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Roman specialities

During the Renaissance, Rome became well known as a centre of high-cuisine,

since some of the best chefs of the time worked for the Popes. In the modern
age, the city developed its own peculiar cuisine, based on products of the
nearby countryside, such as lamb and vegetables (globe artichokes are
Examples of roman dishes include:

Saltinbocca alla romana, a veal cutlet, Roman-style topped with

raw ham and sage and simmered with white wine and butter;
Carciofi alla giudia, artichokes fried in olive oil, typical of Roman
Jewish cooking;
Carciofi alla Romana, artichokes Roman-Style; outer leaves
removed, stuffed with mint, garlic, breadcrumbs and braised;
Spaghetti alla carbonara, spaghetti with bacon, eggs and
Gnocchi di semolina alla romana , semolina dumpling, RomanStyle;
Coda alla vaccinara, oxtail stewed until tender and buttery, in
savoury tomato sauce.

Fortunato al Pantheon
Frequented by politicians of many persuasions, the comfortable tables are not
crowded and the service is friendly but very professional. The menu is classic
Italian cooking and every day there is also a list of the chef's suggestions
offering simpler dishes like meatballs with artichokes. The general menu offers
classic pasta like spaghetti alle vongole and in season they serve delicious
tagliolini with white truffles and fresh funghi porcini. The fresh fish is chosen
with care and prepared in all the traditional ways and the chef also has a
masterly hand with the top quality meat. There is a good wine list and a
reasonable house wine.

La Tavernaccia
Family-run, frequented mainly by locals and cheerfully chaotic, but the service
is warm and friendly and the food is good Roman fare. Start with garlic
bruschetta served with prosciutto, sliced by hand, and then try one of the
excellent traditional pastas. This is a place to order family-style lasagna when
available and then one of the prepared main dishes, although the grilled meat
and fish are equally good. Vegetables in season are on the menu and there are
a few homemade desserts. The wine list is small, but carefully chosen with fair
prices. At dinner, the pizzaiolo is busy working away at his corner oven. The
summer sees tables outside on the pavement.

Roma Sparita

A gem tucked away in one of the most beautiful piazzas in Trastevere,

surrounded by fading ochre and terracotta buildings. As the name
suggests it is a survivor of a side of Rome that has almost disappeared and
represents an oasis in a desert of bad food. In summer the tables are set
out in the piazza and one can sit with a glass of wine enjoying the simple
dishes of la cucina romana. The menu is short but most people come for
the delicious cacio e pepe pasta, made with pecorino cheese and black
pepper, served on a crisp shell of Parmigiano and the cozze alla
marinara mussels with garlic, chilli pepper and a hint of tomato.

Much visited by tourists are

Piazza di Spagna, one of the most well-known piazzas in Rome, was once
home to poet John Keats. Piazza Navona was originally a center for sporting
events, including horse races.
The main market has since moved to Campo de' Fiori, but the piazza is still a
central location for street fairs, parades, etc. The Campo de' Fiori square is
known for its morning flower and vegetable market, and its evening bar and
restaurant scene.
For an authentic Roman walk, stroll through the trendy neighborhood of
Trastevere. This area's narrow streets and numerous squares are reminiscent
of classical Roman and medieval times. Once the home of artisans, fishermen,
and merchants, Trastevere became known for its immense villas and beautiful
gardens, which belonged to Julius Caesar. After hours, the area is known for its