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Bucatini The Original Pasta of Rome

Bucatini, The Typical Pasta Of The City Of Rome

The Bucatini are a type of long pasta similar to big pierced spaghetti, typical of the city of Rome that combines them with strong and simple condiments (Gricia, Amatriciana, Carbonara). It is a pasta made from durum wheat semolina. Cooking time is more or less the same as spaghetti because, even if they are bigger,

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Roman-style Fried Zucchini

Roman-Style Fried Zucchini

The Roman-style fried zucchini is a dish tasty, cheap and very easy to prepare, typical of Rome and its surroundings. In this preparation the zucchini are reduced into small sticks, then passed into the flour and fried in plenty of hot oil. Making the fried Roman fried zucchini is very simple and fast but the result

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amatriciana-gricia-carbonara

History of the First Dishes of the Roman Tradition

A vacation in Rome has among its basic stops the local restaurants to try the traditional cuisine. These are poor dishes, with few ingredients, but of excellent quality and processed in a wise way according to ancient recipes. Eating in Rome is like taking a leap into history: discovering all the dishes that, now as

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Italian Sandwich

Typical Sandwiches for Every Italian Region

Even in Italy, street food plays a fundamental role within the traditional diet. Whether it’s take-away pasta or a sandwich on the fly, Italians never shy away from food. Every region of Italy has its own ingredients and typical bread shapes, so it is easy to satisfy all tastes. Sandwiches are the classic lunch break

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Spaghetti di Gragnano e colatura di alici ok

The Exquisite Colatura di Alici di Cetara

Colatura di Alici di Cetara (Anchovy Drippings) is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid, produced by fermenting anchovies in brine. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22.  The

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mullet livornese

Goatfish or Red Mullet Livornese Style

A dish with Jewish origins, but which today is known throughout Italy. It is a typical dish of Tuscan tradition, in particular of the city of Livorno, very simple to prepare, but also very tasty. At one time, red mullet were considered waste fish, so the poorest families would go to the markets to retrieve

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