One of the world's greatest ancient cities, Rome is a thriving metropolis and an archaeological site in the Lazio region of central Italy. To say that the city is picturesque is an understatement. From classical and baroque architecture to magnificent monuments like the Colosseum, Pantheon, and Trevi Fountain, all of these buildings are flanked by photo-taking tourists, with breathtaking views every turn paying homage to Rome's storied past. Pass through the busy streets and palaces of the city center to catch glimpses of masterpieces such as the Wolf of Capitoline, Trajan's Column, and the Goddess Victoria, or sculptures by legendary artists such as Bernini, such as the Fountain of the Four Rivers in Piazza Navona (from Strictly Rome). The city is a feast for the eyes.
Rome is also a gastronomic paradise, steeped in centuries of tradition, culture, food and wine. One of the best ways to learn about a city or country's culture is to explore its cuisine. Roman cuisine developed over the centuries and is dedicated to regional agriculture and aquaculture. It may go without saying, but Rome's cuisine is unique to Rome (from "DK Eyewitness Travel Italy"). Roman pizza is different from pizza in Naples, Roman gelato is a magical thing, Roman pasta is seasoned with local ingredients, and even Roman vegetables have a long history. So, go to the countryside and encroach all the way.
Roman dessert
Italians have embraced making pastries as an art form. From gorgeous gilded patty ideas to miniature pastry pies filled with pastry cream covered with seasonal fruits, pine nuts or crushed walnuts, Italian pastries are visually and gastronomically satisfying. In Rome, pastries present local specialties and flavors of the nearby countryside. From Sicily to Milan, ricotta cheese often appears as a sweet filling for pastries. Ricotta cheese made in Lazio from buffalo, cow, goat or sheep milk is a staple of sweet and savory Roman cuisine and may have originated in ancient Rome, CNN reported.
Pastries from Rome and the surrounding area include honey or sweetened ricotta cheese as a delicious filling for cream rolls and castagnole, which are small puff-fried pastries the size of castagna (chestnuts). Castagnole also has chocolate cream, nut butter and pastry cream, as well as the larger bombolone Laziale, which are sugar-coated doughnuts. Think pastry cream, hazelnut chocolate, fig jam, or citrus-infused ricotta fillings that ooze from piping hot bags of fried sweet dough. According to DK Eyewitness Travel Italy, Lazian torta di ricotta is a Roman-style cheesecake filled with aromatic masala wine and lemon. Zabaione and brutti ma buoni (hazelnut meringue) are popular and delicious Roman desserts, according to Katie Parla's "Taste Rome".
Stop by L'Antico Forno or Pasticcerie Danieli near the Trevi Fountain for breakfast with a steaming cappuccino and a warm cornetti or sfogliatella, filled with delicate pale green pistachio cream.
Castagne (chestnut)
Castagna trees can be found everywhere in Italy from north to south. This majestic tree provides shade in summer and delicious fruit in autumn. La Cucina Italiana shows that Italians have loved this delicious little nut since ancient times. According to Healthline, it is a starchy but soft nut wrapped in a dark russet shell that is rich in nutrients, fiber, protein, and antioxidants. Piping hot castagne is a traditional festive delicacy where chestnuts in small paper bags can be bought every winter from street vendors in much of Europe. If you're lucky enough to have an open fireplace, bake your own castagne over a flame in an iron pan, as La Cucina Italiana says, or try baking them in a hot oven for your holiday table.
Castagnes is not only a winter holiday delicacy, but also has a delicate, earthy, nutty taste and a light sweetness, suitable for savory and sweet dishes all year round. Castagne is a great addition to classic Italian dishes such as risotto or pasta (such as agnolotti). They pair perfectly with mushrooms as well as grilled meats and vegetables. They are delicious when mixed with cocoa and a little espresso to make whipped cream. Every autumn, the pastry is filled with castagne crème, topped with chocolate chips and candied citrus peel. The fragrant castagne gelato is a Roman specialty.
Espresso
Italians take their caffé seriously and enjoy a strong and pure coffee. Coffee bars can be found all over Rome, most serving sweet and savory delicacies, sandwiches and other delicacies, and espresso. Rome Food Tours recommends ordering an espresso drink at the counter and drinking it often standing. Counter service is cheaper and faster than table service. According to Lavazza, espresso is brewed in a specialized machine that "pulls out" a cup of coffee by pressing steam water onto a small lever containing pressurized espresso powder. In addition to being an afternoon pick-me-up or digestif, espresso is often found in Italian desserts, including the classic tiramisu.
For that matter, dairy lattes are less traditional in Rome and Italy, but can be found. When the Romans drank coffee with milk, it was drunk with breakfast and was called cappuccino. According to Lavazza, cappuccino is made by pouring a cup or two of espresso into a small heated coffee cup, then pouring a small amount of steamed milk and a large chunk of solid milk foam on top. Cappuccino can be sprinkled with cocoa, cinnamon, cardamom, nutmeg or sugar, then gently stirred to mix various flavors, then slowly sip and savor. Visit Antico Caffè Greco a Via dei Condotti, 86. It opened in 1760 and is one of the third oldest cafes in the world.
ice cream
Once you go to the ice cream, you can never go back. Gelato is a full-flavored Italian frozen food made with milk, cream, and sugar, often flavored with fresh fruit, liqueurs, spices, herbs, and nuts. Food Network distinguishes Italian ice cream from American ice cream because it has a silkier, denser texture than ice cream. Gelato uses more milk and less cream, and omits the yolk. It is not as silky as ice cream and is slightly heated when eaten to highlight its delicious taste. Classic ice cream flavors include pistachios, lemon, strawberry, raspberry, chestnut, vanilla, hazelnut, mint, cinnamon, chocolate, and basil. Adventurous ice cream artisans experiment with a variety of flavors, including wine, spirits, and international flavors like lychee and grapefruit.
You can find ice cream parlors in almost every corner of the city, but if you're touring, you'll naturally want to find the best gelato in Rome. Visit the family-run Palazzo del Freddo di Giovanni Fassi ice cream shop, the oldest ice cream shop in Rome dating back to 1880, to taste a soft serve ice cream with a glass or egg roll; Frozen ice cream cake is also a nice treat. The most important thing to keep in mind when buying ice cream is to look for seasonal flavors and subtle colors to ensure quality and authenticity.
artichoke
National Geographic notes that artichoke, an edible bud of the thistle family native to North Africa, Italy and the Hellenic Mediterranean region, appeared on the Greco-Roman table as early as 2,500 years ago. During the Roman Empire and the Renaissance, artichokes became a staple on the Roman table, when flower buds were considered an aphrodisiac. According to Britannica, artichokes are still revered today for their unique bold flavor and rustic texture, and are also rich in potassium, vitamin C, and fiber. According to Falstaff, the Roman variety of artichokes, called carciofi romaneschi, lacks an internal villi choke that must be removed before eating tender hearts.
Carciofi alla giudia is particularly popular in Trastevere, Rome's old ghetto, as it is called there, and is a crispy, double-fried artichoke with lemon. The classic Roman artichoke product carciofi alla Romana is slowly cooked with plenty of garlic and herbs to flavor tender artichoke hearts, which, according to "Taste Rome", can be mixed into a coarse paste, spread on bruschetta or mixed into pasta. “
Pickled artichoke hearts are commonly found on appetizer platters, and chopped artichoke hearts are mixed with Pecorino Romano cheese, lemon, olive oil, and vanilla to spread deliciously on bruschetta.
Zucchini flowers
Fiori di zucca is a gorgeous saffron orange blossom of zucchini and pumpkin plants. Fiori di zucca captivates with its delicate but unique earthy, floral aroma and taste, while its beautiful colors fascinate. All About Gardening reports that there are 15 types of zucchini and dozens of types of pumpkin, each of which produces delicious flowers. Italians cultivated modern zucchini in the 19th century. Zucchini flowers are a Roman delicacy that can be eaten raw in salads, used as an appetizer for fritters, or served on pizza, pasta, and pancakes.
Fiori di zucca fritters are delicious and easy to prepare. According to Taste Rome, the delicate flowers are stuffed with fine strips of buffalo mozzarella cheese and a thin anchovy fillet then stirred with flour and soda. Then, knead the petals and slide the filler into the piping hot oil for a few minutes until evenly browned.
Fiori di zucca is a staple of Roman pizza in late summer and autumn. Arrange a handful of fiori di zucca in a beautiful pattern and place it on fresh pizza dough drizzled with olive oil. Sprinkle with generous mozzarella cheese and bake over high heat until the crust is crispy and the cheese melts. If you visit Rome in late summer and autumn, there are fiori di zucca everywhere.
Wines from Rome and Lazio
Central Italy is known for its idyllic rolling hillsides, lined with sun-drenched vineyards. Discover the Italian wine country, with hundreds of wine regions from north to south and west to east. Vinology reports on 20 major Italian wine regions, for a total of 398 appellations. Italy is a country dedicated to wine. According to Wine Folly, Lazio is known for its aromatic white wines, such as Fracati.
"Some of the oldest vineyards in the world are in Lazio," Giovanni Cilento told Tasting Table. Cilento is the sales manager for Ômina Romana, a vineyard and winery located in the ancient town of Velettitri, 25 miles south of Rome, overlooking the Tyrrhenian Sea. "One of our vineyards dates back to 600 BC, along with the Etruscans and Greeks. They have been planting under the vine ever since. Archaeological studies have shown that there are four different layers of volcanic soil between layers of limestone, sandstone and clay. It's fertile and grows well – drained, perfect for grapes," says Cilento. "We grow ancient varieties such as Viogni, Incrocio Manzoni, Petit Manseng and Cenanese, as well as French wine varieties such as Cabernet Sauvignon, Merlot, Cabernet Franc and Chardonnay." Ômina Romana 2020 Linea Ars Magna Viognier received the coveted triumph award at the Gambero Rosso 2023 Tri Bicchieri Awards in October 2022, the highest award for Italian wine and a true honour that pays homage to the past and celebrates Ômina Romana's bright future.
Prosciutto
Italians have been salting meat, especially pork, since ancient Roman times. Walking around the city, you'll come across specialty food shops with prominently displayed cured prosciutto and bales of peeled prosciutto and raw prosciutto. Inside the door, you'll find piles of Roman cheese, bottles of olive oil, olives in brine, and crusty bread just begging to turn into a picnic. Look for Parma, Modena, Tuscan and Saint-Daniele ham, all certified for the Protection of Designations of Origin (DOP) to ensure the best quality and authenticity.
There are dozens of cured meats worldwide, and Italian ham is the most famous one. Italians use specific traditional pigs that are fed an equally specific diet to produce their prized ham, highly sought after for its delicate sweet and savory taste and remarkable creamy marbling. Prosciutto is produced throughout the Italian peninsula and is at the heart of Italian cuisine. According to the history of food processing, the salting technique dates back to ancient Greece and was adopted by the early Romans, making it a delicious Roman tradition.
Spaghetti bacon egg noodles
According to Taste Atlas, the rich, silky pasta alla carbonara is another delicious pasta that may be native to Rome. Delicious cheese, eggs and bacon, guanciale or bacon are delicious to make and can be found in trattorias all over the city. La Cucina Italiana seeks to demystify the fuzzy origins of this dish, often attributed to poor American soldiers stationed in Italy during World War II. The first known mention of the dish dates back to a regional cookbook from around 1839. Carbonara officially appeared in the 1954 recipe Italian Food. Regardless of its origins, pasta is Rome's signature dish and should not be missed. Don't worry, with all the sights to see and the rugged winding streets, you'll burn off calories in no time.
Use elongated pasta such as spaghetti, spaghetti, or lasagna as the base for this dish. Whisk a few eggs with the crispy guanciale (or bacon, pork belly, and bacon) and whisk in with the hot pasta of your choice. Finish with a generous sprinkle of Pecorino Romano cheese and freshly ground pepper. Nothing more. Carbonara purists don't stray away from classic dishes, but Carbonara's new improvisation includes fresh, smoked or canned seafood like anchovies, and vegetables like asparagus, artichokes, or arugula. Add some fiori di zucca for a gorgeous showcase. Find classic dishes at La Carcarara in Campo di Fiori or Osteria da Fortuna in Rome and Milan.
Limoncello liqueur
Limoncello liqueur is a fresh, full-bodied, sweet lemon liqueur brewed in homes, restaurants and spirits producers in the southern region of Italy. Although limoncello is not native to Rome, it is sold in shops and restaurants throughout the city. Limoncello was originally made on the Amalfi Coast with aromatic Sorrento lemons. Limoncello comes in two styles, yellow crystalline liquid or cream. Both are equally potent and aromatic and should be sipped chilled from a tiny sherry glass.
According to Rick Steves Travel, Italy is the world's largest lemon producer, so it's fitting that they produce delicious lemon-flavored liqueurs to please the taste buds. Most often, limoncello is sipped as a digestive agent after dinner, but lemon-flavored drinks are also used in desserts and cocktails. Classic limoncello is made by soaking lemon peel and sugar in a clear spirit like vodka until the spirit is rich in color and fragrant. The Limone di Sorrento IGP (Protected Geographical Indication) is said to be the best quality limoncello on the market. Grab a bottle or two to take home or try making your own limoncello that reminds you of sweet memories of Rome.
Cheese and pepper
Cacio e pepe is a modern Roman creation. It is a delicious and simple dish made from a local feta milk cheese called Pecorino Romano (cacio) and a pinch of pepper (pepe). There are only three ingredients and that's it. Anthony Bourdain quipped in an episode of No Reservations that cacio e pepe "probably the greatest thing in world history"; According to BBC Travel, although it sounds simple, it is challenging to be perfectly prepared,
La Cucina Italiana suggests that the trick to the perfect black pepper cheese is to skillfully mix the right amount of finely grated pecorino Romano cheese with hot starchy cooking water to emulsify the cheese and create a sweet sauce that is skillfully spread over every piece of tonnerelli or spaghetti. One mistake leaves behind a chunky chunk of cheese that sticks the spaghetti together. Authentic Roman black pepper never adds butter, oil, or flour as a thickener.
Finding the right cacio e pepe in Rome is no easy task. Too many restaurants cut corners and add thickeners or butter to sauces. Find traditional trattorias that offer the best Cacio e Pepe table service. Check out Testaccio's Felice or Antica Pesa for a demonstration of classic Roman dishes.
Roman Pizza — Sliced pizza
What makes pizza happy for everyone? With its warm yeast shell and simple ingredients, pizza is considered the perfect food by pizza lovers worldwide. Even better, pizza is destined to be eaten by hand. Italians go to great lengths to protect their pizza and Neapolitan Pizzaiuolo craft, from making dough to throwing out the crust to baking pizza in a wood-fired oven. According to UNESCO, this process even received coveted UNESCO status in 2017 for its contribution to Italy's intangible cultural heritage.
MasterClass suggests that Roman pizza or pizza al taglio differs from its more famous cousin because it is made on a rectangular pan and has a distinctive slightly thicker crust. There are several unique features of Roman pizza, one of which is the longer baking time. Look for seasonal toppings such as local cheese, tomatoes and basil blends with a dash of olive oil, fiori di zucca and mozzarella, prosciutto and figs, potatoes and guanciale with Pecorino Romano cheese, artichokes and cheese, or mushrooms and sausages. It can be found in pizzerias and bakeries all over Rome and sold in slices or kilograms and packed in wax paper sleeves. "Taste of Rome" heralds the popularity of light, one-piece pizzas in the city's specialty pizzerias, such as Pizzeria da Baffetto in Piazza Navona.
Rice supply
Every country or region has its favorite street food. In Rome, supplì di riso meets this requirement. Supplì di riso are piping hot rice balls filled with meat, eggs, cheese and vegetables. Supplì is smaller than arancini, which is commonly found on Italian immigrant holiday tables in southern Italy and across the United States. Tasting Rome reports that the filling of the supplì classici is chicken liver, pork sausage and mozzarella.
Supplizio Roma is one of the best supply points in Rome. Located west of Piazza Navona near the Tiber River, Chef Arcangelo Dandini prepares classic Roman-inspired dishes such as black pepper with pecorino cheese and pepper, cheese bacon and egg bacon noodles. The fried meatballs are crispy and brown on the outside and creamy on the inside. The name supplì is said to come from the French word Surprise, referring to a delicacy hidden in croquettes. Supplì is usually eaten with marinara in a dip, but a good supplì is perfect in itself.
Cod fillet
Filetti di baccalà is a hearty fried cod fillet that is a mainstay of modern Roman cuisine (from Serious Eats). Originally a street food specialty for Hispanic Jews, cod fritters are popular throughout much of Italy and the Mediterranean. Cod fritters can be found in coastal areas from western Italy to Portugal, and when eaten as fish and chips with potato chips, it is a mainstay of England's delicacy.
Cod is native to the Tyrrhenian Sea near Rome, but centuries of cod trade brought the fish to the Italian coast. History Today reports that most salt cod come from the icy waters of the Atlantic Ocean in North America to the Barents Sea above Norway. Cod was a staple food for Native North Americans, Scandinavians, and early Europeans. Viking explorers in the eighth century began drying cod as food for their expeditions across North America and the entire European continent. In the 1600s, Porto, Portugal, became a center for the salt cod trade. This fish eventually became an important ingredient in Iberian, French and Italian cuisine. Thus began the trade in dried cod and salt cod.
Filetti di baccalà uses dry salt cod that has been soaked and rinsed to remove salt residues and reconstitute the flesh. After scooping out the fish in a mixture of flour, white wine, and eggs, carefully fry the battered fish until crispy and browned. The Romans served filetti di baccalà with fresh lemon horns. Look for it at the trattorias and street food stalls in Rome.