{"id":2476,"date":"2019-03-12T11:03:32","date_gmt":"2019-03-12T11:03:32","guid":{"rendered":"http:\/\/devourromefoodtours.com\/?p=2476"},"modified":"2022-09-29T16:02:30","modified_gmt":"2022-09-29T16:02:30","slug":"cucina-romana","status":"publish","type":"post","link":"http:\/\/dev.devourtours.com\/blog\/cucina-romana\/","title":{"rendered":"A Love Letter to Cucina Romana"},"content":{"rendered":"\r\n\r\n\r\n
When you’re full, there’s nothing you’d less like to eat than Roman food. Cucina\u00a0Romana<\/em> isn’t for everyone. It’s full of bold, unusual flavors like sheep’s-milk pecorino<\/em> and bitter chicory. Many of the plates are quite rich, like carbonara<\/a> (cured pork jowl, cheese and<\/strong> egg). And Romans, more than anyone else in Italy, love the lesser parts of the beast: liver, intestines, heart and tongue.<\/p>\r\n\r\n\r\n\r\n If you’re half-hungry, or just a timid eater, a big plate of cacio\u00a0e\u00a0pepe<\/a><\/em> or braised tripe is really, really, really<\/em> not what you want. But for those, like me, who love Roman food, a Saturday night with friends, sharing fried artichokes and some amatriciana<\/em>, is as good as eating gets.<\/p>\r\n\r\n