Page 309 - (DK Eyewitness) Travel Guide - Rome

WHERE T O EA T AND DRINK  307

La Dolce Vita
For those with a taste for “the
sweet life,” nuts, fruits, and
versatile ricotta cheese are often
combined in mouth wateringly
delicious desserts. Ice cream is
an art form in Rome, where
some parlors offer over 100
flavors of homemade gelati.
Types vary from the classic
crema, and frutta to grattachecca
(water ice), from semifreddo (a
half-frozen sponge cake, similar
to a french parfait in consistency)
to granita (ice shavings flavored
Selecting fresh vegetables at a market in central Rome with fruit syrups). Glorious gelato
is one of the great pleasures
expensive. Everything is one type of pasta for every day of here, to be enjoyed at any time
available, from sumptuous the year. Many have wonderfully of the day – or night.
seafood platters to small fish descriptive or poetic names, such
caught off the Lazio coast, and as capelli d’angelo (angel’s hair),
served fried or used in soups, strozzapreti (priest chokers), or ziti ON THE MENU
as well as superb sea bass (bridegrooms), whose shape is
(spigola) cooked Roman-style best left to the imagination. Abbacchio alla cacciatora
with porcini mushrooms. Lamb simmered in Castelli
Romani wine with anchovies,
garlic, rosemary, and olive oil.
Pasta, Pasta Bruschetta Toasted bread
Pasta is the mainstay of the rubbed with garlic, drizzled with
Roman meal, especially olive oil, may be served with a
spaghetti. Spaghetti alla variety of toppings.
carbonara, made with pancetta Gnocchi alla romana Little
(cured bacon) or guanciale (pig’s semolina dumplings served with
cheek), egg yolks, and cheese, is a a tomato or ragù (meat) sauce,
classic Roman dish, as is spaghetti or just with butter.
alle vongole, with clams. Many Pecorino romano The
menus also include spaghetti traditional Roman cheese, made
cacio e pepe (with pecorino from ewe’s milk.
cheese and pepper) and bucatini Spigola alla romana Sea bass
all’amatriciana (with a spicy with porcini mushrooms, shallots,
tomato and bacon sauce). At a Huge wheels of pecorino cheese ready to garlic, Castelli Romani wine,
conservative estimate, there is be cut and enjoyed and olive oil.

Spaghetti alla carbonara Saltimbocca alla romana Veal Crostata di ricotta This rich,
The creamy sauce thickens as slices are rolled with prosci utto baked cheesecake is made
the hot pasta mixes into the and sage. Saltimbocca means using ricotta and flavored
egg yolks and cheese. “jump into the mouth.” with Marsala and lemon.

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