SEARCH HOTELS


Arrival
Departure
In collaboration with Booking.com

Useful Info:

some practical information for visiting Rome

Read More »

News

Customer Care

Customer Care

English Español Italiano


Food specialties

The culinary tradition of Rome is strongly influenced by the catholic aristocracy of the city, therefore, it is a rich cuisine, often fat and very tasty.
As for wine, the tradition that binds the city to the drink of Gods is very ancient. The ancient Romans were in fact drinking lovers, and the presence of the hills enhanced the development of a remarkable quality of different wines (at least 60 different wine categories, DOC, can be found in the province of Rome). Those who wish to try a culinary holiday shouldn’t miss the visit to one of these cellars.

As for the food, the borough mostly renowned for the traditional cuisine is certainly Trastevere.

It must be said, however, that not only famous restaurants can offer good local food. You may as well stop in one of the small trattorias spread all over the borough to taste the specialties of Lazio.


The following recipe is one of the most famous dishes of Rome traditional cuisine: Code alla Vaccinara


Code alla vaccinara
Ingredients:
2 kg of oxtail whacked into 2-3 inch pieces 
a small quantity of beef cheek 100 g of beacon, very fat
parsley one carrot smashed onion and garlic
60-80 g of butter
a glass of dry white wine
3 spoons of tomato puree
1 kg of celery
salt chili pepper in powder.

How to prepare
Put a pan over a lively flame and bring to a full boil. Add the oxtail and beef cheek, and put salt. Bring it all to full boil again, and after a few minutes dry the meat. In another casserole, over a medium flame, fry a little bit of butter with crushed beacon, carrot, parsley, onion, garlic, oxtail and cheek. Add some white wine, salt and a little bit of chilli pepper. Cook for a while and then add the tomato puree, previously melted in some hot water. Put the pan again on the flame and let it braise for three hours. Half an hour before the end of cooking, add the celeries, cut in small pieces. Oxtail is ready when the meat starts separating from its bone.