Tastes of ROME

For Romans, the search for pleasure and happiness in all matters of life is a daily imperative, one that dictates a way of life. This holds equally true when it comes to matters of the table, where indulgence is considered as much a part of eating as the food itself.

The Roman table is in many respects dictated by tradition. On Thursday it is common for people to eat , discs of semolina baked with copious amounts of cheese and butter. Fridays are reserved for fish, most often cod, either salted or fresh and a dish of pasta with chickpeas, . Roast meats (sheep’s milk cheese) is still preferred over cow’s milk cheese. This tradition extends to the offal, with dishes like , slow-cooked lamb’s intestine, often served on pasta, being as popular today as they ever were.