GUIDA - Residenza Monfy

Piazza Fiume/Fontana di trevi/Pantheon/Piazza di Spagna
Maestro Francesco Mastroianni world Champion and Ambassador of ice cream in the world in Rome is “Don Nino”: high quality pastry shops / cafés located in the nerve centers of the city. Absolutely to try.

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LA RINASCENTE
Near Monfy / Via del Tritone
More than a shopping center. Two panoramic terraces, restaurants, a supermarket design in the heart of Rome. Big brands and more. Sixty meters of the ancient virgin Aqueduct perfectly combined with the modern spaces. The last floor dedicated to food with two fabulous panoramic terraces.

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In the Roman culinary tradition pasta is fundamental.
The typical Roman dishes starting from the “cacio e pepe” pasta.
It is one of the typical dishes of the poor Roman cuisine, a simple preparation apparently with a few carefully selected ingredients.
The origins sink into the past encroaching on the myth.
The origins of this pasta are to be traced in the Roman countryside, starting from the Roman countryside to the Abruzzo montains, where the shepherds during the transhumance staying away from home for a long time brought with them long-term calories and foods: pecorino cheese, peppercorns, dried spaghetti prepared by hand with salt and flour water.
Black pepper stimulates the heat receptors, helping the shepherds to repel the cold. Pecorino cheese given the long conservation.
The simple meal-to-dish pitch in Rome was very simple.
In the first restaurants the cheese and pepper was served very dry so as to order more wine to customers.
Then when some of the shepherds had killed the pig, then the dried pork cheek was added to the pasta. From the addition of the dry cheek passed back in the lard another typical dish was born, the “Gricia”. The name derives from the shepherds of the mountains of Abruzzo that often originated from the Swiss canton of “Grisons” and were called in dialect “li grici”, hence the name Gricia.
Following the importation from the Americas of tomato and the cultivation and diffusion in Europe and in Italy since the seventeenth century, tomato sauce became one of the main ingredients. So it was that in the small town of Amatrice began to add the tomato sauce to pasta “Gricia”, creating “pasta all’amatriciana”.
The popularity of the dish in Rome increased during the nineteenth century. In those times, they were originally from Amatrice, so that the term “Matriciano” came to mean “inn with kitchen”
With the passing of the centuries and the historical events on the Roman tables, pasta began to appear at the “Carbonara”.
The origins of this dish are uncertain and there are many different hypotheses.
The first recalls the era of the “Carbonai”, an ancient craft that has almost disappeared from the transformation of wood into charcoal. Widespread in the mountains and hills with plenty of wood just like in the vicinity of Rome. In this case, pasta alla carbonara is the evolution of the typical “cacio e ova” dish that was used to prepare the day before, bringing it to work with fat or lard. Another hypothesis refers to the period following the liberation of Rome in 1944, when the bacon brought by the Americans began to be present in the Roman markets.
During the Second World War the American soldiers arrived in Italy combined the ingredients for them more common and easy to find: cheese, eggs, bacon, spaghetti. Although there are doubts about the origin of the different dishes, despite the different methods of preparation, it is still a reference for Romans and tourists. Every tavern in Rome and surroundings, however, will assure you that its is the “real Cacio e Pepe” “the true carbonara recipe”. In any case, when you are in the capital, tasting it is almost a must.

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