Entries by gourmetaly


How do you make Pasta alla Carbonara? Pasta alla Carbonara is not only one of the most delicious and ancient first courses of Roman cuisine, but also the most searched dish in delivery apps. Appreciated and imitated all over the world, its origins seem to date back to just after the Second World War. Some […]

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 […]


Concia di zucchine: the original roman recipe La Concia di zucchine, 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. […]

Extra Virgin Olive Oil: the taste of the Mediterranean

The experience of tasting extra virgin olive oil 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 […]

Boast of Roman food: Pasta alla Carbonara

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. […]

Sorbetto or Sorbet: we are all in love with you!

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 […]

Best Roman bakeries and the art of making bread in Rome

Bakeries in Rome: a little bit of history Beginning of Roman age people did not have bread, they used to eat a kind of focaccia named “puls” and 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 […]

How to reach Rome from the airport and vice versa

Many foodies ask us how to reach Rome from the airport and vice versa. No stress! There are may ways: the best choice depends on the location of your hotel, and on how many you are, and of course on the airport you land. Take note that Rome is served by two different airports: Fiumicino […]

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 […]

Boast of Italian traditional food: pappa al pomodoro

Pappa al pomodoro: the original recipe The dish has ancient origins, although it became famous because of Il Giornalino di Gian Burrasca (1911) and the song Viva la pappa col pomodoro. Ingredients 500 g (about 2 cups) peeled tomatoes, chopped 250 g (about 1/2 lb) stale bread (preferably Tuscan bread), cut into smallish pieces 1 […]