ROME: ALL OF THE RESTAURANTS PICKED BY ANDREW ZIMMERN ON DELICIOUS DESTINATIONS ROME
When Andrew Zimmern visited the Italian capital for his show Delicious Destinations Rome, he and his crew picked many restaurants to represent the most famous dishes of the city. Here are all the addresses and dishes showcased in a convenient list. They would be great spots for you to take a break while you go through your 2-day Rome itinerary!
DISH – Delicious Destinations Rome – Spaghetti Alla Carbonara
Spaghetti alla carbonara is a pasta dish that is claimed to be a “symbol of Rome”. This pasta dish is made with egg yolks, black pepper and “guanciale” or salt-cured pork jowls. There are several origin stories to this very ancient dish but Andrew Zimmern on Delicious Destinations Rome said his favourite is the one where the cheap, filling lunch of “carbonari” (Italian woodsmen), who made charcoal for the Industrial Revolution, made its way to kitchens around Rome.
Roscioli Via dei Giubbonari, 21/22, 00186 Rome, Italy
There is NO CREAM in carbonara, and if you ask for some, you’ll surely be the origin of an international incident!
If you’re planning a trip to Rome, check out Budget Your Trip’s article on Rome travel budget.
DISH – Delicious Destinations Rome – Pizza
In Delicious Destinations Rome, Sbanco shares its pride of its Pizza Margherita, which is a cross between pizza Romana and the Neapolitan style. Its sourdough is made with wheat flour, super fine flour, salt and local water. The sauce is made with San Marzano tomatoes and salt. It is then topped with mozzarella from Campania and fresh basil leaves.
The pizza we know and love that’s made outside of Italy is usually based on the version made in Naples. Romans prefer a thin, crispy crust.
DISH – Delicious Destinations Rome – Suppli
Suppli is a
deep-fried rice croquette. This fried Italian snack is mainly made with rice
and tomato sauce which is shaped to an oblong form then soaked in egg before
being deep-fried. The most popular variety of this fried Italian snack is the
suppli al telefono, which is made with rice and mozzarella. When cooked right,
the mozzarella spreads to a length similar to old telephone lines, thus its
Supplizio Via dei Banchi Vecchi, 143, 00186 Rome, Italy
al telefono from Supplizio is made with sautéed vegetables, bay leaves, fennel
seeds, bits of chicken liver, chicken gizzard, and pork sausage. San Marzano
tomato sauce and carnaroli rice is then added, along with fresh basil and
parmesan cheese. It is then shaped into an oblong with fior de latte mozzarella
cheese inside. It will then be drenched in egg and rolled on house-made bread
crumbs before being gently fried.
DISH – Delicious Destinations Rome – Carciofi Alla Giudia
alla Guidia or Jewish fried artichokes originated from the Roman Jewish
community and is very popular in the Roman ghetto. The whole artichokes are
cleaned before being deep-fried at low temperature for 20 minutes. The
deep-fried whole artichoke is then flattened to form a floral shape and will
again be deep-fried briefly to make the its outer layer crispy. It is then
sprinkled with salt before being served.
DISH – Delicious Destinations Rome – Trippa Alla Romana
might be put off when they hear cow stomach lining but trippa alla romana is a delectable
dish that is well-liked in Rome. This dish features cow tripe or stomach lining
cooked with tomato sauce and finished with pecorino Romano cheese.
al Velavevodetto, their trippa alla romana is made with sliced tripe boiled in
water with lemon juice and vinegar. It is then sautéed with celery, carrots,
and onion. A rich, red tomato sauce is then added before it is finished with
mint and pecorino Romano cheese.
DISH – Delicious Destinations Rome – Filetto di Baccala
WHAT IS IT?
Baccala is deep-fried cod fillet. This well-loved Roman specialty is a popular
street food snack but has also found its way to major storefronts. The cod
fillet is salted, drenched in batter and deep-fried.
Dar Filettaro is known to serve the best filetto di baccala in Rome. Most patrons flock to the restaurant around 6:00pm, before the Roman happy hour. At Dar Filettaro, the cod is soaked before being deboned. After deboning, the cod is again soaked before being cut into fillets. They are then immersed in an unseasoned batter of water, flour and yeast. The battered cod fillets are then fried three times.
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