The Taste of the Roman Food
Food for italian people is something holy. We Italians definitely love to eat well, indeed the whole world envies our dishes. One recommendation, Italians don’t have the habit to eat frugal meals standing or walking by the street, even if someone does it of course, at the table the watchword is: calm. This is a moment to share with family, friends, appreciating the courses and congratulating with the chef!
Roman cousine is simple and uses few ingredients, but the result is great. If you are going to visit Rome you should eat as a proper roman does. Forget about sandwiches bought at the supermarket and indulge yourselves in trying a piece of italian cousine. You can do it each day of your holyday, because Rome can be expensive, but if you choose in a smart way it can be cheap as well. For instance avoid to sit in a restaurant located in one of the main squares. Our advice is to take a look at the menu before you choose the restaurant. Even in the inner city infact you can find some typical folksy tavernes with very low prices. You will admire the plaster worn for the process of time, the shaky tables and improvised waiters who won’t bring you the receipt, but will write your bill on the paper table cover.
What to eat?
Appetizer:
First of all we suggest you to try the “fritti”, a variety of fried fish, meat or vegetable. The best are the fried zucchini blossoms and the fried cod fillets in batter pastella.
the tipical Italian roman lunch
Italian hand-made pasta
First courses: Cacio e Pepe is a pasta dish made with only three ingredients (Pecorino Romano cheese (cacio), black pepper (pepe) and love of course! Leftover pasta hot water will make up a creamy and greedy sauce. Instead, Bucatini alla Amatriciana are made with tomato sauce,
chilli pepper, guanciale (pig’s cheek), and grated Pecorino Romano; Carbonara is made of raw egg, guanciale, black pepper and grated Pecorino Romano that makes a tasty sauce.
Second courses: as regards as meat, we suggest you Coda alla vaccinara (butcher-style oxtail) made by stewing oxtail, tomate sauce, garlic, onions, celery and guanciale or lard; Straccetti con rucola (beef strips with rocket), and Carciofi alla Giudia (artichockes prepared with a jewish recipe) and finally a delicious Maritozzo alla panna, a dessert that consist of a sort of doughnut with whipped cream.
Buon appetito!
