Roma
Food
Food Trail in Roman districts
Rome is a metropolis that enchants with its millenary history. Exploring the Eternal City beautiful sites is also a journey through the many culinary specialities that you can taste anywhere in the Capital. If you want to discover its true essence, all you have to do is taste the traditional Roman cuisine, recipes that reflect its history, made with simple and often humble ingredients.
If “life is a combination of magic and pasta”, as Federico Fellini said, the right way to experience tastes, colours and aromas, is walking along the streets and alleys of Rome. Here you can discover rustic dishes but with intense flavours. It is the cuisine of the real Romans, people who have always lived in the old city streets and squares, livening up the numerous inns and taverns.
Our food trails wind also their way through “working-class” neighbourhoods, where the tradition is still alive. Districts like Trastevere and Testaccio, quite central, and Garbatella, San Lorenzo, and Ostiense, slightly further out, teem with trattorias. In the evening, they become a popular destination to find historic inns and restaurants that rarely give in to the fashion of re-inventing traditional dishes. Here, the smell of food merges with suggestions from the past when Carbonari, artisans, and commoners fought to survive – within spitting distance of some of Rome’s finest villas and palaces.
Then, this is Rome – a mixture of refined nobility and genuine people accustomed to surviving with their real condition and the evocative power of a city for centuries the capital of the world. People who have maintained their most authentic identity even in the transmission of culinary tradition. It’s not by chance that the place of honour, amongst genuine and traditional Roman dishes, belongs to the so-called fifth quarter, the offal and less valuable parts of beef and lamb/mutton – never selected for the tables of the wealthiest classes. We’re talking about tripe, kidneys, heart, livers, spleen, sweetbreads and backs (spinal cord), brains, tongue and tail, or “coratella” – liver, lungs, and heart cooked together.
These simple ingredients give life to extraordinary dishes in taste and delicacy that caress the palate despite their humble origins. Rigatoni with pajata (pasta with intestines of unweaned calves) or kidneys,”coratella” with artichokes or onions, Roman-style tripe, “coda alla vaccinara” (oxtail), “stufatino alla romana” (stew), and “saltimbocca” are just some of the delicacies of the Capitoline cuisine. Two age-old local dishes you still find in Roman trattorias both use cheap cuts of beef: the stewed spleen, flavoured with sage, garlic, vinegar, anchovies, and pepper, and kidneys cooked with tomatoes, onion sauce, parsley, white wine, and pepper.
Wine and beverage
A glass of Frascati wine
Romans truly loved grape vines: until the unification of Italy the city was scattered with an unimagi-nable number of rows of vines that coexisted with the urban structures, a sign of the unique and ex-traordinary history of the city. But the true wine of Rome, dry and fresh and with a fruity scent, came from elsewhere, as we are reminded by yet another popular saying: “Vale più un bicchiere de Frascati che tutta l’acqua der Tevere”, a glass of Frascati wine is worth more than all the water of the Tiber. Indeed, the hills of the Castelli Romani have always been an ideal area for the cultivation of vine, both for the soil composition and for the mild climate. The two DOCGs of the province of Rome comes from Frascati: the Frascati Superiore and the slightly sweet Cannellino wine – named after the “Cannella”, the tap of the small container from which it was served – pairing beautifully with Maritozzo, aged Pecorino cheese, or “ciambelline al vino” (ring-shaped wine cookies).
Points of interest
Ostia Antica
In your experience in the territory of Ostia you cannot miss to visit the Parco Archeologico di Ostia Antica, one of the largest archeological sites of ancient Rome. The colony was founded between the end of the fifth century and the beginning of the fourth century BC as a ‘castrum’, a rectangular fortified citadel. Initially, it served as a naval base under the control of a Roman quaestor and then, from the second century, because of its increasing importance for trade and for the food supply of Rome, it began to expand.
Baths of Caracalla
The Thermae Antonianae, one of the largest and best-preserved thermal complexes of antiquity, was built at the behest of the Emperor Caracalla on the Piccolo Aventino between 212 and 216 AD, in an area near the first stretch of the Appian Way.
The Capitoline Hill
The first square to be built following Michelangelo’s criteria of a uniform design, in modern Rome, stands on Capitoline Hill (Capitolium), where a very ancient village was located and where numerous temples were dedicated to Roman gods. Although it took many years and various architects to construct the Piazza del Campidoglio, today it is characterised by an admirable homogeneous style.
The Mausoleum of Hadrian – Saint Angel Castle
Located on the right bank of the Tiber, a few steps from the Vatican which it is connected to by the “Passetto di Borgo”, Castel Sant’Angelo, also known as “Mole Adriana” and Mausoleum of Hadrian, is one of the most famous and visited monuments in Rome. From the top of its terraces or from the large openings located along the outermost walkways, you can also enjoy one of the most evocative views of the city, especially at sunset.
Villa Borghese Park
The park of Villa Borghese occupies a vast area in the heart of the city. The villa contains buildings, sculptures, monuments and fountains, the work of illustrious artists of the Baroque, Neoclassical and Eclectic art, surrounded by ancient trees, ponds, Italian gardens and large open spaces, created with great care.
Imperial Fora
The Imperial Fora are a monumental architectural complex, formed by a series of buildings and monumental squares, the centre of the political activity of ancient Rome, built in a period of about 150 years, between 46 BC and 113 AD. At the end of the Republican period, when Rome had already developed as the capital of a great empire extending from Gaul to Asia Minor, the ancient Roman Forum was not enough to be the administrative centre of the city. Julius Caesar, in 46 B.C., was the first to realise a new square, at first considered as a simple extension of the republican Forum. Caesar’s Forum was followed by the Forum of Augustus, the Transitional Forum or Forum of Nerva (built by Domitian and inaugurated by Nerva) and the Forum of Trajan, certainly the most important one. All these archaeological areas form, from an urban point of view, an organic complex, renamed in modern times the ‘Imperial Forums’, located between the Capitoline Hill and the Quirinale Hill.
Roma
Food
Food Trail in Roman districts
Rome is a metropolis that enchants with its millenary history. Exploring the Eternal City beautiful sites is also a journey through the many culinary specialities that you can taste anywhere in the Capital. If you want to discover its true essence, all you have to do is taste the traditional Roman cuisine, recipes that reflect its history, made with simple and often humble ingredients.
If “life is a combination of magic and pasta”, as Federico Fellini said, the right way to experience tastes, colours and aromas, is walking along the streets and alleys of Rome. Here you can discover rustic dishes but with intense flavours. It is the cuisine of the real Romans, people who have always lived in the old city streets and squares, livening up the numerous inns and taverns.
Our food trails wind also their way through “working-class” neighbourhoods, where the tradition is still alive. Districts like Trastevere and Testaccio, quite central, and Garbatella, San Lorenzo, and Ostiense, slightly further out, teem with trattorias. In the evening, they become a popular destination to find historic inns and restaurants that rarely give in to the fashion of re-inventing traditional dishes. Here, the smell of food merges with suggestions from the past when Carbonari, artisans, and commoners fought to survive – within spitting distance of some of Rome’s finest villas and palaces.
Then, this is Rome – a mixture of refined nobility and genuine people accustomed to surviving with their real condition and the evocative power of a city for centuries the capital of the world. People who have maintained their most authentic identity even in the transmission of culinary tradition. It’s not by chance that the place of honour, amongst genuine and traditional Roman dishes, belongs to the so-called fifth quarter, the offal and less valuable parts of beef and lamb/mutton – never selected for the tables of the wealthiest classes. We’re talking about tripe, kidneys, heart, livers, spleen, sweetbreads and backs (spinal cord), brains, tongue and tail, or “coratella” – liver, lungs, and heart cooked together.
These simple ingredients give life to extraordinary dishes in taste and delicacy that caress the palate despite their humble origins. Rigatoni with pajata (pasta with intestines of unweaned calves) or kidneys,”coratella” with artichokes or onions, Roman-style tripe, “coda alla vaccinara” (oxtail), “stufatino alla romana” (stew), and “saltimbocca” are just some of the delicacies of the Capitoline cuisine. Two age-old local dishes you still find in Roman trattorias both use cheap cuts of beef: the stewed spleen, flavoured with sage, garlic, vinegar, anchovies, and pepper, and kidneys cooked with tomatoes, onion sauce, parsley, white wine, and pepper.
Wine and beverage
A glass of Frascati wine
Romans truly loved grape vines: until the unification of Italy the city was scattered with an unimagi-nable number of rows of vines that coexisted with the urban structures, a sign of the unique and ex-traordinary history of the city. But the true wine of Rome, dry and fresh and with a fruity scent, came from elsewhere, as we are reminded by yet another popular saying: “Vale più un bicchiere de Frascati che tutta l’acqua der Tevere”, a glass of Frascati wine is worth more than all the water of the Tiber. Indeed, the hills of the Castelli Romani have always been an ideal area for the cultivation of vine, both for the soil composition and for the mild climate. The two DOCGs of the province of Rome comes from Frascati: the Frascati Superiore and the slightly sweet Cannellino wine – named after the “Cannella”, the tap of the small container from which it was served – pairing beautifully with Maritozzo, aged Pecorino cheese, or “ciambelline al vino” (ring-shaped wine cookies).
Points of interest
Ostia Antica
In your experience in the territory of Ostia you cannot miss to visit the Parco Archeologico di Ostia Antica, one of the largest archeological sites of ancient Rome. The colony was founded between the end of the fifth century and the beginning of the fourth century BC as a ‘castrum’, a rectangular fortified citadel. Initially, it served as a naval base under the control of a Roman quaestor and then, from the second century, because of its increasing importance for trade and for the food supply of Rome, it began to expand.
Baths of Caracalla
The Thermae Antonianae, one of the largest and best-preserved thermal complexes of antiquity, was built at the behest of the Emperor Caracalla on the Piccolo Aventino between 212 and 216 AD, in an area near the first stretch of the Appian Way.
The Capitoline Hill
The first square to be built following Michelangelo’s criteria of a uniform design, in modern Rome, stands on Capitoline Hill (Capitolium), where a very ancient village was located and where numerous temples were dedicated to Roman gods. Although it took many years and various architects to construct the Piazza del Campidoglio, today it is characterised by an admirable homogeneous style.
The Mausoleum of Hadrian – Saint Angel Castle
Located on the right bank of the Tiber, a few steps from the Vatican which it is connected to by the “Passetto di Borgo”, Castel Sant’Angelo, also known as “Mole Adriana” and Mausoleum of Hadrian, is one of the most famous and visited monuments in Rome. From the top of its terraces or from the large openings located along the outermost walkways, you can also enjoy one of the most evocative views of the city, especially at sunset.
Villa Borghese Park
The park of Villa Borghese occupies a vast area in the heart of the city. The villa contains buildings, sculptures, monuments and fountains, the work of illustrious artists of the Baroque, Neoclassical and Eclectic art, surrounded by ancient trees, ponds, Italian gardens and large open spaces, created with great care.
Imperial Fora
The Imperial Fora are a monumental architectural complex, formed by a series of buildings and monumental squares, the centre of the political activity of ancient Rome, built in a period of about 150 years, between 46 BC and 113 AD. At the end of the Republican period, when Rome had already developed as the capital of a great empire extending from Gaul to Asia Minor, the ancient Roman Forum was not enough to be the administrative centre of the city. Julius Caesar, in 46 B.C., was the first to realise a new square, at first considered as a simple extension of the republican Forum. Caesar’s Forum was followed by the Forum of Augustus, the Transitional Forum or Forum of Nerva (built by Domitian and inaugurated by Nerva) and the Forum of Trajan, certainly the most important one. All these archaeological areas form, from an urban point of view, an organic complex, renamed in modern times the ‘Imperial Forums’, located between the Capitoline Hill and the Quirinale Hill.
