Never served with spaghetti , usually tagliatelle , an egg noodle similar to but narrower than fettucine . Tortellini in cream sauce makes a quite filling dish, prettier with peas. Bistecca alla Fiorentina is as big a grilled steak as you're likely to find outside of Texas. Usually the cut is roughly a Porterhouse or T-Bone Sirloin and often cooked over an open wood fire. Veal and pork chops are succulent.
Seafood is common in Rome, and always fresh and usually excellent.
Game is found with some frequency on Roman menus, prepared in a variety of styles, often grilled over an open flame. Insalata Verde is a green salad, rarely with lettuce, never with tomato. You'll find many greens, some of which Americans call weeds. Insalata Mista contains a more varied selection. Deep-fried zucchini are a common Italian vegetable dish, and always excellent.