Rome food tour

If you want to eat “Roman style”, do as the Romans do, focus on the pillars of Lazio cuisine, aside from fettuccine Alfredo*.

Appetizers

• Supplì al Telefono: A rice croquette with meat sauce and a melted mozzarella center. It is called “al telefono” (on the phone) because when you cut it in half, the mozzarella creates a string like old landline phones.
• Fiore di Zucca: Zucchini Flower fried and stuffed with mozzarella and anchovies.
• Carciofo alla Giudia: A specialty of Roman Jewish cuisine. The artichoke (Mammola variety) is fried whole until the leaves become crispy like chips.

Second courses

• Saltimbocca alla Romana: Slices of veal with raw ham and sage, sautéed in butter and white wine.
• Coda alla Vaccinara: Oxtail stewed for hours with celery, tomato, pine nuts and a pinch of bitter cocoa.
• Abbacchio a Scottadito: Grilled lamb chops, eaten strictly with your hands (hence the name, because you burn your fingers).
• Trippa alla Romana: Tripe in sauce, with plenty of pecorino cheese and fresh mint.

Vegetable side dishes

• Puntarelle: Crispy chicory sprouts, seasoned with garlic, oil, and anchovies (typical of winter/spring).
• Cicoria ripassata: Wild chicory boiled and then “revised” in a pan with garlic, oil, and chili pepper.

(*)Il Vero Alfredo is a Rome’s historic restaurant, located in Piazza Augusto Imperatore 30 (originally in Piazza Rosa, now Galleria Alberto Sordi), where the authentic recipe for fettuccine Alfredo was created in 1908.