The days are becoming longer and warmer; the streets of Rome are becoming livelier, welcoming locals and tourists to gather over traditional and classic flavors that can be found only in Italy’s capital – going beyond just “pizza” and “pasta.” There are many layers that form the backbone to the Italian cuisine in general, each region in Italy bringing its distinct and particular specialties. The simplicity of the Roman cuisine, specifically, makes it unpretentious, tasty and inviting to everyone.
Emphasizing on local products and what’s available in season, don’t let these “simple” and “humble” ingredients fool you into thinking you’ll be eating bland dishes. Romans have chosen minimal yet particular ingredients that create a unique balance, which will leave your palate wanting more.
All this talk about Roman cuisine; what do these dishes actually consist of and where can you try them in the Eternal City? Allora….
Osteria vs Trattoria vs Ristorante: What’s the difference?
If you’ve ever meandered through the cobblestone streets of Rome (or any Italian city for that matter), chances are you have already seen one of the following: an ‘Osteria’, a ‘Trattoria’ or a ‘Ristorante’. A simple way to distinguish the difference among the three is to categorize them into tiers.
An Osteria was originally a place that only served wine and simple bites to eat. In some parts of Italy you can still find Osterie that only serve wine, where you’re allowed to bring in your own food, although only a handful of such venues still exist. Now the Osteria has shifted to be more food oriented, with short menus often changing daily and highlighting local specialties at an inexpensive cost.