What’s pizza al taglio There are all sorts of pizzerias and pizza restaurants in Rome. Roman and Neapolitan, focaccia and pinsa, but the most convenient, especially if you’re just trying to have a quick bite, is pizza al taglio. In these joints, pizza is usually sold by weight, always freshly prepared and reasonably priced. Pizza

In this series of articles we are going to try and give you a few Italian words that you might need to know and will use in Italy. We will not go to deep into details, but will rather give you a basic understanding of some very important topics like food, transport, travel etc. The

Major Papal Basilica Saint Mary Major There is a church on the Esquiline hill, in Rome, called Santa Maria Maggiore or Saint Mary Major. This church is one of four major papal Basilicas and the largest Marian church in Rome. Every year, on August the 5th something strange and beautiful happens around this fascinating church:

A labyrinth of narrow streets, paved with “sampietrini” (cobblestones made of flint stone and carved with an ancient technique, typical of Rome), overlooked by lots of restaurants and bars, open day and night: welcome to Trastevere, one of the most charming among Rome’s neighborhoods. It’s an ancient neighborhood, lying on an inhabited area that dates

The birth of Pizza Margherita. Pizza is one of the most ancient recipes in the world and definitely the most popular one. Ancient Greeks, Etruscan, Persians and Romans thousands of years ago, had dishes similar to our modern pizza, flatbread with different toppings, both sweet and savory. The modern history of pizza begins in the

Great Gelato – How-to Guide. There are three major styles of ice creams in Western world: Philadelphia-style (no eggs, egg whites and cream), French-style(whole eggs and cream) and, of-course, Italian-style gelato (no eggs, with cream and light milk). Modern gelato or ice cream is said to have been invented in Italy in 1660’s and in

The Roman speciality that conquered the world. The word “porchetta” comes from its male correspondent, “porchetto” (piglet). In ancient times, a relatively “young” pig was sacrificed as an offer to the divinities. Afterwards, people discovered that the female had a healthier and tastier meat, so they started using it. From that comes the name “porchetta”.