Gastronomy of Rome & Lazio

Classic Roman Dishes

06 July 2010 Published in Lazio Food
It is getting more difficult to locate classic Roman cooking and dishes in the Eternal City. But a recent initiative called 'All tastes lead to Rome', and supported by the Comune di Roma, gave a pretty definitive rundown of what you should be looking out for if you want to eat classic Roman meal such as Bucatini all'Amatriciana pasta. So, if you want to know where to eat potatoes 'gnocchi' on a Thursday, drop us a line to find out. Anyway, these are the sort of dishes you should be looking out for on your menu. If you would like to cook…
Last modified on 06 February 2017

Origins of Amatriciana pasta

26 August 2010 Published in Lazio Food
At its most authentic amatricana pasta is a simple dish of pork and pecorino cheese topping a fresh pasta. It kept the central Appennine shepherds fed as they moved their sheep and animals to and from the high mountain pastures twice a year. The Romans documented something similar in the zone over 2000 years ago. It seems the word 'matriciana' is a reference to the branding of the pigs back or 'guanciale' as identification. Many shepherds also sold their animals and by-products in the markets in ancient Rome.
Last modified on 07 February 2017

Olive oil traditions in north Lazio

22 December 2015 Published in Lazio Food
The cultivation of olive trees and the production of olive oil in north Lazio, known locally as La Tuscia, predates the ancient Roman period to Etruscan times, and some 600 years BC. It is surprising how much evidence remains and those farmers working in the territory still hold the Etruscans in great regard.
Last modified on 07 February 2017

Top 5 Cafés or Coffee Bars in Rome

05 March 2011 Published in Lazio Food
Located in a country famous for its coffee culture, Rome offers some of the best cafés in the world. If you find yourself in the Eternal city any time soon, be sure not to miss some of our favorite local places to get a caffeine fix. Caffé Greco Via dei Condotti, No visit to Rome would be complete without a visit to the famous Caffé Greco, renowned for its reputation of attracting artists, intellectuals, poets, and musicians since the days of the Grand Tour. The décor of this elegant café reminds one of a Viennese tea room, while its…
Last modified on 10 February 2017

The Perfect Cappuccino coffee

26 August 2010 Published in Lazio Food
Once you've learned how to spell cappuccino the next step is learning how to make the perfect cup of Italian morning coffee. You might think that every Italian coffee bar makes a decent cappuccino drink, but far from it, which proves that making one is more of an art of a science. With this in mind, and especially the scalding, colored froth massacres you might order from your favorite international coffee chain, the President of the Green Party in Italy has proposed making cappuccino a DOC, like wine and olive oil. This would certify your Italian style morning drink as the real…
Last modified on 06 February 2017

An Afternoon at Taste of Roma

08 October 2013 Published in Lazio Food
For the second year running Delicious Italy had been invited to be part of Taste of Roma as a Media Partner. This basically means we do a spot of promotion for the event in return for our logo in the program guide, an invite to the press conferences and a couple of complimentary tickets. Enough said. Once again it was located in the Giardini Pensili of the Auditorium Parco della Musica in north east Rome. And also like last year the late summer sun was beating down onto the Renzo Piano designed concert venues and lawns, making for a barmy…
Last modified on 07 February 2017

Bread from Genzano

05 June 2012 Published in Lazio Food
The famous bread of Genzano (pane casareccio di Genzano IGP) located in the Roman Hills is not for delicate types, especially when the sturdy crusts are embracing a slice of delicious porchetta or roasted ham from Ariccia.  It is made from soft wheat flour, water, natural yeast and salt and its distinctive flavor is due to the quality of the ingredients and the fine local air which wafts in from the nearby Lazio coast. Its origins are from the tradition of preparing bread at home. Once prepared with natural yeasts and then shaped into loaves or “bighe,” the dough is…
Last modified on 07 February 2017