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  • A Guide to the Real Food and Wine of Rome

    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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