If you find yourself in Bologna and fancy a taste of Rome, Pistamentuccia takes you straight to the heart of roman cuisine, serving authentic dishes and flavours that tell stories of the past.
When looking at traditional roman recipes, today we want to explore the world of roman main courses (secondi piatti), which often take a back seat to celebrated pasta dishes like carbonara, gricia, and so on. In reality, roman mains are perhaps the dishes that best embody the genuine, home-style soul of this cuisine.
Let’s discover the top 4 (+1) roman main courses you can enjoy right here, at the most famous roman restaurant in Bologna.
1. Saltimbocca alla romana: a timeless classic
Also known as roman rolls or roman escalopes, saltimbocca take you on a real journey of flavour. The combination of tender veal, prosciutto crudo, and sage will make you fall in love at first bite. The name is no accident: it literally translates to “jumps in the mouth”, and we assure you, ‘o fanno pe’ davero—they really do!
At our restaurant, we always use top-quality meat (co’ Macelleria Petroniana qui vicino nun se scherza—we certainly don’t mess around when it comes to our neighbours at the Mercato delle Erbe butchery), strictly veal, and we follow the traditional recipe to bring you a dish that honours the true essence of roman food.
The recipe for saltimbocca alla romana? We can’t tell you everything, but we will share a little trick: the secret is to cook them quickly in a pan with butter and white wine, keeping them juicy and deeply savoury. The best option? Trying them at Pistamentuccia, of course!
Recipes from ancient Rome surviving today:
: History teaches us a lot, and alongside the fun facts about famous roman sweets, it has left us records of main courses that are the direct ancestors of what we eat today. “Apicius’ escalopes” are a clear example, widely considered the origin of our saltimbocca alla romana.
2. Abbacchio alla romana: the traditional suckling lamb of Rome
Another dish you will always find on a roman table is abbacchio, the traditional suckling lamb. This dish is closely tied to Easter traditions, but you will often find it on the menu at Pistamentuccia: l’abbacchio a’ scottadito (the good stuff!) is not to be touched, except maybe with a fork! Tender and savoury, this lamb dish tells the story of the roman countryside and the ancient customs of our homeland.
We cook it in several ways here, but one of our favourites is abbacchio a’ scottadito: ‘o chiamamo così perché ‘o servimo caldo, bollente, che te scotta ‘e dita—we call it that because we serve it piping hot, literally burning your fingers. It is a simple dish, yet capable of delivering all the rich flavour of the meat straight to your table.
3. Coda alla vaccinara: a classic of roman cuisine
If there is one main course that embodies the working-class soul of Rome, it is coda alla vaccinara. The original recipe is a masterpiece of slow cooking and culinary wisdom, where oxtail is stewed for hours in a rich, aromatic tomato sauce, enriched with vegetables like celery, carrots, and why not, a few puntarelle for good measure.
At Pistamentuccia, we follow tradition to the letter, serving up authentic coda alla vaccinara, quella che se scioglie ‘n bocca—the kind that simply melts in your mouth. And don’t forget the scarpetta at the end: using a piece of bread to mop up tutto er sugo, savouring every last drop of that incredible sauce.
The secret to its preparation lies entirely in patience: the slow cooking allows the meat to absorb all the flavours, making it incredibly soft and tasty.
How do we make coda alla vaccinara at Pistamentuccia? Oxtail, tomato, cloves, juniper berries, bay leaves, raisins, celery, carrot, onion, bitter cocoa, toasted pine nuts to finish, and a whole lot of love for cooking!
4. Baccalà alla romana: traditional fish
We couldn’t just stick to meat, so here is one of the most beloved fish dishes in roman cuisine: baccalà alla romana. This dish is perfect for those who love bold flavours, as its preparation allows the ingredients to unleash their full potential. The salted, dried cod is rehydrated, then cooked in a tomato sauce enriched with capers and olives.
At Pistamentuccia, baccalà alla romana is one of our pride and joys: tasty, beautifully savoury, with that touch of acidity that makes every bite a real feast for the palate. It is the perfect choice if you are looking for something different, yet deeply rooted in tradition.
(+1) Traditional roman mains you absolutely must try: deep-fried brain
For more adventurous palates, we simply have to mention fried brain (cervello fritto alla romana) among roman meat dishes. This is a dish not everyone knows, but it represents an authentic dive into the oldest traditions. The brain is floured and deep-fried, resulting in a crispy exterior and an incredibly soft interior. It is a divisive dish in the sense that not everyone is willing to try it. It requires a bit of courage, true, but it rewards you with a truly unique and inimitable taste.
Want to try fried brain in Bologna? Now you can, though not all the time: given how hard it is to source the ingredients, we usually only keep this dish on the menu for certain periods or as a daily special. If you want to stay updated on menu changes and new arrivals, we highly recommend signing up for our newsletter. Not only will you discover the gems and secrets of our kitchen, but you will also stay informed about any news from our restaurant.
This is one of those specialities you won’t find just anywhere, but at Pistamentuccia we offer it from time to time to give you the most authentic roman food experience.
Whether you are a meat lover or a seafood enthusiast, our traditional roman mains perfectly represent classic Sunday dishes. Their rich preparation, hearty nature, and bold flavours make them a real comfort, perfect for a family lunch when you are craving something substantial and unforgettable.
Whether you live in the heart of Emilia-Romagna, are just visiting, or simply fancy some roman cuisine, we will immerse you in the culinary traditions of the capital—without you ever having to leave Bologna!
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