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The right ingredients in Rome

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The right ingredients in Rome

Sydney | Feb 1, 2010 12:06 AM

My wife and two children and I will be spending two weeks in Italy in June and will be staying in an apartment the Prati area for 5 days.

I am looking forward to cooking a few straightforward meals in the flat and to generally enjoying good quality local ingredients, and if they are typically Roman/ Laziale, so much the better!

I will ask about restaurants later but for now I'm hoping that Chowhounders can point me in the direction of the right foods to purchase and sample in in our apartment.

If a list helps, here it is:

1Besides Pecorino Romana, what are some other cheeses that might be good to try in Rome? Again if they are of the region all the better.

2. What varieties of olives are good to try?

3. What wines are good to try?

4. I'd love to try baccala fritters. Are these something that you can be purchased in a shop? Or should they only be experienced freshly made?

5 .Should guanciale (for Carbonara and Amatriciana) be purchased sliced or in a piece to be diced at home ?

Thanks for your time

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