7 Autumn Foods to Try in Rome
The fall harvest in Italy brings a bounty of delicious seasonal foods. As the temperature drops and winter appears on the horizon, the culinary focus shifts to hearty, comforting recipes and fresh, vitamin-boosting fruits. If you are visiting Rome from October to December look out for these ingredients at the city’s markets and on restaurant menus for a true taste of autumn in Italy.
A Classic Roman Dish of Veal Escalopes with Prosciutto and Sage
Saltimbocca translates as ‘jump in the mouth’ because this dish is so delicious it seems to leap off the plate straight to your tastebuds! Tender slices of veal are topped with prosciutto and fresh sage before being coated in flour and pan-fried in butter with a little white wine to create a succulent sauce. This traditional Roman dish is fast to make and even quicker to devour!
Tiramisu: A Very Italian Dessert
When you are in need of a little lift look no further that a good dose of tiramisu. From the Italian ‘tira-mi-su’ this delightful concoction of coffee, mascarpone cream and cocoa literally translates as ‘pick me up‘. As one of the most famous Italian desserts it can now be found in restaurants across the globe and its easy preparation also makes it a popular dish to make at home. But what exactly is tiramisu and where does it come from?
Spaghetti with Clams – A Delicious Italian Seafood Recipe
While the temperatures may be getting cooler and the days getting shorter, there is nothing better than a big bowl of spaghetti with clams to transport you back to the Italian summer. With the salty taste of the sea from the fresh clams, a spicy tingle of chilli, and an silky, garlicky white wine sauce just begging to be mopped up with bread, this classic seafood dish is a quick and easy way to bring the flavors of Italy’s seaside to your home.
Porchetta: What is it? (And where should you eat it?)
In Rome there exists a delicious thing and that thing is called porchetta. A large, deboned piece of pork seasoned with salt and herbs before being slow-roasted to create a crispy skin exterior and moist, aromatic meat within, porchetta is a little piece of heaven for meat-lovers.
Pasta with Pesto alla Genovese: the Recipe
Hailing from the town of Genoa in the northern region of Liguria, pesto has found its way across the world to secure its place as one of Italy’s best-loved sauces. The name ‘pesto’ derives from the Genoese word pestâ which means to crush or pound, referring to the preparation method of pounding fresh basil leaves along with pine nuts, garlic, parmesan, pecorino cheese, salt and extra virgin olive oil. This releases the fragrant flavors creating a versatile paste which can be served with pasta, spread on bruschetta or used as an accompaniment to meat and fish.
6 Seafood Dishes You Need to Try in Rome
While Rome’s traditional cuisine seems to rely heavily on meat and dairy with pork products and sheep cheese being the principal players, the Italian capital lies just 20 miles from the coast meaning that seafood dishes are easy to come by. Tuesday and Friday are the principal days for buying fresh fish, but you can find plenty of fishy options almost every day in the city’s restaurants, or travel a short distance to the nearby coastal resorts for a fish-based meal with a sea view.
These are our favourite authentic fish dishes to eat in Rome:
Pasta con Erbette Fresche – An Easy Italian Recipe for Summer
The Local Aromas Italian recipe series continues with this deliciously simple family recipe from our chef Angelo.
This quick, tasty, recipe is perfect for the hot temperatures of summer in Italy. It combines the wonderful fresh flavour of herbs, a background hint of garlic, the fruity tang of good olive oil and the savory hit of parmesan. Italian food is all about ‘less is more’ and this recipe uses just a few ingredients to allow the fresh flavors to truly shine. And the best thing is that, aside from boiling the pasta, there is no cooking required!