This classic Roman dish is made by stewing tripe in a tart tomato sauce along with finely chopped fresh herbs. The dish is additionally flavored with garlic and onions. When ready to serve, it is recommended to finish the dish off by topping it with grated cheese such as Parmigiano Reggiano or Pecorino Romano.

Straccetti is a traditional dish hailing from Rome and the Lazio area. The dish is made with a combination of beef (skirt or flank steak), olive oil, garlic, arugula (rocket) or radicchio, rosemary, salt, pepper, and Parmigiano-Reggiano. The garlic is sautéed in olive oil until fragrant and removed from the pan.

Spinaci alla Romana is a traditional dish hailing from Rome. It's usually made with a combination of spinach, butter, olive oil, garlic, raisins, pine nuts, salt, and black pepper. The spinach is cooked in boiling salted water, then drained. The moisture should be squeezed out by hand.

Coda alla vaccinara is the Italian name for a flavorful, braised oxtail stew. The tail is cut into smaller pieces and slowly simmered with browned prosciutto or lardo, wine, tomato purée, and vegetables such as carrots, celery, and leeks.

Pollo alla Romana is an old peasant dish originating from Rome. It's made with a combination of chicken pieces, pancetta, onions, garlic, white wine, tomatoes, olive oil, and bell peppers. The meat is simmered with other ingredients until they become tender and create a comforting and rich sauce.

This dish is typically slow-cooked – people used to prepare it in the morning, and left it to simmer for a few hours. It was originally invented as a way to use up low-quality meat, wine, and herbs which tenderize the meat and give it flavor.

Tozzetti are Italian double-baked cookies found in Lazio and Umbria. These dry cookies are prepared with hazelnuts but can also include whole pistachios, candied fruit, or even chocolate, which makes them go well with hot beverages like tea.

Pizza e fichi is a variety of pizza bianca, which is usually topped with mozzarella, garlic, salt, olive oil, and, sometimes, rosemary leaves. This Roman version of pizza bianca, called pizza e fichi, is essentially the same, apart from the fact that it is additionally topped with chopped pieces of succulent figs.

Rigatoni con la pajata is a classic dish of the Roman cucina povera. La pajata is a term referring to intestines of calves who were only fed with their mothers' milk and have never eaten grass. The intestines are cleaned and skinned, but the milk they drank is left inside - when cooked, the combination of the heat and the enzymes coagulates it, thus creating a thick, creamy, ricotta-like sauce.

Scottadito is a traditional dish hailing from Rome and the central Apennines, although it's nowadays made throughout the country. The dish consists of barbecued baby lamb chops and it's made with a combination of lamb chops, olive oil, mustard, lemon juice, salt, pepper, garlic, and herbs such as marjoram, mint, and thyme.