The 3 top must first-courses in Rome to be absolutely tasted

If you come to Rome, here’s what you cannot miss!
True Roman Carbonara is an art form. It is a very creamy and rich Roman sauce (not only with a spot of cream at sight), flavouring a dish of pasta you will dream about for years to come. The ingredients are the following: raw eggs, Pecorino Romano, Parmigiano and guanciale (Italian cured pork cheek).

Bucatini all’Amatriciana is a pasta much less famous than Carbonara. Bucatini is a type of thick spaghetti with a small hole just in the middle of them so that you can slurp the sauce up) and Amatriciana is the name of their tomato sauce. Like many Italian recipes, the origins of Amatriciana sauce are debatable. Most of people agree that the recipe comes from Amatrice, a village not far from Rome. The ingredients are as follows: guanciale (cured pork cheek), Pecorino Romano cheese, white wine, San Marzano tomatoes, black pepper and chilli.

Tonnarelli “cacio e pepe” is the third main course you should taste! It is a very simple recipe: some local Cacio cheese (a sheep cheese from the countryside of Rome),some starchy boiling water of theTonnarelli pasta and some black pepper.

If you want to sit at a table and to taste them, choose our street-food tour in Trastevere… Our local tour guides will suggest you the best restaurants where you can eat those first-courses!

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