Page 35 - Damianos Sotheby's International Realty Magazine Vol. 3

WHERE TO EAT AND DRINK IN ROME IN 2017
By Katie Parla
CITY CONFIDENTIAL ROME
W ith a city nicknamed Caput Mundi—Capital of the World—it’s only natural that Romans are accustomed to seeing their home as unrivalled
in matters of history, culture and food. And while it’s true that traditional local cuisine holds a sacred place at the table, Rome is hardly impervious to change. The city’s classics, from carbonara to cacio e pepe, are still universally beloved, but Rome’s din- ing and drinking culture, like that of all cities, is in a constant state of evolution (albeit at a glacial pace compared to New York, Paris or London). Recently, tightening purse strings, transitioning food systems and changing palates have conspired to create excit- ing new ways of dining, drinking and shopping for food. Here are five of my favourite haunts if you’re visiting Rome this year.
ROSCIOLI
VIA DEI GIUBBONARI 21
AL MORO
VICOLO DELLE BOLLETTE, 13
Tucked away in an alley near the Trevi Fountain,
Al Moro is among Rome’s most historic tra orias. Helmed by four successive generations of Romagnolis since the 1920s, the place began humbly, slowly build- ing a reputation among actors at the nearby Teatro Quirino, but over the years it has become a favourite of Roman aristocracy and well-heeled travellers. Go for local classics, which have virtually vanished from the city’s tables: lumache alla romana, snails cooked in a sauce spiked with anchovies, chili and mint; fega- to di vitella, tender pan-fried liver; and tagliatelle con le rigaje, fresh pasta with a tomato sauce enriched with chicken innards. There are plenty of mainstream dishes, too. In the spring, try roasted abbacchio (suckling lamb) with potatoes. Year-round, enjoy spaghe i alla Moro, the house version of carbonara featuring a pance a-enriched egg sauce seasoned with red pepper flakes.
The Roscioli family, famous for its bakery (Antico Forno Roscioli) and coffee shop (Roscioli Caffe), opened this restaurant/wine bar/deli near Largo Argentina in 2005. Purchase wine, cheese, fine pasta and cured meats to take away or enjoy a proper meal at one of the tables. Book several days in advance
for dinner and request a ground-floor table near the back of the dining room. Start with burrata paired with semi-sundried tomatoes, bu er with Cantabrian anchovies on toast and mortadella with 36-month- aged Parmigiano Reggiano. Follow these dishes with carbonara or cacio e pepe, or both! Skip the main dishes and dessert—they will bring cookies at the end of the meal anyway—but don’t overlook the extensive grappa and amaro list. Solo diners can book a spot at the bar; Roscioli is one of the few places in town of- fering bar seating.
salumeriaroscioli.com
ristorantealmororoma.com
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Photos: (le to right) Roscioli Gigglesyee, Manel Zaera