{"id":9428,"date":"2024-09-19T08:31:37","date_gmt":"2024-09-19T08:31:37","guid":{"rendered":"https:\/\/www.pistamentuccia.it\/the-top-4-1-roman-main-courses-are-right-here-in-bologna\/"},"modified":"2026-06-03T08:57:09","modified_gmt":"2026-06-03T08:57:09","slug":"the-top-4-1-roman-main-courses-are-right-here-in-bologna","status":"publish","type":"post","link":"https:\/\/www.pistamentuccia.it\/en\/the-top-4-1-roman-main-courses-are-right-here-in-bologna\/","title":{"rendered":"The top 4 (+1) roman main courses are right here in Bologna!"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"9428\" class=\"elementor elementor-9428 elementor-8644\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4855cc8 e-flex e-con-boxed e-con e-parent\" data-id=\"4855cc8\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e6330ae elementor-widget elementor-widget-text-editor\" data-id=\"e6330ae\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 22-05-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p><strong>If you find yourself in Bologna<\/strong> and fancy a taste of Rome, <strong>Pistamentuccia<\/strong> takes you straight to the <strong>heart of roman cuisine<\/strong>, serving authentic dishes and flavours that tell stories of the past.<br\/>When looking at traditional roman recipes, today we want to explore the world of <strong>roman main courses<\/strong> (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. <\/p><p>Let&#8217;s discover the top 4 (+1) roman main courses you can enjoy right here, at the most famous roman restaurant in Bologna.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-86f0341 elementor-widget elementor-widget-heading\" data-id=\"86f0341\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 22-05-2024 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h2 class=\"elementor-heading-title elementor-size-default\">1. Saltimbocca alla romana: a timeless classic<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c877ce5 elementor-widget elementor-widget-text-editor\" data-id=\"c877ce5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>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 &#8220;jumps in the mouth&#8221;, and we assure you, &#8216;o fanno pe&#8217; davero\u2014they really do!  <\/p><p>At our restaurant, we always use <strong>top-quality meat<\/strong> (co&#8217; Macelleria Petroniana qui vicino nun se scherza\u2014we certainly don&#8217;t mess around when it comes to our neighbours at the Mercato delle Erbe butchery), strictly <strong>veal<\/strong>, and we follow the traditional recipe to bring you a dish that honours the true essence of roman food.<\/p><p><strong>The recipe for saltimbocca<\/strong> alla romana? We can&#8217;t tell you everything, but we will share a little trick: <strong>the secret is to cook them quickly in a pan with butter and white wine<\/strong>, keeping them juicy and deeply savoury. The best option? Trying them at Pistamentuccia, of course!   <\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-80f72fb elementor-widget elementor-widget-heading\" data-id=\"80f72fb\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Recipes from ancient Rome surviving today:<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f885d9a elementor-widget elementor-widget-text-editor\" data-id=\"f885d9a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>: History teaches us a lot, and alongside the fun facts about famous <a href=\"https:\/\/www.pistamentuccia.it\/dolci-romani\/\">roman sweet<\/a>s, it has left us records of main courses that are the direct ancestors of what we eat today. <strong>&#8220;Apicius&#8217; escalopes&#8221; <\/strong>are a clear example, widely considered the origin of our saltimbocca alla romana.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6c57cd6 elementor-widget elementor-widget-heading\" data-id=\"6c57cd6\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">2. Abbacchio alla romana: the traditional suckling lamb of Rome<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7a1a483 elementor-widget elementor-widget-text-editor\" data-id=\"7a1a483\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Another dish you will always find on a roman table is <strong>abbacchio<\/strong>, the traditional suckling lamb. <strong>This dish is closely tied to Easter traditions<\/strong>, but you will often find it on the <a href=\"https:\/\/www.pistamentuccia.it\/en\/restaurant-menu\/\">menu <\/a>at Pistamentuccia: l&#8217;abbacchio a&#8217; 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.<\/p><p>We cook it in several ways here, but one of our favourites is abbacchio a&#8217; scottadito: &#8216;o chiamamo cos\u00ec perch\u00e9 &#8216;o servimo caldo, bollente, che te scotta &#8216;e dita\u2014we 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.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-83d7bea elementor-widget elementor-widget-heading\" data-id=\"83d7bea\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">3. Coda alla vaccinara: a classic of roman cuisine<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-78dce4e elementor-widget elementor-widget-text-editor\" data-id=\"78dce4e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>If there is one main course that embodies the working-class soul of Rome, it is <strong>coda alla vaccinara<\/strong>. The original recipe is a masterpiece of slow cooking and culinary wisdom, where <strong>oxtail <\/strong>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.<\/p><p>At Pistamentuccia, we follow tradition to the letter, serving up authentic coda alla vaccinara, quella che se scioglie &#8216;n bocca\u2014the kind that simply melts in your mouth. And don&#8217;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.<br\/>The secret to its preparation lies entirely in patience: the <strong>slow cooking<\/strong> allows the meat to absorb all the flavours, making it incredibly soft and tasty.<\/p><p>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! <\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-980167c elementor-widget elementor-widget-heading\" data-id=\"980167c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">4. Baccal\u00e0 alla romana: traditional fish<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-de2e751 elementor-widget elementor-widget-text-editor\" data-id=\"de2e751\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>We couldn&#8217;t just stick to meat, so here is one of the most beloved <strong>fish dishes in roman cuisine<\/strong>: baccal\u00e0 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.  <\/p><p>At Pistamentuccia, baccal\u00e0 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. <\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6ccdf89 elementor-widget elementor-widget-heading\" data-id=\"6ccdf89\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">(+1) Traditional roman mains you absolutely must try: deep-fried brain <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bab3516 elementor-widget elementor-widget-text-editor\" data-id=\"bab3516\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>For more adventurous palates, we simply have to mention fried brain (cervello fritto alla romana) among <strong>roman meat dishes<\/strong>. This is a dish not everyone knows, but it represents an authentic dive into the oldest traditions. The <strong>brain is floured and deep-fried<\/strong>, 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.   <\/p><p>Want to try <strong>fried brain in Bologna<\/strong>? 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 <a href=\"https:\/\/www.pistamentuccia.it\/en\/sign-up-for-our-newsletter\/\">newsletter<\/a>. Not only will you discover the gems and secrets of our kitchen, but you will also stay informed about any news from our restaurant.  <\/p><p>This is one of those specialities you won&#8217;t find just anywhere, but at Pistamentuccia we offer it from time to time to give you the most authentic roman food experience.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6b72838 elementor-widget elementor-widget-text-editor\" data-id=\"6b72838\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Whether you are a <strong>meat<\/strong> lover or a <strong>seafoo<\/strong>d enthusiast, our <strong>traditional roman mains<\/strong> perfectly represent <strong>classic Sunday dishes<\/strong>. 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.<br\/><br\/>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\u2014without you ever having to leave Bologna! <\/p><p>What are you waiting for? <a href=\"https:\/\/wa.me\/3514159007\" target=\"_blank\" rel=\"noopener\">Book now!<\/a><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>\n","protected":false},"author":5,"featured_media":9427,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[98],"tags":[108,109],"class_list":["post-9428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-roman-recipes","tag-secondi-piatti-romani","tag-traditional-roman-main-courses"],"_links":{"self":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts\/9428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/comments?post=9428"}],"version-history":[{"count":1,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts\/9428\/revisions"}],"predecessor-version":[{"id":9429,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts\/9428\/revisions\/9429"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/media\/9427"}],"wp:attachment":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/media?parent=9428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/categories?post=9428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/tags?post=9428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}