About the Annotated Lunch Walk in Rome
The focus of this three-hour experience, led by the American food writer Maureen Fant, is a study-lunch at Checchino dal 1887. With its strategic location, top ingredients, knowledgeable owners, and extensive menu of favorite Roman dishes, this historic restaurant may be the best place in town to become acquainted with the traditional food of Rome. The breadth of the menu provides Maureen with unlimited choice in her explanations of the finer points of Roman cuisine, which only serve to highlight the regional differences of the Italian kitchen.
Previous to the restaurant portion of this event we will make a leisurely amble through the Testaccio market, where we will see, smell, and savor the fresh, locally grown meat and vegetables that define Roman cuisine. One of the most traditional open air markets in Rome, we'll mix with the locals doing their daily shopping while taking in its sites, sounds, and colors. Maureen will also take us to visit some of the exquisite food shops in this
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The focus of this three-hour experience, led by the American food writer Maureen Fant, is a study-lunch at Checchino dal 1887. With its strategic location, top ingredients, knowledgeable owners, and extensive menu of favorite Roman dishes, this historic restaurant may be the best place in town to become acquainted with the traditional food of Rome. The breadth of the menu provides Maureen with unlimited choice in her explanations of the finer points of Roman cuisine, which only serve to highlight the regional differences of the Italian kitchen.
Previous to the restaurant portion of this event we will make a leisurely amble through the Testaccio market, where we will see, smell, and savor the fresh, locally grown meat and vegetables that define Roman cuisine. One of the most traditional open air markets in Rome, we'll mix with the locals doing their daily shopping while taking in its sites, sounds, and colors. Maureen will also take us to visit some of the exquisite food shops in this zone including Volpetti (famous for cheese), a pasta shop, and perhaps a wine store, before retreating to Checchino for lunch. The time spent in the market will certainly inform our meal, as it enables us to see how ingredients are translated from market to menu.
We then make the short walk to Checchino dal 1887 to enjoy our lunch together. Maureen will explain the menu as we compose a meal to illustrate the major components of an Italian meal in general (antipasto, primo, secondo, etc.), as well as specific dishes particular to the Roman repertory (e.g., coda alla vaccinara, pasta e ceci, bucatini alla gricia, spaghetti alla carbonara) and a variety of seasonal dishes that punctuate the Roman calendar (carciofi alla romana, puntarelle, cicoria, zucchine, vignarola). As we savor our lunch, Maureen will provide "annotation" on the history of Roman cuisine, the components of typical meal, and the incredibly rich array of fresh ingredients (many from the market outside) that comprise our meal.
After dining on a hearty and satisfying meal of Roman classics, a better appreciation will be had for the intricacies of the cuisine, so simple, yet so flavorful in its design. Maureen's expertise will allow us to then carry these lessons forward for the rest of our dining experiences in Italy, providing a point of comparison for other regional Italian cuisines.
Note: Please note any food aversions or allergies in the space provided.
