'Rome' on Serious Eats

8 Must-Visit Restaurants in Rome

It takes years to scratch the surface of living and eating in Rome, not to mention the countless strata beneath. But if you only have a few days in the Italian capital and want to eat well, a bit of planning, a bus pass, and a sense of adventure can go a long way to ensuring a delicious trip. More

Craft Beer in Rome, Then and Now

I remember the moment I became interested in beer. Standing amid the ruins of the Roman Forum, the Coliseum looming ahead of me, lit up and devoid of tourists at three in the morning, I was struck with awe. For most, awe in these circumstances might be derived form the historical perspective offered by these surroundings. But I looked down, jaw slack, at the plastic cup in my hand and thought, "what the heck is this beer, and why does it taste so good?" More

Rome Report: The Greenwich at 00100 Pizzeria

Stefano Callegari, a pizza pioneer in Rome, owns several outstanding pizzerias and one pizza al taglio shop called 00100 PIZZA. The name refers to both the grade of flour, "00", used to make the dough and the zip code for Rome, "00100". Unlike the other pizza al taglio shops, this tiny place does several things differently. More

Rome: Pizzarium

I am not sure if it was the muted crunch that betrayed a crispness and airiness in the dough or the gasp of approval that left her lips as she finished the bite but I knew that something rather special was going on. I put down the camera and said "let me try that". What followed was a frenzied and orgiastic. We devoured all that lay before us. My camera was cast off like so many used napkins. Even Fashion Week and the need to look fabulously skinny was momentarily forgotten. The pizza at Pizzarium was quite simply extraordinary and completely irresistible. More

Rome: Da Baffeto II

The pizza here is vanishingly thin—a perfect example of the Roman style pie. It is crispy to a degree, especially around the outer circumference, but it warps and deforms under the torrent of cheese and sauce. The molten cheese swirls and churns on the top of the pie and appears like a stormy sea. More

Where's the Love for Chestnuts?

[Photograph: Lee Zalben] Here's Some Love Chestnut Torte »Chestnut, Pumpkin, and Farro »Chestnut Honey » Rome in the fall and winter is a magical place. The air is cool and crisp and everywhere you go, the air seems to be roasted-chestnut-scented. Earlier this year, I spotted a chestnut vendor in Piazza Navona, which got me thinking more about chestnuts. We don't really eat them in the U.S. a whole lot. At Thanksgiving sometimes you seem them in stuffing or dressing, or during the year, in a salad every once in a while. There are only a few roasted chestnut street vendors left in Manhattan. In France and Italy they're used in a variety of confections and baked goods, but... More

The Three Best Pizzerias in Italy, According to Faith Willinger

Florence, Italy–based food writer and ur-American-in-Italy-Italian-food-expert Faith Willinger has named her three favorite pizzerias in Italy. Here's what she says ... Being passionate about pizza, I have decided to create the Unofficial Platinum Pizza Awards for the greatest pizzerias in Italy in three different categories--traditional, innovative, and by the slice. I've tasted all over the country. The winning pizzaioli are fanatical about pizza and share an obsession with quality flour, natural yeast, and lengthy rising, which results in a more flavorful and digestible crust. And we all know how important digestion is for Italians. And the winners of the Platinum... More

Archaeologists May Have Found Nero's Revolving Dining Hall in Rome

Associated Press This is amazing. Archaeologists digging on Rome's Palatine Hill have unearthed what they believe to be Nero's revolving banquet hall, which has been referenced in ancient biographies of the Roman emperor. The room was likely built "to entertain government officials and VIPs": The purported main dining room, with a diameter of over 50 feet (16 meters), rested upon a 13-foot (4-meter) wide pillar and four spherical mechanisms that, likely powered by a constant flow of water, rotated the structure. The hall, situated as it was, would have had one of the best views of Rome even without the rotating razzamatazz. Nero ruled from 37 to 68 A.D.—about 1,900 years before the first modern-day revolving restaurant would be... More

When in Rome: Dar Poeta

[Photographs: Nick Solares] Dar Poeta Vicolo del Bologna 45, Rome 00153, Italy; map); 39-06-6830-7769; Pizza Style: Roman Oven Type: Wood The Skinny: Wonderfully prepared Roman-style pizza with a crisp, yeast-free crust and fresh ingredients. The abundance of locals and the Italian-only menu indicate that this is the real deal, not a tourist trap (although they will gladly have you) Price: €6 to €9 It takes a bit of work to find Dar Poeta, tucked away as it is in one of the winding back alleys of the bustling Trastevere District of Rome. You may be seduced by the more... More

Dear Slice: 'What Does Pizza Cost in Rome?'

Clicking in to the Slice inbox today, we've got, um, a question I can't answer because I've never been to Rome. Anyone out there wanna chime in? --The Mgmt. Hello, What does a pizza cost in rome? I need a little help/direction before I can start. Any nuggets of wisdom would be absolutely great and very much appreciated. Please help. Thank you for your help.Warmest Regards,Janet... More

Snapshots From Italy: Puglia’s Mouth-Numbing Ricotta Forte

Editor’s Note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. Photo from ArthurAvenue.comThe word “ricotta,” in my mind, effectively translates to “mild.” While Italy taught me to appreciate just how silky and subtle a fresh, creamy ricotta could be, I’d still rank it right around cottage cheese in terms of flavor intensity. Until I met Puglia’s ricotta forte, that is—a mouth-numbing cheese of an entirely different color. I first encountered ricotta forte in Rome, curiously enough. (Regions of Italy may cling to their own culinary traditions, but cross-pollination does inevitably occur.) At Osteria Del Rione—one of those bare-bones basement eateries with no menu, no wine list, and more... More

Snapshots from Italy: Eating Well On the Cheap at Aperitivi Time

Editor’s Note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. "For those who like to taste and nibble without committing too much money or stomach space, it’s a dream come true." Americans have their happy hour bar snacks; the Spanish, their tapas. But no one does a drink-and-nibble like the Italians and their aperitivi. Starting around 6 p.m, give or take a few hours, most bars deliver a small tray of bite-sized stuzzichini (appetizers) with your drink—a pair of eggplant-ricotta rolls, say, or a few prosciutto crostini. And an increasing number of bars are laying out full-scale buffets of enticing finger foods, included in the price of your... More

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