what to order in rome that you can't get in florence or venice?
Nov 5th, 2002, 06:06 AM
#4
Guest
Posts: n/a
Hmmmm... another identity revealed?<BR><BR>Author: Bob ([email protected])<BR>Date: 06/12/2001, 12:25 pm<BR>Message: Hi, Trish! <BR><BR>Regarding restaurants in Rome, they are all over the place. <BR><BR>...<BR><BR>One restaurant that we did follow up on is near Campo dei Fiori. It's kind of tucked inside a small piazza. It's recommended by Rick Steves and it is patronized by locals. It is Filetti di Baccala. <BR>
Nov 5th, 2002, 07:02 AM
#5
Guest
Posts: n/a
-Bucatini alla Matriciana<BR>Bucatini are spaghettis a bit thicker with a tiny hole inside, matriciana sauce is with tomatoe and bacon, it is to die for...<BR><BR>-Abbacchio al forno con patate arroste<BR>Sheep meat cooked in oven with roast potatoes <BR><BR>-Carciofi alla Giudea<BR>Fried artichokes<BR><BR>-Puntarelle alle alici<BR>Puntarelle are a great vegetable salade that you only find in Rome, it is crunchy and a little bit sour and it is served with a sauce of anchovy, oil and vinegar (or lemon).<BR>
Nov 5th, 2002, 01:20 PM
#9
Guest
Posts: n/a
I agree that fried artichokes seem to be a Rome thing (but maybe Tuscany too?)<BR><BR>Baccala (or bacalhao, in Portugal where it is more common than hamburgers) is all over the Mediterranean. And certainly served in lots of places in Venice. As if it is a Venetian specialty.<BR><BR>Best wishes,<BR><BR>Rex<BR>
Nov 5th, 2002, 01:25 PM
#10
Guest
Posts: n/a
I agree with Roman resident about bucatini alla Matriciana. We have one small restaurant with outdoor patio here in Naples, Florida that recreates the dish perfectly. I order it, close my eyes, listen to the help chattering in Italian and pretend I'm in Rome. Last week I went for my fix one night and the waiter informed me they were out of bucatini -- GASP! I wanted to get up and leave. They offered to prepare fettucini or spaghetti the same way, but I didn't take it. It just wouldn't be the same. My favorite dish in Rome!!!
Nov 5th, 2002, 01:52 PM
#12
Guest
Posts: n/a
Pam's right. It is all'Amatrician, named after the inhabitants of a town in the Abruzzi.<BR><BR>If you live somewhere where you can get decent ingredients, it's quite easy to make, though you'll probably have to substitute pancetta for guanciale.<BR><BR>Gnocchi, while available all over, are also considered a Roman specialty, as is saltimbocca (veal with prosciutto and sage -- one of those things that make me sorry that I've stopped eating veal.)
Nov 5th, 2002, 02:35 PM
#15
Guest
Posts: n/a
The artichokes Roman style - don't know the Italian name for them. The ones I have in mind are baked, not fried, and seem to be in some sort of lemony, olive oily spicy broth. Would love to know the secret of their preparation, if anyone knows. Every now and then I have a craving for them...<BR><BR>Mary Kay
Nov 6th, 2002, 11:19 AM
#17
Guest
Posts: n/a
Mary Kay, that's exactly what I was going to say! I have been wanting those incredibly wonderful Roman artichokes for 2 years! You descibed that "sauce" exactly. The preparation allowed you to eat every bit of it, including part of the stem. Incredible.
