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The merenda is the new aperitif
15 November 2020  By Roma Eat 

Every time you think of Italians, you imagine them sitting at the table eating a mountain of pasta all day long.

Although this can absolutely happen on Sunday, the day of the big lunch with the whole family of about 4 hours and 7 courses, during the week we prefer to eat smaller portions several times a day.

The result? It’s always time to eat!

Among the meals of the day, the “merenda” (snack) is definitely one of the most Italians! Around 4 p.m. in the afternoon, at home or at the bar, we drink a coffee, a juice or a nice cup of tea, accompanied by sweets, for sugar lovers, or something salty (in Rome often wins the pizza with mortadella!).

In last weeks the “merenda” is coming back in fashion!

In fact between government decrees and restrictions because of Covid-19, many bars have to end the table service at 6 p.m., making it very complicated to organize another typical Italian meal: the aperitif!

Without spritz available, the “merenda” is the social moment par excellence, a break from the day’s work to share with your friends.

We recommend here 3 places for super tasty merenda!

Vivi Bistrot: for a bohemian tea

The Vivi Bistrot is a cafeteria-tea room in the heart of the historic center of Rome. The restaurant is located directly on the short side of Piazza Navona near the Brazilian Embassy.

If you arrive early, you can win the best tables and enjoy an enchanted view of the magnificent square.

But also inside the beauty is hidden! In the tea room it feels like going back in time, soft lights and atmospheres reminiscent of typical bohemian cafes.

The perfect place for those who do not go … in a hurry! The bartenders and all the staff do not like to run, but serve with the typical Roman calm. So sit down and relax, and forget to check your clock.

Where: Piazza Navona 2

Babington’s Tea Room: the oldest tea room

Simply the oldest and most famous tea room in Rome. Furnished in complete late nineteenth century style, it is the tea room par excellence in Rome. 

Babington’s was born in 1893 thanks to 2 English sisters. The two young girls were great tea avant-garde! In fact, before the opening of this place, tea was sold only in pharmacies.

Here you can taste the real British tea obtained from whole leaves. A showcase of English culture.

The cost is definitely not low, also because you are just one step away from the beautiful Spanish Steps. So given the place and the undisputed quality of the tea, it is worth trying it at least once in your life!

Where: Piazza di Spagna 23

Fabrica

If you are wondering the origin of its name, you should know that before this beautiful tea room the place was a factory! Specifically, a carpentry shop.

A few minutes walk from St. Peter’s, the Fabrica tea room is the ideal place to spend an afternoon in peace and relaxation, enjoying a great selection of teas and infusions. Even the desserts are really amazing, infact this magical place was born as a pastry shop. And already at the entrance the scent could bewitch you! 

The atmosphere in this tea room is relaxing: on the walls you can admire many works of art by local artists, with bright colors and modern style. And if you like some of them…you can buy them!

If you want to try something new, then direct your choice to the fresh “extracts”.

Where: Via Girolamo Savonarola 8

Do you like “merenda”? Write us in the comments what you love to eat and drink in this break or where you like to meet with friends!

See you at the next digital trip!

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Street Food: To lick your fingers!!
6 September 2020  By Roma Eat 

Hello Friends,

Today we want to take you around the streets of Rome to discover our traditions related to Street Food.

Street Food was born centuries ago: the ancient Greeks and Romans already served it in their Thermopolii, that are stands mounted on the street. Their “main dish”?  The soup, and in different “tastes”: soups of broad beans, spelt and chickling peas, with seasonal variations.

Street Food is a cuisine born mainly for the poorest people, but many recipes of which over time have been taken up in the best noble and aristocratic tables, served as a refined and exclusive food because of its originality.

 Here are 3 recipes not to be missed in Rome, and that you can taste during our experiences!

His Majesty the supplì!

Not only the favorite of the Romans, but the food that probably represents the essence of the Roman itself. The supplì is a very simple and tasty recipe: a handful of rice with ragù sauce that hides the sweetest of surprises, a heart of mozzarella. All fried!

It is no coincidence that the name means “surprise”: the name was given to it by some French soldiers in Rome at the beginning of the nineteenth century who called this meatball “surprise”, because only by opening it you could find out what was inside.

The secret to understand if the supplì is high quality? When you open it, the mozzarella must “filare” (“spin”), so create a “thread”; if this happens, you are eating a perfect “supplì al telefono” (“supplì at the phone”).

Not to be missed: Supplizio, Via dei Banchi Vecchi 143

Mon – Sat: 11:30- 16:00 / 16:30- 21:30

Fry the flowers: the pumpkin flower

Do not be fooled by the name, it is not a typical food for the Halloween party nor does it contain traces of pumpkin.

The Pumpkin flower is a simple recipe of peasant origin, where nothing was ever thrown away. The main ingredient is the zucchini flower, with its beautiful yellow-orange color, with anchovies and mozzarella, all fried. The secret of its fragrance lies in the batter, which must be nice and thick, so that when fried it becomes crispy and light. 

The best flowers can be enjoyed in the period between spring and summer.

Not to be missed: Nonna Betta, Via del Portico d’Ottavia

Closed on Saturday

The Roman-Judaic fried fish: The cod fillet

The cod fillet is a recipe that encapsulates the union between the Jewish and Roman culinary tradition. If you love fish, this is definitely the street food for you. 

Enclosed in a crunchy batter is a heart of  cod, which is salted cod and then dried in the sun.

Romans usually eat it during the Christmas period, especially on the evening of Christmas Eve. But we recommend not to give it up and enjoy it absolutely all year round!

Not to be missed: Dar filettaro in Santa Barbara

Open “quando je và” (i.e. no fixed days, but open when they want:) )

 

Have you ever tried one of these three specialties?

Let us know in the comments!

 

Until the next digital journey!

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The 3 historic cafes in the center of Rome
30 August 2020  By Roma Eat 

Hello friends,

Today with our digital journey we want to take you to the discovery of the 3 historic cafes in the center of Rome. 

These are places where the intense aroma of coffee blends with history, telling us incredible anecdotes about the city’s past and who, passing through the Capital, was fascinated by it.

Are you ready to get lost in a cup of coffee?

Bar Rosati

Since 1922, the bar Rosati is historic not only because it is almost a century old, but also because it has seen so many facts between its cups and its Art Nouveau furniture. In fact, the Rosati is a real artistic and literary café, a meeting place for painters, artists, filmmakers, actors and politicians.

The ’30s were a golden age, just as in the post-war period it was easy to spot among its rooms famous names of our literature such as Alberto Moravia and his wife Elsa Morante. In the ’60s, then, Fellini often came here, as did Pasolini and Italo Calvino.

The bar Rosati in Piazza del Popolo was a place of debate, of comparison, of great speeches on art. It seems that the scripts of many cult movies of our cinema were written on these tables!

If the interior has an ancient atmosphere, the tables offer a view of the magnificent square, which has the oldest obelisk in Rome in the middle!

Where: Piazza del Popolo 4-5-5A

Caffè Atelier Museum Canova Tadolini

A Café Atelier? Yes! Entering the Caffè Atelier Museum Canova Tadolini means immersing yourself in art and history, and drinking a coffee is a unique experience.

Inside you will be surrounded by busts, sculptures, preparatory models, marble and bronze groups, some of them even huge. All according to the original…disorder!

In fact the place was the studio of the sculptor Antonio Canova. In 1818 the master then renewed the rent for his best student, Adamo Tadolini, and until 1967 generations of artists from the Tadolini family followed one another in the studio. Today, in this unique and fascinating historical place, there are works by all of them: Canova, Tadolini, Scipione, Giulio, Enrico.

The rooms are one more beautiful than the other and all different!

Where: Via del Babuino, 150/A

Antico Caffè Greco

The oldest historic café in Rome and the second in Italy: only the Florian in Venice is “older” than 40 years! The Antico Caffè Greco was opened in 1760 by Nicola della Maddalena, called the “Greco” for its origins, and took its name from his nickname.

Among its rooms have met intellectuals, artists, politicians, painters, historians. In the period of the Grand Tour it was the reference point for foreigners visiting Rome.

A curiosity: at the Antico Caffè Greco foreigners could have their mail delivered, and there was a little box dedicated to this purpose.

The list of famous personalities who have followed one another over the decades is endless. We mention only a few: the philosopher Arthur Schopenhauer, Buffalo Bill, Canova, Casanova, D’annunzio, De Chirico, Orson Welles, Wagner, Mark Twain, Toro Seduto (!!), Stendhal, Nietzsche, Pasolini, Andrea Pazienza, Cardinal Gioacchino Pecci who became Pope Leo XIII, Renato Guttuso, Leopardi, Ludovico II of Bavaria. In short, many different brains, each of which in its own field has made history.

Another curiosity: the Caffè Greco is the largest private art gallery open to the public in the world. In fact, in the maze of its rooms there are 300 works on display. And still today, somewhere in the café, you can find the painter Stellario Baccellieri seated somewhere intent on painting and interpreting the coffee according to his very personal vision.

Where: Via dei Condotti, 86

Have you ever been to one of these cafes? Write it in the comments!

To the next digital journey!

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Ferragosto: 3 recipes for a few extra kilos!
13 August 2020  By Roma Eat 

Ferragosto is approaching. Like every single Italian holiday, it’s a great “excuse” to spend the day with friends and relatives and …eat!

Well, it’s not a respectable special day if you don’t get up from the table with a few extra kilos 😉 

The Ferragosto is an all-Italian holiday coming from Ancient Rome. The “feriae Augusti”, as they were originally called, were instituted by Augustus around 18 B.C.  It was a holiday for all citizens, after the hard work in the fields for the annual harvest. What can we say… Augustus knew how to make the citizens love him. 

The tradition of Ferragosto is still present nowadays and it is typical to organize a trip outside the city, surrounded by nature.

What are the typical recipes of Ferragosto? Here 3 traditional dishes from some Italian regions (yes, each region has its own speciality!)

Stewed chicken with peppers (Rome)

We are “biased”, so let’s start with the traditional dish of our city, Rome! It is tradition to prepare for this day chicken with peppers, a classic of the Roman cuisine. 

The sweetish taste of the pepper is mixed with the meat one. The sauce that is formed on the bottom of the pan invites the diners to the so-called “scarpetta”, that is to use the bread to pull everything up and make a “pre-cleaning” of the pan itself. If you are as good as the locals, there is no need to put the pan in the dishwasher! 😉

The traditional cuisine is able to use and enhance even the less valuable parts: this second course is often accompanied by “fettuccine” (strictly made by “mamma” or “nonna”) with sweetbread ragout. 

Roast pigeon (Tuscany)

A popular “motto” says: ” Per Ferragosto, piccione ed anatra arrosto” (“for mid-August, pigeons and roast ducks”). 

If you are curious to taste the pigeon, now very unusual on our tables, you have to go to Tuscany to celebrate your Ferragosto. Here the pigeon is stuffed, like is done in the US with turkey on Thanksgiving. The stuffing is created with finocchiona, a typical sausage of this area, flavoured with fennel.

According to some, this recipe was made for the first time by Carolingians! We simply say that: the pigeon baked with potatoes and sausages is really a dish for kings.

Margheritine di Stresa (Piedmont)

Do you know the story of the pizza Margherita created as a dedication to Margherita di Savoia? The queen Margherita must have been a great gourmet if even these crumbly biscuits were named after her. 

In Stresa, on the Maggiore Lake, the pastry chef Pietro Antonio Bolongaro created this recipe in 1857. The Savoy royalty, Margherita above all, liked them so much that they wanted these biscuits every year as dessert for their “Ferragosto” lunches.

The secret of the fragrance of the pastry is due to the use in the dough of the boiled yolk, sieved and reduced into flour. 

We must thank Queen Margherita if today we can enjoy these sweets, perhaps with a good coffee, perhaps on the shores of Lake Maggiore. Perhaps.

 

And you? Do you have a party like this for “Ferragosto”? Or have you ever celebrated this special summer day during one of your trips to Italy? 

Let us know in the comments!

Until the next digital trip!

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5 tips from a Local to visit Rome
3 May 2020  By Roma Eat 

Hello friends,

In these months we are all facing a complicated period, in which our world has been reduced to the walls of our home. Travels cancelled, holidays postponed.

But who hasn’t fantasize about the destinations of the next trip? 

While we are all waiting to travel again, here are 5 tips for your next visit to Rome. But these are not “classical indications” for tourists, are advices from a real local perspective.

The Vatican necropolis

When in Rome, the Vatican is a must. St. Peter’s Basilica is the largest in the world (23,000 square meters) and the Vatican Museums are a marvelous treasure trove of art and culture, including the beautiful Sistine Chapel.

But there is an equally magical place that very few people know about, and even more wonderful if you visit Rome in summer, with no line at the entrance: the necropolis.

Underground streets will lead you to the discovery of ancient tombs, both Roman and Christian. On the walls you will find colourful frescoes, decorations and marbles that will leave you breathless.

The gem? You’ll be able to see St. Peter’s tomb very close.

The Pyramid Cestia

Every time we think of the pyramids, our minds take us to Egypt. But what if I could visit one in Rome?

Along the Aurelian walls of the city there is a beautiful white pyramid, created in the first century BC.

The Romans loved Egypt and Eastern culture, so much that they decided to build their own tombs like those of the ancient pharaohs: with the shape of a pyramid. The interior can be visited and preserves beautiful paintings.

After the visit, you can get lost in the streets of Testaccio district: the typical trattorias and taverns are not lacking!

The ancient Via Appia

After the months spent on the couch or on the computer, there is nothing more pleasant than a walk in the green… or even a bike ride!

What if you could walk along an ancient Roman road? In the heart of the Appia Antica Park, you can walk on “basoli” (large square stones) on which ancient leaders and traders walked. You can note the traces of chariots! 

The road Appia was inaugurated in 312 B.C. and is the oldest and best preserved ancient street in Italy . It was the first road called by the person who built it (or rather, gave the money to build it).

Along the way many ruins, ville and catacombs await you.

 Virtual tour in the Baths of Caracalla

 The ruins of the ancient Romans are always fascinating, but if you do not have an archaeologist in your backpack ready to explain everything, it can be complicated to understand what you are looking at.

But technology can help us and make us totally immersed in the Ancient Rome. An example? The Baths of Caracalla.

Through augmented reality viewers you will be able to see one of the largest thermal complexes in Rome in all its beauty. You will be surrounded by wonderful colors, decorations and paintings.

After this experience, no brick wall you will see in the archaeological areas will be the same, but you will see everything with the eyes of a real archaeologist.

 Aperitif in Piazza Navona

 We’re a team of archaeologists, but we also love good food and wine, so we can’t wait to recommend a “refreshing” and relaxing stop… or maybe two!

You know, the beauty of an aperitif is in the company, the wine and the view. So why not choose one of the most romantic corners of Rome: Piazza Navona. 

So crowded during the day, and so poetic in the evening: the sunset and the lights that slowly turn on, create a wonderful atmosphere.

Unfortunately Piazza Navona, as many areas of Rome, is also full of “tourist traps”. But don’t worry, you will easily avoid these places thanks to advices by local people. For this reason we are happy to suggest you not just one, but two fantastic places for an unforgettable aperitif.

At the corner of the square, inside Palazzo Braschi, you’ll find a small place enclosed by a big door: DiVino! Reserved and relaxing, it offers you a view of the whole square, without being in the middle of the noise.

Otherwise, if you are looking for a view from above: Terrazza Borromini. Your eyes will see the square as they have never seen it before.

Have you visited one of these places before? Do you know any more or do you want some more advice? Write us in the comments!

 To the next digital journey,

Chiara

 

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Lasagna challenge: the winner is?
3 May 2020  By Roma Eat 

Hello friends,

this week you decided the recipe for our traditional Italian themed culinary challenge. 

As real locals, you voted the perfect dish to stimulate a fantastic post-lunch nap, as well as the top recipe of every self-respecting “nonna”: lasagna.

A dish for real sailors (and astronauts)

The love for lasagna in Rome is very ancient. The ancient Romans were already very fond of it, and to cook it they followed the recipe of the multi-starred chef of the time: Apicius.

In his cookbook, the recipe is called “lagana” and was created from thin sheets of pasta stuffed with meat, and baked in the oven. 

If the ingredients seem to you the same today, the result was very different and certainly less fit for Instagram: it was a mess of pasta and meat in bulk.

During the Middle Ages, lasagna was so widespread that many poets cited it in their poems.

But the real enthusiasts were the sailors. The Republic of Genoa, in fact, served it on boats as early as 1100 A.D. 

You wonder how they cooked it? Lasagne is one of the best dishes that you can heat the next day. And even several days later.

On the other hand, is one of the dishes that today the astronauts can bring with them in the space. In fact, astronaut Luca Parmitano was among the first to ask the European Space Agency (ESA) chef to prepare this tasty recipe in “space travel” format.

And the winner is?

Also this week many of you have been sending us photos of your creations; so many that we hope that one day you will invite us for lunch!

After a careful analysis (between one fork and another) we decided the three winners:

Best traditional lasagna award: @bonsy84 (special thank for the amazing videos!)

Best vegeterian lasagna award: @craveworthybites

Best creative lasagna award: @m.flossy_

The prize is a discount on any of our experiences with the code: LASAGNA. 

You can use it for yourself or give it to friends!

Joining us  you will continue to discover  all the history of every recipe, having fun together!

Thank you very much to all participants.

Until the next digital cooking challenge!

P.s. If you wish the recipe that we love in Italy, here are the ingredients and the procedure for four people:

Ingredients (for 4 people):

  • 1 medium carrot
  • 1 large onion
  • 1 celery stalk
  • 300 gr of beef meat, minced
  • 200 gr of sausage meat, minced
  • 1/2 glass of red wine
  • olive oil
  • 400 gr of tomato sauce
  • 500 ml of milk
  • 50 gr of butter
  • 50 gr of flour
  • 6 fresh lasagna sheets
  • 4 table spoon of parmesan cheese, grated
  • salt
  • bay leaf

Directions

Ragù sauce: heat 3 table spoons of olive oil in a large saucepan on a medium heat. Add carrot, onion and celery peeled and finely chopped. Stir for around 15 minutes until the mixture is lightly colored.

Add the two types of meat, earlier minced, and stir breaking up meat with the spoon until the color is well brown. Pour the wine and mix until the alcool is evaporated. Add the tomato sauce, a glass of water, a generous pinch of salt and two bay leaves.

Turn the heat down and cook on low heat for at least 2 hours with lid. Stir occasionally. If the sauce start to dry out add a splash of water.

This sauce can be made in advance and kept in the fridge 2-3 days. If you want you can also chilled it.

Béchamel: melt butter in a pan over medium heat. Add flour and stir until the mixture becomes like a cream. Pour in very warm milk and whisk vigorously until you have a smooth white sauce. Bring the sauce to a boil, reduce heat and cook for at least 10 minutes.

Assembly: lasagne sheets can be used without precooking only if they are fresh. If you have the dry ones cook them in boiling water according to the instructions of the package (usually4-5 minutes).

Spread three spoon of ragù into the bottom of a earthenware ovenproof dish (25x35cm approx.). Follow with a layer of lasagne sheets, add a third of your ragù and a third of béchamel. Repeat the process (sheets, ragù and béchamel) two more time and top with grated parmesan.

Preheat oven to 200°C. Bake the lasagne for 20 minutes until beginning to brown on top. Leave the dish 20 minutes before serving.

Buon appetito!

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Pancake challenge: the winner is?
26 April 2020  By Roma Eat 

Hello friends, 

Our challenges are getting tougher and tougher, and this week we’ve decided to be daredevils, cross the Alps, and challenge you on an international dish: pancakes.

Once upon a time there was pancake

The recipe for pancakes was born as something very simple: the dough was prepared with flour and water, which were mixed together to form scones. 

How many years ago? 500, but B.C.!

In ancient Greece, however, their name was different: “teganites“, in honour of the pan in which they were baked. The most popular mixture was made with oil, flour, honey and cheese.

This ancient version of pancakes was also much loved by Roman emperors. Their chefs called them Alita Dolcia and the base was made with milk, eggs, spices and flour.

Have you noticed something missing? Yeah, no yeast. This ingredient was not yet known, and therefore used, at the time.

But beware: it wasn’t a food for everyone! In fact, the recipe was only served at the tables of nobles during their exclusive banquets.

And the winner is?

We were delighted to receive photos of your creations, and we must admit you were really creative.

But you know, the podium only has three seats.

Best sweet pancake award: Kirsten Cohick 

Best chef pose award: @mirnuld

Best “take me to the tropical” pancake award: @godsavethebreakfast

The prize is a discount on any of our experiences with the code: PANCAKE. 

You can use it yourself or give it to friends! In this way you will continue to discover with us all the history of every recipe!

Thank you very much to all participants.

Until the next digital cooking challenge!

P.S. If you wish the recipe that we love in Italy, here are the ingredients and the procedure for four people.

Ingredients for four people: 10 minutes to prepare and 30 minutes to cook

_ 350 ml milk
_ 2 eggs
_ 200 g plain flour
_ 2 tsp baking powder
_ 1 tsp sugar
_ vegetable oil, for frying
_ to serve: maple syrup,optional

Directions

Whisk the milk and eggs in a jug, then set aside. Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine. Make a well in the centre and gradually pour in the milk and egg mixture. Beat well.

Brush a non-stick frying pan with a little vegetable oil and place over a medium heat. When the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approximately 10cm (4in) in diameter.

Cook untilbubblesstart to form, then flip the pancake over and cook the other side until golden.

Serve with a drizzle of maple syrup, if you like.

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Pica, la pasta all’uovo
19 April 2020  By Roma Eat 

Hello friends,

Today our digital journey will take you to discover a magical place in the centre of Rome: Pica, la pasta all’uovo.

This pasta factory is unique and follow the recipes of the Italian tradition. For this reason we visit it during our experiences.

During the quarantine, they’re still delivering pasta on their scooters.

But before picking up the phone and waiting at the window for the scooter loaded with pasta, discover with us the magic of this craft: an art to be savoured.

It all starts with an egg.

Was the egg or pasta born first?

On February 18 1937 in Via Candia opens a new store: “Eggs”. 

The name might make you smile, but Giuseppe Pica saw in that simple ingredient the basis for a story that still excites us today.

When you entered the shop, one thing would have surprised you: lots of packs of eggs and a limited variety of pasta. 

As we say in Italy “little but good”, indeed exceptional. 

In fact, you could only choose between fettuccine, tagliatelle and tortellini.

But Giuseppe loved to experiment and every year he introduced a new type of pasta: the last delicious arrival was the raviolo!

The work increased, but the number of hands kneading was always the same: extra help was needed. 

It was written in the stars…

A fireman came to Giuseppe’s rescue: Felice Giovannetti! 

The young man began to become passionate about the art of pasta, to the point that he decided to quit his job and dedicate himself completely to the workshop.

An unusual turning point in his career, but perhaps this job was written in his destiny. 

Better, in his month of birth!

Felice, in fact, was born in Rome on February 6 1937. 

February 1937: in the same month, a shop opened and a pasta maker was born.

After years of collaboration, Giuseppe Pica decides that it is time to finally enjoy his retirement and, having no heirs, decides to leave the business to Felice.

The pasta factory continued to grow and at the beginning of the 90s Felice decided to move it to its new and current location in Via degli Scipioni 11/13.

The location changed, but not the tradition.

 

From generation to generation

The workshop became a second home for Felice, or rather: the whole house moved into the pasta factory!

In fact, his family started working in the shop: who makes the deliveries, who takes the orders and who kneads. 

Since the age of 6 it is not strange for some son or grandson to be surrounded by flour and give precious help. 

The first important task? Close the tortellini by hand!

Pasta in scooter

Making deliveries is a real job.

The pasta factory works mainly for the best restaurants in Rome and for lunch all the chefs must be supplied. 

But trust me, it’s not as easy as it looks! 

Among the sanpietrini (small blocks that cover the streets of Rome), potholes and traffic, it’s a job for real daredevils and… geniuses!

Each package must be placed on top of the other so as not to ruin the pasta and not to break the eggs.

Then try to lift a loaded scooter in front and behind, and maybe with a few packs of eggs between your legs. 

A better job than going to the gym.

Stars and stripes pasta

Felice has not limited himself to passing on the tradition of pasta only in Rome.

Between the ’60s and ’70s he took a plane and flew to New Orleans. 

A relative of him was living in the city and had one wish: learn how to make pasta. But not just any pasta: pasta all’Alfredo.

Felice succeeded and his relative opened not one, but several restaurants in the city. 

The success was so great that Felice received the keys of the city of New Orleans and the papers too.

But you know, the first love is not left, and Felice decided to return to Rome. The activity of the pasta factory continues to go on from generation to generation, with the same passion and art.

For today our digital journey ends here, but write us in the comments if you would like to know some other story and anecdote related to this magical pasta factory.

We might surprise you again!

To the next journey,

Chiara

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Carbonara Challenge: the winner is?
11 April 2020  By Roma Eat 

Hello friends,

this week we wanted to fight the boredom of quarantine by challenging each other in a cooking competition. 

The theme was Carbonara!

The Carbonara’s legend

The recipe is typical of Roman cuisine and has a very curious story.

The legend tells that in Naples, at the end of 1944, an American soldier, hungry and not satisfied with the poor and simply spaghetti, put in a lot of ingredients, all the stuff he had in his military backpack: the egg, powder, bacon and cream.

Thus was born the first “carbonara”, which was harmonized and today is one of the most famous dishes of Roman spaghetti!

Nowadays, the favorite pasta to use are spaghetti or fusilli, one fresh egg each and a good quality of “guanciale” (pork cheek).

And the winner is?

We were very happy to receive the photos of your carbonara and see that you definitely have an Italian soul!

Many of you have participated, and we decided to elect three winners.

Best carbonara Award: Darren Foster

Creative Carbonara Award: @chasingsara

Best chef pose Award: @oilyartist

The prize is a discount on any of our experiences with the code: CARBONARA.  You can use it yourself or give it to friends. In this way, you will continue to discover with us all the secrets of Roman cuisine.

Thank you very much to all participants, we are happy to have wonderful chef friends all over the world!

Until the next challenge 😉

P.S. If you wish to have the original recipe, here are the ingredients and the procedure for four people

Ingredients for four people; Total time 16’

  • 14 oz spaghetti or fusilli
  • 7 oz of guanciale
  • 3 tablespoons of Parmigiano
  • 3 tablespoons of pecorino (the roman one!)
  • 4 eggs
  • 1 Garlic clove
  • Extra virgin olive oil
  • Salt
  • Pepper

Directions

Cut the guanciale in small pieces and along with the garlic put it into a large frying pan with one tablespoon of extra virgin olive oil, until the guanciale is crispy. Then take the garlic out and let the bacon rest.

In a bowl mix 2 egg yolks and 2 whole eggs with the cheese (parmigiano and pecorino) adding salt and pepper, until you’ll obtain a homogeneous cream.

While you prepare the cream, boil the pasta in salted water.

Be sure to drain the pasta “al dente” which must be quickly mixed with the cream and the crispy, hot guanciale.

Serve very hot with a generous help of pecorino and parmigiano cheese.

Buon appetito!

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Are you a coffee expert?
4 April 2020  By Roma Eat 

Hello friends!

Today our digital journey is dedicated to the drink that prevents us from spending our mornings in zombie mode: coffee.

Musicians like Bach and artists like Renoir, Manet and Van Gogh have been inspired by the passion for the enveloping aroma of this drink. 

But are you sure that coffee has no more secrets for you? 
Get ready to discover some unusual curiosities about the drink loved all over the world…especially in Italy.

Put your moka on the fire and let’s go!

Why the name coffee?

Around the year 1000 some Arab traders brought some coffee beans from their travels in Africa from which they drew an exciting boiling beverage they called “qahwa“.  This word encapsulates all the power of the drink: it means “that does not allow you to fall asleep”.

However, merchants loved to sell it under a more fascinating name: “wine of Arabia”. As they say, marketing comes first.

But if you enter a bar nowadays, another is the word that welcomes you: espresso. This name comes from a particular process that allows you to prepare a delicious coffee in a very short time. You only need 45 seconds to get a delicious espresso

Coffee time!

Is every moment the right one? Not really. 

Science tells us the perfect time: from 9.30 am to 11.30 am. So many benefits without disturbing our natural biological clock.

However, it is difficult to limit yourself to just one cup a day. After a nice plate of pasta for lunch, there is no better option than a good cup of coffee.

A cup of coffee, not a cappuccino!!!

Cappuccino for us Italians is in fact the beverage par excellence for breakfast, with its delicate aroma obtained by adding milk. Your order is therefore “legal”, according to the “Italian law”, only until 11.30 am. After that time, don’t be surprised if the barman will look at you puzzled.

The secret of perfect coffee

If today the queen of our house is the moka, in the past in Italy coffee was prepared with Neapolitan type coffee makers. It is an appliance consisting of two containers, placed one on top of the other and separated by a filter filled with coffee. 

When the water in the lower cylinder reaches boiling point, the coffee pot is removed from the heat and turned. Thus the water, by gravity, passes through the ground coffee and extracts arome and essences from it.

The process in the moka is similar, but faster.  It is the superheated steam that quickly pushes the boiling water through the filter. Your coffee will then be ready in less than 1 minute!

What about the animals?

If we think we’re the only ones on earth who love coffee so much, we’re wrong.

Elephants seem to love it! For them, coffee berries are delicious and tasty snacks. 

And if this has surprised you, hold on tight.

Have you ever heard of the famous “Black Ivory” coffee? It’s one of the most expensive blends in the world and one cup can cost $50!

Well, this blend is made from elephants. In fact, the coffee beans are kept in the digestive process and are then collected in the dung by the producers of the blend. 

Now it’s time to take your moka out of the fire: pour the coffee into the cup and add sugar and milk if you like. 

You can enjoy your coffee in all its aroma and history.

Do you know any other curiosities about coffee, maybe special uses in your country? Write them in the comments.

To the next digital journey!

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