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Ciak: a tavola!
14 October 2020  By Roma Eat 

Rome has always been a city loved by cinema: from the 60s with Federico Fellini’s “La Dolce Vita”, through Pier Paolo Pasolini’s neorealism and Alberto Sordi’s comedies, until today with Paolo Sorrentino’s “La Grande Bellezza“.

Rome is the perfect setting to describe that carefree “Italian way of life“. The love for food, wine and history. Movies have always been the main, simplest and most spontaneous means to export this Lifestyle abroad.

We have therefore thought to draw up a special ranking of the best restaurants in the Capital, suitable to relive some of the most famous moments of amazing movies that have made the history of Rome and cinema.

La Veranda: The Great Beauty to dine in an Oscar location

Our special film and food tour begins with La Veranda, an elegant and sumptuous restaurant, used by Paolo Sorrentino as a backdrop for one of his scenes of the “Great Beauty”. It was built to be a monastery, completely frescoed, inside Palazzo della Rovere, today is the ideal place to relive the elegance and magnificence represented in the film.

Mood: Unique and refined dinner
Where: Via Borgo Santo Spirito 73

Necci since 1924: Pasolini’s favorite restaurant in Rome

A stop not to be missed: Necci since 1924, also known as Bar Necci and made famous by Pier Paolo Paolini. Here were shot some of the scenes of “Accattone” in 1961, a tribute to peasant culture and symbol of that neorealism that made him famous. The bar, located in the fashionable Pigneto district, can transform itself from a breakfast bar to a restaurant, in a very special location.

Mood: Trendy dinner
Where: Via Fanfulla da Lodi 68

“You are of plump constitution. You’re a little bit buzzy”. At table with the master Alberto Sordi

The relaxing and welcoming, but also cheerful and lively atmosphere of Buzzicona, characterized by paintings, photographs and quotes by Alberto Sordi, will immerse you in one of the films of the great master of Italian Comedy.

Located in one of the most evocative places of Lido di Ostia, from the Buzzicona you will breathe the “romanity” that made Alberto Sordi famous in films like “Un americano a Roma”, “I Vitelloni” or “Lo Sceicco bianco”. You can taste real bucatini all’amatriciana, rigatoni alla carbonara or abbacchio allo scottadito.

Mood: Roman dinner on the road
Where: Via della Lungaretta 149

Have you ever been in one of these restaurants?
Let us know in the comments!

Until the next digital trip!

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Ferragosto: 3 recipes for a few extra kilos!
13 August 2020  By Roma Eat 

Ferragosto is approaching. Like every single Italian holiday, it’s a great “excuse” to spend the day with friends and relatives and …eat!

Well, it’s not a respectable special day if you don’t get up from the table with a few extra kilos 😉 

The Ferragosto is an all-Italian holiday coming from Ancient Rome. The “feriae Augusti”, as they were originally called, were instituted by Augustus around 18 B.C.  It was a holiday for all citizens, after the hard work in the fields for the annual harvest. What can we say… Augustus knew how to make the citizens love him. 

The tradition of Ferragosto is still present nowadays and it is typical to organize a trip outside the city, surrounded by nature.

What are the typical recipes of Ferragosto? Here 3 traditional dishes from some Italian regions (yes, each region has its own speciality!)

Stewed chicken with peppers (Rome)

We are “biased”, so let’s start with the traditional dish of our city, Rome! It is tradition to prepare for this day chicken with peppers, a classic of the Roman cuisine. 

The sweetish taste of the pepper is mixed with the meat one. The sauce that is formed on the bottom of the pan invites the diners to the so-called “scarpetta”, that is to use the bread to pull everything up and make a “pre-cleaning” of the pan itself. If you are as good as the locals, there is no need to put the pan in the dishwasher! 😉

The traditional cuisine is able to use and enhance even the less valuable parts: this second course is often accompanied by “fettuccine” (strictly made by “mamma” or “nonna”) with sweetbread ragout. 

Roast pigeon (Tuscany)

A popular “motto” says: ” Per Ferragosto, piccione ed anatra arrosto” (“for mid-August, pigeons and roast ducks”). 

If you are curious to taste the pigeon, now very unusual on our tables, you have to go to Tuscany to celebrate your Ferragosto. Here the pigeon is stuffed, like is done in the US with turkey on Thanksgiving. The stuffing is created with finocchiona, a typical sausage of this area, flavoured with fennel.

According to some, this recipe was made for the first time by Carolingians! We simply say that: the pigeon baked with potatoes and sausages is really a dish for kings.

Margheritine di Stresa (Piedmont)

Do you know the story of the pizza Margherita created as a dedication to Margherita di Savoia? The queen Margherita must have been a great gourmet if even these crumbly biscuits were named after her. 

In Stresa, on the Maggiore Lake, the pastry chef Pietro Antonio Bolongaro created this recipe in 1857. The Savoy royalty, Margherita above all, liked them so much that they wanted these biscuits every year as dessert for their “Ferragosto” lunches.

The secret of the fragrance of the pastry is due to the use in the dough of the boiled yolk, sieved and reduced into flour. 

We must thank Queen Margherita if today we can enjoy these sweets, perhaps with a good coffee, perhaps on the shores of Lake Maggiore. Perhaps.

 

And you? Do you have a party like this for “Ferragosto”? Or have you ever celebrated this special summer day during one of your trips to Italy? 

Let us know in the comments!

Until the next digital trip!

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Pancake challenge: the winner is?
26 April 2020  By Roma Eat 

Hello friends, 

Our challenges are getting tougher and tougher, and this week we’ve decided to be daredevils, cross the Alps, and challenge you on an international dish: pancakes.

Once upon a time there was pancake

The recipe for pancakes was born as something very simple: the dough was prepared with flour and water, which were mixed together to form scones. 

How many years ago? 500, but B.C.!

In ancient Greece, however, their name was different: “teganites“, in honour of the pan in which they were baked. The most popular mixture was made with oil, flour, honey and cheese.

This ancient version of pancakes was also much loved by Roman emperors. Their chefs called them Alita Dolcia and the base was made with milk, eggs, spices and flour.

Have you noticed something missing? Yeah, no yeast. This ingredient was not yet known, and therefore used, at the time.

But beware: it wasn’t a food for everyone! In fact, the recipe was only served at the tables of nobles during their exclusive banquets.

And the winner is?

We were delighted to receive photos of your creations, and we must admit you were really creative.

But you know, the podium only has three seats.

Best sweet pancake award: Kirsten Cohick 

Best chef pose award: @mirnuld

Best “take me to the tropical” pancake award: @godsavethebreakfast

The prize is a discount on any of our experiences with the code: PANCAKE. 

You can use it yourself or give it to friends! In this way you will continue to discover with us all the history of every recipe!

Thank you very much to all participants.

Until the next digital cooking challenge!

P.S. If you wish the recipe that we love in Italy, here are the ingredients and the procedure for four people.

Ingredients for four people: 10 minutes to prepare and 30 minutes to cook

_ 350 ml milk
_ 2 eggs
_ 200 g plain flour
_ 2 tsp baking powder
_ 1 tsp sugar
_ vegetable oil, for frying
_ to serve: maple syrup,optional

Directions

Whisk the milk and eggs in a jug, then set aside. Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine. Make a well in the centre and gradually pour in the milk and egg mixture. Beat well.

Brush a non-stick frying pan with a little vegetable oil and place over a medium heat. When the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approximately 10cm (4in) in diameter.

Cook untilbubblesstart to form, then flip the pancake over and cook the other side until golden.

Serve with a drizzle of maple syrup, if you like.

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