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Food & Wine
It is a feast for the palate, an almost poignant symphony of flavors and aromas, one of those dishes so heavenly, in short, that you might experience a twinge of “nostalgia for the present” as you
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Crumbly, fragrant and, above all, very light, the Pinsa Romana is among the latest gastronomic trends to have conquered the palates of the Capital and beyond!
Außer zu den Hauptmahlzeiten bietet Pizza in Rom seit jeher den ganzen Tag über eine gute Ausrede für einen Imbiss zwischendurch.
La Quaresima nella cucina romana è caratterizzata da piatti della tradizione e da ricette antiche e semplici
The indissoluble bond with one's gastronomic traditions is renewed mainly during the festive season when people share the pleasures of good food seated around a
Eindeutige Spuren hat die Jahrtausende alte jüdische Kultur in der römischen Küche hinterlassen, wo historische Rezepte die Verbindung zur jüdisch-römischen Tradition
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In the Roman tradition, May Day, also called Maggetto, is totally associated with fresh broad beans and pecorino, a tasty, nutrit
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Die Küche von Roms: intensive, unverfälschte Aromen und eine starke Identität
Zur Zeit des Römischen Reiches wurden Gewürze und Kräuter für die Geschmacksverbesserung von Gerichten verwendet.
Touristen, die zum ersten Mal nach Rom kommen, werden von dieser komplexen und chaotischen Stadt in ihren Bann gezogen, die noch heute in ihrer tausendjährigen Geschichte verhangen ist.
Assapora tante pietanze dolci e salate per un pasto goloso e abbondante
Die Römer haben seit jeher eine große Leidenschaft für Gemüse und viele einfache und bäuerliche Rezepte dafür entwickelt. Man muss wissen, dass Rom bis zum Ende des 19.Jh.
With the arrival of summer, tomatoes with rice are a must for the Capitoline gastronomy: colourful, tasty and fragrant, a real explosion of Mediterranean aromas.
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Crunchy, fresh, and aromatic, puntarelle are the protagonists of one of the most popular recipes of Roman tr
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«Veal chops of milk, seasoned lightly with salt and pepper, on top of each of which is placed half a leaf of sage (a whole would be too much) and on the sage a slice of fat and lean ham.».
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Cannolicchi (Meerscheiden) und Lupini (Venus-Muscheln) Die Tradition Die römische Küche ist traditionell den Rezepten mit Fisch und Meeresfrüchten eng verbunde
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Trippa alla Romana is a very ancient dish of the typical Roman cuisine which is traditionally eaten on Saturday lunch in many trattorias in Trastevere and
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Rome, the city of great emperors, pontiffs or commoners, described by Belli, the city of the soul for Goethe, is a metropolis that enchants with its millennial history. Exploring the many beauties of the Eternal City - world-famous monuments, churches and works of art - is also a journey through the many culinary specialities you can enjoy in its every corner. If you wish to discover its true essence, all you have to do is taste the typical dishes of traditional Roman cuisine, genuine and essential recipes that reflect its history, made with simple and often poor ingredients.
Would you like to have a wonderful gastronomic experience, amidst the colours, flavours and perfumes of the renowned Roman cuisine? You will be spoilt for choice.
