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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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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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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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Welcome back, friends!
23 March 2020  By Roma Eat 

Live an experience with us from the comfort of the sofa

Ready, set…go!

The beginning of spring always brings a lot of energy, creativity and…surprises! At the end of every experience with you it is very difficult to say goodbye. So we thought: why not stay in touch?

How? Reopening our blog! 

We know what you are thinking…Like archaeologists, we are pen and paper people: we love to travel with a map in our backpack and a compass. But we love challenges: have you ever rebuilt a jar of a few “thousand” years ago? So we can try to be more technological!

Pencils and papers down: our hands on the keyboard and you get ready to go. We will give you a unique experience!

But let’s start with order. 

Who are we?

First of all: we are Roma Eat team.

For those who don’t know us, we are a group of friends: we met along the corridors of the university.

The idea came from four of us during a really adventurous experience: a snowshoe hike on the beautiful snow-capped mountains. Yes, our creativity has a strange timing.

The magical atmosphere of the place led us to think about the Roma Eat project: share love for our city and make it known in an authentic and immersive way. How? Through our eyes, living a day like true Roman. 

The recipe? The combination of the culinary secrets of Rome and its historical and cultural beauties.

This is how Roma Eat Food&History Experience was born.

A small family of archaeologists who want to share with the world their passion for history and love for food. The authentic one though! The idea is to hand down traditions and support local family activities. And all while respecting the environment.

Foto di una bruschetta

Our blog

What are we going to talk about?

Well, what we do best: exploring and eating. We’ll take you to secret corners of Rome, we’ll discover tasty recipes together… in short, you’ll become a perfect Roman.

So perfect that you’ll speak Italian without problems, preparing the perfect cappuccino.

We are very excited to start this new “digital journey” with you.

Leave us a comment below or even a simple “buona fortuna” (“good luck”).

Stay tuned!

Foto dell'esperienza al Colosseo ed al Palatino

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