{"id":4394,"date":"2015-05-11T14:40:17","date_gmt":"2015-05-11T12:40:17","guid":{"rendered":"http:\/\/rickzullo.com\/?p=4394"},"modified":"2022-01-23T15:34:46","modified_gmt":"2022-01-23T14:34:46","slug":"fci-002-traditional-roman-cuisine-with-maria-pasquale","status":"publish","type":"post","link":"https:\/\/rickzullo.com\/fci-002-traditional-roman-cuisine-with-maria-pasquale\/","title":{"rendered":"FCI 002 – Traditional Roman Cuisine With Maria Pasquale"},"content":{"rendered":"

\"maria<\/a>Although Italy is a foodie paradise, Rome isn\u2019t generally considered as one of the top culinary\u00a0destinations in the Bel Paese. We think of Sicily, Naples, Bologna, and of course Tuscany\u2026but usually not Rome.<\/p>\n

My friend Maria Pasquale is helping to change that through her\u00a0personal blog HeartRome<\/a>,\u00a0and the company she works\u00a0for Eating Europe Tours,\u00a0\u00a0where she\u00a0manages their PR & social media.<\/p>\n

My first encounter with\u00a0Maria was last April\u00a0when I went on her Daylight Trastevere Tour<\/a>. I was blown away by all the little “secret” locations in my own backyard that I never even heard of. Then in October we were both guests on a fantastic\u00a0blog tour in Verona, Mantova and Lake Garda in October.<\/p>\n

<\/p>\n

Traditional Roman Cuisine<\/h2>\n

One of the challenges to finding a good restaurant in Rome is that there are just too many options. This is especially true within the historical center where they are all fighting ferociously for every tourist Euro. And even if\u00a0you successfully avoid all the tourist traps and zero-in on a few authentic Roman restaurants, then there\u2019s the cuisine itself to consider, which isn\u2019t always immediately appealing to the uninitiated straniero<\/em> (foreigner). Second courses often feature various frattaglie<\/em> (innards) and scarti<\/em> (scraps) that, while delicious when prepared properly, don\u2019t necessarily translate well on the menu.<\/p>\n

When I decided to start doing a podcast, I knew right away that I\u2019d want to interview Maria. And then when I read her\u00a0recent article about \u201cThe Return of la Pajata<\/a>\u201d (simply “la Pajata” in Roman dialect; in Italian, “Rigatoni con la Pagliata<\/em>“), I knew what I\u2019d want to talk about.<\/p>\n

Most folks\u00a0are usually ready and willing to try the typical pasta dishes (primi piatti<\/em>) like carbonara<\/em>, amatriciana<\/em>, and cacio e pepe<\/em>. \u00a0Trying the secondi often requires a bit more convincing. So\u00a0where can you go to find the aforementioned la pajata<\/em> and other specialties from\u00a0the “quinto quarto,<\/em>” such as trippa alla romana<\/em> and coda alla vaccinara<\/em>?\u00a0In this\u00a0podcast episode, Maria\u00a0gives specific sugge\"Checchinostions for great restaurants where you can taste these authentic dishes. For example:<\/p>\n

Checchino dal 1887<\/a> in Testaccio<\/p>\n

Mordi e\u00a0Vai<\/a> (sandwich stand at Testaccio Market)<\/p>\n

Try the Colatella at Flavio al\u00a0Velavevodetto<\/a> (I told you so!<\/strong><\/em>)<\/p>\n

Try the Coda all Vaccinara at da Enzo al 29<\/a> in Trastevere<\/p>\n

And for aperitivo, consider\u00a0these \u00a0options:<\/strong><\/p>\n

\"Co.So
Co.So from HeartRome<\/figcaption><\/figure>\n

Palatium Enoteca Regionale<\/a> in the historical center<\/p>\n

Freni e Frizioni<\/a> in Trastevere<\/p>\n

Porto Fluviale<\/a> in Ostiense<\/p>\n

Maria Pasquale<\/h2>\n

I would like to give a big “GRAZIE” once again to Maria for generously sharing all her suggestions with me.<\/p>\n

And click the link to check out other episodes and see my list of the <\/span>best podcasts about Italy<\/b><\/a>.<\/span><\/p>\n

\nhttp:\/\/feeds.soundcloud.com\/stream\/204426815-rick-zullo-1-fci-002-traditional-roman.mp3<\/a><\/audio><\/div>

Podcast: Play in new window<\/a> | Download<\/a> (Duration: 21:45 — 20.4MB) | Embed<\/a><\/p>

<\/p>

Subscribe: Email<\/a> | RSS<\/a> | More<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Although Italy is a foodie paradise, Rome isn\u2019t generally considered as one of the top culinary\u00a0destinations in the Bel Paese. We think of Sicily, Naples, Bologna, and of course Tuscany\u2026but usually not Rome. My friend Maria Pasquale is helping to change that through her\u00a0personal blog HeartRome,\u00a0and the company she works\u00a0for Eating Europe Tours,\u00a0\u00a0where she\u00a0manages their […]<\/p>\n","protected":false},"author":1,"featured_media":5919,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,344],"tags":[240,345,347],"_links":{"self":[{"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/posts\/4394"}],"collection":[{"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/comments?post=4394"}],"version-history":[{"count":1,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/posts\/4394\/revisions"}],"predecessor-version":[{"id":11849,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/posts\/4394\/revisions\/11849"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/media\/5919"}],"wp:attachment":[{"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/media?parent=4394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/categories?post=4394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rickzullo.com\/wp-json\/wp\/v2\/tags?post=4394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}