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  • A Guide to the Real Food and Wine of Rome

    Continued from page 6
    By OMNIA Vatican and Rome


    Now you've had your primo and secondo, it's time for dolci (dessert). Italy is famous for some of the world's most mouthwatering treats, and Rome is certainly no exception. Starting with their breakfast cornetti (cream or chocolate filled pastries), Romans don't do things in halves when it comes to the sweet stuff.

    Credits - Manuela Brigidi
    Of course, there's gelato. We all know that one. But how about gelato made from ricotta cheese? A Roman specialty, this is more like a chilled sorbet-pudding made with ricotta, eggs and cognac.

    Decadence seems to be key concept for Roman pastries. Take for example the Bignè di San Giuseppe, also known as Zeppole. These are deep-fried or baked sugary dough balls, about the size of a fist, oozing (think volcanic quantities) with a cream filling. Another heart-stopping Roman classic is Maritozzi con la panna. Guaranteed to leave you with a creamy grin, these are a cross between bread and pastry, opened like a sandwich and filled with cream.

    Part 8: The Wine of Ancient Rome

    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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