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Rome
Some of the world’s most inventive and
influential culinary techniques were born
from hardship, as is the case for the most
pristine expression of the Mediterranean
diet: southern Italian cuisine. Lacking the
metropolitan infrastructure of the north,
southern Italians cooked with what was
available. They substituted labor-intensive
products like butter, cured meats, and other
staples of the wealthy north with the south’s
abundant seafood, fresh olive oil, and local
produce. Today, northern Italians still love
their rich cream sauces and stuffed meats,
but it’s the minimalist southern approach
that has informed the evolution of popular
Italian gastronomy.
In Rome, these roots have long since
advanced beyond their poverty-born beginnings
at the city’s first and only three-star Michelin
restaurant. Perched atop a panoramic rooftop
garden, a table at La Pergola comes with a
breathtaking view overlooking the Eternal
City, about a mile from the Vatican itself. Try
the licorice-crusted John Dory with black
truffle and parsnip puree or the red shrimp
with white melon, herb pesto, and hibiscus—
b oth part of a tasting menu that is modern
while still exemplifying the traditional Italian
philosophy that the best flavors start with the
highest quality ingredients.
These quintessential Italian tastes aren’t
limited to Michelin-rated restaurants, either.
The city is just as easily appreciated from the
SPRING | 2018
patio of a humble neighborhood trattoria.
And however touristy they may seem,
don’t skip fundamental Italian fare: pizza,
espresso, and gelato. For the latter, order the
Nocciola (hazelnut) at Giolitti, Rome’s oldest
gelateria just steps from the soaring columns
of the Pantheon. With an Art-Nouveau style
marked by emerald marble accents and retro
mint-colored seating outside the blush stucco
exterior, it’s just as charming as it is delicious.
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GELATO
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PHOTOS
B O T T O M R I G H T: G E L AT O I N F R O N T O F
PA N T H E O N
B O T T O M L E F T: P I Z Z A I N R O M E
MUSHROOMS
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ASPARAGUS
C O N TACT YO U R T R AV E L A DV I S O R TO DAY