The traditional roman cuisine is based on ingredients of rural and peasant origin, of vegetal and animal origins, prepared according to recipes often handed down from generation to generation in the family environment. Since it has always been the food obtained from a very fertile and productive land, destined to satisfy the energetic needs of the man engaged in the work in the fields and often consumed in the context of one or at the most two daily food sessions, the Preparations of the Roman cuisine are ideally associated with particularly nutritious dishes, administered in abundant portions.