Traditional Roman autumn first courses: from Thursday gnocchi to chickpea soups and salt cod

With the arrival of autumn, the Roman table rediscovers the pleasure of warm dishes, legumes and typical recipes from the homes of the Capital. October is the perfect time to discover hearty first courses, in which simple ingredients and traditional recipes tell an important part of popular culinary habits.
From Thursday gnocchi to chickpea soups, including salt cod dishes, the Roman table preserves habits based on the rhythm of the week, in which each day has its own place on the menu. Today these preparations are an opportunity to get to know Rome through its flavors as well.

Thursday gnocchi: a tradition of the Roman table
The famous saying “Thursday gnocchi, Friday fish, Saturday tripe” describes a way of organizing meals that is deeply rooted in Roman popular culture. Thursday was dedicated to a nourishing dish, one that came before Friday, traditionally reserved for lighter fare.
Potato gnocchi, often served with a tomato sauce or a ragù, remain among the most recognizable expressions of this custom. Alongside them are Roman-style gnocchi, made with semolina, milk, butter and cheese, cut into discs and baked until golden.
For those wondering where to eat gnocchi on Thursday in Rome, traditional trattorias are a good starting point, especially in the neighborhoods historically linked to popular cooking.

Chickpea soups and salt cod: Roman comfort food
When temperatures begin to drop, soups return to center stage in home cooking. Among the preparations tied to Roman tradition, chickpeas and salt cod reflect a cuisine that makes the most of accessible ingredients through careful cooking and recognizable flavors.
Chickpeas, soaked until tender and slowly cooked, can be paired with short pasta or other ingredients of humble, traditional cooking. Salt cod, the star of mainly Friday dishes, completes this heritage of family-style recipes.
Those who wish to learn more about the tradition of preserved fish can also read the Rome With View article on Roman-style salt cod and the recipe for this traditional dish.

From soups to the great classics of Roman pasta
Autumn is also the ideal season to rediscover the most famous first courses of the Capital. Alongside legume-based preparations, recipes such as carbonara, amatriciana and gricia continue to be fundamental references of local gastronomy.
The gricia, considered the ancestor of amatriciana, is a significant example of how a recipe built on essential ingredients, including guanciale, pecorino romano and pepper, can create a dish full of character and unmistakable flavor.

Discovering Rome through its trattorias
Tasting Roman autumn first courses means coming into contact with a tradition that lives on in trattorias, especially through seasonal menus and family recipes.
For guests staying at Rome With View, the central location makes it easy to reach several areas of the city where you can look for authentic cuisine. After a day among monuments and strolls, a dinner in a trattoria becomes part of the Roman experience, with traditional flavors and welcoming surroundings.
Returning to Rome With View, with its private atmosphere and panoramic view over the rooftops of the Capital, finally allows you to end the day enjoying a stay in the historic center of Rome.