Gastronomic itinerary to discover Roman specialties
Rome is famous all over the world for its monuments, churches and works of art but also and above all for its great culinary tradition. The Roman cuisine is genuine based on simple and often humble ingredients, of rural and peasant derivation. But it is still a cuisine rich in flavors that expresses all its tasty variety. Whether it is to satisfy hunger or to satisfy hunger, the Eternal City has a lot to offer from a culinary point of view.
Let’s discover together the specialties of Roman cuisine.
Italy is the world heart of street food and the capital is no exception. Already in ancient Rome, the culture of street food was widespread. One of the cornerstones of Capitoline cuisine is the Roman pizza, which is characterized by its crunchiness and is also called “scrocchiarella”. Coming to Rome and not tasting it is like admitting that you have not visited the Colosseum. Another specialty is pizza e mortazza, or white pizza stuffed with mortadella. The latest addition to street food is the trapizzino, a simple pizza cut in the shape of a sandwich filled with the symbolic condiments of Roman gastronomy. In addition to pizza, fried foods are also part of the tradition, including cod fillets, courgette flowers stuffed with mozzarella and anchovies and obviously the supplì, a delicious tomato rice croquette with a soft heart of stringy mozzarella.
Director Federico Fellini said “Life is a combination of pasta and magic” and Rome is the right city to rediscover this combination. The typical Roman cuisine is in fact rich in tasty first courses. These include: rigatoni alla carbonara, prepared with a condiment based on eggs, bacon and pecorino romano; tonnarelli with cacio e pepe, made with pecorino romano and pepper; half sleeves alla gricia, which compared to cacio e pepe require the addition of bacon; bucatini all’amatriciana, with tomato, bacon and pecorino cheese; and the gnocchi alla romana, made with semolina, passed in butter and parmesan and then finished in the oven. There is no shortage of soups, among which that of broccoli and arzilla stands out (arzilla is the dialect term that identifies the breed fish).
Among the main courses, many meat-based recipes. One of the most characteristic products of Roman cuisine is the abbacchio, that is a young lamb, still suckling or recently unwrapped. It can be enjoyed: a scottadito, that is, cooked on a hot grill or embers and eaten hot, baked with potatoes, sautéed with olives or with lemon. Among the main courses, we suggest you also try the tripe alla romana, the coda alla vaccinara and the saltimbocca alla romana. Among the fish specialties: cuttlefish with peas, cod with potatoes and anchovy and endive pie. Another protagonist of the Capitoline cuisine is the artichoke, which can be prepared: alla giudía, that is fried in boiling oil; or alla romana, cooked in a pan.
And finally the desserts, among which the following stand out: the maritozzi, which are nothing more than soft sweet rolls filled with whipped cream; the puffs of San Giuseppe, filled with custard; and the sour cherry tart, a very tasty type of cherries.
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