Archive for the ‘ROMA NEL PIATTO’ Category

Ancient Aperitif : Recipes of ancient Rome

You enter into a mansion and traveling through the rooms of an ancient patrician residence of the third century AD For the occasion, this will come to life in an exciting guided walk among the frescoes, mosaics and nymphs. A path on the time line that will take you gradually back into history, absorbed in ancient legends and myths, to forget all about being in the twenty-first century. At this point the owner of the ancient Domus has already laden tables and you’ll be ready to participate in what the Romans called comissatio, that is (more…)

ROME IN THE POT: corallo green beans

Ingredients for 2 people 1/2 kg of broad beans (coral) parsley 1 onion 3-4 ripe fresh tomatoes sauce salt extra virgin olive oil   preparation Check the beans and rinse. In a sauté pan with a tablespoon of olive oil, one onion finely ground beef and add the green beans. Let them cook for a few minutes, stirring and add the tomatoes, peeled, seeded and cut into pieces. Add salt and cook for about 20 minutes, adding hot water often. A few minutes before removing from the heat, sprinkle the beans with a handful of (more…)

ROMA NEL PIATTO: trattoria Monti

La Trattoria Monti is located in the historic area, close to Piazza Vittorio and to our B & B. The street sign in pure 70’s style recalls that the business has more than 40 years. Inside , however , a simple restyling, dry and no frills gives the place a more modern look. The menu and the menu off (Sundays equally rich) revolve around a few key ingredients and a dozen “classics” that, along with the family and the friendly service, ready and tested, make it a real place of refuge. From antipasti dishes are (more…)


Ingredients for 4 people: 500 grams of bucatini, 1 onion, 100 grams of bacon, 1 kg of peeled tomatoes, olive oil, grated cheese, salt and pepper. preparation: Cut the onion into small pieces and the bacon and put it with olive oil in a pan nice big that it can hold all the pasta you prepare. Sauté and add the peeled tomatoes (you can also use the normal canned tomatoes), salt and pepper. NB Do you go on low heat for 15 minutes. Cook the bucatini (if necessary also the rigatoni are fine). When cooked, (more…)


    INGREDIENTS 500 g spaghetti, 200 g of bacon, 4 eggs, 30 g of grated cheese, 1 clove of garlic, olive oil, salt, pepper In a saucepan, preferably earthenware, heat a tablespoon of oil, let the garlic brown and then remove it, add the diced bacon and when it begins to brown withdrawn from heat and keep warm. In a bowl beat the eggs with the grated cheese and plenty of freshly ground pepper. Cook the spaghetti al dente, drain, transfer the bacon to the pan and place it back on the fire. Let (more…)