The Culinary Contributions of Rome
Jetting off on holiday to Rome? Get ArtViva’s insider tips on the city’s gastronomic sensations that you can try on one of their Rome tours.
A trip to Rome has plenty in store for the curious traveller: stunning sights, marvellous monuments and, most importantly, lots and lots of delectable food. Perhaps no country in the world is as well-known for its culinary traditions as Italy – and Rome is responsible for many of its gastronomic sensations. With this guide to the city’s specialties, you’ll know exactly what to expect when you sign up for gastronomic Rome tours on your holiday. Prego e buon appetito!
France, you’ve got competition: Italy is not only good at pasta and pizza, but also creates more delicious cheeses than you can count. Whether you’re a fan of pecorino romano or burrata, a creamier version of mozzarella, there’s no better place to sample these dairy delicacies than in their birthplace. Make sure to always get your proper fill of cheese – you’ll easily work off the calories on all the Rome tours that require lots of walking.
There are so many types of succulent meats to try that it’s easy to get overwhelmed: pancetta, prosciutto, salame... and the list goes on. However, you cannot claim to have truly experienced Rome’s cuisine until you try porchetta, the city’s original creation. As indicated by its name, porchetta is made of pork, and is spiced with salt, rosemary, oregano, black pepper, fennel and a generous dose of garlic. This tasty treat is a world-renowned cold cut and is also a sought-after appetizer.
There’s one dish that most tourists are dying to try: pasta carbonara. This very simple but scrumptious meal is a Roman staple: after all, what could be better than pasta with egg, black pepper, pancetta and lots of pecorino romano? You’ll surely receive inspiration for how to best prepare this ambrosial meal at home after trying the authentically Italian version.
For vegetarians, il carciofo – otherwise known as an artichoke – is an absolute must. This traditional Roman dish is best enjoyed in summer, the prime time for artichokes. Oftentimes, the vegetable will be filled with bread crumbs, mint, parsley and garlic. It’s then lightly fried in Italian-style olive oil. There’s also a deep-fried variety, if you’re really looking to indulge. Delizioso!
Trying Rome’s Food
Of course, you could simply choose a restaurant and try their local dishes. But how much better would it be if you could discover a large variety of Rome’s culinary hits with a knowledgeable guide? Fortunately, one of ArtViva’s most sought-after Rome tours is a food and wine excursion, which will introduce you to the history and techniques of meat curing and cheese production – with plenty of samples. What’s more, you’ll learn all about the culinary customs of Rome glasses of local wine in hand. And, even better: you’ll conclude the tour with homemade cannoli and gelato. It really doesn’t get better than that!
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ABOUT THE AUTHOR
Rose Magers is an Australian-born Italophile and the founder of ArtViva. With an international reputation for excellence and creativity, ArtViva are at the forefront of escorted day tours in Italy. Rose has indulged her own passion for history and the arts by designing an innovative range of exceptional small-group Rome tours and experiences, such as guided visits to view the masterpieces of the great art galleries and unforgettable Italian cookery classes.