Boast of Roman food: pizza bianca prosciutto e fichi

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 trendy in Rome since ancient Roman times and from a taste point of view this is amazing because salty taste of prosciutto will find a proper contrast with the sweetness of figs.

Enjoy your 3000 years old snack and relax!

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Gnocchi alla romana: the original recipe

Gnocchi alla romana: how to make it

An easy recipe for an impressive dish that can be prepared in advance for a great dinner with guests!
Gnocchi always scares a lot of people, because it’s said that they’re not easy to make, but this “gnocchi” is not like that made with potatoes or ricotta: it is made with semolina flour, so it’s easier to deal with.


  • 3 cups of milk
  • 1 teaspoon salt
  • 6 tablespoons butter plus 2 tablespoons
  • 1 cup semolina, quick-cooking or finely ground cornmeal
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
  • 4 egg yolks
  • 1/4 pound taleggio, cut into chunks


Preheat oven to 200c°. Butter 1 cookie sheet with 3/4-inch sides.
In a 3 to 4-quart saucepan, heat to scalding milk, salt, and 6 tablespoons butter.
Pour in the polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as the polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Pour polenta in a buttered cookie sheet and smear to a thickness of 1/2-inch. Allow cooling.
Using a pastry cutter or water glass, cut 3-inch quarter moons out of the polenta. Arrange to lean up against one another in a buttered baking dish and sprinkle with remaining grated cheese and the cubed taleggio. Place in oven and cook 15 to 20 minutes, or until the top is light golden brown. Remove and serve immediately.

Gourmetaly wishes you a Very Good Year 2016!

Gourmetaly staff is happy to whish you and your family Merry christmas and Happy New Year.
Thank you for all our foodies and frequent eaters that shared with us passion for food, tradition and wine.
Enjoy life!

Boast of Roman traditional food: pane, prosciutto e fichi (bread, prosciutto and figs)

Pane, prosciutto and figs: the best of Roman traditional food

September in Rome: summer is almost over and nature gives us a present: figs. A delicious, black-skin fig that comes only in this period.
Take some fresh homemade bread and put some slices of prosciutto together with figs to discover the incredible match od sweet and salt.
“Pane, prosciutto e fichi” or “pizza prosciutto e fichi” was a typical snack in Rome for long time. Today it is for foodies and traditional food lovers. The secret is simple: quality ingredients!


Foodies from all over the world! the season for delicious puntarelle just started in Rome!
Join our tour and learn everything about this delicious side dish available only in Rome city and surroundings. Clean the puntarelle by pulling away vertically the external part and you will soon see how the young leaves curl up themselves.Wash carefully the leaves in water with lemon drops and dress this salad up with Extra virgin olive oil, garlic salt and anchovy slices.

Boast of Roman food: gnocchi (little dumplings)

Roman little dumplings: the original recipe

Did you know? In Rome, we like to eat special recipes in special weekdays. Thursday is the day for gnocchi (little dumplings), a delicious recipe that, apart from being typically Roman, is also characteristic of a certain popular and genuine cooking.
For 6 persons you’ll need 2 kg of potatoes, boil them and pass through a sieve while still hot. When they cool down, add 300 gr approx of flour, some salt and mix until create a soft paste. Roll the past in  long finger-thick strips then cut pieces of 2 cm long.
Dust each gnocchi with some flour to avoid they stick together. Cook those in boiling water, salted and with some drops of olive oil. When they raise up the the surface, remove them from the water draining off water.
Mix the gnocchi with your favorite dress, perfect is a light tomato sauce and parmesan cheese or pecorino cheese.
Buon appetito!

Boast of Roman food: tonnarelli cacio e pepe

Tonnarelli cacio e pepe: the original recipe

This dish is a Roman invention. If you joined one of our food tours, you have already learned that Roman cuisine is simple but delicious.
Boil tonnarelli (or spaghetti if you do not find fresh handmade pasta) in a big amount of water, until chewy “al dente”. Remember that is always better to remove spaghetti from the water with a spaghetti spoon (or similar tool) in order to save some boiled water.
Mix it in a hard plastic bowl some olive oil, lots of grated pecorino cheese and a generous amount of freshly grounded black pepper. But do not get confused: choose original pecorino romano cheese, and, of course, a great brand of pasta.

Boast of Roman food: torta di ricotta (Roman cheesecake)


Torta di ricotta (Roman cheesecake): the original recipe

Ricotta cheesecake: one of the most beloved dessert by Roman people. If you’d like to challenge this, the result would be amazing!
Prepare the usual shortcrust pastry with 300 gr of flour, 150 gr butter, 2 egg yolks and grated rind of 1/2 lemon.
Mix ingredients and let them rest for an hour. in a small bowl mix extremely fresh ricotta cheese, 2 whole eggs, 200 grams of brown sugar, a pinch of cinnamon, 2 tablespoons of raisins or any other candy fruit you’d like or chocolate chips or cherry jam (according to your taste).
Grease a baking pan with some butter (or use baking paper) and with your hands spread over half the dough. now fill it with ricotta cheese mix. with the remaining half make long stripes to decorate the tart with a criss-cross pattern. Moderately hot oven for half an hour approx.
Enjoy it, and if you’d not succeed, come to visit us in Rome!


“Guanciale” is derived from the cheek and part of the neck of a pig that has at least 9 months and its uniqueness lies in the fact that externally is seasoned with salt and pepper and often with garlic, sage and rosemary. the meat is left to mature for at least three months: in this period form the hard crust that characterizes the outside while the interior takes on a very intense flavor. Usually it is used for sauces or even warmed up on bread.
If you enjoyed our Food Tour, you’d probably remember that is one of the most important ingredients for the matriciana pasta style.


To make 12 supplì, mix 200 gr (7 onces) of boiled rice with some sauce (meat free to cook it at Jewish style), 3 spoons of grated parmesan cheese.
Make a supplì into egg-shaped balls using your hands (in the palm). introduce a little cube of mozzarella cheese in the middle. Now beat a whole egg and dip each supplì into it, then cover it with bread-crumbs.
let it rest for half an hour in the fridge, then deep fry supplì (max 5 per time) into a big amount of hot oil. Remove those from the oil when brown outside and lay those down on a paper towel.
Enjoy one of the best roman specialties!
Perfect when served with Sangiovese wine.