La panzanella (tomato toast).
This recipe is so simple to prepare as the “bruschetta“.Take a slice of home-made bread, moisten with some water, open a fresh red tomato and rub it over the bread.
Let the juice be absorbed by the bread. Add some olive oil on top, salt and a few basil leaves.
This is one of the “classic” granmother’s recipe, especially during summer season.

Suggestion for your recipes: our favorite pasta brands

Dear friends, these are our favorite pasta brands: DE CECCO  or SETARO, choose those in your country to cook your pasta ….and remember: italian style pasta is only AL DENTE!

Enjoy it!

Boast of Roman food tradition: fried zucchini flowers

Fried zucchini flowers: the original recipe

This is surely one of the best roman recipes. Zucchini flower season just started, guys! For all of you, who have had the chance to join our food tour of Rome in the last two weeks, and for all the other lovers of roman cuisine, we have the pleasure to give you our recipe.


  • Fresh zucchini flowers
  • mozzarella cheese
  • salted anchovies
  • peanuts oil (or olive oil)
  • white flour
  • beer or sparkly water
  • salt


Flowers are extremely delicate so open them carefully and suff with a little cube of mozzarella cheese and a piece of anchovy. Then prepare a thick batter with flour, sparkly cold water (or beer).
Dip the stuffed flower into the batter and fry them in lots of oil, very hot.
Remove those when light brown colored and dry the excess oil with paper.
It comes like a cloud with a surprise inside!
Enjoy it!

Boast of Roman food tradition: the Roman chicken

“Er pollo alla romana” (the Roman chicken): the original recipe

Cut a chicken into pieces and fry it in a pan along with a tablespoon of extra virgin olive oil, 1 slice of chopped streaky bacon, garlic, salt, and pepper.
When the chicken has absorbed the ingredients flavor, pour over 1/2 glass of white wine. Let the wine evaporate. Then add about 300 gr of tomatoes and 2 large peppers cut into long strips.
Cook it over a slow flame for 30 minutes. Suggestions from granma’s kitchen: use white wines from the Castelli Romani area and fresh tomatoes and add salt only at the end.


How To make Bruschetta:
Probably this is one of the most popular Roman recipe, the symbol of very humble cooking which owes its fame to the simplicity of ingredients and making process.
The best bruschetta is easily ready: take a fingerthick slice of homemade bread, toast it and then rub some garlic over the surface. Add Extra Virgin Olive oil and salt. If you’d like tomatoes you’d simply add cubes of fresh tomatoes flavoured with basil, and wait for 10 minutes. definitely delicious!

Taste the best pizza bianca with mortadella in Rome

When in Rome you cannot taste the favourite half-morning break among Romans: pizza bianca with mortadella. 
Enjoy our food tour to discover the best one!