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Explora los sabores auténticos de lazio en una experiencia gastronómica inolvidable.
Explora los sabores auténticos de lazio en una experiencia gastronómica inolvidable.
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Roman and Lazio cuisine is direct, tasty and unpretentious. It is based on poor but flavorful ingredients ('cucina povera'), such as 'guanciale' (cured pork jowl), Pecorino Romano cheese and seasonal vegetables. It is famous for its iconic pasta dishes and the tradition of 'quinto quarto' (using the less noble parts of the animal).
The queen of Roman pastas. A creamy sauce made with egg yolks, Pecorino Romano cheese, crispy guanciale and freshly ground black pepper.
A robust sauce of guanciale, tomato and Pecorino cheese, originally from the town of Amatrice.
Deceptively simple, incredibly delicious. Pasta (often tonnarelli) mixed with Pecorino Romano cheese and plenty of black pepper, emulsified with the pasta cooking water.
A pillar of Roman cuisine. They are prepared 'alla Romana' (braised with garlic, parsley and mint) or 'alla Giudia' (flattened and fried until crispy), a specialty of the Jewish ghetto.
Thin beef fillets topped with a slice of prosciutto and a sage leaf, cooked quickly in butter and white wine. Its name means 'jumps in the mouth'.
Marinated and grilled suckling lamb ribs. They are called 'scottadito' (finger burner) because tradition dictates eating them hot with your hands.
The Roman croquette par excellence. A rice ball with meat sauce and a heart of melting mozzarella that, when broken, creates a 'telephone wire'.
The most famous white wine of the Castelli Romani, traditionally served in the 'fraschette' (local taverns). Light, dry and perfect to accompany Roman cuisine.
A white wine with a legendary history, from the Lake Bolsena area. Its name comes from a story about a bishop and his servant in search of the best wine.
Although it is a northern tradition, in Rome it has been adopted with enthusiasm. Enjoying a Spritz or a cocktail with an appetizer buffet at sunset is a deep-rooted social custom.
Plan gastronómico
Mercados, chefs locales y degustaciones con cancelación gratuita
The queen of Roman pastas. A creamy sauce made with egg yolks, Pecorino Romano cheese, crispy guanciale and freshly ground black pepper.
A robust sauce of guanciale, tomato and Pecorino cheese, originally from the town of Amatrice.
Deceptively simple, incredibly delicious. Pasta (often tonnarelli) mixed with Pecorino Romano cheese and plenty of black pepper, emulsified with the pasta cooking water.
The most famous white wine of the Castelli Romani, traditionally served in the 'fraschette' (local taverns). Light, dry and perfect to accompany Roman cuisine.
A sweet and tender bun, split in half and generously filled with whipped cream. It is the breakfast of Roman champions.
Plan gastronómico
Mercados, chefs locales y degustaciones con cancelación gratuita
It is **essential to book tickets well in advance** for the Colosseum and the Vatican Museums to avoid queues lasting several hours. Be very careful with **pickpockets** on public transport and in the busiest tourist areas. **Respectful attire** (shoulders and knees covered) is required to enter churches, especially St. Peter's Basilica. Driving in Rome is chaotic and access to the center is restricted (ZTL); Public transport, although often crowded, is the best option.
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