Rome is the perfect holiday destination for foodies and history buffs alike
We ended our Italian holiday in Rome, a fitting end to a fantastic trip! While the sights took our breaths away, the food of the Eternal City was almost as good and as interesting as its architecture. Read about food in Florence and along the Amalfi coast.
Pizzas from wood-fired ovens and fresh pastas are ubiquitous in Rome, but typical Roman food does comprise some unusual, tasty dishes, some of which we tried and would recommend.
Traditional Roman First Course
Flore de zucca (fried courgette florets- right) and Carciofo (globe artichoke- left), either is eaten as a delightful first course.
No post would be complete without pizza,
Pizza romana: not traditional pizza- but pizza romana looks like a sandwich, and is light and delicious! Especially on a warm day with beer or a spritz- it makes a great snack.
While not conventionally Roman, we found baked brie with ham in a few restaurants and oh was it delicious!!
Traditional Roman Main Course
Coda alla vaccinara: Oxtail stew with celery, which we were surprised to find, is a Roman speciality. So delicious that every last piece of the meat was picked off the bone (with fingers!).
Saltimbocca alla romana: Veal escalopes in wine sauce, eaten with potatoes or artichokes.
Of the different pastas available, the Roman specialities included,
Pasta Amatriciana: the sauce is made with tomatoes, pecorino cheese and cured pork cheek. Served with any pasta, it is definitely worth trying!
Orecchiette in trastevere sauce: pasta shaped like tiny ear-lobes, with anchovies, olives and cherry tomatoes. Tasted as pretty as it looked!
Home made pasta on the way to Vatican City: apparently begun by enterprising locals to combat the financial depression, these small shops allow you to pick the freshly made pasta and the sauce, and they put it together as a hot meal, all for a mere 5 EUR. It is a quick and tasty sit down or take away meal.
Walking around Rome can also be hot and tiring work. Gelato offers a cold and delicious break, and is available at almost every corner. We tried 5 of the 150 flavors offered here and wished we could’ve tried some more!
And finally to end each meal, home made tiramisu: as alluded to in part 2 of this series, Roman tiramisu was different from the tiramisu along the Amalfi coast. It was always yellow and with a layer of coffee soaked biscuits at the base. Sooooo good!!