Rome Pt. 2.

The last few days of our Italian roadtrip were back in Rome.

We spent our final three days relaxing, spending time with family and friends, and of course eating delicious food.

Our first night back we had dinner at a new popular trattoria called Trattoria Pennestri which had all your traditional Roman dishes as well as some fun riffs on those classics.

Baccalà Mantecato.

The whipped baccalà (salt cured cod) was airy, light, and seasoned perfectly. The crispy onion chip added a nice textural component.

Watermelon and Tomato Salad.

A refreshing salad with juicy watermelon and meaty tomatoes with creamy goat cheese dressed in fruity olive oil. So good.

Semolina Gnocchi with Chicken Giblets.

These gnocchi are Roman style and made with semolina flour with a slightly firm texture. The outside is seared which gives a nice crust. The chicken giblets were cooked in Marsala wine and sage, resulting in a very earthy rich flavor.


You can’t go wrong with a classic carbonara, a Roman staple. Fatty guanciale, creamy egg yolks, and salty Pecorino Romano cheese make this pasta dish heavenly.

Caserecce with Sausage and Eggplant.

Another stellar pasta dish with sausage, eggplant, tomato, and fresh marjoram.

Chicken “Porchetta” with Peppers.

The chicken was flavorful and tender with a rich yellow bell pepper sauce underneath.

Meatballs with Lardo and Chicory.

These meatballs were amazing. The thin veil of lardo on top just melted in your mouth. The white wine based sauce added a nice touch of acidity to cut through the richness of the meatballs.

Tiramisu and Crème Caramel.

Both desserts were scrumptious. A great way to end an excellent meal.

The following day we went to Tommaso’s best friend’s apartment. Before heading there, we stopped by two pastry shops. First up was Dagnino which I’ve never heard of.

The second stop, which was on my list, was Pasticceria Regoli.

Once arriving at his friend’s apartment, we enjoyed all these yummy pastries.

Pastries from Pasticceria Regoli.

Pastries from Dagnino.

That night we had dinner plans with Tommaso’s sister and her boyfriend at Zia Restaurant. It was a fantastic dinner with wonderful company.

Our final day in Rome was quite packed. First up was lunch at Roma Sparita, a favorite of mine for rustic Roman cuisine. I knew I would be sad if I didn’t end up going there because I dream of their cacio e pepe often.

Roma Sparita.

Mozzarella di Bufala.

Nothing beats fresh Mozzarella di Bufala.

Fiori di Zucca.

Another favorite is fried zucchini flowers stuffed with cheese and anchovies. Salty, gooey, and oh so good!

Prosciutto e Melone.

Probably one of my favorite Italian appetizers. The sweetness of the melon and the saltiness from the prosciutto just pair so perfectly together.

Fettuccine al Lardo di Colonnata e Pomodori.

We wanted to try a new pasta dish and this did not disappoint. The fettuccine noodles were tossed with fresh cherry tomatoes and the lardo just melted in your mouth.

Taglioni Cacio e Pepe.

The star of the show will always be their taglioni cacio e pepe. Fresh noodles are coated in a heavenly Pecorino Romano cheese sauce with tons of pungent black pepper. I’m obsessed.

After lunch we headed to Tommaso’s friend’s villa outside of Rome where his parents own two properties side by side. One of the properties is usually rented out on  Airbnb but during this time it was vacant so he held a small gathering there. His villa was quite beautiful and serene with a pool. We spent the rest of the day here relaxing.

We had no dinner plans for our final night so we ended up going to our favorite pizza al taglio spot, Bonci Pizzarium.  We’ve been here numerous times in the past but hadn’t made our way there during this trip. It always hits the spot.

Of course no final night would be complete without gelato!

I couldn’t have asked for a better roadtrip throughout the beautiful country of Italy. While I’m most definitely biased, I really feel that Italy is one of the best European countries because of its stunning architecture, rich history, and outstanding cuisine. Every time I visit, I fall back in love with the country and I honestly can’t wait for my next adventure there.

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