Rome at the table: Delicious Fish-Based Recipes from Roman Cuisine

Imagine the alleys of Trastevere at sunset, the soft glow caressing ancient walls, and the intoxicating scent of the sea carried on the breeze. Stepping into a trattoria here feels like stepping through a gateway between worlds—leaving the city’s noise behind and entering the calm of the waves, preserved in fish dishes that tell stories passed down through generations. In Rome, fish is not just an ingredient—it’s a connection to family, memory, and tradition. Each bite is a leap into the past, woven with stories preserved by grandmothers and by the skillful hands of chefs. In this city, dishes like baccalà alla romana, stuffed calamari, cuttlefish with peas, and cirole are chapters in a much larger story—of a city deeply in love with its roots, its flavors, and its people.

1. Baccalà alla Romana – A Ritual of Memory and Family Traditions
Baccalà alla romana is more than just a dish—it’s a ritual blending devotion and celebration. Traditionally prepared during Lent and Holy Friday, it carries the comforting warmth of home throughout the year . Salted cod undergoes careful rehydration over several days before being gently simmered with tender potatoes, sweet San Marzano tomatoes, translucent onions, garlic, a hint of chili, and enriched with olives and capers . Every ingredient melds into a sauce fragrant with patience and care: the softness of potatoes wraps around the fish’s saltiness, while fresh bread begs to soak up every drop. Each bite is a warm embrace of tradition, recalling grandmothers who changed the cod’s water daily—guardians of an ancient culinary ritual.

2. Stuffed Calamari – Poetry in Flavor and Togetherness
Imagine hands long accustomed to tradition carefully stuffing each tender calamaro with a fragrant mixture of soaked breadcrumbs, sweet raisins, toasted pine nuts, garlic, parsley, and a touch of pecorino cheese . These little flavor-packed bundles are then gently simmered in olive oil, sautéed garlic, aromatic white wine, and rich tomato sauce . The kitchen fills with aromas that evoke family gatherings and laughter shared around a table. With each slice, the calamari reveal a warm and tender heart—delicate, savory, and steeped in tradition and camaraderie.

3. Cuttlefish with Peas – Simple Elegance
Cuttlefish with peas, also known as buridda when made with calamari, exemplify the refined simplicity of Roman cuisine. Tender cuttlefish are cooked in a gentle sauté of onion and garlic, then joined by fresh peas to create a creamy, subtly flavored sauce . Sometimes enhanced with a touch of tomato, or prepared “in bianco” to highlight the pure taste of the sea, this dish strikes a perfect balance between land and sea . Every spoonful is a painting of harmonious flavors—soft, comforting, and quietly elegant, capable of moving even the most discerning palates.

4. Cirole – Small Eels in a Rustic Pea Stew
Cirole, or small freshwater eels, are an authentic Roman specialty . Cleaned, floured, and lightly sautéed, they are simmered in a rustic stew with onions, garlic, white wine, tomato, and peas . In about 20 minutes, this dish delivers a warm, enveloping taste where the rich flavor of the eels merges with the sweetness of the peas. A hidden culinary gem that captures the ingenuity of Rome’s peasant cuisine.

A Sensory Journey Through Rome’s Heart and Alleys
These four dishes—baccalà alla romana, stuffed calamari, cuttlefish with peas, and cirole—are not mere meals: they are emotional journeys through neighborhoods, through stories woven around a table, through memories of grandmothers and shared looks. Every ingredient carries a story; every recipe is a living tradition. You don’t need a Michelin star to be moved—just sit in an intimate trattoria, breathe in the aroma of simmering sauce, listen to the voices that speak of the sea. I recommend these dishes not just as food, but as experiences: a real taste of Rome, rooted in land and sea, in hands and heart.