THE CUISINE
Roman cuisine is amongst the tastiest in Italy. The more
authentic dishes are prepared with simple "poor" ingredients; pasta, tripe,
entrails, dried cod "baccalà", broad beans, artichokes, brains and ox tail,
however there is no shortage of rich dishes such as spring lamb, kid, roast pork and
various seafood dishes. Usually lunch begins with an appetizer "antipasto":
smallgoods, marinated or pickled vegetables, olives, bruschetta and shell fish. There
winning force are the first courses: spaghetti alla carbonara, bucatini all'amatriciana,
penne with chilli tomato sauce, gnocchi alla romana, spaghetti with garlic and oil,
fettuccine with butter or tomato sauce.
Country style soups are part of traditional roman cuisine: pasta
and bean soup, chick pea soup, lentil soup, as well as potato gnocchi with tomato sauce.
Main courses are meat or fish dishes: beef stew, spring lamb,
oven roasted kid, chicken with capsicums, spring lamb alla cacciatora, stewed tripe with
tomato and mint, ox tail "alla vaccinara", dried cod in a light sauce or fried
with batter, ciriole, stewed squid with peas.
Fresh cheeses include: ricotta and mozzarella. Dessert: fresh
fruit or fruit salad, gelati, sweet buns, "mostaccioli" (honey and nut
biscuits), "pangiallo" (dried fruit and nut slice), "cavallucci"
(almond cookies), and ricotta torte.
Amongst the wines, whites from the roman castles area stand out:
Frascati, Monteporzio, Marino, Albano, Lanuvio, Genzano and Velletri. Malvasia from
Grottaferrata, is particularly valuable. Amongst the reds: Cesanese d'Olevano produced in
the roman castles area, Baccanale from Campagnano, Torre Ercolana, Colle Picchioni and
Velletris' special reserve reds. |