Exploring Delicious Food and Cuisine in Rome
The eternal city of Rome offers the traveller a glimpse into the cultural and historical richness of the erstwhile Roman Empire. Replete with architectural glories from yesteryears, Rome presents an exciting mix of contemporary and traditional settings, allowing visitors to soak in the remnants of the Renaissance and the earlier times.
From the famed Vatican to the Pantheon and the Colosseum, tourists can visit the ancient parts of the city using varied modes of transportation. Seven Hills of Rome, the several Piazzas, grand cathedrals and churches, and museums galore for the art enthusiast - all beckon the visitor to explore their premises at leisure.
Popular tour operators, such as Thomson, also offer exclusive culinary excursions to traditional eateries in the city that churn out a delectable array of local specialties. However, visitors travelling on their own should take care to locate restaurants or eateries frequented by the residents to get a taste of authentic native cuisine, that too at affordable rates.
Rome’s Food Timetable
Eateries in Rome adhere to a specific food schedule, with select menu’s being cooked up each day of the week. Sunday’s menu is centred on homemade tagliatelle preparations, while Saturday’s special is based on the Tripe, flavoured with mint. On Friday, visitors are usually treated to an assortment of seafood- salted cod, cod stew, ravioli with spinach and ricotta fillings, and several other regional dishes; Thursday is the day of the Gnocchi.
Several traditional food joints or ‘trattories’ follow a standard food pattern throughout the week, adding their own special variations to the pattern.
Regional Specialties
Roman cuisine is strongly influenced by Greek as well as Jewish cuisine, and has imbibed several other culinary traditions during the great Renaissance. The food primarily comprises regional vegetables, cheese and meat. Proscuitto, Strutto or pork lard, and olive oil serve as sources of fat.
Here are a few traditional dishes to try out, apart from the standard pastas and pizzas of the region:
Coda alla Vaccinara
Originating from the slaughterhouses of ancient Rome, this oxtail stew is garnished with celery, white wine, garlic, salt, pepper and lard.
Abbacchio alla Romana , Abbacchio Brodettato and Abbacchio alla scottadito are popular roasted lamb preparations savoured in the city.
Saltimbocca alla Romana - This traditional veal scallop figures high among local favourites.
Vegetarian dishes are equally enjoyable; especially the region’s very own artichoke and zuchhini recipes are worth a try. Artichokes are cultivated in Italy for local consumption and are usually cooked in either Roman or Jewish style; the deep-fried crispy Jewish recipe being more popular.
Choicest of ice creams and cheese and cream-baked goodies are a great way to sum up a meal.
Looking for a culinary holiday in Rome? Several tour operators including Thomson present the best travel options to explore this Eternal City in great comfort and style.
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