cuisine is as legendary as its monuments, and sampling the city's classic
dishes is just as quintessential a Roman experience as visiting the
Colosseum" (Lonely Planet).
Iconic Roman specialities include:
CACIO E PEPE
a pasta dish with “cacio”, the local word for pecorino romano, a salty, aged sheep’s milk cheese, “pepe”, i.e. black pepper, and a dash of pasta water, skilfully mixed together to create a creamy sauce.
pasta with crisped guanciale (pork cheek), silky egg yolk, pecorino romano (a salty, aged sheep’s milk cheese) and a twist of black pepper.
pasta with tomato, pecorino romano (a salty, aged sheep’s milk cheese), crisped guanciale (pork cheek) and a twist of black pepper.
SALTIMBOCCA ALLA ROMANA
veal escalopes wrapped with prosciutto and sage and cooked in butter and a whoosh of white wine.
ABBACCHIO ALLA SCOTTADITO
roasted baby lamb chops served piping hot.
CODA ALLA VACCINARA
a rich oxtail stew, slow- cooked with tomato sauce and celery.
Fresh chicory sprouts served as a salad with anchovy sauce.
CARCIOFI ALLA GIUDIA
deep-fried ‘Jewish-style’ artichokes.
FIORI DI ZUCCA
deep-fried courgette flowers, usually stuffed with mozzarella and anchovies.
ThisItalianwhite wine is named after the ancient town ofFrascati, in the hills just south-east of Rome. It is the most famous wine produced anywhere in the Lazio region and has a heritage dating back many centuries.
Modern-day Frascati comes in both still and sparkling (spumante) forms. The still table wines are perhaps the most popular.
Several grape varieties are used to make Frascati wines, but the core is formed by the classic central Italian white-wine blend ofTrebbianoandMalvasia.
This DOC wine is a mellow, fruity white wine produced on the western edge of theAlban Hills, south ofRome, and near the town ofMarino.
The grape varieties used are the same as the ones used for Frascati, mainly TrebbianoandMalvasia.
It comes in dry (secco/asciutto), medium dry (abboccato), slightly sweet (amabile) or sweet (dolce) forms.