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Home Regions Europe Vatican City Swiss Guards and Roman Cuisine

Swiss Guards and Roman Cuisine

Swiss Guards and Roman Cuisine
Swiss Guards and Roman Cuisine

Featured Dishes from Swiss Guards and Roman Cuisine

Coulis
Dessert, Sweet

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts
Mostaccioli
Dessert, Sweet

Mostaccioli

Christmas cookies made with mosto cotto, chocolate, gingerbread spices, there are several different variations of this cookie
Parrozzo
Dessert, Sweet

Parrozzo

Dome-shaped chocolate-covered almond cake, which is said to resemble a church dome, common during Christmas
Tiramisu
Dessert, Sweet

Tiramisu

Coffee-flavored dessert made with ladyfingers and whipped mascarpone cheese
Torrone
Dessert, Sweet

Torrone

Nougat and nut confection, made with almonds, pistachios, hazelnuts, vanilla, lemon or orange zest, chocolate, common during Christmas
Beefsteak Café de Paris
Main

Beefsteak Café de Paris

Steak served with Café de Paris sauce
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Main

Braised rabbit in almond sauce
Campanelle
Main

Campanelle

Campanelle noodles with pasta, sun-dried tomatoes
Carbonara
Main

Carbonara

Pasta in a creamy sauce with guanciale, pancetta or bacon, parmesan cheese and eggs
Chicken arrabbiata
Main

Chicken arrabbiata

Chicken in a sauce made with tomatoes, garlic, olive oil, chili peppers, parsley, Pecorino Romano cheese, serve with pasta
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Main

Cod fish borgo pio

Cod fillets sauteed with rosemary, thyme, coriander, fennel, serve with crispy potatoes, hot pepper puree and asparagus
Conchiglioni al forno
Main

Conchiglioni al forno

Baked conchiglioni pasta with sausage and cheese
Crespelle
Main

Crespelle

Crepes, made with savory or sweet fillings or toppings, used in soup, layered like lasagna
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Main

Eggplant mozzarella
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Main

Farfalle albano
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Main

Fettuccine trastevere
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Main

Fusilli alla califfa

Corkscrew-shaped pasta in cream sauce with bacon, mushrooms, pachino tomatoes, basil and parsley
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Main

Gnocchi al Vaticano

Gnocchi dumplings with basil pesto and sauce with mushrooms, tomatoes, garlic, onion and white wine
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Main

Lamb with Mediterranean vegetables
Lasagna alla Mamma
Main

Lasagna alla Mamma
Martinsgans
Main

Martinsgans

Roasted goose. The goose became a symbol of the saint due to a legend that, when trying to avoid being ordained bishop he hid in a pen of geese whose cackling gave him away. Once a key medieval autumn feast, a custom of eating goose on the day spread to Sweden from France. It was primarily observed by the craftsmen and noblemen of the towns. In the peasant community, not everyone could afford this, so many ate duck or hen instead.
Minestrone
Main

Minestrone

Soup with vegetables, pasta
Monkfish
Main

Monkfish
Papet vaudois
Main

Papet vaudois

Stewed leeks and potatoes with saucisse au chou
Pappa al pomodoro
Main

Pappa al pomodoro

Bread and tomato soup
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Main

Pasta alla papalina

Pasta in a creamy sauce with prosciutto and Parmigiano Reggiano, a dish said to be created for Pope Pius XII in the 1930s
Penne pasta alla grappa
Main

Penne pasta alla grappa
Piccata di vitello
Main

Piccata di vitello

Thinly sliced and pan-fried veal with a sauce made with butter, lemon juice and capers
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Main

Polenta towers and chicken
Räucheraal
Main

Räucheraal

Smoked eel, used in soups, salads, sandwiches
Ravioli
Main

Ravioli

Pasta filled with meat, vegetables, cheese, fruit, nuts, typically in the shape of squares or circles and topped with sauce
Risotto al vino rosso
Main

Risotto al vino rosso

Red wine risotto
Saltimbocca alla romana
Main

Saltimbocca alla romana

Thin veal cutlets cooked with prosciutto, sage, butter and wine
Scaloppine di vitello
Main

Scaloppine di vitello

Thin veal cutlets in a sauce with lemon and capers
Schweinebraten
Main

Schweinebraten

Roast pork, serve with gravy, sauerkraut, bread dumplings
Spaghetti ai frutti di mare
Main

Spaghetti ai frutti di mare

Pasta with seafood and tomato sauce
Swiss omelet with herbs
Main

Swiss omelet with herbs
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Main

Tagliata di manzo

Grilled steak sliced prior to serving, serve with sautéed chantarelles, potatoes au gratin and arugula salad dressed with olive oil and balsamic vinegar
Torta di formaggio
Main

Torta di formaggio

Quiche made with gorgonzola, fontina and sun-dried tomatoes
Wiener schnitzel
Main

Wiener schnitzel

Battered and fried veal cutlet
Zürcher geschnetzeltes
Main

Zürcher geschnetzeltes

Veal in a heavy cream, mushroom and white wine sauce, traditionally served with rösti
Canederli
Side, Snack, Appetizer

Canederli

Large bread dumplings, made with stale bread, flour, milk, eggs, cheese, herbs, speck, served in broth, stews, with roasts
Grittibänz
Side, Snack, Appetizer

Grittibänz

Christmas bread men, sweet bread in the shape of a person
Insalata di gamberi
Side, Snack, Appetizer

Insalata di gamberi

Shrimp salad
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Side, Snack, Appetizer

Lenticchie brasate

Braised lentils
Potato
Side, Snack, Appetizer

Potato
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Side, Snack, Appetizer

Risotto coi carciofi

Artichoke risotto
Supplì
Side, Snack, Appetizer

Supplì

Rice croquettes filled with meat and mozzarella- Rome, Lazio, Campania, Vatican City