Soak up the sun, culture and carbonara with our top 4 plates you need to try on your next Italian getaway.
Allesso di Bollito
Simmered beef dishes were once incredibly common in Rome when butchers developed slow-cooked recipes to tenderize tough cuts of beef.
Cacio e Pepe
The two ingredients are combined with cooked pasta and a bit of its cooking water, then stirred vigorously to create a smooth sauce. You’ll find a brilliant version at Salumeria Roscioli, whereas Cesare al Casaletto is known for its loose and more liquid variation on the classic dish.
Rome is home to thousands of gelateria selling scoops of classic flavours and whimsical originals. With such a glut, virtually every Roman has access to gelato en route to work or home, so it should come as no surprise that many locals enjoy this frozen treat on a regular basis.
Pizza al Taglio
Pizza has a fairly broad meaning in Rome and the word is applied to a range of flatbreads and round personal pizzas. Pizza al taglio (pizza by the slice) is a distinctly Roman style of pizza and features either adorned dough cooked in sheet pans or worked into an oblong shape, then baked.
Fresh basil is highlighted in pesto sauce, and there is no fresher sauce than this no-cook homemade pesto sauce.
Anthony Bourdain is an American chef as well as an executive chief cook of Brasserie Les Halles in New York
Paul Bocuse is named the “Father of Culinary Art” in France. He’d been a cooking icon for several years