Eating in Rome

Pasta, tomato, bacon and pecorino cheese make the bucatini all’amatriciana (bucatini is a pasta very similar to spaghetti but with a hole running through the centre) one of the typical, high calorie, dishes of the Roman food, but for once but it’s worth doing an exception to the diet. The original recipe was born in Amatrice, a town in the region Lazio, where this kind of pasta with bacon and pecorino, were the typical lunch of the shepherd. As for the greatest part of the dishes of the Italian tradition, the original recipe has been modified but without changing the taste. So, let’s begin with the bucatini, but you must not miss the other great dishes of this food, such as spaghetti alla carbonara (spaghetti with a sauce made of eggs, bacon and pecorino cheese) that, the legend tells, were born during the second world war, using the American rations of powdered eggs. The Roman food has also interesting second courses, you should eat typical dishes as: abbacchio alla romana (lamb), the coda alla vaccinara (veal tail cooked with vegetables) and the very known porchetta di Ariccia (it’s a crispy pork roast), that can be served with the carciofi alla giudia (fried artichokes). If after all this, you’re still hungry, you can close your meal with a maritozzo (soft sweet bread filled with whipped cream), and hope that your cholesterol is on holiday in an other city.