Rome Capital of Taste

Classic Italian pizza

Capital of Italy, Rome is the birthplace of the historical spread of the wine, beer and gastronomy culture and food and beverage storage systems. The Romans in fact were used to conquer new lands initially with military strategies and then with culinary and agricultural knowledge.
It’s still very interesting for food lovers to study the eating habits of the ancient Romans to discover old traditional recipes, from the sumptuous dishes of the city’s palaces and villas to the tough and simple dishes of the countryside, that remain alive until today. The Italian tradition of a generous breakfast, made of fruits and cereals, a light lunch, evidence of quick break, and a rich and convivial dinner, where the family gather around a table banned with abundant food and wine, is the consequence of the distant habits of roman farmers and aristocrats.
The capital gastronomic memory lives in the daily meals of the citizens and visitors of Rome today; if an exception is made for the vegetables that came only later in the Mediterranean basin, such as eggplant, peppers, potatoes and tomatoes, all those involved in the recipes of modern roman cuisine are already cultivated in the period from 100 BC to 100 AD, when already the herbs of the vegetable garden were distinguished to be eaten raw, like the infinite varieties of salads (roman salad, escarole, endive, arugula among others), or used as aromatic, like today’s ambassadors of the scents of the Mediterranean sea as basil, sage, rosemary, spearmint, laurel and many more.
It is impossible for a visitor to cross Rome without venturing into one of the charming streets of the old town and discover some of the unique flavors of traditional dishes, usually administered in large portions, in the friendly and usually noisy atmosphere of a traditional “trattoria”. It would be a shame to miss the opportunity to taste some of the traditional recipes cooked by expert hands and with indigenous and genuine products, such as artichokes (from the Jewish tradition), cleaned, whole fried and flavored with salt and pepper. It remains undisputed that the pillars of the tradition are the first courses of which pasta is the queen. The best known and universally appreciated remains “spaghetti alla carbonara”, a rustic and intense flavor dish, made with “poor” ingredients such as eggs, pork fat, cheese and pepper, “bucatini amatriciana” that, originally called grice, have changed the name only after tomato’s importation following the discovery of the Americas.
For the more daring is a must to try the tripe, one of the most famous recipe that owes its origins to the “poor” culture of ancient kitchen, based on lower quality ingredients, in this case the entrails of the cow, flavored with mint and the typical pecorino romano cheese. Among the main courses are the saltimbocca alla romana, made with chunks of veal chest covered with ham and sage.
Nowadays, with local and tourist customers increasingly demanding, restaurants and bars are spreading different trends of dining opportunities that combine tradition with new culinary proposals.

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