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Travel tips, Food, Lifestyle, Street Art, Events and Exhibitions in Rome and all around Italy.

italian-pasta

The Roman dish that conquered the United States

Rigatoni alla Zozzona are one of the most famous first courses of the Roman tradition, a humble recipe full of flavors that abounds in Roman spirit. A pasta that brings together all the regional specialties that pays no attention to calories and that has also conquered the United States. If we talk about the Roman culinary tradition we cannot help but mention the Zozzona pasta, an extraordinary mix that contains within it most of the most famous first courses of the Capitoline cuisine, made of humility and abundance, of simple ingredients in generous doses, of dishes rich in flavors that pay little attention to calories. Sausage, bacon, gravy, eggs and pecorino cheese, these are the ingredients of the legendary Zozzona, a dish that has conquered not only the palates of the capital but which has also exalted the taste buds overseas, yes because this is one of the coolest recipes in the United States United States of America. A poor pasta born from an anti-waste perspective that looks a lot like a synthesis of carbonara, cacio e pepe, amatriciana and

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Typical Roman Dishes, The Pajata

A tasty Roman tradition between budella, milk and tomato pasta mentioned also in the film with the great Roman actor Alberto Sordi Typical dishes of Roman cuisine and cinema. The “Pajata” in “The Marquis del Grillo” by Monicelli with Alberto Sordi. Pajata is a particular and typical dish of Roman cuisine. It is part of the “frattaglie” family, in fact it concerns the soft intestine of the milk calfskin which is normally called duodenum and which contains chimney, the curled maternal milk that resembles ricotta that the calf has nourished. A classic recipe with Pajata served accompanied by Rigatoni with sautéed sauce by scaming the onion, carrot and celery, a clove of garlic. Italy Rome Tour Is Affiliated with Vatican Rome Tours The intestine is either left open to further season the sauce or sewn to the nodine. In a scene of the film “The Marquis del Grillo” by Mario Monicelli, Alberto Sordi label as “excrements” the dish, as a gut with in fact content content food in digestion. However, the definition is not exactly correct, as the duodenum is

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roman-sweets

Typical Roman sweets. The “Drunkards” of the Castelli

Most of the recipes of Roman cuisine originate from peasant culture. Ciambellette al vino are a dessert typical of the castles of the province of Rome in Lazio and date back to the customs of the ancient Lazio countryside. It was prepared with makeshift ingredients by very poor families, and then became very popular thanks to the lucky flavor, enriched by the pungent taste of the wine. In the Lazio region there are several variations, including the one that involves the use of the must, which returns a sweeter flavor or the use of citrus fruits, cinnamon or fennel seeds. They tend to be consumed throughout the year, generally at the end of lunch or dinner, but there are those who do not mind having them for breakfast, especially during the Christmas holidays. To prepare them you need flour, baking powder, granulated sugar for the dough and covering, seed oil (someone uses olive oil) and wine which can be either red or white. The flour and sugar are mixed with the wine and the oil and then the yeast is

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maritozzo-romano

Why is the typical Roman dessert with cream called maritozzo?

The day of one of the tastiest Roman desserts is approaching and let’s go and discover some curiosities. And in December Maritozzo Day in the Capital. For those who live in Rome or travel to the capital for tourism, a stop not to be missed is to eat il Maritozzo, a sweet from Lazio, made up of very soft bread that is slightly sweet and filled with fresh whipped cream. One of the Roman reference points for this dessert is located in via Ettore Rolli: “Er Maritozzaro” is always full of people and you have to queue punctually to be able to bite into one. An originally poor sweet, which in the Middle Ages was a meal for peasants deriving from an old sweet bun that dates back to ancient Rome. The etymology of the word derives from “husband”, in fact during the first Friday of March, the man who wanted to formalize his bond with a marriage proposal, used the sweet to hide a ring to give to the future bride. BOOK YOUR ROME IN A DAY Even the

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spaghetti-amatriciana

Spaghetti Amatriciana, a classic of the Roman tradition

No garlic or onion in the sauce, even you shouldn’t put oil, because the bacon (cut into strips and not into cubes) must fry in its own fat, over low heat. The true, unique, “pure”, immaculate recipe for pasta (strictly spaghetti) in Amatriciana begins with these clarifications. And there is no dispute that the Amatrice dish, the one that the shepherds used to cook between one transhumance and the next, is done just like this. Let’s see it together: the dish was born in Amatrice but was originally without tomato and took the name of “gricia” (or griscia, from the name of a village a few kilometers from Amatrice, a fraction of the municipality of Accumoli, Grisciano), this ingredient was added in following. The Amatriciana, or ‘matriciana in Roman dialect, takes its name from Amatrice, a town in the province of Rieti, until 1927 in Abruzzo. It has been included in the list of traditional Lazio agri-food products. The recipe was invented by the ancient shepherds, who worked on the pastures and brought lard, dry pasta, bacon, black pepper and

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spaghetti carbonara

Spaghetti carbonara, a classic of Roman cuisine

It is one of the most loved dishes by the Romans (but not only), a timeless dish that always puts everyone in agreement: did you know that it was invented by chance during the Second World War? Here’s what happened. It seems, as Giallo Zafferano tells us, that the first Carbonara pasta was made in Rome in 1944. The most reliable story in fact tells the encounter between the ingredients available to American soldiers and the imagination of a Roman cook. The result was the prototype of spaghetti carbonara: eggs, bacon (later bacon) and cheese. Over time the recipe has evolved, becoming the one we all know today. A timeless myth, copied (often in an unorthodox way) all over the world. There are different variations, of sea, with other ingredients, with artichokes, but here we propose the classic, original one, identical to the one proposed by the Roman cook to the American military. It is said that American soldiers, during the Second World War, tasted the Abruzzese “cacio e ova” pasta prepared by charcoal burners (carbonari in Romanesco) in the

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