Tag: Roman

Roman cuisine in Milan: trattorias and street food – Italian Cuisine

Cacio e pepe, amatriciana, saltimbocca and artichokes. All the repertoire of the Roman world in Milan in a dozen addresses. Make pajata great again!

There Roman cuisine like in Milan. Right in the city of diet, gluten-free and vegan, they open signs that focus on genuine cuisine, focusing on pasta carbohydrates and a (somewhat stereotyped) repertoire of traditional dishes.

The capital lands in Milan, in the last period thanks to a new opening: Sciura Lella, modern rotisserie with the objective of Make pajata great again. But over the course of a year they also came direct from Rome, Felice in Testaccio, the white pizza and the supplì of the new Romoletto and it streetfood gourmet de il Trapizzino, a sign that the Capitoline restaurant is becoming stronger and that up north it lacks true good food.

Apart from the news, there are historical places of Roman cuisine in Milan to drink, and they are worth the effort, especially in the quality / price ratio. The general advice is to eat pasta and, if not in specific cases, to glissare on the rest of the menu – but of pasta, even two dishes.

Browse the gallery to see the addresses of Roman cuisine in Milan + 2 street food

Sciura Lella

Modern rotisserie with seating, delivery and take away. The guys from Sciura Lella – viale Col di Lana make a mix between Milanese format and the Roman menu. First classics, pajata, coratella, supplì and various fried dishes are accompanied by lighter dishes for the lunch break and a super-selected roast chicken.
Viale Col di Lana, 8

Cheese and Pepper

Rather than a trattoria, this restaurant has a Nineties look, but for many it serves the best Cacio e pepe in the city (in version tonnarelli).
Viale Gian Galeazzo, 3

Felice in Testaccio

The second sign of this historic Roman trattoria opened in the fall, with no changes to the environment or menu. Even the original has now been restructured and infectious and in Milan the atmosphere is the same, elegant with details of a non-plastered wall and with a real restaurant tablecloth.

Trapizzino

Rome's most famous "pizza corner" arrives in Milan. Its inventor, Stefano Callegari, put a lot of soul and research into making street food walkable, everything that is traditional, cooked as your grandmother would have done.
Via Marghera, 12

Osteria delle Commari

From Rome to Milan in the Piazza Fontana area, a strictly Roman menu with appetizers, first and second courses.
Carbonara Amatriciana, gricia, cacio e pepe, arrabbiata, mint and pecorino, com primi. Trasteverine and sweet and sour codfish with pine nuts, onion and raisins to leave the usual pattern of tripe and saltimbocca.
Via Vincenzo Civerchio, 9

Abbottega

Abbottega, a restaurant of the Ranucci group in via Muratori, combines typical Italian dishes, from Lazio, Umbria and Tuscany. You can buy cheese and salami typical of central Italy in the small shop at the entrance.
Via Lodovico Muratori, 11

Ai Balestrari

The Ai Balestrari Restaurant was born in 1862 "in the popular core of Campo de 'Fiori". Today it has also opened in Milan, on the Navigli, for 160 seats.
Via Cardinale Ascanio Sforza, 13

Rugantino

Roman Trattoria with a view of the San Lorenzo Columns and many outdoor tables. Mixed fry for two, rigatoni, sauce of the vaccinara, half portions of first courses only for the female public (if it ever needs it!).
Via dei Fabbri, 1

Romoletto

From the original white pizza to the shovel to the more curious and creative versions, from the traditional substitute on the phone to its variations in sauce and cheese and pepper. The white pizza is leavened for a good 48 hours, processed with a high degree of hydration, is light, of easy digestion, with that typical crunchy texture outside and soft inside and the golden and irregular surface. Simple to the blade, topped on the surface, filled at the moment at will or served with typical Roman vegetables.
Corso di Porta Ticinese 14

Osteria Nonna Maria

Perhaps the least known of the series (probably due to the lack of a press office), is a very pretty Roman trattoria in the neighborhood. Tones of green and simple furniture, not done by an architect and where imperfections are a plus. In season, many artichokes in salads, pie, stuffing, pasta obviously as a first course (carbonara and vaccinara sauce) and second courses. For dessert, tiramisu will appeal to lovers of the genre. House wine and Roman craft beer.
Via Macedonio Melloni, 40

Giulio bread and ojo

Restaurant no longer brand new but historical sign of Roman cuisine in Milan, since 1999, Giulio pane e ojo is part of David Ranucci's group of restaurants, all concentrated in via Muratori (the others are Abbottega and Casa Tua).
Via Lodovico Muratori, 10

Volemose Well

Here, offal regularly appears, and this does it honor – because in Milan then in the end even in the restaurants of Roman cuisine pajata, coratella and tripe appear rarely.
Via della Moscova, 25

Roman Kitchen Ponte Milvio

Trattoria in the Porta Venezia area, informal and open until late evening with tables also outdoors. Very honored to serve Tognazza wines at their tables, the estate of the late Count Mascetti. Tuesday pasta and chickpeas, Wednesday pasta and beans, Roman-style cod on Friday … every day of the week a different dish, oven-baked lamb of the weekend.
Via Lazzaro Spallanzani, 6

Roman sweet pizza | Salt and pepper – Italian Cuisine

Ingredients for 8 people

In Rome and in Central Italy, the Easter specialty par excellence it has a very special scent and an ancient recipe well rooted in the local culture, it is about Roman sweet pizza: a soft and soft dessert more like a panettone that to Pizza that we usually think. By tradition, the Roman sweet pizza it is eaten for breakfast along with cold cuts and boiled eggs or chocolate eggs but it is also used as a gift or is brought to the table in place of bread.

There Roman sweet pizza it has an unmistakable appearance: the rind is soft and thin, dark brown in color, while the crumb is lighter, more compact and thin-grained. There variant of Sale & Pepe it is very close to the traditional recipe: the dough is made with flour, sugar, eggs, butter and brewer's yeast; but, to make this really special Roman sweet pizza are the ingredients with which it is enriched and flavored: cinnamon and candied citrus peel; which give it a unique and unmistakable flavor.

You must know, however, that the preparation of the Roman sweet pizza it is long and elaborate: it is a ritual that in every Roman family repeats on the occasion of the religious feast; the dough should be treated "like a son", it should be kept warm for a long time so that it grows up to the edge of the mold and must be checked often to be sure of seizing the right moment to bake it. And moreover, according to tradition, the Roman doce pizza once cooked to really get all the flavor and aromas that its ingredients give it should rest for a week before being consumed!

Discover yourself how to prepare the Roman sweet pizza at home, with this one Salt & Pepper recipe, the necessary patience for the waiting will be rewarded by the scent and the goodness of a sweet that will remain in the heart of your family and your friends.

Preparation of the Roman sweet pizza

1) Break the brewer's yeast in a bowl and pour plenty of lukewarm water, just enough to melt it, then add 4-5 tablespoons of flour, taken from the total needed for the pizza dough, stir and let the mixture rest for 30 minutes.

2) Meanwhile put the rest of the sifted flour in a large bowl, add it sugar and forms the fountain in the center. Add to the interior 4 eggs beaten with a pinch of salt. Join the melted butter lukewarm and the leavened mixture, after which it begins to knead slowly incorporating the flour. Now join the peel of candied citrus fruits (instead you can use the raisins squeezed and softened previously in a cup of warm water for 15 minutes), the Lemon peel grated and the cinnamon. If you like it, add 1 cap of anise liqueur (or sambuca), then knead for a long time, about 20-30 minutes, until you get an elastic compound.

3) Cut the dough, cover it with a clean cloth and leave it bump up in a warm place for about 60 minutes. Meanwhile, he is buttering and flourishing one round mold of 10-12 cm of height and 22 of diameter, alternatively a mold for the panettone is also fine.

4) Resume the dough and work it again on the floured surface for about 3-4 minutes, form a ball, place it in the mold and cut the surface in several places. Cover with a tea towel e make it rise in a warm place for at least 4-5 hours, until the dough has reached the edge of the mold.

5) Turn on the oven on the static function and bring it to the temperature of 200 ° C. Brush the sweet pizza With the'egg left, lightly beaten with a fork, bake and cook for 35-40 minutes. Before turning out, place a long wooden toothpick in the center of the cake, take it out and observe if it comes out dry, then cook it and let it cool. Roman sweet pizza. If you like, you can dust the surface with icing sugar before serving.

Fettuccine Alfredo: a Roman recipe (not American!) – Italian Cuisine

The real recipe and the process to prepare the first dish that has made the Hollywood stars go crazy in the years of the Dolce Vita – and that since then is thought to be American

Let's debunk a myth: Alfredo fettuccine is not an American recipe. For over a hundred years they have been an all-Roman pride, which took life in the heart of the capital, in via della Scrofa, and that each 7 February is celebrated with a dedicated day.

The story tells that the fettuccine Alfredo born in 1907 in Via della Scrofa 104. Alfredo Di Lelio wanted to please his wife Ines who was expecting a baby and wanted an energetic paste for her baby. Thus began a legend based on only three ingredients: fettuccine, butter and parmesan. Alfredo himself later opened his restaurant in 1914, Alfredo alla Scrofa, who was visited – in the 1920s, after the war – by two stars of the silent cinema, Douglas Fairbanks and Mary Pickford, on their honeymoon in Europe. The two taste the famous fettuccine and remain shocked. On their return to the States they tell of their gastronomic thunderbolt and send to Alfredo, in memory of their experience, a pair of golden cutlery, fork and spoon, with their dedication to "the king of fettuccine".

The fettuccine of the Hollywood stars

The dish has spread like this in America, not without mystifications and simplifications of a recipe that is so simple in the ingredients, but that requires a consolidated technique and dozens of tests in the field. To tell the story and the process of this dish, as it was passed down generation after generation, is Mario Mozzetti, heir of those Mozzetti that took over the restaurant from Alfredo Di Lelio himself in the years of Dolce Vita. It was in those years that the fame of this first dish was consolidated as the favorite of the Hollywood stars, along with the success of this restaurant in the Rome of the golden years: the Rome-US bridge was definitely built. Please note, there is another Roman restaurant named after Alfredo who claims the paternity of the dish, Il vero Alfredo all'Augusteo. The second can boast descendants directed by Alfredo Di Lelio, but his headquarters opened in the fifties in Piazza Augusto Imperatore. Here too there are the famous golden cutlery with lots of dedication, but Mozzetti guarantees to have documents that prove that Alfredo alla Scrofa is the restaurant where the two stars of the silent cinema went. There are also some small differences in the interpretation of the recipe, so if you're curious, the advice is to taste both versions.

The ingredients of Alfredo

As anticipated, there are only three, but all three need special attention. Alfredo's fettuccine are particularly thin. The restaurant in via della Scrofa has its own pasta factory that supplies them, but for those who want to make them at home, just mix with eggs, flour and semolina and use the pasta machine, thinning the pastry to the last tooth. For what concern butter, thirty grams per serving, from Alfredo it is used that of Beppino Occelli, which is kept to a soft consistency and laid before creaming on the oval dish in which you finish the pasta. Finally the Parmigiano Reggiano 24 months, 70g per serving, grated and passed through a sieve, in order to keep only the Parmesan powder. It's the secret, guarantees Mozzetti, "to avoid the pallette". For the rest, boiling salted water, remembering that the cooking water is used in creaming.

The execution

When the water for the pasta bubbles begins the dance. You put the coarse salt and lower the fettuccine. Cooking is related to the thickness, however at most a few minutes. "Our are so thin that they cook in 30 seconds – says Mozzetti – and are not drained, but taken with a fork paying attention not to break them and placed on the oval dish with soft butter, stretching for the long. In this way, pasta cooking water also comes together ". The right amount of water is the secret to work on and try out tests to get the perfect consistency of the cream: if it is too much it will be brothy, if too little will be dry. The parmesan previously prepared is then sprinkled in quantity on the fettuccine completely covering the plate and goes on stage. The oval dish goes into the dining room and the waiter proceeds with creaming directly on the table. "Over the years we have trained generations of pasta masters of fettuccine Alfredo". The main difficulty is not to break the thin fettuccine, while giving life to the famous cream that has made Alfredo famous in the world.