Take the amazing super local snack at 11.00 o’ clock. Maybe you do not know but this is the deadline for cappuccino time in Rome. Welcome to the savory snack time with a top food combination that will tantalize your taste buds: pizza prosciutto and figs. Pairing pork meat and fruit always have been very […]

La Concia di zucchine, a tanning of zucchini, not to be confused with marinated courgettes, is an ancient recipe of Roman Jewish cuisine. Rigorously prepared with Roman zucchini, serves as an excellent side dish or starter, originating from the Jewish community in the heart of the ghetto of Rome. Beloved by kosher eaters and not, […]

A splash of olive oil on your dish, a fragrant touch, an ancestral gesture connected to family history. The golden thread that links the history of each Italian family with a thousand-year tradition, a cultural, gastronomic and emotional heritage that we want to preserve and recover. Is oil a dressing or a food? Quality oil plays a […]

Impossible to leave Rome without tasting Pasta alla Carbonara. Absolutely impossible to approach one done with bacon instead of guanciale (pork cheek meat) and Parmigiano instead of Pecorino Romano (or at least in more quantity then pecorino). Absolutely prohibited to taste a Carbonara dish with strings of melted cheese or visible egg (like crumbled eggs) in. […]

Are you missing Rome and its flavours? try to make an amazing sorbet at your home, following this recipe: 250 gr (8,81849 oz) seasonal fruit (better if organic) 125 ml (0,528344 cups) water (from bottle) 5 ml (0,0211338 cups) lemon juice (fresh) 70 gr (2,46918 oz) white sugar 55 gr (1,94007 oz) brown sugar Blend […]

Italy is famous for its coffee but there is not a plant of coffee growing in the Country….so how comes Italy one of the top coffee exporter country in the world? Is for the style, espresso style coffee indeed, that means a process from selecting varieties, roasting style and especially the art of making. The […]

A little bit of History Beginning of Roman age people did not have bread, they used to eat a kind of focaccia named “puls” made with an ancient variety of spelt flour. Spelt in ancient Latin was named Farrus, so the word “farina” is probably coming from this recipe. Differently from ancient Romans were already […]

Many foodies ask us hot to reach Rome from the airport and vice-versa. No stress! There are may ways the best choice depends on your Hotel location and number of people in your group and your Airport. Take note that Rome is served by two different airports: Fiumicino (located west side) and Ciampino (east side). […]

An easy recipe for an impressive dish that can be prepared in advance for a great dinner with guests! Gnocchi always scare a lot of people, because it’s said that they’re not easy to make, but these Gnocchi are not like those made with potatoes or ricotta but are made with semolina flour so it’s […]

The dish has ancient origins, although it was largely popularized by the 1911 publication of Il Giornalino di Gian Burrasca and by its television version, in which Rita Pavone sang the well-known song “Viva la pappa col pomodoro” 500 g (about 2 cups) peeled tomatoes, chopped 250 g (about 1/2 lb) stale bread (preferably Tuscan […]