Despite its relevance for art and culture, we have to remember that Vatican City is more of a symbolic city and it’s mainly composed by museum and offices. That being said, we just have to broaden the area of this post and talk aboutwhat to eat in Rome. And that it’s not a an easy and short topic, since food is more rooted in the italian culture thatanything else. But we will try our best to point out what are the must that you cannot skip to try.
In this Blog we are going to discover What to eat in Vatican City..
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What to eat in Vatican City
Spaghetti alla Carbonara
Thisiconicdishconsists of pasta (typically spaghetti) tossedin acreamysauce made with eggs, pecorino cheese, guanciale (curedporkjowl), and black pepper. It's a simpleyet delicious recipe, thatreliesallitsflavour on the quality of the cream. A traditional carbonara recipe containsvirtually no cream, and you'llunderstandwhy after you'vetriedit.
Supplì is a type of street food and iscommonlyservedas an appetizer or snack. Supplì are friedriceballsthat are stuffed with variousfillings, typically a mixture of risotto with ragù (meatsauce) and mozzarella cheese. The name "supplì" comes from the French word "souple," meaning soft or tender. This name reflects the soft and creamy texture of the rice inside the crispyfried shell. Supplì isoftenserved hot and eaten with your hands, as the cheese inside can be quitestringywhenitmelts.
Carciofi alla Romana (Roman Style Artichokes)
The origins of thisdishmay be traced back to ancient times when farmers exploited the produce of the earth, in this case artichokes, to nourishthemselves. Carciofi alla Romana is a popular antipasto (appetizer) or contorno (side dish) that features artichokeheartsflavoredand stuffedwith herbssuchasgarlic, mint and parsleyand braised in olive oil until tender.Theseartichokeshave a delicate and savoryflavorthatpairswell with the naturalsweetness of the artichokes!
It's likely that the "to jump in your mouth" literal translation of saltimbocca refers to the flavor that immediately reaches your palate when you bite into it or perhaps that is about how quickly it can be built as well (as in, it jumps into your mouth so quickly). Saltimbocca is usually made using thin veal cutlets that have been wrapped or topped with prosciutto that becomes golden when fried, and the interior flesh is quite thin. A entire sage leaf is frequently pressed or pinned on top of saltimbocca with a toothpick. It’s so simple, classic and rustic that you cannot stay in Rome without trying it.
Maritozzo has a long history in Rome and isconsidered a belovedlocalspecialty. Itisoftenassociated with the city'scafes and bakeries, whereit can be foundfreshlybaked and ready to be enjoyed. Itistypicallyeaten for breakfast or as a dessert. The maritozzo is a soft and slightlysweet bread roll, similar to a brioche, with a round shape and a split down the middle. Traditionally, it is filled with whipped cream and it’s common to sprinkle powdered sugar on top of the maritozzo before serving. Ifyoueverhave the chance to try a maritozzo, I wouldhighlyrecommendit. Its soft and sweet nature makes it a delightfultreat for those with a sweettooth or anyonelooking to indulge in a delicious Italianpastry.
The name "tiramisù" means "pick-me-up" or "lift-me-up" in Italian, whichisquite fitting consideringitsindulgent and energizingflavors. Tiramisù recipes can varyslightly from one person to another, but the core ingredientsremain the same. The ladyfingers or sponge cake are typicallydipped in espresso or strong coffee, sometimes with the addition of a touch of liqueur like rum or brandy. The mascarpone creamlayeris made by combining mascarpone cheese, eggs, sugar, and sometimes a splash of alcohol. The dessert isthenrefrigerated for a few hours, allowing the flavors to meldtogether and the cream to set. Tiramisù hasbecome a staple in manyItalianrestaurants and isalso a popularchoice for homemade desserts or special occasions.
Spritz (Aperol or Campari)
There's a good possibilitythatifyoustrollaroundanyItalian city or townabout 5 PM or later, you'llfind a number of people seatedat small tables on ricketyfoldingchairs drinking from enormousgobletsfilled with ice. The aperitivo is the event in question, and the beverages are the so called Spritz (the orange drink made with Aperol, and the red with Campari).While the Aperol Spritz isisundeniablyrefreshing and fruity, the Campari Spritz more depth and bitter.
Whenitcomes to wine, Lazio has a long tradition of winemaking, althoughitmaynot be asfamousas some otherItalianwineregions like Tuscany or Piedmont. One of the mostfamouswines from Lazio is Frascati whichistypicallycrisp and refreshing with floral and fruityaromas, and itpairswell with seafood and light pasta dishes.Anothernotablewine from Lazio is Cesanese del Piglio, known for its deep color and complexflavors of dark berries, spices, and earthy notes. Itpairswell with roastedmeats, agedcheeses, and hearty pasta dishes.
Wine and Gazzosa
A nice glass of white wine and a gazzosa issomethingthat in some localtavernssomeonestillorder. Gazzosa is an Italiansparkling drink based on water, sugar and lemon. Itissimilar to lemonade, butusuallyhas a more intense flavor and increasedeffervescence. The word "gazzosa" comes from the Italian word "gazza", whichmeansmagpie, a birdknown for itssharp call. Wine and soda are a efficientremedywhenthe weatherishot!
We've reached the end of the article What to eat in Vatican City. This city has a fantastic atmosphere, and we believe you will love it as much as we did! In the meantime, you can read other articles on our website. Remember to follow us@thewalkingparrot to be continuously updated on the new releases. We will be back soon with a new article!