Rome restaurants: Tips and tricks for people eating in Rome.
Rome is not only the capital of Italy but also of the region of Lazio, which is famous for its food. Robust flavours and rich sauces abound in many typical dishes of the area, and pasta and gnocchi in all their many forms ( especially fettucine ) are served in restaurants across Rome city.
Lazio is notable for dishes featuring milk-fed lamb (abbacchio), veal (vitello), Parma ham (saltimbocca), thin-cut steak and offal, all of which are served with delicious herbs and seasonings. Best fish choices in Rome include sea bass (spigola), fried cod (baccal), bream (orata) and turbot (rombo). Artichokes (carciofi) are scattered all over menus through the winter, before spring heralds the vignarola – a tasty blend of peas, fava beans, and artichokes served with cured pork cheek. Fried sweetbreads are also a Roman speciality.
Rome is rich in markets and this is often reflected in the wonderful variety of superb vegetables served in the city’s restaurants. Beans are used a good deal in the cuisine and appear in many dishes, hot and cold. On a cool winter’s day the visitor seeking a...
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