Category: Rome Food & Drink

When in Rome, you must choose your gelato wisely. There are several strategies for doing this, which are too long to get into here, but the easiest and surest way to get wholesome and natural gelato is to head to a Fatamorgana gelateria. Since the gelaterie of Fatamorgana seem to...

It goes without saying that Rome’s past plays an enormous role in its present: it is a curiosity and eagerness to discover what once was that draws us to Rome. There is, however, one sphere of Roman history that is rarely discussed: that of its food. While this could be...

Via del Moro at any time of day smells like someone’s baking. That smell will surely set you salivating if you’re walking in Trastevere. But if you’re not looking carefully for where the it’s coming from, you might miss it. La Renella doesn’t need neon signs to draw in its...

Roman cuisine is often referred to as being “way too delicious to be easy to make.” Well, if you’ve always wanted to cook Roman food but never had the courage to try, you’re in luck! Roman cuisine carries a faraway echo of the diverse populations that made their way across...

It cools you down, takes you back to your childhood, costs next to nothing and tastes phenomenal. What is it? Gelato, of course! But not all gelato is created equally. So, how do you even start to choose the best gelato in Rome? How do you order it? And where...

Much of Roman culture centres itself in food. Stand in any piazza for fifteen minutes and you’ll no doubt hear at least one conversation of which food is the topic. What’s for lunch? they ask. What did you have for dinner? How exactly do you cook your melanzane parmigiana, breading...

Spend even a short amount of time in Italy, and you’ll inevitably hear the words: mozzarella di bufala. Maybe you’ll think, “Mozzarella what?” Or maybe you’re making a trip to Italy already prepared to eat some of Italy’s most famous cheese. Word about buffalo mozzarella has certainly traveled far outside...

How many times have you tried cooking the traditional roman pasta carbonara, but always felt like there was “just something missing”? Does the egg go in the pasta, or the pasta in the egg? Is it better to use whole eggs or only egg yolks? Which is right, pancetta or...