While the Italian capital is a complex union of architecture and culture, its cuisine is remarkably pared back and no fuss. Also called cucina povera, Roman fare is known for its simplicity and use of just a few (top quality) ingredients. Think twice-fried artichokes (carciofi alla giudia) and piles of pasta: amatriciana, with a rich tomato sauce; guanciale (pork cheek) and Pecorino Romano; carbonara, which has a creamy sauce made with guanciale, eggs, black pepper and Pecorino; and cacio e pepe. My first stop to try these Roman favourites is always Roscioli Salumeria con Cucina, Armando al Pantheon or Da Enzo al 29. You can’t go wrong.
Roman innovation
When you’re
