Entries by gourmetaly

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 […]

BOOST OF ROMAN FOOD RECIPE: CONCIA DI ZUCCHINE

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 […]

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: 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 […]

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: […]

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 […]