Farnesi   Apartment
Apartment in Rome - Campo dei Fiori
 
  An exclusive apartment in Rome
 
near Piazza Navona, Campo dei Fiori
Colosseum, Pantheon, St. Peter's
for your holiday in ancient Rome, Italy..
  ROMAN CUISINE    
 
 

ABOUT THE ROMAN CUISINE

  The Roman cuisine is made of poor ingredients that come from
  the cultivations of Lazio and it feels the influence of the
  neighbouring areas as Toscana, Umbria and Abruzzo.
   
  The Roman pecorino, for example, is produced in Toscana and
  the "Amatriciana" takes its name from a country of Abruzzo
  (Amatrice) which anciently this tasty recipe was imported.
   
  In Lazio there are cultivations of cabbage, cauliflower, tomatoes,
  artichokes, onions, chicory and beans but also the production
  of oil and wine is very important.
  The olive-trees are cultivated in the Sabina area and the wine
  in the Castelli Romani area.
   
 
 
 
 
 
 
 
Artichokes Cichory
Italy - Lazio
     
  The Jewish cuisine in Rome
  In Rome the Jewish cuisine has a great importance because
  in the city there is a big Jewish community, the first and most
  numerous of Italy.
  The community lives grouped between the Trastevere quarter
  and Campo dei Fiori, in a small area called "Ghetto".
   
  The Ghetto is one of the most striking quarter of Rome.
  Its pulsing heart is along Via del Portico d'Ottavia, a small street
  with some good restaurant in which you can taste typical
  Roman-Jewish dishes like "alla giudia artichokes" and
  "fried baccalà fillets". Ghetto area
   
   
WE SIGNAL YOU FIVE TYPICAL RESTAURANTS IN WHICH YOU WILL
CERTAINLY EAT VERY GOOD ROMAN-JEWISH CUISINE:
1. Il Portico, Via del Portico d'Ottavia, 1e
2. Il Giardino Romano , Via del Portico d'Ottavia, 18
3. Giggetto, Via del Portico d'Ottavia, 21/22
4. Piperno, Via Monte dei Cenci, 9
5. Il Pompiere, Via Santa Maria dei Calderari, 38
 
     
  DISHES OF THE ROMAN TRADITION    
  If you decide to spend your holiday in Rome you must taste the typical dishes of the Roman
  tradition like the fragrant and thin "pizza romana" (try it with flowers of pumpkin and anchovies
  without tomato!), "bucatini all'amatriciana", "coda alla vaccinara", "alla romana"
  and "alla giudia artichokes", the "alla romana mixed fried" and more..
   
  If you have time and hungry taste all Roman specialities!
     
 
  PASTA    
 
   
  Bucatini all'amatriciana
 
  The "bucatini" are as big spaghetti center pierced, seasonned
  with very dense tomato sauce, pieces of pillow and pecorino.
   
   
   
    Bucatini all'amatriciana
     
 
  Spaghetti alla carbonara  
  The "Spaghetti alla carbonara" are seasonned with eggs,
 
  pieces of bacon, pepper and parmesan.
   
   
   
   
    Spaghetti alla carbonara
 
     
  Rigatoni con la pajata
 
 

The "rigatoni" are like the "macaroni", furrowed on the surface

  and seasonned with a sauce of entrails of pig (without tomato)
  and pecorino.
   
   
    Rigatoni con la pajata
 
     
  Tonnarelli cacio e pepe
  The "tonnarelli" are as spaghetti but prepared with eggs (fresh
  pasta) and seasoned with pecorino and very much pepper.
  This recipe is prepared also with the classical spaghetti or the
  "vermicelli" ( spaghetti lightly bigger ).
   
    Tonnarelli cacio e pepe
 
  Spaghetti alla gricia
  Gricia is a simple dish of pasta  dressed with two products
  largely common in the countryside around Rome: "guanciale",
  a type of bacon made out of the cheek of the pork,
  and "pecorino", a very tasty sheep cheese.
   
    Spaghetti alla gricia
 
     
  Fettuccine alla papalina
  The "fettuccine" or "tagliatelle" are a long fresh pasta format
  seasonned in this case with a egg-cream (like the "carbonara")
  but the addition of onions, butter, cooked ham, peas, parmesan
  and pepper.
  In Rome the fettuccine are also simply seasonned with recooked
  and cinnamon. Very good! Fettuccine alla papalina
 
 
  Pasta e fagioli / Pasta e ceci
 
  > Very ancient and tasty soup prepared with "cannolicchi"  
  "cannellini" type beans, bone of ham, lard, unhaired tomatoes,  
  onion, garlic, parmesan.  
  It is usually served with roasted handmade bread.  
  > This soup is also made with Czeches ("pasta and Czeches"),  
  with rosmary and without lard and ham. Pasta e fagioli  
 
 
  Pasta e broccoli
 
  In Rome it is in use to season pasta with revised in frying pan  
  with garlic, oil and chilli vegetables.  
  The most diffuse is the pasta with the cauliflower with  
  parmesan and pepper.  
     
    Pasta e broccoli  
 
 
  PIZZA    
 
  The pizza as like that as we know it today is borned in Napoli between '700 and '800.  
  For his goodness and preparation simplicity it is prepared in all Italy but expecially in Rome.  
  Today there are two "thought schools" well notes which distinguish the "Neapolitan Pizza",  
  thick and soft, from the "Roman Pizza", thin and crisp.  
     
  In Napoli the classical pizza is the "Margherita", known by now in all the world (fig 1).  
  It is seasonned with tomato sauce, mozzarella of bufala and basil , but is also very good  
  the pizza with the "scarola", an excellent southern Italy vegetable, and "cicoli",  
  pieces fat of pig (fig 2).  
     
  In Rome the classical pizza is the "Funghi" with tomato sauce, champignon and mozzarella(fig3),  
  but the best is the pizza with flowers of pumpkin and anchovies (without tomato) (fig 4).  
  Very good also the "Capricciosa" with olives, artichokes, sausage, mushrooms  
  with the addition of an egg to the center, cooked "all'occhio di bue" (fig 5).  
     
     
fig. 1 - Napoli fig. 2 - Napoli fig. 3 - Rome fig. 4 - Rome fig. 5 - Rome
 
 
  MEAT    
 
  Trippa alla romana  
  The "trippa" is the ox's stomach.  
  In Rome it is is made boil for about an hour and seasonned  
  with an ox sauce flavoured with onion, carrots,  
  mint, nails of carnation and laurel.  
  It is served with some roasted bread and pecorino.  
    Trippa alla romana  
       
 
  Saltimbocca alla romana  
  In English it means "hopinthemouth".  
  The "saltimbocca alla romana" are thin slices of calf fixed to a  
  slice of raw ham with a toothpick and cooked in frying pan  
  with butter and sage.  
     
    Saltimbocca alla romana  
 
 
  Abbacchio scottadito / Abbacchio alla romana  
  > The "abbacchio scottadito" it is so named because the chops burn  
  your fingertips when you pick them up.  
  The abbacchio (young lamb) chops are greased with some melted  
  and cooked on the emberses then seasonned with salt, pepper.  
  > The "abbacchio alla romana" is cooked in oven  
  with potatoes. Abbacchio scottadito  
       
 
  Coda alla vaccinara  
  The bullock tail big pieces are made cook in a tomato sauce  
  flavoured with soothe, carrot, onion, chilli and pepper until the  
  sauce does not become very dense.  
     
     
    Coda alla vaccinara  
 
 
  Involtini al sugo  
  You roll up and fix with toothpick some thin slices of bullock  
  stuffed with soothe and carrot and cook it in frying pan  
  with unhaired tomatoes, onions, carrot and a glass  
  of white wine.  
     
    Involtini al sugo  
 
 
  Porchetta of Ariccia  
  Females of about 70-80 kg swine are used. After being boned,  
  washed and seasonned with aromas they are cooked in oven  
  to 300° for about three hours.  
  At present the production takes place in artisan laboratories.  
  The Porchetta is eaten with handmade fresh bread.  
    Porchetta of Ariccia  
 
 
  Coppiette  
  The coppiette in the Ciociara region (southern Lazio) are made  
  from pork meat (from the pig's leg).  
  The meat strips, which are cut with a special type of blade, are  
  seasonned with salt and natural spices and dry up for 60 days.  
  The coppiette are eaten as horsd'oeuvre with bread.  
    Coppiette  
 
 
  VEGETABLES    
 
  Vegetables in frying pan  
  The vegetables cultivated in Lazio, as the cauliflowers,  
  the chicory and bieta are cooked in frying pan with oil, garlic  
  and chilli and eaten as contour.  
  They are called in Italian "verdure ripassate".  
     
    Chicory in frying pan  
 
 
  Puntarelle alla romana  
  The "puntarella" is the part tenderest of the chicory, eated as  
  a salad dressed with oil, lemon juice, pieces of garlic  
  and anchovies.  
     
     
    Puntarelle alla romana  
 
 
  "Alla romana" artichokes  
  The artichokes are cleaned and cooked in a saucepan with oil,  
  white wine, garlic, pepper and much mint ("mentuccia") until  
  the outside leaves are a little bit roasted.  
     
     
    "Alla romana" artichokes  
 
 
  "Alla giudia" artichokes  
  The "alla giudia" artichokes is a typical Roman-Jewish dish.  
  The outside leaves of the artichokes are opened and the whole  
  artichokes is fried in well heat oi,l drained on paper  
  and consumed with a little salt.  
     
    "Alla giudia " artichokes  
 
 
  FRITTI    
 
  Supplì  
  Supplì are oval rice "gnocchi", stuffed with mozzarella, breaded  
  and fried. The rice which is used can be seasonned with  
  meat "ragù", with peas and mushrooms (without tomato) or  
  with rice flavoured with "zafferano". In Rome supplì are called  
  "supplì on telephone" because when they are splited to half  
  the mozzarella making off makes them seem a little telephone. Supplì  
 
 
  Fried pumpkin flower  
  The fried pumpkin flowers are done stuffing the flowers with  
  mozzarella and an anchovy, covering them with "pastella"  
  (mixing sparkling cold water -or beer- and flour ) and frying them  
  in boiling oil.  
     
    Fried pumpkin flower  
 
 
  Fried baccalà  
  The fillets or meat of baccalà come covered with the "pastella"  
  ("pastellati") and fried in oil heat well, drained and served with a  
  pinch of salt.
     
     
    Fried baccalà  
 
 
  "Alla romana" mixed fry  
  "Alla romana" mixed fry is done of "animelle" (abbacchio brain,  
  abbacchio entrails, calf's liver, "provatura" (mozzarella) and  
  season vegetables), "pastellati" (covered with the pastella)  
  and fries.  
     
    "Alla romana" mixed fry  
 
 
  FISH    
 
  Anchovies  
  In Rome the anchovies are prepared in many manners.  
  "A beccafico" anchovies are open, breaded, cooked in oven  
  and served with lemon. The anchovies in the oil-vases are eaten  
  with butter on the hot bread. The fresh anchovies are "marinate"  
  (cooked for many hours in vinegar or lemon juice)  
  and seasonned with garlic, oil, parsley, salt and chilli. "A beccafico " anchovies  
 
 
  Eel with laurel  
  The eel is cut and cooked on the gridiron with laurel leaves,  
  but it can also served fried with lemon.  
     
     
     
    Eel with laurel  
       
 
  Baccalà in umido alla romana  
  The baccalà is cooked in oven or in a saucepan for two or three  
  hours with tomato sauce flavoured with onion, carrot and pepper.  
     
     
     
    Baccalà in umido  
 
 
  "In umido" cuttlefishes / Cuttlefishes with peas  
  > The "in umido" cuttlefishes are cooked with sauce of tomato,  
  onion and carrot.  
     
  > The cuttlefishes with peas are cooked without tomato,  
  with a lot of onion, peas and pepper.  
    Cuttlefishes with peas  
 
 
  SWEETS    
 
  Bignè di San Giuseppe  
  The "Bignè of San Giuseppe" is made during the Carnival  
  and it is made of eggs, butter and rind of lemon.  
  They are fried.  
     
     
    Bignè di San Giuseppe  
 
 
  Mostaccioli  
  The "mostaccioli" are dry biscuits prepared with almonds  
  or walnuts, honey, cinnamon and eaten with a sweet wine glass.  
     
     
     
    Mostaccioli  
       
 
 
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