Good food is an incontrovertible part of Italian life and something which cannot be missed in the capital of the peninsula, Rome. Roman cooking in fact offers traditional, world renowned dishes; so much so that the culinary delights of Rome is reason in itself for visiting the city and staying in one of the many beautiful accommodation options (Appartement rome, Location rome) available on-line.
The local wine and gastronomy culture here is influenced by the traditional cooking of the region (Lazio) as well as by that of the surrounding regions (Umbria and Abruzzo). At the core of the city is its people and their food; homemade dishes which are simple and nutritious. Bruschetta, Spaghetti with oil and garlic, Bucatini with either Amatriciana or with Carbonara sauce, Porchetta (delicious cured ham) from Ariccia, Saltimbocca alla romana (Veal in a butter and tarragon sauce), Abbacchio, la Coda alla vaccinara (oxtail stew), Gnocchi….all in all there are a multitude of quintessential dishes from the area that are worth mentioning, as well as, obviously, a good tasting session. Here are a few of them in detail:
Bucatini alla Amatriciana (Spaghetti-like pasta with a tomato, pepper and pancetta sauce) are the symbol of roman cooking, insofar as their origin is very much linked to this territory. This recipe comes from the so called matari, recipients in which tomatoes were historically preserved, and from the matricali, an aromatic plant of the region. It’s a typical dish which has a profound link with history and with the people.
Spaghetti alla Carbonara is always on offer in roman trattorie, and yet the dish has an origin which is somewhat unclear. Some believe it originated from the Carbonari (’charcoal-men’) from Umbria who would have imported it to Rome during the course of the XIX century. Others maintain on the other hand that it is of Neapolitan provenance and it is in reality a recipe conceived for the nobleman Ippolito Cavalcanti. Or perhaps it even has an even more recent origin, a roman dish coming to fruition from the combination of ideas between American soldiers in Rome, during the liberation of 1944, and local cooks who knowingly would have put together bacon and powdered eggs from military rations.
Abbacchio alla romana is one of the most favoured specialities for Romans, a type of meat, of a pale pink colour, which comes from a weaning lamb which has not yet fed upon grass. This is the base of the recipe, the preparation of which has become one of the most popular and deeply-rooted traditions for locals.
As far as the wines are concerned, the most notable and genuine produce comes out of the Castelli Romani (’Roman Castles’) region, including Frascati, il Colli Albani, il Castelli Romani and Montecompatri Colonna varieties. These are all white wines, both dry and extremely quaffable. In terms of Red wine, of note are Il Cesanese del Piglio and il Cerveteri, the latter of which also has a white variety.
Further information on the city, regarding not only the cuisine, but also the monuments and attractions of Rome, is available on this blog.