A Roman Feast!

 We had many good meals in Rome, but the best meal we had in Rome, in my opinion, was at the Osteria Romana Al Vicolo 9.  We had a selection of Roman appetizers including various salami and suppli, which is a kind of elongated, cylindrical rice ball with a filling. Ingredients: rice, tomato, meat, broth and salt, with a mozzarella filling and a crunchy breaded coating.  The "Primi" or 1st course was a selection of the classic Roman pasta dishes: carbonara, cacio e pepe, and amatriciana.  Carbonara is a sauce of hard grated cheese, egg, black pepper, and pancetta (Italian bacon).  Cacio e pepe means "cheese and pepper" in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano cheese and black pepper, together with spaghetti or spaghettini.  Amatriciana sauce is made with guanciale (pork jowl), pecorino romano cheese, tomato, and, in some variations, onion.  Our main course or "secondo" included tripe stew among other traditional dishes.  The tripe was a lot better than I expected and had the texture of a very tender calamari.  I was so busy eating that I forgot to take pictures of the plates!  It is true as the saying goes, "A bad meal in Rome is better than most meals elsewhere!"


Another Roman favorite is Pasta alla Gricia which consists of pasta, pecorino romano, black pepper, and guanciale.  
Spaghetti alla Gricia

Amatriciana

antipasta

Ravioli and a pasta with white sauce with mushrooms


Tuvimos muchas buenas comidas en Roma, pero la mejor comida que tuvimos en Roma, en mi opinión, fue en la Osteria Romana Al Vicolo 9. Tuvimos una selección de aperitivos romanos que incluían varios salami y suppli, que es una especie de bola de arroz cilíndrica con relleno. Ingredientes: arroz, tomate, carne, caldo y sal, con relleno de mozzarella y cobertura crujiente empanizada. El "Primi" o primer plato era una selección de los clásicos platos de pasta romana: carbonara, cacio e pepe y amatriciana. La carbonara es una salsa de queso duro rallado, huevo, pimienta negra y panceta (tocino italiano). Cacio e pepe significa "queso y pimienta" en varios dialectos del centro de Italia. Como su nombre indica, el plato lleva queso pecorino romano rallado y pimienta negra, junto con espaguetis o spaghettini. La salsa amatriciana se elabora con guanciale (papada de cerdo), queso pecorino romano, tomate y, en algunas variaciones, cebolla. Nuestro plato principal o secondo incluía guiso de callos entre otros platos tradicionales. Los callos estaban mucho mejores de lo que esperaba y tenían la textura de unos calamares muy tiernos. ¡Estaba tan ocupada comiendo que olvidé tomar fotografías de los platos!










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