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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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. Beloved by kosher eaters and not follows the iron rules of the Jewish religion.
Maybe you do not know but even Rome had her Julia Styles: Mrs. Ada Boni, in her Roman cookbook, calls them marinated zucchini and if it is true that for someone marinated and tanning are synonymous, in reality, there is a difference between the two methods of preparation.
La concia starts with frying zucchini while the marinated courgettes are simply cooked in the pan, then collected in a container and seasoned with oil, vinegar, garlic, mint, and a little chopped parsley and left to flavor for a couple of hours.
The zucchini tanning instead, requires that the courgettes – appropriately seasoned, should be left to marinate in vinegar at least for 24 hours before being consumed.
Summer is the season when the Roman zucchini are spontaneous, fresh and delicious; the best time to taste this dish.


Peel the courgettes, wash them and cut them for oblique slices about 1.5 cm thick.
Collect the zucchini in a colander, sprinkle with salt and leave it for a couple of hours.
After the time, squeeze them, then fry them, a few at a time, in plenty of peanuts or extra virgin oil until a homogeneous browning is obtained; collect them gradually on absorbent paper.
Arrange the zucchini in layers in a container sprinkling on each layer a few pieces of garlic, fresh basil and mint and chopped parsley.
Pour into a saucepan a lot of vinegar necessary to cover all the zucchini, add a pinch of salt and a piece of pepper; bring to a boil and pour the hot vinegar on the courgettes.
Cover, put the container in the refrigerator and let the zucchini flavor for a day before eating.

Notes: you can put the garlic on a layer and one of zucchini instead of on each layer if you do not like the pungent and strong taste of garlic.
Replace the pepper with freshly ground black pepper if you do not like spicy.
Enjoy it!

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.

…..and now way for overcooked pasta! Always.

Follow the recipe for the best Carbonara:

  1. provide yourself of following quality ingredients
  • Quality pasta: semolino flower, trafilatura al bronzo (stamp in bronze material), essiccazione lenta (slow drying)
  • Quality eggs from free range and natural feeding
  • Quality guanciale: cured meat product prepared from pork jowl or cheeks
  • Quality Pecorino Romano (min 70%)- min 24 months
  • Quality Parmigiano Reggiano (max 30%)- min 24 months
  • Quality black pepper

1-Take a bowl and mix one yolk and half white each person with one spoon of Parmigiano Reggiano and 3 spoons of Pecorino Romano each person and mix until you obtain a cream.
2-Slice guanciale (30 grams each person) in stripes ½ cm height, 1 cm width and put in a hot pan without oil…wait until fat melts and meat comes crispy. Take meat off and pour hot melted fat in the bowl with the egg and cheese while mixing.
3-Boil pasta in a big amount of water (not salty). Follow instructions for cooking time, taste before taking this off, need to be chewy and not soft.
4-Transfer pasta in the bowl with the cream and mix everything…if too sticky add some water from the boiling.
5-Add grounded black pepper

Enjoy your dish…if not satisfactory, take one of our cooking classes

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 all wery well until you get a smoothie without pieces
Verse in the gelato machine until you reach a mat color on surface
  1. Wear your headsets with “Dolce vita” theme on
  2. Close your eyes
  3. Enjoy a 5 minutes Italian mood
  4. Go to book your next holiday

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.

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.


  • 500 g (about 2 cups) peeled tomatoes, chopped
  • 250 g (about 1/2 lb) stale bread (preferably Tuscan bread), cut into smallish pieces
  • 1 liter (about 4 cups) vegetable broth, warmed
  • 4 cloves of garlic, minced
  • basil, chopped coarsely
  • 2 tablespoons extra virgin olive oil (you can also use seasoned or spicy oil)
  • salt and pepper


Place the stale bread in a large bowl and pour the warm broth over it, cover and set aside for at least 1 hour.
Over medium heat and in a wide pot, pour the oil and sauté the garlic. Add the tomatoes and a dash of salt and pepper. Simmer for about 20 minutes.
Go back to your bread, which should have absorbed most of the broth. Add the bread to the pot, squeezing it a bit with your hand as you do so to eliminate any excess broth. Cook for at least 15 minutes, stirring every so often with a wooden spoon.
Serve warm, adding a bit of fresh-cut basil and a swirl of good olive oil on top. And remember, always cut fresh basil with your hands, not with a knife or scissors!
Buon appetito!

Boast of Italian traditional food: pesto alla genovese

Pesto alla genovese: the original recipe

A marvel of simplicity, pesto is a celebrated treasure of Mediterranean cuisine. If you’re lucky enough to experience this jewel of Liguria, sitting comfortably on the terrace of a local restaurant in any village by the sea, it would be unforgettable, dream-like even.


  • 100 gm of fresh Genovese basil
  • 30 gm pine nuts
  • 60 g aged Parmigiano Reggiano or Grana Padano cheese freshly grated, do not compromise on this ingredient and make sure is good quality
  • 2 garlic cloves
  • 10 g Maldon flaky salt
  • 80 cc extra virgin olive oil


The marble mortar and wooden pestle are the tools traditionally used to make pesto.
Wash the basil leaves in cold water and dry them on a paper towel but don’t rub them.
In a mortar finely crush the basil leaves the garlic clove and pine nuts, add the salt and cheese to the mixture and keep pounding using a light circular movement of the pestle ,add some of the Extra Virgin Olive from time to time and keep pounding and mixing until you obtain a very fine and smooth creamy sauce, pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top
The preparation must be done as quickly as possible to avoid oxidation problems
You have now obtained less 300 g of pesto which should be more than enough to dress 6 to 8 portions of Trenette
Buon appetito!

Pesto alla genovese: the original recipe

Boast of Italian traditional food: melanzane alla parmigiana

Melanzane alla parmigiana: the traditional recipe

This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish.


  • 2 pounds (about 2 medium-sized) eggplant
  • 4 tablespoons extra-virgin olive oil
  • 1/4 chopped fresh basil leaves
  • 2 cups Basic Tomato Sauce, recipe follows
  • 1 pound ball fresh mozzarella, thinly sliced
  • 1/2 cup freshly grated Parmigiano Reggiano
  • basic tomato sauce
  • 1/4 cup extra-virgin olive oil
  • 1 onion, chopped into 1/4-inch dice
  • 4 cloves garlic, peeled and thinly sliced
  • 2 cans peeled whole tomatoes
  • salt


Wash and towel dry the eggplant. Slice the eggplant horizontally. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Saute until lightly golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Boast of Roman traditional food: mozzarella in carrozza

Mozzarella in carrozza: the original recipe

Like many of Italy’s most delicious recipes, mozzarella in carrozza (“mozzarella in the carriage”) has humble origins too.  The idea comes from the custom among less well-off families, who could not afford to waste food, to use up stale bread and no-longer fresh mozzarella in a new and tasty dish.
Over time the recipe for mozzarella in carrozza conquered Lazio kitchens, to establish itself as a classic too in Roman tradition.
The name “mozzarella in carrozza” refers to the fact that the two slices of bread form the “carriage”, within which the cheese travels.

How to make mozzarella in carrozza


  • 6 slices white bread, crusts removed
  • 1 fist-sized ball mozzarella, cut into approximately 1/4-inch slices, then strips
  • 4 flat anchovy fillets, finely chopped
  • 1/2 cup whole milk
  • 3 heaping tablespoons all-purpose flour
  • 1 egg
  • salt and freshly ground black pepper
  • 1/2 cup olive oil, for frying


Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese and the anchovies fillet,  and press the edges together with your fingers to help seal. Pour the milk into 1 soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel.

Vegan Tiramisu recipe

Try to make a vegan tiramisu that do not involves eggs, mascarpone or animal ingredients for your ethical friends.
Ingredients for the cream:
-400 Grams of velvety tofu
-300 Ml vegetable cream
-3 Tablespoons rum
-Espresso coffee
-dark cocoa or cinnamon
For the biscuits:
-350 Grams of flour
-20 Grams of potato starch
-80 G frumina
-100 Grams of margarine without hydrogenated fats
-160 Grams of brown sugar
-150 Gr soy milk
-2 Tablespoons rice syrup
-1 Teaspoon baking soda
-1/2 Teaspoon vanilla
-2 Teaspoons of baking powder
first prepare the biscuits, in a bowl sift the dry compounds excluded sugar.
Mix in a bowl milk, add 20g of water and rice syrup, add the softened margarine and add all the dry ingredients. stir until mixture is smooth and sticky.
Rest in refrigerator for at least an hour.
Heat the oven to 190 ° and create small strips of dough smoothing the surface. inform for 10-15 minutes. Once lightly browned divide them in half lengthwise.
Whip the cream with a whisk vegetable, sugar coat if not already sweet, when it will be mounted, add the tofu and the rum and reassemble.
soak the biscuits in coffee and producing a layer on the bottom of a vessel.
Add a layer of cream, a layer of biscuits,  cream again up to the desired height. lultio cover the layer of cream with cocoa