A Guide to the Real Food and Wine of Rome

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Continued from page 1
By OMNIA Vatican and Rome

Mapping Your Meal

Fiori di zucca
Credits - FrancescaV.com

But before you dive into the delights of 'La Cucina Romana', it's important to get your bearings. First things first: Antipasti. This is your pre-meal appetizer, and traditionally consists of local cured meats, cheeses, vegetables or fritti (fried food). At a more informal pizzeria or trattoria, try a true Roman antipasto: supplì. Not, as any proud

Supplì
Credits - Manuela Zangara

Roman will tell you, to be confused with the Sicilian arancini, supplì are deep-fried, oval-shaped balls of risotto rice with a melted mozzarella centre. Another Roman fritto not to be missed is fiori di zucca (deep-fried courgette flowers in batter, often made with anchovies).

After antipasti, you usually move on to primi. This is the first course of a classic Italian meal, but can be eaten as a main course. Pasta features heavily as a primo in Rome, along with soup and rice dishes. Next in line is secondi, which is the main, or 'second' course, normally a carb-free affair consisting of fish or meat, often ordered with a contorno (side).

Part 3: The Festival of Pasta

In this article:
Part 1: Introduction
Part 2: Mapping Your Meal
Part 3: The Festival of Pasta
Part 4: Pizza
Part 5: Secondi Piatti
Part 6: Vegetarian Delicatessen
Part 7: Desserts
Part 8: The Wine of Ancient Rome
Part 9: Eat Like a Local

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