Make Nagic! 10 Typical Foods of Rome You Must Try
You must know the city of Rome which is the capital of Italy, right? The city that has been established since 753 BC has indeed been known by the whole world as one of the main destinations for tourists who are traveling to Italy. In this city we will be treated to attractions of architectural splendor and a long history of Roman culture. Another thing that should not be missed when visiting there is, of course, tasting its signature cuisine. Even though the country's tourism sector is currently being constrained by the outbreak of the Covid-19 virus, there is nothing wrong with discussing the culinary delights there. The following are recommendations for 10 typical foods that must be tried in the City of Rome.
Pizza has become the hallmark of Italian food that has been famous throughout the world. This food is even always a popular food trend in the world and is never boring. In enjoying Pizza, the Romans themselves are more likely to serve it in the form of a rectangular box with a variety of toppings. Furthermore, the buyers just ask to be cut according to the desired part.
“Cacio e Pepe” literally means “cheese and pepper”. The cheese used is Pecorino cheese which is made from sheep's milk. Although very simple with only two main ingredients, this dish reflects the classic taste of Rome. Spaghetti, Linguine or Tonnarelli pasta stew that is still hot will melt the grated cheese so that it mixes with the sprinkle of pepper on top.
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Amatriciana is one of the most famous Roman sauces in Italian cuisine. The name Amatriciana itself is taken from the name of the town of Amatrice in the Lazio region. This sauce is made from tomato, pepper, pecorino cheese, garlic, and sliced ​​guanciale (pork cheek) for added flavor.
Pasta alla Gricia is one of the oldest pasta recipes from Rome and is considered a precursor to Amatriciana sauce. This dish is claimed to have come from the Grisciano area not far from the town of Amatrice, the birthplace of Amatriciana. Pasta alla Gricia is similar to Cacio e Pepe's base seasoning with Pecorino cheese and pepper, but is added with sliced ​​pork cheeks or guanciale. What distinguishes this dish from Amatriciana is the absence of tomatoes, so it is known as white Amatriciana.
If we hear the name Carbonara, we will be more familiar with it as a very creamy sauce with the addition of milk cream and melted cheese. However, it is a derivative creation of international chefs since the early 20th century. In Rome, we will find Carbonara in its authentic and traditional form. The original Carbonara recipe is quite simple: a pinch of black pepper, grated pecorino, sliced ​​guanciale (pork cheek), and the addition of a raw egg yolk for added flavor and creamy texture.
Tripe or the inside of the stomach (offal) from livestock, it turns out that it is not only a popular dish in Indonesian food. In Rome, the trippa (trippa) is also processed into an appetizing dish. The tripe is boiled until soft and seasoned with tomatoes and mint leaves to add to the aroma. After that, sprinkled with a lot of pecorino cheese on top.
Coda alla Vaccinara is one of the most distinctive dishes of Rome. This dish uses the basic ingredients of beef tail / tail. How to cook it is to boil the oxtail for hours added with tomato sauce, celery, onions, pine nuts, and other aromatic spices. The long cooking process makes the raw meat very tender and easily detached from the bone.
Supplì is a typical Roman fried food that can be found both in street food shops and in restaurants. At first glance, it looks like a croquette. However, this dish is made from rice with basic ingredients topped with mozzarella cheese, pecorino, and meat sauce. Next, the rice dough will be wrapped with breadcrumbs and fried until crisp and the cheese inside melts.
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Carciofi alla Giudia means a typical Jewish dish of artichoke flowers. In the city of Rome there is a Jewish settlement area that has existed since the Middle Ages. One of the specialties of food from the region is the artichoke flower preparation. There are artichoke flowers that are processed with a mixture of various spices and boiled in a mixture of olive oil and water, but there are also those that are fried to a crisp.
Saltimbocca is one of the most popular Italian dishes for foreign tourists. If you visit the city of Rome, don't miss tasting this one dish. This dish is made from sliced ​​veal, or chicken, which is wrapped in prosciutto meat and sage (salvia officinalis) leaves. It will be even more delicious when accompanied by a glass of white wine.
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