Supplì: The Roman Arancini

Supplì, often referred to as the Roman version of Sicily’s arancini, is a delightful and portable snack found in the street food stalls of Rome. These rice balls are typically filled with ragù (meat sauce), mozzarella, and sometimes a touch of saffron. What sets supplì apart is the surprise within – a molten core of melted cheese. The crispy exterior and the gooey interior make this snack an irresistible treat for those seeking an unusual twist on traditional Italian flavors.

Carciofi alla Romana: Roman-Style Artichokes

Artichokes take center stage in Roman cuisine, and Carciofi alla Romana is a classic dish that showcases the vegetable’s versatility. Prepared by braising artichokes with fresh herbs, garlic, and white wine, this dish results in tender and flavorful artichoke hearts. Often served as a side dish or antipasto, Carciofi alla Romana offers a unique and earthy taste that reflects the bounty of the region.

Coda alla Vaccinara: Oxtail Stew

For those with adventurous palates, Coda alla Vaccinara is a Roman delicacy that may just become a new favorite. This hearty dish features oxtail slow-cooked to perfection in a rich tomato-based sauce. The addition of celery, carrots, and aromatic spices lends depth and complexity to the flavor. Traditionally associated with the working-class neighborhoods of Rome, Coda alla Vaccinara is a testament to the city’s ability to transform humble ingredients into a culinary masterpiece.

Coratella con Carciofi: Lamb Innards with Artichokes

Coratella con Carciofi is a dish that exemplifies Roman cuisine’s bold and rustic nature. This traditional preparation combines lamb innards, such as heart and lungs, with artichokes, creating a robust and flavorful medley. The artichokes not only add a unique taste but also balance the richness of the organ meats. While not for the faint of heart, Coratella con Carciofi offers a taste of Rome’s culinary heritage that is both distinctive and memorable.

Baccalà alla Romana: Roman-Style Salted Cod

Baccalà, or salted cod, holds a special place in Roman cuisine, and Baccalà alla Romana is a dish that showcases the city’s love for this preserved fish. The salted cod is rehydrated and then simmered in a flavorful tomato sauce with olives, capers, and aromatic herbs. The result is a savory and satisfying dish that pays homage to the historical use of salted fish in Roman cooking.

Trippa alla Romana: Roman-Style Tripe

Trippa alla Romana is a dish that exemplifies the resourcefulness of Roman cuisine, utilizing ingredients that might be considered unconventional. This hearty stew features tripe, or cow’s stomach, cooked with tomatoes, mint, and Pecorino Romano cheese. The slow simmering process ensures that the tripe becomes tender and absorbs the flavors of the broth. Trippa alla Romana is a testament to Rome’s culinary heritage, where nothing goes to waste, and even humble ingredients are transformed into delicious meals.

Rome’s culinary landscape is a testament to the city’s rich history, diverse influences, and innovative spirit. While the eternal city is renowned for its classic Italian dishes, exploring the streets and trattorias unveils a world of unusual and intriguing delicacies that captivate the adventurous food lover. From the crispy surprise of supplì to the hearty richness of Coda alla Vaccinara, each dish tells a story of Rome’s culinary evolution. So, for those eager to embark on a gastronomic adventure, Rome’s unusual Italian delicacies offer a delightful journey through the unexpected flavors of this iconic city.