Majority of my time spent last week in Italy was in Rome, Tommaso’s hometown.
When I arrived last week I was craving Pizzarium, a bakery with focaccia style pizzas by the slice with all kinds of fun toppings. With so many choices, its hard to only get one type.
Another casual yet delicious Roman “fast food” is Trapizzino, a small chain restaurant with bomb “pizza dough” sandwiches filled to the brim. Messy af but totally worth it. We got eggplant parmesan and chicken cacciatore, both equally delicious and mouthwatering.
Since I’ve been to Rome numerous times, I didn’t need to visit any museums. Instead we just walked around the city center to admire the majestic monuments.
If you’re in the mood for cacio e pepe, a classic Roman dish and one of my favorites, look no further than Roma Sparita.
In Roman cuisine, zucchini flowers are stuffed with cheese and anchovies then deep fried. The saltiness of the anchovies with the mild Mozzarella cheese is divine.
Another Roman classic is carciofi alla giudia, fried artichoke. You must get these when they’re in season and visiting Rome! Crispy crunchy leaves with that almost buttery artichoke heart is just perfection. I could eat these everyday.
I love Mozzarella di Bufala for its creaminess and slight tanginess. Paired with sweet slices of prosciutto is just heavenly.
Puntarelle, a type of chicory, is used in Roman cuisine as a salad with an anchovy dressing. The crunchy freshness of the bitter puntarelle goes so well with the pungent anchovies.
The main attraction and Roma Sparita’s specialty…cacio e pepe. This was amazing to say the least. Nestled in a cheese bowl, tagliolini strands were beautifully coated in the Pecorino Romano cheese sauce with heaps of freshly ground pepper; it’s “mac and cheese” on crack basically. I ate every bite of this impeccable dish.
A warm chocolate cake, simple but definitely hit the spot.
Tiramisu is also another winner with coffee soaked ladyfingers and Mascarpone cream in between each layer.
Another Roman style restaurant is Flavio al Velavevodetto, in the Testaccio area.
Crostini with Burrata cheese and anchovies, yesssss.
Round two of my favorite Roman appetizer!
Amatriciana holds a special place in my heart since my dad is obsessed with this Roman dish. Growing up, he made this pasta dish all the time (still does) and even though at times I would get bored of it, I had to get it in its birthplace. Typically it’s served with bucatini, a thick spaghetti pasta with a hole in the middle. They used rigatoni and the sauce is made with guanciale (cured pork jowl), tomato, chili, and Pecorino Romano cheese.
This Roman classic is Tommaso’s favorite. Carbonara is difficult to make since it needs to be creamy and emulsified without curdling the eggs when heating up the mixture with the pasta. Guanciale is also used in the dish as well as Pecorino Romano cheese and black pepper.
My time spent in Rome was short and sweet but fun nonetheless. Without a doubt, I’ll be back to visit the family in the near future (hopefully it’s not another three years like this time). Until my next visit, arrivederci!