Top 5: Best Taverns in Rome, Lazio - Eat Ranks, We rank with a touch of taste

Deadline 15-10-2018

Popular recipes such as abbacchio (roasted lamb), coda alla vaccinara (Roman oxtail stew), the cuisine of quinto quarto (literally “fifth quarter”, made with the offal of butchered animals), the Jewish cuisine with broccoli and arzilla (a kind of ray fish), Jewish style artichokes and anchovies with endive. But Roman cuisine is represented by four foundations of pasta dishes: cacio e pepe (milk’s sheep cheese), amatriciana (tomato, cured pork’ cheek and pecorino cheese), carbonara (sauce with eggs, pecorino cheese and bacon) and gricia (a sort of amatriciana sauce without tomato)

About The Author

Alessio Pietrobattista

Vitage 1978, harvested at the right maturity on the 8th of September, exactly where the Tiber divides in two: in the heart of Rome. Fake abstemious due to the wine of the grandfather, starts to turn glasses in his hands thanks to friends who make it clear that drinking is not so bad. Computer scientist for work, he collaborates and has collaborated with the most important sites and guides of the sector including the Gambero Rosso and The best 99 Maisons of Champagne. He viscerally loves French bubbles, courts Burgundy, gets seduced by Bordeaux, but in the end he is always devoted to Sangiovese