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  • A Guide to the Real Food and Wine of Rome

    Continued from page 2
    By OMNIA Vatican and Rome

    The Festival of Pasta

    Bucatini all'amatriciana
    Pasta is the staple of any Roman diet, and with basic, flavoursome ingredients, Romans do it well. Flawless pasta is not an arbitrary undertaking either. Pasta shapes, their cooking time and optimal sauce pairings are meticulously considered and rooted in Italian cuisine.

    One of the best examples of a simple yet fantastically tasty local dish is Bucatini all'amatriciana, a historic dish that first originated in Amatrice. In Rome, amatriciana is made with bucatini: thick, spaghetti-shaped tubes, which, in this recipe, are covered with a rich tomato sauce made with pork cheek (guanciale), pecorino and usually also onion, garlic and chilli.

    Spaghetti alla carbonara
    Spaghetti alla carbonara is a pasta dish that is known around the world, but you haven't had it until you've had it in Rome. First brought to Lazio by coal men (carbonari, hence the name) from Umbria, it is now a staple dish on most Roman menus. Made with guanciale or pancetta (Italian bacon), eggs, parmesan, olive oil and pepper, this is a recipe with few

    Spaghetti cacio e pepe
    ingredients, but one that is surprisingly difficult to get right. When it is, it's delectable.

    Another Roman pasta dish that cannot be omitted is Spaghetti cacio e pepe. This is basically like macaroni cheese with a continental makeover. 'Cacio' is the ever-prevalent pecorino romano, while 'pepe' is pepper – these are the two ingredients that make this concoction mouth-watering.

    Part 4: Pizza

    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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