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.…

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…

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.…

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…

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…

Coffee: the bean that travelled for 5000 years

    Italy is famous for coffee but there is not a plant of coffee growing in the Country. How does Italy become one of…

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…

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…

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…

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…