raw materials as it happens with anchovies in the case of the typical Roman salad of puntarelle. We are waiting for you every day at Ragno D’Oro where you can taste some of these recipes that we daily prepare with all the love and care expected from traditional Roman cuisine. Contact us now to reserve your table!
Carnival in the Roman tradition
We are now in the most cheerful time of the year with costumes, festoons and confetti populating the squares and filling them with colour, while mouth-watering dishes fill the tables of Italians. In this article we will talk about Carnival in the Roman culinary tradition, so get ready for plenty of sweets with frappe, castagnole and ravioli! Frappe Fried or baked, frappes are crispy golden strips covered with powdered sugar. You can find them either plain or flavoured with vanilla or various liquors and covered in chocolate for the sweet-toothed. Today, they are considered the descendants of the ancient Roman frictilia, typical sweets fried in pork grease, which were distributed in the streets on the occasion of Saturnalia, when people celebrated gluttony and the abundance of the earth. Castagnole Also available in both a fried version and a lighter oven-baked variant, castagnole are the ultimate sweet when it comes to Roman Carnival. Their shape is reminiscent of chestnuts, from which they take their name, but they are balls of baked dough covered in granulated sugar. There are ones for all tastes, in fact you can enjoy them plain or filled with cream, ricotta or chocolate. Ravioli Last, but not least in terms of goodness, we find ravioli. Similar in shape to the famous pasta, but don’t be fooled: these are real desserts! Fried or baked, their strength is their filling, which in the most traditional versions includes chocolate, ricotta or even cinnamon, although today there are many variations, such as cream-flavoured or fruit jams. Now that we have told you about these delicacies, don’t waste any time and hurry up and taste them while they are available! For a dive into traditional Roman cuisine, we are waiting for you every day at Ragno D’Oro in Via Silla 26, 00192 Rome. Call us on 06 321 2362 to reserve a table or use the form on our website.
Jubilee 2025: Rome renews itself to welcome the world
As the Jubilee 2025 approaches, Rome has engaged in a transformation to accommodate the millions of expected peregrines and tourists. Urban renewal works have been completed in several strategic areas of the city, making the Capital more livable, accessible and sustainable. Among the most significant works are the pedestrianization of Ottaviano Street and Risorgimento Square, which now offer large spaces for walking, new green areas and modern street furnitures. In addition, Pia Square has been transformed into a vast walkable plaza connecting Sant’Angelo Castle to San Pietro, giving visitors an environment of extraordinary historical and architectural beauty. The city has also improved public transportation and accessibility for walkers with new sidewalks and infrastructure to break down architectural barriers, promoting sustainable mobility. These measures are part of a larger project that aims to enhance Rome’s historical and cultural heritage, integrating it with modern needs for livability and sustainability. Osteria Ragno d’Oro in the heart of the renovated Prati district In the heart of the Prati district, just a short walk from Ottaviano Street and San Pietro, Osteria Ragno d’Oro is the ideal place to immerse yourself in the traditional Roman tastes before or after a walk through the city’s artworks. Our inn offers a warm and welcoming atmosphere, perfect for families, groups of friends or tourists who desire to enjoy iconic dishes of local cuisine, such as amatriciana, saltimbocca roman-style and many other specialties. Thanks to its strategic position, the osteria is easily accessible to tourists and Romans who want to enjoy the vibrancy of a district that is now more beautiful than ever. Our staff is ready to make you feel at home, with caring service and dishes that celebrate Roman cuisine in all its authenticity. Stop by and visit us at Via Silla 26, or make a reservation at 06 321 2362. We are looking forward to an unforgettable gastronomic experience together, in the heart of Jubilee 2025 Rome!
Artichokes in roman cuisine
When it comes to Roman cuisine, artichokes hold a place of honor due to their versatility and unmistakable flavor. Two of the most iconic preparations are artichokes alla giudia (carciofi alla giudia) and artichokes alla romana (carciofi alla romana). These dishes can be enjoyed all year round thanks to the different varieties of artichokes: single-crop varieties, which bloom in spring, and reflowering varieties, available from October until May. The two recipes, symbols of Roman tradition, differ in both preparation and history. Artichokes alla giudia, crispy thanks to double frying, are a dish rooted in the long Jewish-Roman tradition, originating in the heart of the Ghetto in the 16th century. Artichokes alla romana are stuffed with a mixture of herbs and cooked slowly, representing the authenticity of Lazio’s rustic cuisine. In this article, we will explore the unique characteristics of these two specialties, analyzing the ingredients, cooking methods, and historical details that make them authentic symbols of Roman gastronomy. Artichokes alla giudia: a Jewish-Roman tradition Artichokes alla giudia are a symbol of the Jewish-Roman tradition. Originating in the Jewish ghetto of Rome, housewives prepared them as a festive dish to break the fast of Yom Kippur. The artichokes have deep roots in this culture. Thanks to their seasonal availability in spring, they have become a classic dish for Passover (Pesach) and, over time, a delicacy appreciated well beyond the borders of the ghetto, winning the hearts of all Romans. Carefully cleaned and shaped into a “rose,” the artichokes are dipped in a solution of water and lemon to preserve their vibrant color. They are then fried in abundant extra virgin olive oil in two distinct stages: the first frying cooks the artichokes, while the second frying in boiling oil gives them a golden, crispy exterior. This process creates a delightful contrast between the crisp crust and the soft, flavorful interior of the artichoke. To complete the dish, a splash of white wine and a pinch of salt are added, providing a final touch that makes it truly irresistible. Artichokes alla romana: simplicity and taste If the artichokes alla giudia represent the crispness of frying, the artichokes alla romana highlight the sweetness of slow and aromatic cooking. Here, the artichoke is not fried but is slowly cooked in a pan, allowing the flavors to blend into a dish that celebrates the freshness of herbs. To prepare the artichokes, they are first cleaned by removing the tougher outer leaves, and then they are stuffed with a filling of parsley, garlic and minced meat. Once placed in a pan with olive oil, water, and a splash of white wine, they are cooked over low heat until tender. This cooking method not only enhances the flavor of the artichoke but also transforms it into a delicious and nutritious side dish, perfect for accompanying meat or fish dishes. Why are artichokes good for your health? Artichokes have been a part of our culinary culture for centuries, but do we know what their beneficial properties are? These vegetables are an important source of potassium and iron, which support our cardiovascular system and stimulate the production of red blood cells. They also help slow down cellular aging, thanks to the presence of antioxidants such as vitamin C. Additionally, they are rich in fiber, which promotes intestinal health and helps regulate appetite. What’s more, they contribute to reducing blood cholesterol levels. Finally, they contain a substance called cynarin, which has cleansing properties and promotes the regular functioning of the liver and digestive system. Therefore, we can say that artichokes have various beneficial properties; however, like any food, they should be consumed in moderation. A comparison of styles and traditions While the artichokes alla giudia are a festive and rich preparation, the artichokes alla romana embody a simplicity that leads to extraordinary results. Both dishes celebrate the Roman artichoke and the culinary traditions of the capital. In Rome, the passion for artichokes is celebrated through numerous festivals and fairs dedicated to this precious vegetable. During the month of April, events such as the Festival of the Roman Artichoke and the Sagra of the Roman Artichoke, both offering the opportunity to taste typical specialties like the artichokes alla romana and alla giudia, all in a lively and convivial atmosphere. These events provide a true journey into the heart of Roman culinary tradition, where each dish tells the story and authentic flavor of the city. Whether for an informal dinner or a special occasion, these dishes remain authentic symbols of Roman gastronomy, capable of evoking memories and unique flavors with every bite. We invite you to visit our tavern to taste these delicacies and immerse yourself in the rich gastronomic tradition of the capital. Book now!