What food is Rome Italy known for
Roman cuisine - the top 10 specialties
From a culinary point of view, Rome has a very simple cuisine. Then as now, the average citizen tends to be middle to low earner, which is also reflected in the recipes of roman cuisine reflects. You can cook delicious dishes with just a few ingredients! Here comes the Top 10 specialties of Rome to try, with tips on where to try them.
The best specialties of Roman cuisine
In Germany people love the spaghetti alla carbonara so much that the group Spliff dedicated a song to them in the 80s. Don't be surprised, however, that it tastes different here, because you don't cook it with cream. All it takes is egg yolks, pepper, pecorino cheese, crispy fried bacon, and spaghetti.
tip: There is a super carbonara, for example, at Cacio e Pepe in the Prati district
2. Spaghetti Cacio e Pepe
Roman cuisine needs even fewer ingredients for the famous Cacio e Pepe: pasta, pecorino cheese and lots of freshly ground black pepper. Pepper is widely used in Rome, so tell it beforehand if you don't want it too spicy.
In Rome, this dish is usually cooked with either spaghetti or tonnarelli.
tip: You can get one of the best Cacio e Pepe at Flavio al Velavevodetto in the Testaccio district. In the past, Felice a Testaccio was always recommended, but the chef defected to Flavio al Velavevodetto 😉
3. Bucatini all’Amatriciana
The Amatriciana, as the name suggests, actually comes from Amatrice, near Rome. Traditionally, they are also prepared here with pleasure and very well.
The original Amatriciana sauce contains nothing but fresh tomatoes, white wine, peperoncino and grated pecorino cheese. Everything is then mixed with roasted bacon pieces.
While the dish in Amatrice is cooked with spaghetti, in Rome it is actually made with bucatini, a kind of hollow spaghetti, or with rigatoni.
tip: One of the best Amatriciana makes Checchino in Testaccio.
4. Carciofi alla Romana and Carciofi alla Giudia
Artichokes are a true passion of the Romans, which is why you can try them here in two very different ways: The first is called "alla Romana". Here the artichoke is cooked and peppered with garlic and parsley. The second is called "alla Giudia”(The Jewish way) and is fried until crispy. Both are eaten as a starter and you shouldn't miss either of them!
tip: The best Carciofi alla Giudia can be found at Giggetto in the Jewish quarter.
5. Trippa alla Romana
If you have no problem eating unusual parts of the beef, then it's worth trying Trippa alla Romana! In German these stomach pieces are called “tripe”. In Rome, the trippa is cooked in a tasty tomato sauce and served as a second course. I hadn't dared eat this food for a long time, but I've now found a taste for it. My advice: Share a portion for two to try and order a basket of white bread to dunk in.
tip: There is a very good Trippa in the Osteria Da Giovanni in Trastevere.
6. Cicoria ripassata
The chicory, in Italian Cicoria, was already very popular and valued in ancient Rome. At that time it was said to have healing powers. Well, we don't know whether that's true, but the Romans still love their wild meadow vegetables and often eat them as a side dish and in a bread roll with a piece of meat.
The most popular form of preparation is Cicoria ripassata: The slightly sour vegetables are first cooked here, then wrung out and lightly fried in a pan with plenty of olive oil, garlic and chili peppers.
7. Roman pizza
The pizza in Italy is not the same everywhere, it just tastes great everywhere. What that Special about the Roman pizza is? The Dough is very thin, the opposite of an American pizza and also different from the classic Neapolitan pizza. By the way, you are still full afterwards.
By the way, there is also another special pizza in Rome: di Pinsa. this has an almost “American” thick dough and is not round, but oblong. However, only a few restaurants in Rome prepare them.
By the way: if you have a cappuccino during or after the pizza, you inevitably reveal yourself as a German tourist 🙂
You hardly ever come to street food and bars with a lunch menu Roman roast pork over: the Porchetta. The porchetta is fried crispy on the outside and is very tender on the inside, seasoned with plenty of herbs. A culinary delight that you can usually buy in a bun.
9. Coda alla Vaccinara
The Coda alla Vaccinara is a traditional dish of poor people's simple Roman cuisine. It is cooked, cut into pieces Oxtail and is traditionally served in a sauce seasoned with celery.
The meat needs to be cooked for a long time so that it comes off the bone easily. If it's difficult, the cook wasn't paying attention.
tip: The historic La Campana restaurant prepares a very good coda alla Vaccinara.
10. Saltimbocca alla Romana
Tender, thinly sliced veal, cooked with bacon and a sage leaf in its own juice with white wine. This is the Saltimbocca alla Romana.
Sounds easy, but many restaurants do not prepare it well and then have the consistency of the sole of a shoe.
tip: You can find delicate, on the tongue, Saltimbocca alla Romana in the Hostaria Romana in Via del Boccaccio, near the Trevi Fountain, or at Joseph (Metro Cornelia).
Have fun feasting and trying!
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