A Guide to the Real Food and Wine of Rome

Secondi Piatti

Abbacchio alla scottadito Credits - Leslie - flickr.com

For those with a more adventurous palette, try Coda alla vaccinara, also known as Roman oxtail stew, made with celery, carrot, herbs, tomato and pancetta. The coda itself has a sweet and sour taste, prepared using raisins or candied fruit. Roman cuisine features a lot of dishes based on offal, or 'quinto quarto', including Pajata (lamb, veal or goat kid intestines) and even Testarelle (whole roasted lamb's or goat kid's head). Not for the faint of heart.

If you would rather opt for fish, a typical Roman dish to try is Filetti di baccalà fritti (batter-fried baccalà). Although this dish is available throughout the year in Roman restaurants, it is traditionally eaten only once a year, for Christmas, and is the result of several days' work if using salted cod.

Part 6: Vegetarian Delicatessen