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  • A Guide to the Real Food and Wine of Rome

    Continued from page 4
    By OMNIA Vatican and Rome

    Secondi Piatti

    Abbacchio alla scottadito
    Credits - Leslie - flickr.com
    When ordering secondi, choose local produce that is made in true regional style, such as Abbacchio alla scottadito (charcoal-grilled, marinated lamb cutlets). 'Abbacchio' is little lamb in the local dialect, while 'scottadito' means 'finger burning'. Perhaps not the most enticing name at first glance, it is actually a humorous take on the fact that the cutlets are traditionally eaten by hand and served hot. Another variation of this meal is Abbacchio arrosto (roast lamb with herbs.)

    For those with a more adventurous palette, try Coda alla vaccinara, also known as Roman oxtail stew, made with celery, carrot, herbs, tomato and pancetta. The coda itself has a sweet and sour taste, prepared using raisins or candied fruit. Roman cuisine features a lot of dishes based on offal, or 'quinto quarto', including Pajata (lamb, veal or goat kid intestines) and even Testarelle (whole roasted lamb's or goat kid's head). Not for the faint of heart.

    If you would rather opt for fish, a typical Roman dish to try is Filetti di baccalà fritti (batter-fried baccalà). Although this dish is available throughout the year in Roman restaurants, it is traditionally eaten only once a year, for Christmas, and is the result of several days' work if using salted cod.

    Part 6: Vegetarian Delicatessen


    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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