Cuisine of Rome, Italy - local food specialties

Pasta Carbonara - A traditional Italian pasta dish, the name of this meal comes from the word "carbone," which means coal in Italian, because many believe it was a popular choice amongst charcoal makers. Topped with eggs, garlic, parmigiano reggiano, pecorino romano and guanciale, the pasta is then sprinkled with black pepper before being served.

Spaghetti alla Vongole - This seafood dish is made of spaghetti with a zesty white wine sauce, topped with vongole, which are small Italian clams. The meal is often accompanied by crusty bread, to soak up the extra sauce, which contains a combination of chili, garlic, white wine and lemon juice. Perfect for sharing!

Gnocchi alla Romana - While traditional gnocchi is made with potatoes, this Roman version uses semolina instead. The inner layer of durum wheat, semolina is the coarse wheat particles left behind after the flour has been extracted. Combined with milk, butter and Parmigiano cheese, the dish is often served with white wine.

Spaghetti all'Amatriciana - A delightfully simple dish, Spaghetti all'Amatriciana originated in the small Italian town of Amatrice and eventually moved its way into Rome. While spaghetti tends to be the norm, the meal can be made with any shaped pasta and consists of a spicy tomato sauce topped with guanciale. Cured, unsmoked pig jowl, the guanciale gives the dish a rich taste and, while some chefs prefer to use bacon or pancetta instead, it's what gives all'Amatriciana its flavor and authenticity.

Stracciatella - An egg-drop soup, stracciatella is the perfect light prelude to a traditional Italian meal. Beaten eggs are combined with parmesan cheese, salt, pepper, nutmeg and semolina (a coarse part of wheat that has not yet been ground), and then added to a boiling broth to thicken and then serve.

Veal Saltimbocca - After being pounded thin, veal cutlets (called Scallopini), are flavored with sage and then covered with a slice of Prosciutto, which is dried cured ham. Topped with a white wine and butter sauce, it's delicious!

Tiramisu - One of the most recognized Italian desserts, this cake is made of lady fingers in the United States but the authentic Roman version uses biscuits instead. After being soaked in coffee, the biscuits are layered with mascarpone cheese, zabaglione (a custard made from egg yolks), Marsala and sugar. Sprinkled with cocoa or chocolate shavings, the dessert has a rich sweet taste, without being overpoweringly sugary. It's the perfect ending to your fabulous Roman meal!

Flickr: thebittenworld.com, hdaniel