Travel Reference
In-Depth Information
Seductive heaps of
pesche
(peaches) and
albicocche
(apricots) dominate market stalls.
Luscious, succulent, fleshy
fichi
(figs) ripen in June, perfect with some salty
prosciutto
crudo
(cured ham).
AUTUMN
Alla cacciatora
(hunter-style) dishes are sourced from Lazio's hills, with meats such as
cinghiale
(boar) and
lepre
(hare).
Fish is also good in autumn; you could try fried fish from Fiumicino, such as
triglia
(red mullet), or mixed small fish, such as
alici
(anchovies).
Autumn also brings mushrooms - the meaty porcini,
galletti
and
ovuli
- and
broccoletti
(also called
broccolini
), a cross between broccoli and asparagus; it's often served fried
with
aglio
(garlic) and
olio
( olive oil). Other autumnal vegetables include cauliflower and
spinaci
(spinach), while aubergine, peppers and tomatoes continue.
Cicoria selvatica
(wild chicory) has dark-green leaves and a bitter taste, and is at its best sautéed with spicy
pepper and garlic.
Fruit-wise, heaping the markets are
uva
(grapes),
pere
(pears) and
meloni
(melon).
Nuts are now in season, and creamy
nocciola
(hazelnut) and
marron
(chestnut) will be
adorning ice-cream cones all over the city.
WINTER
Winter is the ideal time to eat dishes with
ceci
(chickpeas) and minestrone, as well as
herb-roasted
porchetta di Ariccia
(pork from Ariccia).
Puntarelle
('little points' - Catalonian chicory), a green found only in Lazio, is a deli-
cious, slightly bitter winter green, often tossed with a dressing of anchovy, garlic and olive
oil.
Finochio
(fennel) is a favourite winter vegetable, eaten in salads or on its own.
Broc-
colo romanesco
(Roman broccoli) looks like a cross between broccoli and cauliflower.
Markets are piled high with
aranci
(oranges) and
mandarini
(mandarins), their brilliant
orange set off by dark-green leaves.
In February, look out for
frappé
(strips of fried dough sprinkled with sugar), eaten at
carnival time.
Food & Wine Courses
Check out the
Città di Gusto
MAP
GOOGLE MAP
( 06 551 11 21;
www.gamberorosso.it
; Via Fermi
161)
, a six-storey shrine to food created by Italian foodie organisation Gambero Rosso. It
has cooking courses starring Rome's top chefs, a wine bar, pizza workshop, cookbook
shop and the Teatro del Vino for demonstrations, tastings and lessons.
