Did you know that, according to the tradition, Rome has been founded on the 21st April 753 B.C.? Almost 2800 years ago!
For who is born and raised in Rome, there is a term that has a very important meaning: The “Romanità”.If we want to translate it in English, we could say “being Roman”.
Romanità has historically a meaning linked to the past, to all those traditions centered on the ancient Rome and those values expressed in the Roman heritage. Nowadays the word Romanità has a more contemporary meaning, which is reflected in the football, in food and in the way to live the city. A city that is still struggling to do a real change in terms of modernization that many other European capitals have already done.
Probably the magic aspect of Rome is exactly this one: the ability , almost spontaneous, to maintain a kind of balance between ancient and modern, between hundred of monuments (for those who don’t’ know, Rome is the city with the highest number on monument in the world!!!) and the contemporary bars and clubs. The same harmony can be found in the traditional roman cuisine.
Outside of Italy, people joke about the Italian cuisine, saying that is only pasta and pizza. For sure, they are the most famous dishes around the world, but there is nothing worst than saying that Italian cuisine is only Pasta and Pizza! There are thousand of recipes from North to South, most of which I personally haven’t tried yet. Each region – often each city – has its own type of cuisine and wealth of recipes thanks to huge varieties of products grown throughout the territory. The Interesting aspect is that most of the recipes of the traditional Italian cuisine are originally from products so-called “poveri” (“poor”), because born from the necessity of the people to eat with local, cheap and available products. The consequence is a large number of recipes, each of them with a small number of ingredients – often with a very simple technique of preparation – where the quality of the products represents the main aspect.
The Roman Cuisine is in line with the rest of the Italian cuisine, namely rural and peasant, based on ingredients that many consider waste products. For example if we talk about meat, there is a term used that is “Quinto Quarto”, which means “ the fifth quarter” which are all those edible parts of the animals starting from the tip of the snout till the tail like entrails, offal and many others, which indeed are not part of the “four main cuts”. It’s exactly here that the harmony between ancient and modern comes out, somehow in an innovative form. If long ago the use of traditional recipes based on waste products was allocated to the lowest social classes, nowadays there is a re-evaluation of that culinary tradition. Today you can easily step in a fine dining restaurant and find those ingredients, once not considered by the gourmands and now utilized in a contemporary way with new combination of flavours.