Rome Restaurants Tips And Tricks For People Eating In Rome

Rome Restaurants Tips And Tricks For People Eating In Rome

Rome is​ not only the​ capital of​ Italy but also of​ the​ region of​ Lazio, which is​ famous for​ its food. Robust flavours and​ rich sauces abound in​ many typical dishes of​ the​ area, and​ pasta and​ gnocchi in​ all their many forms ( especially fettucine ) are served in​ restaurants across Rome city.

Lazio is​ notable for​ dishes featuring milk-fed lamb (abbacchio), veal (vitello), Parma ham (saltimbocca), thin-cut steak and​ offal, all of​ which are served with delicious herbs and​ seasonings. Best fish choices in​ Rome include sea bass (spigola), fried cod (baccalà), bream (orata) and​ turbot (rombo). Artichokes (carciofi) are scattered all over menus through the​ winter, before spring heralds the​ vignarola - a​ tasty blend of​ peas, fava beans, and​ artichokes served with cured pork cheek. Fried sweetbreads are also a​ Roman speciality.

Rome is​ rich in​ markets and​ this is​ often reflected in​ the​ wonderful variety of​ superb vegetables served in​ the​ city's restaurants. Beans are used a​ good deal in​ the​ cuisine and​ appear in​ many dishes, hot and​ cold. On a​ cool winter's day the​ visitor seeking a​ warming lunch could do no better than to​ choose a​ tasty minestrone soup, which is​ another of​ the​ area's specialities.

Standard ‘tourist menus’ generally offer good value, beginning with bread and​ olive oil with soup or​ pasta; a​ simple meat or​ fish dish with vegetables (contorni) for​ secondi; and​ cheese or​ fresh fruit to​ finish; accompanied by a​ carafe of​ locally produced Frascati white or​ red wine from Tuscany. as​ a​ rule, main dishes do not come with vegetables, which are ordered separately.

Whether you are dining in​ a​ no-frills trattorie or​ a​ more formal ristorante, owners and​ chefs invariably take pride in​ sourcing the​ best seasonal produce. Vegetarians can expect most first (primi) pasta courses to​ be meat-free; other choices include a​ seasonal vegetable 'fritto misto' ('mixed fried') or​ side dish combo, the​ verdure miste ('mixed green'). Kosher choices are limited because of​ the​ prevalence of​ meat and​ cheese, particularly pork.

As elsewhere in​ Italy, pizza remains a​ popular staple food for​ the​ restaurant and​ the​ street, and​ the​ Roman version is​ a​ hybrid between the​ thick crust, rustic Neopolitan variety and​ the​ thinner, more fancy Northern version. Away from the​ main tourist areas, most restaurants only serve pizza at​ dinner time.

The neighbourhoods of​ Trastevere, San Lorenzo and​ Testaccio are known for​ offering reasonably priced, authentic Roman cuisine; whilst restaurants around Campo de'Fiori and​ Piazza Navona are pleasurable places to​ dine, with musicians on hand to​ entertain.

Virtually every bar and​ dining establishment in​ Rome will offer first-rate filter coffee; Italians regard frothy cappuccinos as​ a​ morning drink and​ rarely a​ post-prandial treat, when the​ pick-me-up expresso or​ macchiato is​ preferred. Ice creams are sensational, creamy gelato and​ refreshing granita (sorbets) come in​ a​ host of​ enticing flavours, such as​ coffee, coconut, liquorice or​ sour cherry, that are lovingly prepared for​ an​ incomparable all-day dessert.

If one to​ write of​ Rome and​ omit mention of​ its gustatory delights the​ whole world would protest, because in​ Rome eating is​ an​ art and​ cooking a​ science, and​ he who does not know not what Rome provides knows neither art nor science.

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