Page 308 - (DK Eyewitness) Travel Guide - Rome

306  TR A VELERS ’ NEEDS

The Flavors of Rome

There are few more enduring pleasures than lingering over a leisurely
al fresco meal in a piazza in the Eternal City. Roman food is tasty, nutritious,
simple, and extremely varied. Menus tend to be seasonal, and there
are even specialties eaten on specific days of the week. Traditionally,
Thursday is gnocchi day, Friday is for salted cod (baccalà), and Saturday
for tripe. Food is redolent of aromatic herbs, olive oil, garlic, and onions,
and there are many signature dishes, including pasta. But much authentic
Roman cuisine is based on organ meats, and slow, inventive cooking
transforms these tradtionally “poor” cuts into rich and flavorsome dishes. Olives and olive oil

cooked and richly flavored seasoned with herbs. Authentic
with herbs and spices, are cucina romana also has roots in
transformed into culinary the Jewish cuisine of the Ghetto
delight. These robust dishes, area. Local globe artichokes are
such as coda alla vaccinara fried whole in olive oil (carciofi
(literally, “oxtail cooked in the alla giudia) or served alla
style of the slaughterhouse romana, with oil, garlic, and
butcher”) still feature on the Roman mint. Zucchini flowers
menus of many of Rome’s are also deep-fried, as are
top restaurants. Jewish-style salt cod fillets
For more squeamish (filetti di baccalà).
carnivores, lamb is popular, often Seafood and fish restaurants
served simply roasted. Veal is are among the best in Rome,
another specialty, as is piglet although they can be very
Pasta being made by hand in
traditional style Marinated Roast peppers Sun-dried tomatoes Sweet baby peppers
artichokes
Cucina Romana Olives Marinated mushrooms
Traditional Roman cuisine
originated in the Testaccio area,
near the old slaughterhouse,
whose butchers (vaccinari) were
paid partly in cash and partly in
variety meats. The “fifth quarter”
(quinto quarto) included head,
trotters, tail, intestines, brain, and
other unmentionable parts of
the beast, which, when carefully Selection of delicious, typically Roman antipasti (appetizers)

Regional Dishes and Specialties
As an appetizer, bruschetta (Roman dialect
for “lightly burned bread”) may be served
with a selection of delicious toppings.
Other antipasti include crispy-fried or
marinated vegetables. A much-loved
pasta dish is bucatini all’amatriciana –
pasta tubes in a spicy tomato and sausage
or bacon sauce, sprinkled with grated tangy
pecorino cheese. Veal is a great favorite and
delicacies include rigatoni alla pajata (pasta
with milk-fed veal intestines). Lamb is also very
Bruschetta popular, in dishes such as abbacchio al forno
(roasted milk-fed lamb) or alla cacciatora Supplì These tasty fried rice
(“huntsman’s style” with anchovy sauce). The word for organ croquettes are stuffed with
meats is animelle (or interiora), and Roman delicacies include mozzarella cheese that oozes
cervella (calves’ brains), pajata (veal intestines), and trippa (tripe). out when they are cut.

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