ROME

ROME to POSITANO and Roman Pasta Recipes

The COLOSSEUM

ROME , ITALY

GUIDE

ROME : FOOD & DRINK – TOURS – HOTELS – EVERYTHING

Roma

Rome, Italy — a city that has captured hearts and minds for years. Like most big cities, you can spend a pretty penny in Rome if you aren’t careful. Luckily though, there are also numerous free things to do in Rome just waiting to be explored.

The Eternal City is a fascinating contrast of history and modern society living together in harmony. It seems that everywhere you turn there is a historical site surrounded by the modern city that has grown up around it.

The ROMAN FORUM

TOUR ANCIENT ROME

Home to incredible churches, fabulous museums, beautiful piazzas, and unmatched historical sites, Rome is an ancient city with loads of things to do.

The COLOSSEUM

Rome’s tenacity is best illustrated in its ancient monuments, remarkably intact nearly 2000 years on. Debuting in 80 AD, the behemoth 50,000 seat Colosseum famously hosted frenzied spectators who would watch gladiators facing off against each other or wild animals. No photograph can prepare you for the thrill of seeing it for the first time. More than any other monument, this iconic amphitheater symbolizes the power and drama of ancient Rome, and still today it’s an electrifying sight. The amphitheater dominates as the top tourist attraction in the city; Book Tickets in Advance to bypass the lines.

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The PATHEON

ROME

Built by Romans in 126 A.D. in Rome, Italy, the Pantheon is the oldest, continuously used structure in history. The dome was and is a marvel of engineering and the design of the dome plus columns inspired domed landmarks worldwide.

“EAT LIKE a ROMAN”

5 MUST EAT DISHES

# 1 – BUCATINI AMATRICIANA

Recipe

# 2 – SPAGHETTI CARBONARA

Recipe

It is hard to separate fact from fiction when it comes to the origins of carbonara. The most popular rumour says that the dish came about during World War II when American GIs were craving bacon and eggs, and a clever chef found a way to mix them into pasta. Egg yolk is the key to a good carbonara because the dish is never made with the addition of cream in Italy. Some newer Rome restaurants riff on the dish, offering seafood or vegetarian versions, but there is nothing like the umami explosion of the classic egg, bacon and cheese.

# 3 – CODA di VACCINARA

Roman Oxtail Stew

# 4 – PASTA CACIO PEPE

Recipe

There are few dishes simpler or more satisfying than cacio e pepe–pasta with cheese and black pepper. The cheese in question is cacio–the word for Pecorino Romano in the local dialect. The finely grated pecorino is emulsified in starchy pasta cooking water to create a smooth sauce that is essentially pure cheesy goodness. Freshly ground black pepper helps to cut through the fattiness and adds a kick to the dish that Romans love. With so few ingredients, the key to cacio e pepe is a speedy chef who can ensure that the sauce comes out creamy instead of clumpy.

Where to EAT It : Flavio al Velavevodetto

# 5 – CARCIOFI GUIDEA

ROMAN FRIED ARTICHOKS

From The JEWISH GHETTO of ROME

Perhaps it is true that anything will taste good fried, but there is a special place in Roman hearts for carciofi alla guidea. Looking like bronzed flowers, these deep-fried artichokes are a speciality in the city’s old Jewish quarter. The meaty globe artichokes attain their creamy-on-the-inside and crispy-on-the-outside perfection by being fried not once but twice. No need to separate the leaves or look out for thistles; these artichokes are eaten whole.

# 6 – TRIPPA alla ROMANA

Roman Stewed Tripe

Offal is a cornerstone of Roman cuisine, dating back to when Europe’s largest slaughterhouse operated just outside the historic centre beside the Tiber river. Workers were partly paid in these poorer cuts, and a distinctive cuisine emerged. The most beloved of all is trippa or tripe–the honey-combed upper stomach of a grazing cow. In Rome, the tripe is slowly simmered in tomato sauce and topped with cheese, resulting in a pleasant flavour so long as you can get past the slightly off-putting texture.

Where to get it: Checchino dal 1887

# 7 – ROMAN PIZZA

Not to be confused with chewy Neapolitan-style pizza, Pizza alla Romana is cracker-thin and should always finish with a good crunch to the crust. The round pizza can be served with plain marinara sauce or piled high with toppings like olives, artichokes, egg and prosciutto alla capricciosa. The budget-friendly meal is most popular with young Romans, who hardly let a week go by without a night out with friends over pizza.

ROMAN PASTA RECIPES

MANGIA ITALIANO

CARBONARA – AMATRICIANA

CACIOE e PEPE

And MORE

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“ROME to The AMALFI COAST”

ROME to POSITANO The AMALFI COAST

GROUND TRANSPORTATION

PRIVATE & SEMI-PRIVATE

DOOR to DOOR

“I LOVE POSITANO”

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Going to POSITANO ?

The AMALFI COAST ?

“YOU NEED THIS TRAVEL GUIDE”

POSITANO The AMALFI COAST

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Eggplant Parmigiana Recipe

EGGPLANT PARMIGIANA

Recipes

TOMATO SAUCE for EGGPLANT PARMIGIANA

Ingreidents :

8 tablesppons Olive Oil

3 cloves Garlic, peeled and chopped fine

1 teaspoon Red Pepper Flakes

1 teaspoon ground Black Pepper

1/2 teaspoon Salt

2 cans San Marzano Tomotoes, removed from can and crushed with your hands

10 fresh Basil Leaves, torn into small pieces

1. Add the Olive Oil to a large stainless steel pot. Turn heat on to a low flame. Add the Garlic.

Cook the garlic for 2 minutes on low heat. Add the Red Pepper and continue cooking for 1 min.

2. Add the tomatoes to the pot, and turn heat to hot. Cook on high heat, stirring the tomatoes with a

wooden spoon. Cook on high heat until the tomatoes start to bubble, then turn heat down to low.

3. Add the Basil, Salt & Black Pepper and mix. Turn heat to medium and cook, as you stir for 8 minutes

on medium heat. Low flame to very low, and cook on a low flame for 14 minutes, stirring occasionally

with a wooden spoon.

4. Turn heat off, and let the sauce rest. It is done.

FRIED EGGPLANT CUTLETS for EGGPLANT PARM

BREADED FRIED EGGPLANT

“TASTY on THEIR OWN”

Ingredients :

3 Medium Large Purple Eggplants
Salt
1 Cup All-purpose Flour
2 Large Eggs
1 1/2 Cups Bread Crumbs
1/3 Cup Parmesan Cheese
1/4 Cup Chopped Fresh Parsley
Sea Salt And Black Pepper
1 Cup Extra-Virgin Olive Oil

Slice the Eggplants into round slices, each about 1/2 -inch thick.
Sprinkle the slices with salt and then place them in a colander.
Leave the eggplant in the colander to drain for at least 1 hour, giving the salt time to absorb the eggplant’s bitterness.
When eggplant are ready to be used, use a fork to lightly beat the eggs in a shallow bowl.
Spread the flour onto one shallow pan, and the breadcrumbs, cheese, and paesley in another one.
Season the eggplant slices to taste with salt and pepper, and then lightly dredge each eggplant slice first lightly in the flour, then the egg, and finally in the breadcrumbs.
In a heavy frying pan, heat the olive oil over medium heat, and when the oil begins to smoke, lay several eggplant slices in a single layer in the pan.
Fry the slices until golden brown, about 3 minutes on each side.
When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon.
Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked.
Keep the cooked cutlets warm in a hot oven while you continue to cook all of the eggplant slices.

ASSEMBLING the EGGPLANT

INGREDIENTS :

1 1/2 cups grated Parmigiana Reggiano or Grana Padano Cheese

Get a Baking Pan and caot with a little Olive Oil on the bottom of the pan.

Add a layer of Tomato Sauce to the bottom of the pan.

Place a layer of fried Eggpant on top of the tomato sauce to completely cover.

Top the Eggplant with a layer of Tomato Sauce. Sprinkle grated Parmigiana or Grana Padano Cheese ofver the Eggpant.

Add another layer of Eggplant, top with Tomato Sauce, and grated cheese.

Continue layering the Eggplant, Tomato Sauce, and Grated Chees until all the Eggplant has been used up.

Place the pan of Eggplant into a 400 degree oven. Cook for 7 minutes at 400 degrees, then turn down the heat to 350 degrees. Cook the Eggplant until cooked through, about 35 minutes more at 350 degrees.

Turn oven off and let the eggplant sit in the oven for 7 minutes befor taking it out.

Take the Eggplant out of the oven, and let sit for 12 minutes before serving.

Cut the Eggplant into square or rectangle pieces and serve to your guests.

Note : The Eggplant can be cooked ahead of time, cooled and place in the regrigertator and served later in the day or the next day.

When reheating the cold eggplant to serve. Remove the eggplant at least 30 to 40 minutes befor reheating.

Turn oven on to 350 degrees. Cook the Eggplant for 14 minutes at 350 degrees. Turn the oven temperature down to 325 degrees and continue cooking for 15 minutes. Remove from oven and let set for 8 minutes before cutting the Eggplant and serving.

Enjoy!