Welcome to Cinque Sensi Kobe!
The "ROMAnce" (Ancient Rome)
Romans, known as the "popolo magnereccio" (people who love to eat) have always enjoyed the pleasures of good food. Roman cuisine, which is essentially popular "homemade" (made primarily in the homes), has maintained its tradition throughout the centuries.
From banquets organized by Lucullus (a very rich citizen in ancient Roman times) during the times of the 'pompous' Roman Empire, which with various remnants of many different animals, created tasty dishes and that later these 'delicacies' became part of Roman cuisine,
Essentially its base is of' dry pasta, such as "Rigatoni" or Bucatini (cable spaghetti) and regular Spaghetti, all these are a good start to any meal.
Among the most famous dishes are the "Bucatini Matriciana", (Amatriciana) named after the city of Amatrice (in the province of Rieti). "Spaghetti Carbonara" or more simply known as "Carbonara", "Penne all’Arrabbiata” that are so called because of its particularly spicy sauce, (chilli sourced). Not to forget the "Gnocchi alla Romana", in which semolina replaces the potato as a base and (more typical) the "Rigatoni with Pajata”. (intestines of an "un-weaned" calves)
As for meat dishes, Lamb aside, usually baked or grilled, the "Scotta-dito” (burn the finger), there is also the famous "Coda alla Vaccinara", the oxtail with plenty of celery, then " Trippa alla Trasteverina (Trastevere is an area of the 'historical' part of Rome), and the most popular "Saltimbocca alla Romana" and not to forget the Porchetta "Ariccia" (named after the town of its origin ‘Ariccia’).
As for the Fish dishes, a stable is cod, usually goldenfried accompanied with salt, stuffed fried Anchovies and also fresh Mullet and Shrimp from the sea.
The “Carciofi alla Romana" (Artichokes) is the king of the vegetables courses, also there are the famous "Puntarelle” (chicory) a sort of salad served with oil, salt and vinegar and chopped anchovies made with Pestle and Mortar. All well served with homemade bread preferably toasted with olive oil, salt and garlic (the famous Bruschetta) or a 'rosetta' (rose shaped bun) freshly baked ...
Desserts and cakes are not lacking either. The Crostata di Ricotta (ricotta tart), or the Bigne’ di San Giuseppe” (cream puffs/ profiteroles), the famous "Maritozzi" (cream puffs filled with fresh cream or custard cream) and “Ciambelle al Vino” (donuts made with wine).
Obviously there is verygood wine out there, just take a ride inthe area of the “Castelli Romani "....
This is just a short journey into the world of Roman cuisine, but I'm sure it was enough to make your mouth water, otherwise there is nothing else to do but to come to Cinque Sensi Kobe.... Where I propose most of these and other traditional and regional dishes on my regular menu.
Buon Appetito