On the other hand for someone a flesh-burger could be a turn on )

Perhaps by "spice" the house means black pepper. Hopefully :) I've come across many funny translations in Italy. But these translations don't even compare to to what I see here in Moscow from time to t time. Would you ever try a burger with FLESH? That's how they translated beef )

Never been there but should be GUANCIALE (rather than pancetta) ;)) In Rome it's always guanicale - an integral part of the Roman cuisine ))

I've been there but this not an a ala carte restaurant. They buffet only - you have 2 choices of starters, 2 choices of first, second, etc. I don't like that pasta is already cooked like in a school cafeteria. Not my type of place, to be honest.

Actually his 365 pizzas include pizzas not just from Italy (he reviewed pizzas in Azerbaijan and Poland), but most of the pizzas reviewed are in fact from Naples/Campania pizzerias. Very helpful link indeed. Some of the high-rated pizzas are from less known pizzeria (such as Il Rudere, for examle) which I look forward to check out when in Naples.

I would recommend for lunch:

Matricianella
Giardino Romano
Armando al Pantheon
Vincenzo alla Lungaretta
Colline Emiliane (a little break from Roman cuisine)

Aa regards the dinner recommendations, I would add "Il Drappo", where you can eat delicious Sardinian food.

There are no 5 best restaurants in Rome. If you go to 5 most expensive restaurants and ignore more simple but authentic places, you will miss the best bit or Roman culinary. My opinion. Italy is not France. The best food I've had in Italy was in simple trattoria.

For lunch you can find numerous pizzerias or bakeries (forno) that sell pizza al taglio (sliced). Pizzarium is on of the most famous.

However, there are places that (as an exception) serve wood oven pizza even for lunch. For example: Montecarlo (classic roman pizza) or Rosso Pomodoro (Napoli style pizza).

Thanks, I've correced the typo )

Being a big fan of spaghetti alla carbonara I'm delighted to share with you my favourite recipe. Try it and you won't go wrong.

Ingredients:

120 grams of spaghetti
1 whole egg and one egg yolk
30 grams of guanciale
1 clove of garlic
dry white wine
3 tablespoons of the water in which you coocked your pasta
plenty of pecorino romano and parmigiano reggiano
freshly ground black pepper and salt

Mix one egg, one egg yolk, little bit of percorino and parmigiano in a bowl. Add some black pepper and a little bit of salt.

Put your spaghetti in the plenty of salted water (until it cooks to al dente. Normally you will have it al dente if you cook it 1 minute/1 and 1/2 minutes less the cookcing time indicated on the box).

In the meantime fry the guanicale (cut into little pieces) on a large pen using a bit (do not use much because guanciale has its own fat) olove oil. Once the gianciale becomes semi-crispy, add some garlic and black pepper (unless the guanicale is already seasones with a black pepper), mix using a wooden spoon. Put one spoon of pasta water into a frying pan, mix again and remove the garlic. Set the pan aside. When pasta has almost become al dente put the pan back on the stove and add a little bit of white wine. In the meantime take your past off the stove but before draining, save about 3 tablespoons of pasta water. Once alcohol has evaporated from the wine (this will take about 30 seconds) put your pasta into the frying pan and mix well (but gently) with a wooden spoon. Add more cheese and mix again. Set aside and add youe pasta water. After that add your egg and cheese mixture into the frying pen (remember! the pan is now off the heat!!) and mix again very gently. Your cabonara is now ready to serve. Put some cheese on a plate and then place your pasta on top of it, addign some more cheese and freshly ground black pepper.

Being a big fan of spaghetti alla carbonara I'm delighted to share with you my favourite recipe. Try it and you won't go wrong.

Ingredients:

120 grams of spaghetti
1 whole egg and one egg yolk
30 grams of guanciale
1 clove of garlic
dry white wine
3 tablespoons of the water in which you coocked your pasta
plenty of pecorino romano and parmigiano reggiano
freshly ground black pepper and salt

Mix one egg, one egg yolk, little bit of percorino and parmigiano in a bowl. Add some black pepper and a little bit of salt.

Put your spaghetti in the plenty of salted water (until it cooks to al dente. Normally you will have it al dente if you cook it 1 minute/1 and 1/2 minutes less the cookcing time indicated on the box).

In the meantime fry the guanicale (cut into little pieces) on a large pen using a bit (do not use much because guanciale has its own fat) olove oil. Once the gianciale becomes semi-crispy, add some garlic and black pepper (unless the guanicale is already seasones with a black pepper), mix using a wooden spoon. Put one spoon of pasta water into a frying pan, mix again and remove the garlic. Set the pan aside. When pasta has almost become al dente put the pan back on the stove and add a little bit of white wine. In the meantime take your past off the stove but before draining, save about 3 tablespoons of pasta water. Once alcohol has evaporated from the wine (this will take about 30 seconds) put your pasta into the frying pan and mix well (but gently) with a wooden spoon. Add more cheese and mix again. Set aside and add youe pasta water. After that add your egg and cheese mixture into the frying pen (remember! the pan is now off the heat!!) and mix again very gently. Your cabonara is now ready to serve. Put some cheese on a plate and then place your pasta on top of it, addign some more cheese and freshly ground black pepper.

Being a big fan of spaghetti alla carbonara I'm delighted to share with you my favourite recipe. Try it and you won't go wrong.

Ingredients:

120 grams of spaghetti
1 whole egg and one egg yolk
30 grams of guanciale
1 clove of garlic
dry white wine
3 tablespoons of the water in which you coocked your pasta
plenty of pecorino romano and parmigiano reggiano
freshly ground black pepper and salt

Mix one egg, one egg yolk, little bit of percorino and parmigiano in a bowl. Add some black pepper and a little bit of salt.

Put your spaghetti in the plenty of salted water (until it cooks to al dente. Normally you will have it al dente if you cook it 1 minute/1 and 1/2 minutes less the cookcing time indicated on the box).

In the meantime fry the guanicale (cut into little pieces) on a large pen using a bit (do not use much because guanciale has its own fat) olove oil. Once the gianciale becomes semi-crispy, add some garlic and black pepper (unless the guanicale is already seasones with a black pepper), mix using a wooden spoon. Put one spoon of pasta water into a frying pan, mix again and remove the garlic. Set the pan aside. When pasta has almost become al dente put the pan back on the stove and add a little bit of white wine. In the meantime take your past off the stove but before draining, save about 3 tablespoons of pasta water. Once alcohol has evaporated from the wine (this will take about 30 seconds) put your pasta into the frying pan and mix well (but gently) with a wooden spoon. Add more cheese and mix again. Set aside and add youe pasta water. After that add your egg and cheese mixture into the frying pen (remember! the pan is now off the heat!!) and mix again very gently. Your cabonara is now ready to serve. Put some cheese on a plate and then place your pasta on top of it, addign some more cheese and freshly ground black pepper.

Di Matteo pizzas are just out of this world. Do they put magic in their pizzas??

Best bisrecca - Il Latini

Best pasta with wild boar - Trattoria da Guido

Best pana cotta - Enzo e Pierro

Best gelato - Cafe del 900

Best cheese & salumi - sold by a father and daughter (or at least they look like they are father and daughter) at the Florence central market.

Try Cafe Del 900 and you won't regret! This is the best gelato I've tried (not just in Florence, but elsewhere).

Il Latini make decent Fiorentina (although I didn't like the place very much). I really liked the bistecca at Enzo e Pierro the first time (in 2009) but on my second visit (in 2010) it was just mediocre.

I have a quesiton who have tried bistecca at Sostanza: doe they cook it on a charcoal grill? The reason why I'm asking is because I saw some picures of this place and the meat did not look cgar broiled.

It is very difficut (and probably - impossible) to say which place serves best pizza in Rome, since there are quite many places that serve decent Roman pizza. My personal favourite is Vincenzo alla Lungaretta (in Trastevere). Pizzas are simply superb. Needless to say, that they are made in an authentic wood burning oven. The crust is fantastic and toppings are always fresh.

The best Naples style pizza I have ever eaten was in Naples, of course - the name of the pizzeria is Di Matteo.

Hi. I saw your post only today, sorry. La Carbonara is just a bit pricier than an average Roman trattoria, primarily due to its location. If I'm not mistaken I paid around 35 euro for 2 pasta dishes, one portion of fish fritters, one portion of stuffed zucchini flowers and one liter of mineral water.

I liked carbonara in La Carbonara (the one at Campo di Fiori). The menu offered rigatoni but I asked them to prepare mine with spaghetti. It appears that they use only yolks (while I normally prefer the whole egg plus yolk version, this particular one did not disappoint). Overall, a very good carbonara - not too rich and at the same not dry, guanicale is not so much fatty and after you have eaten it your stomach doesn't feel stuffed.

In Matricianella the carnonara was also good but a bit richer and less eggy (I believe they have added some cream). I preferred the light version of La Carbonara though.

The carbonara that I enjoyed the least was the one at Armando's. The gianicale has almost no meat (just fat), and the dish had almost no cheese.