Roman cuisine - the cuisine of the Italian city of Rome . It is based on seasonal ingredients, coming mainly from the Roman Campania , and fairly simple cooking methods. [1] Therefore, the most important ingredients are vegetables (mainly peas, artichokes and beans ), meat (lamb and goat meat) and cheese ( Pecorino romano and ricotta ). [2] A typical seasoning in Roman cuisine is strutto - lard , cooked and preserved every winter. [1] Prosciutto fat is widely used, while olive oil is only used for raw vegetables and sometimes during frying. [1] Days of the week are often associated with a particular dish, such as gnocchi on Thursday, baccala (salted cod) on Friday and trippe on Saturday.
Content
History
Roman cuisine has evolved over the centuries and periods of social, cultural and political change. Rome became an important gastronomic center during antiquity . The cuisine of ancient Rome was strongly influenced by the ancient Greek culture, and as the Roman Empire grew, it manifested numerous traditions and methods of preparation from the newly acquired territories. Initially, the differences between social classes and their food were not significant, but they also increased with the growth of the empire. Later in the Renaissance, Rome became well known as the center of high-class cuisine, as a number of the best chefs of that time worked for the Roman popes. For example, among them was Bartolomeo Scappi , a chef at the Vatican cuisine of a number of Roman popes, and the author, published in 1570, the cookbook "Opera dell'arte del cucinare" . In this book, he talks about about 1000 recipes of the Renaissance cuisine, describing the technologies and cooking tools, including giving the first known image of a fork . [3]
Traditional Cucina Romana
In the Testachio area, the Roman market area and slaughterhouses, you can still find and purchase traditional Roman cuisine products. This area is often called the "belly" or "slaughterhouse" of Rome, where butchers or vaccinari lived and live. [4] Foods popular in the kitchen include pork legs, brains, the genitals of various animals, [4] which are always carefully prepared and richly complemented by various snacks, spices and herbs. The ancient code-alla-vacchina dish (stewed oxtails) [4] is still one of the most popular dishes in the city and is part of most of the restaurants in Rome. Lamb is also a very popular part of Roman cuisine, most often it is cooked with spices and herbs. [4] The influence of Jewish cuisine in Roman was quite large, since the Jewish ghetto in Rome was numerous and existed for over 400 years. This influence is noticeable in such dishes of the Roman cuisine as Karkofi alla Judy (artichokes in Jewish) and zucchini in Jewish .
Pasta in Rome
Pasta is one of the most important elements of Roman cuisine. The most famous sauces for it are Amatriche , Carbonara , (sauce with pancetta or guanchiale (pork cheeks), cheese and eggs), Alfredo (invented by the chef of the Alfredo alla Scrofa restaurant), cacio e pepe and gricia . A curious fact that in Rome there is a museum of pasta called Museo Nazionale della Paste Alimentari (National Museum of Pasta). [4] The most popular type of pasta in Rome is spaghetti . [four]
Drinks
Coffee is the most important drink in Rome, among its varieties popular in the city: strong black coffee ( espresso ), cappuccino and milk-coffee latte . Rome is also well-known for its white wine associated with the warm Lazio region surrounding the city. "Frascati" and "Castelli Romani" - the best among the white wines in the city. [5] Trebbiano and Malvasia are famous for their exotic flavors. [five]
Other elements of Roman cuisine
There is a huge variety of dishes in Roman cuisine, including a range of desserts and sweets, many of which are prepared with ricotta cheese. A typical Roman dessert is grattakekka . [four]
Bread
Bread is baked in Rome from 4 am. In the town of Genzano, close to Rome, there is a bakery (Pane di Genzano), baking considered [by whom? ] the best bread in Rome.
Dishes
- Bruschetta is a popular antipasto appetizer in front of the main changes of dishes for "raising appetite" in Central Italy. In the Roman dialect, the word means bread, which is slightly burnt , toasted bread is usually rubbed with garlic and covered with olives or tomatoes.
- Suppli - fried rice patties stuffed with beef stew and mozzarella.
- Fettuccine Alfredo - a long pasta dish with butter and parmesan cheese.
- Bumatini with Amatričana sauce - pasta dish with tomato sauce, guanciale and grated pecorino romano . [6]
- Carbonara is a pasta dish with beaten egg sauce and topped with Italian bacon, pepper and grated pecorino romano .
- Rigatoni con la Payatta - a pasta dish with calf’s sauce and pecorino cheese. [7]
- Saltimbocca alla Romana is a typical Roman dish with ham ( prosciutto ) and sage. Saltimbocca literally means jump in your mouth . [eight]
- Scaloppin alla Romana - veal, roasted with fresh shoots of artichoke
- Koda-alla-vachchinara - stewed veal tail with tomato sauce, celery, cloves and bitter chocolate
- Karkhofi-alla-romana - whole artichokes stuffed with garlic and parsley and cooked in olive oil. [9]
- Karcofi alla Judyah (Hebrew artichokes) - deep-fried artichokes, always in olive oil, and seasoned with chili pepper. [9]
- Trippa - a scar prepared with wild mint and flavored with pecorino cheese, has been known since ancient Rome. [ten]
- Fiori di Dzucca - flowers of zucchini , filled with mozzarella cheese and anchovy, fried in batter.
- Crostat with ricotta is a well-baked ricotta cake decorated with lemon (or oranges) and Marsala wine. [four]
Notes
- ↑ 1 2 3 Boni, 1983 , p. 13.
- ↑ Boni, 1983 , p. 14.
- ↑ ( Rolland 2006 , p. 273).
- ↑ 1 2 3 4 5 6 7 8 Eyewitness Travel (2006), pg. 312-313
- ↑ 1 2 Eyewitness Travel (2006), pg. 314-315
- ↑ Boni, 1983 , p. 44.
- ↑ Boni, 1983 , p. 150
- ↑ Boni, 1983 , p. 96
- ↑ 1 2 Boni, 1983 , p. 156.
- ↑ Boni, 1983 , p. 94.
Sources
- Boni, Ada. La Cucina Romana. - Roma: Newton Compton Editori, 1983. - Orig. ed. 1930.
- Carnacina, Luigi; Bonassisi, Vincenzo. Roma in Cucina. - Milano: Giunti Martello, 1975.
- Malizia, Giuliano. La Cucina Ebraico-Romanesca. - Roma: Newton Compton Editori, 1995.
- Rolland, Jacques L. (2006), The Food Encyclopedia , Robert Rose, ISBN 0778801500
- Rome. - DK Publishing, 2006. - (Eyewitness Travel). - ISBN 1-4053-1090-1 .