A Legacy of Culinary
Excellence

Our journey began over three decades ago when our founder, Antonio Rossi, embarked on a mission to bring the flavors of his Italian homeland to our city. Inspired by his grandmother’s traditional recipes and a deep-rooted passion for authentic Italian cuisine, Antonio established Luce de Roma in early August 1990.

Since then, we have remained committed to delivering an extraordinary culinary experience that captures the essence of Italy. Over the years, we have become a beloved dining destination, known for our warm hospitality, impeccable service, and the time-honored flavors that have been passed down through generations.

Authentic Italian Recipes passed down from generation to generation

Our culinary philosophy revolves around preserving the authenticity and integrity of traditional Italian recipes. Each dish on our menu tells a story of craftsmanship and passion, carefully curated to evoke the true essence of Italian cuisine.

From handmade pasta, delicately rolled and cut to perfection, to slow-cooked sauces infused with aromatic herbs and spices, every recipe in our kitchen is a tribute to the rich culinary heritage of Italy. Our skilled chefs follow time-honored techniques to ensure that every bite transports you to the sun-kissed landscapes and bustling trattorias of Italy.

Some of our beloved recipes are shared below so that you too can bring the same Luce de Roma magic to your kitchen!

Luce Pasta Carbonara

Ingredients:

400g spaghetti or rigatoni (traditional pasta choices)
150g pancetta or guanciale, diced
3 large eggs, at room temperature
1 cup grated Pecorino Romano cheese
Freshly ground black pepper
Salt, to taste
1 tablespoon olive oil
2 cloves garlic, minced (optional, for extra flavor)
Chopped fresh parsley, for garnish (optional)

Instructions:

In a large pot of salted boiling water, cook the pasta until al dente following the package instructions. Reserve about 1 cup of pasta water before draining the pasta.
While the pasta cooks, in a separate bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Set aside.
In a large skillet or pan, heat the olive oil over medium heat. Add the diced pancetta or guanciale and cook until it turns crispy and golden brown. If desired, add minced garlic and sauté for a minute until fragrant.
Once the pasta is cooked, drain it and immediately add it to the skillet with the pancetta/guanciale. Toss the pasta in the rendered fat until well-coated.
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta while continuously tossing to create a creamy sauce. The residual heat from the pasta will cook the eggs, creating a silky texture.
If the sauce seems too thick, gradually add some of the reserved pasta water while tossing until you achieve the desired creaminess.
Season with salt to taste, keeping in mind that the pancetta/guanciale and cheese are already salty.
Serve immediately, garnishing with additional Pecorino Romano cheese, black pepper, and chopped fresh parsley if desired.

Risotto alla Milanese

Ingredients:

320g Arborio rice
1 liter (4 cups) chicken or vegetable broth
1/2 cup dry white wine
A pinch of saffron threads
1 small onion, finely chopped
2 tablespoons unsalted butter
1/4 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper to taste

Instructions:

In a small bowl, dissolve the saffron threads in a couple of tablespoons of warm broth. Let it steep for a few minutes.
In a large pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the Arborio rice to the pan and toast it for a couple of minutes, stirring constantly.
Pour in the white wine and let it simmer until mostly absorbed by the rice.
Start adding the chicken or vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more.
Halfway through cooking (around 10 minutes), add the saffron-infused broth to the risotto, continuing to stir.
Cook the risotto until the rice is tender and creamy, but still slightly al dente. It should take about 18-20 minutes in total.
Remove the pan from heat, and stir in the remaining tablespoon of butter and grated Parmigiano-Reggiano cheese. Season with salt and black pepper to taste.
Serve the Risotto alla Milanese immediately, garnishing with a few saffron threads for an elegant touch.

Tiramisu de Roma

Ingredients:

200g ladyfingers (savoiardi biscuits)
250g mascarpone cheese
3 large eggs, separated
3 tablespoons granulated sugar
1 cup strong brewed coffee, cooled
2 tablespoons coffee liqueur (e.g., Kahlua or Tia Maria)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings, for garnish (optional)

Instructions:

In a large bowl, whisk together the egg yolks and sugar until smooth and pale yellow.
Add the mascarpone cheese to the egg yolk mixture and whisk until well combined and creamy.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the mascarpone mixture, being careful not to deflate the mixture.
In a shallow dish, combine the cooled brewed coffee and coffee liqueur.
Dip each ladyfinger into the coffee mixture for a couple of seconds, ensuring they are soaked but not soggy.
Layer half of the soaked ladyfingers at the bottom of a serving dish.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat the process with another layer of soaked ladyfingers followed by the remaining mascarpone mixture.
Cover the dish with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld and the tiramisu to set.
Before serving, dust the top of the tiramisu with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.

Luce Pasta Carbonara

Ingredients:

400g spaghetti or rigatoni (traditional pasta choices)
150g pancetta or guanciale, diced
3 large eggs, at room temperature
1 cup grated Pecorino Romano cheese
Freshly ground black pepper
Salt, to taste
1 tablespoon olive oil
2 cloves garlic, minced (optional, for extra flavor)
Chopped fresh parsley, for garnish (optional)

Instructions:

In a large pot of salted boiling water, cook the pasta until al dente following the package instructions. Reserve about 1 cup of pasta water before draining the pasta.
While the pasta cooks, in a separate bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Set aside.
In a large skillet or pan, heat the olive oil over medium heat. Add the diced pancetta or guanciale and cook until it turns crispy and golden brown. If desired, add minced garlic and sauté for a minute until fragrant.
Once the pasta is cooked, drain it and immediately add it to the skillet with the pancetta/guanciale. Toss the pasta in the rendered fat until well-coated.
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta while continuously tossing to create a creamy sauce. The residual heat from the pasta will cook the eggs, creating a silky texture.
If the sauce seems too thick, gradually add some of the reserved pasta water while tossing until you achieve the desired creaminess.
Season with salt to taste, keeping in mind that the pancetta/guanciale and cheese are already salty.
Serve immediately, garnishing with additional Pecorino Romano cheese, black pepper, and chopped fresh parsley if desired.

Risotto alla Milanese

Ingredients:

320g Arborio rice
1 liter (4 cups) chicken or vegetable broth
1/2 cup dry white wine
A pinch of saffron threads
1 small onion, finely chopped
2 tablespoons unsalted butter
1/4 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper to taste

Instructions:

In a small bowl, dissolve the saffron threads in a couple of tablespoons of warm broth. Let it steep for a few minutes.
In a large pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the Arborio rice to the pan and toast it for a couple of minutes, stirring constantly.
Pour in the white wine and let it simmer until mostly absorbed by the rice.
Start adding the chicken or vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more.
Halfway through cooking (around 10 minutes), add the saffron-infused broth to the risotto, continuing to stir.
Cook the risotto until the rice is tender and creamy, but still slightly al dente. It should take about 18-20 minutes in total.
Remove the pan from heat, and stir in the remaining tablespoon of butter and grated Parmigiano-Reggiano cheese. Season with salt and black pepper to taste.
Serve the Risotto alla Milanese immediately, garnishing with a few saffron threads for an elegant touch.

Tiramisu de Roma

Ingredients:

200g ladyfingers (savoiardi biscuits)
250g mascarpone cheese
3 large eggs, separated
3 tablespoons granulated sugar
1 cup strong brewed coffee, cooled
2 tablespoons coffee liqueur (e.g., Kahlua or Tia Maria)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings, for garnish (optional)

Instructions:

In a large bowl, whisk together the egg yolks and sugar until smooth and pale yellow.
Add the mascarpone cheese to the egg yolk mixture and whisk until well combined and creamy.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the mascarpone mixture, being careful not to deflate the mixture.
In a shallow dish, combine the cooled brewed coffee and coffee liqueur.
Dip each ladyfinger into the coffee mixture for a couple of seconds, ensuring they are soaked but not soggy.
Layer half of the soaked ladyfingers at the bottom of a serving dish.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat the process with another layer of soaked ladyfingers followed by the remaining mascarpone mixture.
Cover the dish with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld and the tiramisu to set.
Before serving, dust the top of the tiramisu with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.

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Never Before

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