Rome, the Eternal City, boasts a captivating charm and a rich culinary heritage. Visitors are drawn to its bustling trattorias, timeless recipes, and bold, heartfelt flavors.

A summer in Rome offers an immersive experience into its unique blend of history, culture, and gastronomy. From the vibrant energy of its dining scene to the authenticity of recipes passed through generations, every moment is enriched with discovery.

Visitors leave Rome not just with memories but a deep appreciation for its culinary treasures and an enhanced understanding of its cultural essence.

Culinary Adventures at Da Augusto

Da Augusto in Trastevere exemplifies the charm of Roman dining. Its marble-topped tables, paper tablecloths, and rustic Saturnia crockery create an inviting yet unpretentious atmosphere. Known for its robust Roman fare, the restaurant offers secondi (main courses) that transform humble cuts of meat and offal into culinary delights through slow braising and stewing.

Signature dishes include braised beef, pecorino-dusted tripe, rabbit with rosemary, slow-cooked lamb, and pollo alla Romana. These are paired with contorni (side dishes) such as broccoli romanesco cooked until tender, bitter cicoria wilted with oil, rosemary-roasted potatoes, and seasonal Puntarelle greens dressed with anchovies. The meal is completed with fresh bread from La Renella bakery and a half-liter of white wine.

Exploring Roman Cuisine

Roman cuisine is characterized by its boldness and simplicity, relying on high-quality ingredients and traditional techniques. One iconic dish that exemplifies this approach is Pollo alla Romana, or Chicken Roman Style. This dish combines chicken, wine, tomatoes, and red peppers, resulting in a rich, flavorful sauce. The recipe, passed down through generations, captures the essence of Roman home cooking.

Culinary Masterpiece: Pollo alla Romana

For food enthusiasts, “Roman style chicken” immediately brings to mind the traditional Italian dish, Pollo alla Romana. This savory recipe exemplifies Roman culinary tradition—simple, robust, and rich in flavor. Here’s a step-by-step guide:

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Ingredients

1.5 kg 3 lbs chicken, cut into pieces
3 tbsp olive oil
50 g pancetta diced (optional)
Salt and black pepper
1 clove garlic optional
1 glass of dry white wine
300 g tomatoes or passata
4 large red peppers

Instructions

Heat olive oil in a heavy-based pan. Fry pancetta until crispy (if using).
Add chicken pieces, skin-side down, and cook until golden brown.
Season with salt and pepper, then add garlic if desired.
Pour in the white wine and let it evaporate.
Add chopped tomatoes and deseeded peppers to the pan. Cover and simmer for 45 minutes, stirring occasionally.
Allow the dish to rest for 15 minutes before serving.
This dish is best served with crusty bread to soak up the rich sauce, embodying the hearty, unfussy nature of Roman cuisine.

Reflections on Chicken and Culture

The Roman approach to chicken differs greatly from that in many other countries. While chicken is often treated as an everyday staple elsewhere, in Italy, it is seen as a special ingredient, prepared with care and intention. The focus is on farm-raised chickens, valued for their superior taste and texture. This respect for ingredients is at the heart of Italian cooking.

Pollo alla Romana is more than a dish; it is a celebration of Rome’s culinary heritage. Its simple preparation and rich flavors make it a timeless recipe, inviting all to experience the essence of Roman dining.