I arrived in Rome all set to take on wood-fired pizzas, hand-made pasta and vibrant gelato. And while I ate them all in the one week I spent there, I also learnt a lot about regional Roman cuisine and other Italian delicacies. in particular while devouring my way through the Roman dishes and other regional Italian delicacies from near and far.
On our first day in Rome, based on our tour guides advice we found a table at Taverna Romana for lunch. It was Roman cuisine at its best with specialised in Roman cuisine and had on offer local specialities like saltimbocca , biscetta , oxtail stew, roasted leg of lamb, tripe and Guinea fowl among other local specialities on the menu.
Later, we went hunting It was pasta time and we went on a hunt for signature pasta dishes of Roma — carbonara , amatriciana , cacio e pepe and gricia , all It was an introduction to a simple yet flavoursome fare. After a couple of days in Rome, I learnt about its signature pasta dishes - which were simple yet packed with loads of flavour.The key ingredients in these pasta sauces were guanciale and pecorino Romano cheese. At Salumeria Roscioli restaurant, crispy and salty bits of guanciale (salt-cured pork cheek), in the pasta sauces were sinfully delicious. The key ingredients in these pasta sauces were guanciale and pecorino Romano cheese. we had the opportunity to try out these fine Roman pastas.
Restaurants specialising in other regional Italian cuisines were also scattered around Rome. We also said hello to the regional produce of Sicily at A Maidda in the Trastevere neighbourhood. introduced us to the gave us an insight into the food culture and regional produce of Sicily. A wide variety of seafood, along with pistachios and capers, featured heavily on the Sicilian menu. We had Sicilian cannoli are also not to be missed for breakfast. The tubular pastry was filled with creamy ricotta, then to order and then garnished with pistachios, chocolate chips, almonds, orange rind or cherries, based on personal preference.
After eating a fair share of pizza-guzzling through the week, We discovered Bonci Pizzarium only towards the end of our stay in Rome. Pizzas here were priced by based on their weight, and the toppings were mind-blowing. The in-house chef was famous for makinges over a 100 different topping combinations in a day. There is no menu, and at any given time there are about a dozen different kinds of pizzas to choose from. Their pizza base is was very light and the toppings were creative: with options like slices of rare steak, eggs with truffle, red wine-cured meats, mortadella and crushed hazelnuts to name a few.
‘In Rome Cooking’ organises cooking sessions and we In addition to our daily dose of gelatos, one afternoon we signed up for a class on gelato and biscotti making class. by In Rome Cooking . It was also a fun-filled activity for the entire family and
We tried our hand at making three different flavours of gelato — coffee with hazelnut, pistachio with vanilla and Nutella. As While we waited for the gelatos to freeze in the blast chiller, we baked a batch of light biscotti to use as garnish. on the gelato.
Not a day in Rome went by without several cups of espresso, cappuccino or macchiato. in it. One day, it was a sheer delight The Italians may not grow their own coffee, but they sure know how to brew some excellent of the best coffee-based drinks in the world.
Sipping on a shakerato while people-watching near a piazza was an unforgettable. We enjoyed Eating eggplant parmesan and porchetta in the Mercato Trionfale was also quite the an experience, as was the plateful of fresh buffalo mozzarella, that was made just that morning with a drizzle of extra virgin olive oil, a few cherry tomatoes and basil leaves from a one of the market stalls.
We visited the Visiting a market is a great way to learn about local food and culture. The markets Mercato Testaccio and Mercato Trionfole were ideal as this is where a lot of the locals shopped. and it promised authentic experiences. Store counters at the Visiting a market is a great way to learn about local food and culture. The markets of Mercato Testaccio and Mercato Trionfale — where a lot of the locals shop — were stacked with salami, guanciale , pancetta and mortadella , along with olives, cheeses and condiments.
We bought sausages and preserves to bring back home, in with the hope of recreating some a true Italian magicmeal in our own kitchen.
