Spaghetti aglio oil
So during your trip to Rome , you can not miss some 'technical' stops to savor the best of the cuisine of the Roman grandmothers, in some cases, reinterpreted.
**ITALIAN MAMMA CUISINE: GRANDMA BISTROT**
_(Via dei Corneli, 26/27) _
in the heart of Quadraro Vecchio neighborhood, Grandma's Bistrot does exactly this: reinterpret the recipes of yesteryear , with special emphasis on pairings, which range from craft beers to organic wines, including cocktails. Other of its strengths are a letter in line with the season , the artisan bread making (with organic and wholemeal flours or craft beer, such as Habemus APA) and the creation of vegetarian and vegan dishes.
Among its most succulent proposals, we highlight the supplied all'arrabiata (very similar to the Sicilian rice arancino), the trippa di Uccio (homemade bread toast cacio e pepe, with Roman trippa - tripe with grated pecorino cheese, salt, pepper, mint, tomato, carrot, celery and white wine -) or the spaghettone aglio, olive oil and pepperoncino with broccoli strascinati and carpaccio di baccalà.
spaghettone aglio
**ITALO FUSION BURGERS: SAN LORENZO **
_(Via dei Reti, 4) _
If you like traditional cuisine, but also fusion cuisine and hamburgers , we recommend you to try some of the proposals of Hamburger San Lorenzo , like the cacio pepe meatballs and citrus fruits and the Matrice burgers (with guanciale, mushrooms, provola affumicata and arugula) or Gasperino (with omelette, pancetta di Amatrice, _pecorino roman_o cheese, black pepper and parmesan mayonnaise, lettuce and tomato) . The letter of this burger bar revolves around the american street food , made with seasonal and fresh products. In addition, the sauces , even the caramel, are homemade and the desserts are prepared daily.
The best of Italy between breads
**THE THREE TRADITIONAL ROMAN DISHES IN VECCHIA ROME **
_(Via Ferruccio, 12b/c) _
In this restaurant with more than 100 years old, Riccardo transfers to each and every one of his elaborations the wisdom and good work of his mother Anna or his grandmother Angelina. Your menu of 27 euros It includes 4 courses, dessert, coffee, shot of liquor, wine and water . And the most interesting thing is that it contemplates three representative recipes of Roman gastronomy: the bucatini all'amatriciana , the trippa alla romana and the coda alla vaccinara (stew or braised beef tail in tomato sauce and raisins) .
HOMEMADE SUPPLIES: DA CESARE TO CASALETTO
_(Via del Casaletto, 45) _
The menu of this trattoria covers all the flavors of the roman tradition , of the famous I supplied the fettuccine homemade with sauce coda alla vaccinara . Other hits on his chart are rigatoni alla amatriciana either there carbonara, the tonnarelli cacio e pepe , the trippa alla romana , the cicoria or the broccoletts i (sauteed chicory or broccoli, a fairly simple recipe with a special taste) .
Supplied with homemade sauce
**A DIFFERENT TYPICAL DISH EVERY DAY: FELICE E TESTACCIO **
_(Via Mastro Giorgio, 29) _
Happy to Testaccio It takes its name from its founder, Felice Trivelloni, famous for giving shelter to friends, people from the neighbourhood, masons and market workers and refusing unknown customers, despite having the premises empty. Aspiring film director Roberto Benigni was one of its most frequent guests . Today this establishment has a more modern aesthetic, but its managers, members of the Trivelloni Family, have maintained the Roman tradition, that of offering a different typical dish every day of the week . In addition to the aforementioned recipes, its menu includes other essentials of Roman gastronomy, such as artichokes a la giudia (fried artichokes, with a double frying technique, so that they remain tender on the inside and very crispy on the outside) and the pasta in brodo d'arzilla with broccoli or piselli ( pasta with fish broth with broccoli or peas) .
Artichokes a la giudia
**ROMAN STREET FOOD: AI MARMI PIZZERIA **
_(Viale di Trastevere, 53) _
We stay in the famous neighborhood of Trastevere to discover the most characteristic recipes of the roman street food , like Roman pizzas, calzoni, toasts, supplí... The only thing you won't find is coffee, since they don't have a machine. As a curiosity, the Romans usually call this pizzeria by the nickname of obituary (mortuary).
**TRAPIZZINO: TRAPIZZINO PONTE MILVIO **
_(Piazzale Ponte Milvio 13) _
From the meeting between tradition and Roman street food was born in 1968 the trapizzino , a dish made with the pizza dough filled with typical recipes , such as broccoli, almonds and pecorino cheese; artichokes alla giudia ; either burrata stracciatella with courgettes there scapece (fried courgettes with garlic, vinegar and mint leaves), among many others. A) Yes, Stefano Callegarí, creator of trapizzino , has wanted to bring the new generations (those of fast food) closer to the cuisine of yesteryear, that of love for raw materials and slow-cooked dishes. In this place in Ponte Milvio you can savor one of the best trapizzinos in Rome.
Roman street food born in Rome
**TRADITION AND SHOW: CENCIO LA PAROLACCIA **
_(Vicolo del Cinque, 3) _
This is another classic of the Italian capital for taste some of its typical dishes and to have a good time , since during dinner you can attend a floor show where the master of ceremonies, pianist and waiters - some of them, dressed as women - involve you in the show by swearing at you of all kinds (hence the name of the place). It is not suitable for picky eaters. In addition to spaghetti all'amatriciana , carbonara, trippa or coda alla vaccinara , other of his most emblematic proposals are the saltimbocca alla romana (veal fillets with pepper, butter, ham, sage and white wine) and the fagioli with the cotiche (beans with pork rinds) .
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Performances and traditional Roman gastronomy