A long lasting family tradition, strengthened by a century of experience and love for cooking art, is at the disposal of every one who would like to taste genuine meals and authentic specialities.

Main ingredients are daily bought from the best suppliers: meat, fish, fruits and vegetables are always fresh and first quality produces, having guaranteed and certified origin. It is well-known that good cooking begins from purchases and insofar La Carbonara guarantees absolute experience and earnestness.

A high-quality organization and the respect for regulations in force relevant to hygiene and food control represent the second step to assure the supreme excellent quality of all served meals.

Cooking art and tradition are grounded on these peculiarities: a real alchemy of secrets, experiences and authentic gastronomic intuitions, often handed down through three generations' oral tradition, allowing to cook meals which delight even the best gourmets.

Amongst Roman cooking typical specialities You can enjoy at La Carbonara, we would like to advise:

La carbonara - a recipe's curious origin

According to a particularly suggestive theory, this meal dates back to 1945 when, at the Second World War's end, U.S. soldiers entered into Rome. When they went in Roman inns and asked for lunch eggs, bacon and noodles, the typical Chinese spaghetti, at that time more renown in the USA than Italian spaghetti, they were served bacon, fried eggs and a dish of spaghetti unseasoned and thus tasteless. To avoid the lack of taste they used to mix all ingredients creating maybe, unknowingly, the famous meal's foretaste.

According to another belief, this meal would originate from Ciociaria peasants' habits who once used to cut and pick up wood, later on heaped and covered it with beaten earth (the so-called carbonaie) to obtain, through slow combustion, coal. Attending the places where those men used to go and cut wood, caused to prepare pastas with produces available on the spot, like eggs, bacon and pecorino cheese. So the famous meal was created.

According to a third belief this meal originates from Umbrian charcoal-burners, who would have imported it in Rome during the 19th Century when this became Capital of Italy.

According to a last trustworthy belief the meal has Neapolitan origins, more exactly it was invented by Ippolito Cavalcanti, Duke of Buonvicino, who first edited in 1837 in Naples the "Practical cooking theory ". It seems that already in this book's first editions it appeared a recipe very close to the one we currently know.