Appetizers

Roman cuisine is a poor and common cuisine.

The appetizers are few and very simple. Their purpose in the past was to whet your appetite. In the “fiaschetterie romane”, for example, appetizers were: thick slices of ham served with sweet figs, artichokes in oil, black olives of Itri and Gaeta, marinated anchovies famous since the days of Giaquinto, bruschetta and broad beans with pecorino.

The appetizer recipes that I have included in this blog are both from my family, especially those that recycle the dishes, and typical Roman.

I added the “mythical” fried dishes, even if traditionally it was a street food, and Panzanella, which is a tasty snack rather than a main meal.

The portions are for an appetizer, if you want to serve the recipe as a main course you will need obviously to increase the portions.