Every Roman dish carries a story of skills, traditions and flavours passed down over time. At Maccheroni, these recipes live on each day, prepared with respect for their origins and served as part of the ritual of gathering around a Roman table.
Carbonara, Cacio e Pepe, Amatriciana, Gricia. Dishes that have endured without losing their identity. At Maccheroni, respect for Roman tradition turns simple ingredients into flavours that continue to tell the city’s story.
The queen
of Roman cooking
Carbonara is more than a recipe. A symbol of Roman cooking, it brings together crisp guanciale, Pecorino Romano DOP, eggs and black pepper. At Maccheroni, we follow the traditional recipe, preparing it to order with carefully chosen ingredients to preserve its character and creamy texture.
The scent of
butter, sage and white wine
Saltimbocca alla romana are a timeless classic: thin slices of veal with prosciutto and sage, cooked in butter and white wine. Their name means “jump in the mouth”. Fragrant, golden and tender, every bite stays true to Roman tradition.
When simplicity
becomes a skill.
At Maccheroni, Cacio e Pepe is a ritual of care and practice. Just Pecorino Romano, black pepper and pasta water: the difference lies in the technique. Patience and a practised hand bring them together in a creamy sauce that captures the simplicity of Roman cooking.
From the mountains to the heart
of Rome
Our Amatriciana pairs pasta with the bold flavour of guanciale. Tomato and pecorino come together in a balance that keeps a much-loved tradition alive. At Maccheroni, honest ingredients and careful preparation bring the aromas of home cooking to the table.
The taste of Sundays
in Rome
Polpette al sugo bring back memories of Sunday meals with the family. Tender and full of flavour, they simmer slowly in tomato sauce made for mopping up with bread. We prepare them with simple ingredients and the care of home cooking, bringing the warmth of Roman tradition to the table.
Long for
Slow down
Remember
Emotion
Behind every iconic Roman dish is much more than a recipe. There are hands kneading dough, skills passed down, time taken and simple ingredients coming together to create flavours that endure.
