Rome,
Rome information, roman cuisine, wine, roman wine, oil,
roman olive oil, typical roman, roman food, typical food
of Rome, cheese, typical cheese of Rome, roman cheeses,
Italy
Rome - Roman
cuisine information about the typical roman cuisine
of Rome and its province - Italy
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Roman cuisine
Roman cuisine, characterized by the preservation of popular
recipes of ancient origin, is one of the top notes of Italian
cuisine.
A kitchen that appreciates the simplicity of flavors and
authenticity of land and pasture, linked to the deep respect
of the past and traditions passed down for generations,
which overcome with pride for recipes of dishes complex
and elaborate, which gives us cyclical fashion.
Abroad just quote "all'amatriciana" and "Saltimbocca alla
romana" to understand what this cuisine is famous throughout
the world.
Just as tasty meat dishes and accompanied with vegetables
or cooked and can not miss on the Roman tables.
Among the most famous dishes are the lamb or the young lamb
brought to the oven, or baked cacciatore in a sauce made
of garlic, rosemary, anchovy, chilli and a splash
of white wine, or the chops of the same
breadcrumbs.
Do not forget the pork, famous throughout the rest of Italy,
stuffed with bacon, liver, heart, and flavored with fennel.
Not to mention the historical oxtail, or the tail of an
ox was prepared in a sauce flavored with celery sauce, pine
nuts and raisins and secret ingredients.
Of note is the pajata, dish
made of veal intestines cooked in a fried tasty.
So many and famous are the recipes that this kitchen is
proposing that the list could linger indefinitely, but does
not indicate the liver with artichokes, trasteverina
tripe, sweetbreads spit, I read the nerves with pickles,
it would be a grave mistake
.
And then the saltimbocca alla romana, the Jewish
artichokes, a dish of Jewish origin, or the so-called Roman
style artichokes stuffed with a mixture formed by the stalks
of the same together with garlic, mint, salt, pepper and
oil.
Among the main courses we remind semonella or gnocchi alla
romana, spaghetti carbonara, spaghetti with cheese
and pepper, to pajata rigatoni, fettuccine alla romana,
the all'amatriciana, stracciatella soup, etc..
The prescriptions of the white satisfy the most discerning
palates, for example, the ricotta tart, the famous maritozzi,
the damselfish, pignolata, ETC.
These and other proposals of the Roman kitchen, would not
be such if the territory were not present and featuring
local products, which are the basis of traditional recipes.
Like all production of the wine that is just and necessary
complement to accompany these exquisite, and others not
mentioned, typical dishes.
Wines
For a description, albeit brief, of the DOC (Denomination
of Origin) of the province of Rome began the "White Capena,
dry or slightly sweet, worthy of the tradition that led
Horace to write Capenam fertile vineyards.
The call history we moved from the area of Capena in Cerveteri,
an Etruscan already powerful lucumonia with the ancient
name of Caere, where the cultivation of grapes and
the wine had an important role.
The "red" and, in particular, the "white" of Cerveteri
DOC are two very popular: the second is considered ideal
to accompany shellfish and fish soups.
Say Frascati white wine and say "castles" It was
the first wine from Lazio to be recognized DOC, but blown
wine and wine of the Roman Popes ever.
Genzano and Lanuvio give rise to a "white"
that draws from the substance of the volcanic area bodied
and velvety taste.
The "Marine" is the pair with the "Frascati" in the history
of the classic wines of Lazio, white dry and praised the
center of the tradition with fountains that give wine, "the
first Sunday in October, during the Grape Festival, in the
words
the popular song "Trip to Castelli."
The "Colli Albani", the result of a great quality
work and organization, recalls a past of great prestige
which is being renewed.
The "Montecompatri Column" is produced in an area
that stresses within the perimeter of the "volcano Lazio"
where stood the ancient Labicum, bordering Montecompatri
Zagarolo and it is a dry wine from the whole meal very enjoyable.
Popes Gregory VII and Boniface VIII were not the only ones
to appreciate the generous wine of Velletri, already Velitrae
for the Romans.
Returns to the White Zagarolo "with the involvement of vines
and vine-growers of Gallicano for a nice wine and similar
in characteristics to the best of" Castelli Romani ".
Finally, another area suited for recognition of the Roman
province, with white and red Genazzano, the entire
meal, with its vineyards located in the upper valley of
the Sacco river on a rocky hill at nearly four feet high
.
We conclude this overview "Rome" with the DOC Cesanese
of Olevano Romano that only shows in dry and sweet,
soft, slightly bitter, generous in the grading and Cesanese
subsidiaries.
Olive oil
The province of Rome holds the record for the area in production
within the region and a large part of the province with
80 municipalities out of 120.
And 'why the Province of Rome wants to engage more and more
in support of the oil also considering the excellent quality
of some production plants that have nothing to envy in relation
to other production areas most celebrated.
Oil is seen not only as an agricultural product but also
as a kind of consumption particularly present in the kitchen
of Lazio and Rome, and is also the symbol of the culture
of the civilization of the Mediterranean, the center of
rural culture around which has developed a world of
traditions and history.
The oil from the province of Rome, which is very high quality,
is produced by the mills and many cooperatives that have
chosen this form of company to have more drive towards improved
products.
And 'the case, for example, extra virgin olive oil of "Sabina",
the "Hills of Tivoli", the "Castelli Romani" and
extra virgin olive oil of "Soratte."
Cheeses
The cheeses are typical of the province of Rome are pecorino
romano, the caciotta Roman Roman ricotta and the
basket all derived, in whole or in part, from sheep's milk.
Among these the most important is the Pecorino Romano cheese
of ancient origins, known and appreciated in Italy and abroad,
made exclusively with whole sheep's milk.
Has a distinctive aroma and flavor, which is also characteristic
spicy, gives a pleasant taste in condiments of pasta dishes.
The basket, which is a direct derivative of the pecorino
romano, owes its name to being pressed into a wicker basket,
whose plot will later on form the cheese.
Caciotta La Romana is a product generally cool (there
is also the caciotta season with a stronger flavor)
raw paste, compact, with a white color that can go up to
a pale straw yellow.
The mixture of cheeses (cow's milk than sheep's milk) cheeses
are tasty and spicy, typical of the Roman countryside.
The shape is round and low and its weight is not less than
3 kilograms.
Well known and sought Roman ricotta firm, compact and dry.
You can find buffalo, sheep, goat, cow and mixed.
Today these products of the Roman countryside, while modern
technological evolution, I still recognizable links with
the past while preserving the integrity of those characteristics
of genuineness, delicacy, quality and food safety.
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