- Gelaterie
- ice
cream parlors
- Pasticcerie - pastry shops,
confectioner's shops)
- Caffe' - street cafe',
cafes, bars
Ice
cream parlors - Gelaterie
Most Romans consider
Giolitti in Via Uffici del Vicario 40 the best ice cream
parlor in town.
Surely the place is very popular ("an institution" as we say in Rome), yet other
places today appear trendier.
Il Gelato di San Crispino (Via Della Panetteria 54, near the Trevi
Fountain, tel. 0670450412 - closed Tuesday) is today considered by most the best gelateria
in Rome (some say of Italy). Flavors are perfectly balanced, and the ice cream
superlative. It was founded by two brothers who studied in Florence, and who were inspired
by Vivoli. Their philosophy is to have a specific preparation for every flavour (some
invented by them), with maniacal attention to quality. Their renowned flavours are
Pistachio, Chocolate with liqueur, and Zabaione made with natural eggs and 20 years old
Marsala. Ice creams are served only in cubs, as "cones interfere with the flavour"
- the chef says. |
Giolitti: two signori (gentlemen)
stepping
out with their gelato (ice cream). |
| Others we recommend
are Fonte della Salute (the Fountain of Health, in Via Cardinal Marmagi
2, tel. 065897471). Some are enthusiast of the Fiocco di Neve (Snow
Flake, in Via del Pantheon 51, no phone). We also recommend the Gelatone,
in the Monti quarter (Via dei Serpenti 28, tel. 064820187). Chef
Paolo prepares about 100 flavours, including the ones he creates (for ex. "Crema
Antica" - Ancient Cream), and offers a 10% discount to Roman Homes customers
(you need to show our business card or the rental contract). |
Il gelatone |
If you like granite (ice cream
slush), and particularly granita di caffe' (coffee ice cream
slush), we recommend Cremeria Ottaviani (Via Leone IV 83/85, tel.
0637514774).
Pasticcerie
- Confectioner's shops - pastry - sweets
There are many
sweet shops in
Rome, but few prepare excellent regional desserts. A good one is the Forno del
Ghetto (the Ghetto's Baker, in Via del Portico d'Ottavia 20/b, tel. 06687637,
closed on Friday after sundown, Saturday and on Jewish holidays. It is a tabby little
place, literally a hole-in-the-wall, with women only personnel and no sign outside,
preparing at sunset delicious Jewish take-away pastries made of
a combination of candied fruit, raisins and marzipan. They also prepare memorable ricotta
cakes (with sour cherry jam or chocolate).
Traditional Roman cakes include Mostaccioli, Panpepato
and Pangiallo, made with dried fruit, nuts and honey. Right: The Forno del Ghetto |
|
In the same street, just before the Portico (porch) of
Ottavia , you will find Dolceroma (Sweet Rome, tel. 066892196), a
classical pastry shop, with excellent Sacker Tort, and - surprise - American pies.
Caffe'
- cafes - street cafes - bars
In Rome, like elsewhere in Italy, you find
street cafe' and bars in any corner. The quality of coffee is usually very high, and what varies is
the elegance of the cafe'-bar, its charm, and also the way customers are allowed to have
beverages. Italians in fact usually have a quick coffee at the counter, while sitting and
having drinks at the table is consistently more expensive, and it is possible only in
quality cafe'-bars.
The terminology you always wondered
about
The philosophy of the Italian coffee is that
water under high pressure must pass as fast as possible the coffee powder, thus the name espresso
(express coffee). It is intensely aromatic, and very strong, and the Italians usually like
it very concentrated (it is called "caffe' ristretto", or
simply "ristretto"). If you want it more diluted, and hence with coffee filling
the small cup up to the edge, ask for "caffe' lungo" (long). If
you are American, we recommend that you ask for "Caffe' Americano": the barman
will put the normal Italian coffee in a larger cappuccino cup, and dilute it with hot
water. If you want some liqueur, then ask for "caffe' corretto"
(literally revised coffee). Finally ask for "caffe' macchiato"
(lit. stained coffee), if you want an additional splash of milk.
Of course then you know about cappuccino. Perhaps you don't know though
that the name originates by its colour, similar to that of the habit of the Capuchin
monks. As you know, it looks like a frothy white coffee. In fact, to prepare it with the
espresso machine some steam is pumped into some milk, and then a normal espresso coffee is
added. Some Italians add some cocoa powder on the surface.
The cappuccino must not be confused with caffellatte (milk and coffee, in
which a generous quantity of hot milk is added to a normal espresso, without steam), and
with latte macchiato (milk with a splash of previously prepared, cold
coffee).
The most famous
cafe' in Rome is the Antico Caffe' Greco (Via dei Condotti 86, tel.
066791700), one of the three most ancient cafes in the world, with a very classical
atmosphere, red-velvet chairs and marble tables. It hosted the likes of Byron, Shelley,
Keats, Goethe, and Casanova. It is quite expensive, and a coffee or a glass of soda will
cost you 5 Euro appr. 6 US$.
Rome's trendiest cafe and tearoom is perhaps though the Rosati (Piazza
del Popolo 5, tel. 063225859), including also a dining room upstairs. Rosati never went
out of style, and is a rendezvous of literati, artist, actors, and film directors. Another
cafe'-bar attended by the literati is the Sant'Eustachio (Piazza
Sant'Eustachio 82, tel. 06861309).
Romans say the best coffee is prepared though at the Tazza d'Oro (Golden
cup, in Via degli Orfani, near the Pantheon, tel. 065835869). |
The Antico Caffe' Greco |
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