If you want to savour authentic Roman recipes without leaving beautiful Bologna, Pistamentuccia is the place to be.
Today, we are talking about one of the most loved and versatile ingredients in Roman cuisine: the artichoke. Their uses in the kitchen are so vast that we Romans have dedicated countless different dishes to them, from starters to main courses, each one more delicious than the last.
Real roman artichokes in Bologna
We all know that artichokes are packed with countless properties that bring several health benefits, providing a good dose of vitamins C, B3 and K. But let’s be honest: they are just as absolutely delicious as they are a test of patience when it comes to cleaning and preparing them.
To clean artichokes properly, you need a sharp paring knife to remove the tough outer leaves, the central choke, and the prickly tips. After that, to stop them from turning black, we plunge them into water and lemon juice before cutting and cooking them with the utmost care.
But why go to all that trouble when you can find them fresh and cooked according to the most traditional Roman recipes? Here at Pistamentuccia, you can enjoy them without lifting a finger!
You will find several artichoke-based dishes on our menu, but keep an eye on the time of year: at Pistamentuccia, we strictly follow the seasonality of our ingredients, which is why the best period to find artichokes is from around October to May.
Fried, alla romana or alla giudia? The ultimate trio
No matter how they are prepared, we all know that the three best ways to enjoy artichokes are alla romana, fried, or alla giudia. In these three dishes, they are the absolute stars of the show, especially since their unique and distinct flavour means they can easily be served all by themselves.
Carciofi alla romana: a timeless classic
Let’s start with carciofi alla romana, an iconic dish of the capital’s cuisine. Prepared with simple ingredients, these artichokes are slow-cooked with extra virgin olive oil, garlic, parsley, and mentuccia (the famous roman wild mint) until they become beautifully tender and full of flavour. The secret? It is all down to the slow cooking, which makes them incredibly soft and aromatic.
The authentic recipe for carciofi alla romana is wonderfully simple, but the flavours will completely win you over. At Pistamentuccia, you can find them as a special or an off-menu treat, starting from October!
Fried Roman artichokes: you won’t be able to stop at one!
Here at Pistamentuccia, fried artichokes are one of our specialities. After being cleaned and cut, they are lightly battered and deep-fried in hot oil until they turn golden and crispy. They are perfect as a starter or a side dish, and trust us on this one: they will leave you wanting to order another plate straight away!
Carciofi alla giudia: beauty and deliciousness in a single dish
If you love bold flavours and crispy textures, you cannot miss out on carciofi alla giudia. This recipe is a staple of the Roman Jewish community, dating back centuries and centuries. Unlike the fried Roman artichokes, the alla giudia version is not battered; instead, they are fried twice, making them intensely crunchy on the outside and wonderfully tender on the inside.
The preparation of carciofi alla giudia is actually quite straightforward: first, we select the biggest varieties of these beautiful flowers (yes, artichokes are actually flowers!), and after cleaning them thoroughly, they are opened up and plunged into hot oil. The first fry makes them tender, while the second fry at a higher temperature makes them crispy and golden.
The result is a magnificent golden artichoke with incredibly crunchy leaves and a melt-in-the-mouth heart.
Here at Pistamentuccia, they are one of our most loved creations, but bear in mind that you won’t find them on the menu very often: to be prepared alla giudia, the artichoke must meet very specific characteristics that are only available for short windows throughout the year.
Our advice? Sign up for our newsletter to stay updated on the latest arrivals from our kitchen, and rush over to try them as soon as they are available!
Coratella and fettuccine with artichokes: unmissable starters and main courses
We have mentioned their versatility in the kitchen many times, and indeed, our menu is periodically updated with new dishes and themed specials.
Among the unmissable options, we certainly have:
- La coratella con carciofi: A true classic for holidays and Sunday lunches in Rome, this rich and savoury starter will instantly make you feel at home. It is made with milk-fed lamb offal, artichokes, garlic, extra virgin olive oil, chilli, rosemary, thyme, white wine, and vinegar. It is a simple combination, but one that delivers explosive flavours thanks to the slow cooking process.
- Fettuccine ai carciofi: Nothing could be simpler—a dish with flavours that will transport you to Rome in the blink of an eye. The porous texture of our homemade fettuccine binds perfectly with the unmistakable aroma of artichokes, garlic, and mint, giving you a unique dish filled with characteristic Roman notes. This artichoke pasta is one of those dishes that never gets old, and here at Pistamentuccia, we serve it during autumn and winter so you can enjoy the very best of the season.
Fancy a pizza? Try authentic Roman pizza in teglia
Pistamentuccia ensures you never miss out on anything. If your lunch break only allows for a very brief stop between emails, our pizza in teglia (Roman pan pizza) is exactly what you need, and it is perfect for taking back to the office too.
Our pizzeria (by the slice only!), located in the centre of Bologna on via Riva di Reno just a short walk from the restaurant, offers a rotating seasonal selection of varieties and toppings to satisfy your culinary curiosity.
Wonderfully airy and soft on the inside, with that signature scrocchiarella crunch on the outside, it is the perfect solution for enjoying the best seasonal artichokes on the go. Since they aren’t available year-round, you will only find artichoke pizza during certain periods, but we will certainly bring it back often during the autumn and winter seasons. Our pizzas change every day, so when it’s there, you better not let it slip away!
