Uma ucabanga ngeRoma, kukhumbula imifanekiso yamanxiwa ayo asendulo, izakhiwo zayo ezinhle nezinezitezi ezidlule. Kodwa ingabe uke wakucabangela ukudla okungavamile kwedolobha? I-Roma inikeza idili lazo zonke izinzwa, elinendawo yokupheka ejabulisa noma yimuphi umthandi wokudla. Idolobha linezitsha ze-pasta ezisayinwe, i-pizza yangempela yaseRoma, kanye nenqwaba yezinto ezikhethekile zasendaweni.
Kulabo abamagange ukucwila kusiko lwe-Roman culinary, ake sidlule ku-flavour echaza i-gastronomy yaleli dolobha.
In Rome, kufanele uzame i-Carbonara yakudala, isidlo lapho i-pasta igqitshwe kusoso kasilika wamaqanda, ushizi we-Pecorino Romano, isihlathi senyama yengulube (i-guanciale), nopelepele. Ngokungafani nemibono eyiphutha evamile, inguqulo yamaRoma eyiqiniso isusa ukhilimu. Okunye okuyisisekelo yi-pizza yesitayela samaRoma, eyaziwa ngokuthi i-Pizza al Taglio, ephawuleka ngokucwebezela, isisekelo sayo esincanyana futhi esithengiswa ngesisindo kumabhikawozi endawo.
Jabulela ubulula be-Cacio e Pepe, ubufakazi bobuhlakani be-Roman cuisine, ehlanganisa i-pasta nenhlanganisela emnandi kashizi nopelepele. Ukuze uthole ukunambitheka kokudla kwasemgwaqweni kwamaRoma, ungaphuthelwa yi-Supplì, amabhola elayisi athosiwe afakwe i-mozzarella futhi kwesinye isikhathi i-ragù.
Ngena ujule endaweni yokudlela yaseRoma futhi uzothola izitsha ezifana ne-Gnocchi alla Romana, ezenziwe nge-semolina esikhundleni sezambane, noma i-artichoke ejabulisayo eyaziwa ngokuthi i-Carciofi alla Romana, ebonisa umkhiqizo omusha wesifunda.
Ukuze ukwazise ngempela ukudla kwaseRoma, umuntu kufanele aqonde ukubaluleka kwezithako ezintsha, ezisezingeni eliphezulu kanye namasu ahlonishwayo adluliselwa ezizukulwaneni ngezizukulwane. Isidlo ngasinye sixoxa indaba yomlando waseRoma, isiko, nomoya. Ngakho-ke, kungakhathaliseki ukuthi uhlezi e-trattoria e-Trastevere noma uluma ngokushesha endaweni yemakethe yase-Testaccio, awugcini nje ngokujabulela ukudla; uhlanganyela emlandweni ophilayo waseRoma.
I-Pasta Izitsha eRoma
ERoma, uthando lwe-pasta lubonakala ezinhlobonhlobo zezitsha zalo, ezifakwe ngokujulile efa le-gastronomic yedolobha. I-pasta, isisekelo se-cuisine yamaRoma, igujwa ezitsheni eziphethe imikhuba yokupheka ehlonishwa isikhathi.
Thatha i-Cacio e Pepe yakudala, isibonelo. Kuwubufakazi bekhono lamaRoma lokuguqula izithako ezilula zibe isipiliyoni sokudla esisezingeni eliphezulu. I-spaghetti esiphekwe kahle sihlangana nesosi ecebile, ene-velvety ye-Pecorino Romano—ushizi obukhali, onosawoti—kanye nothuli oluningi lukapelepele omnyama osanda kusindwa, okunikeza ukunambitheka okujabulisayo okududuzayo nokuyinkimbinkimbi.
I-Carbonara ingesinye isidlo samaRoma esibalulekile, esihlanganisa ubumnandi bemali yokugibela yasendaweni. Ine-spaghetti ene-pancetta noma i-guanciale—ingulube yengulube eselashiwe—ehlanganiswe namaqanda, i-Pecorino Romano, nopelepele omnyama. Isihluthulelo sisemaqandeni, okuthi uma kuhlanganiswe noshizi nopelepele, akhiphe i-pasta enokhilimu omuncu, okuholela esitsheni esimnandi nesifudumeza umphefumulo.
Lezi zitsha ze-pasta zingaphezu nje kokudla; ziwumlando wobuciko bokupheka baseRoma. Ukukhetha ukuthokozela i-Cacio e Pepe noma i-Carbonara e-Rome ukuhlanganyela ohlwini lozalo olucebile, oluneqhaza ekutuseni kwedolobha emhlabeni jikelele kwezokupheka. Ukungena kulezi zidlo kunikeza ukunambitheka kwama-flavour angempela nama-flavour aseRoma.
Ama-Pizza Angempela WaseRoma
Ama-pizza waseRoma, agujwa ngoqweqwe lwawo oluncane, olucwebezelayo kanye nezinto ezikhangayo, ahlanganisa ukujula kwamasiko okupheka ase-Italy. Ukuze ujabulele ama-pizza angempela ase-Roman, kubalulekile ukuvuma ithonya lezitsha ze-pasta ezihlonishwa isikhathi ezifana ne-Cacio e Pepe, i-Carbonara, ne-Amatriciana, eveza inhlawulo yase-Roman culinary.
I-pizza ye-Margherita ibalulekile e-Rome, ihlotshiswe ngotamatisi ovuthiwe, i-mozzarella e-creamy, i-basil enephunga elimnandi, kanye nencanyana yamafutha omnqumo, okubonisa umlingo wobulula ekudaleni isidlo esimnandi.
I-Pizza Romana ihluke ngomumo wayo oyi-oblong noqweqwe oluphukayo. Ivamise ukuthweswa umqhele we-prosciutto emnandi, ama-artichokes athambile, amakhowe asemhlabeni, noshizi we-pecorino obukhali, enikeza ukunambitheka okuhambisana nabathandi be-pizza.
Ukukhetha i-Margherita noma ukungena ku-Pizza Romana kusho ukuthi umlomo ngamunye uzovusa umoya we-Italy. Ama-pizza ase-Roman awakona nje ukudla kodwa ukubungaza ubuhle be-Roman gastronomic, abalulekile kunoma ubani ofuna ukunambitheka okuyiqiniso kwedolobha.
Ukudla Kwendabuko YamaRoma
Ukudla kwasemgwaqweni kwamaRoma kwendabuko kuwuhambo oludlula ukunambitheka okucebile kwedolobha kanye nokwenziwa okuhlukile. Ukuhambahamba eRoma, umuntu uhlangana nenhliziyo yefa layo le-Culinary. Imigwaqo igcwele amaresiphi ahlonishwayo kanye namaphunga amnandi ezitolo zokudla, ngayinye iwubufakazi befa laseRoma le-gastronomic.
Okugqamayo phakathi kokudla okulula kwamaRoma i-supplì. Leli bhola lerayisi, elimbozwe ngegobolondo elishwabene, liwukunambitheka okumangalisayo nenhliziyo yalo encibilikisiwe ye-mozzarella kanye nokugcwaliswa kwe-ragù okucebile. Umehluko wendlela yokwenza ekulumeni ngakunye awulibaleki. Okukhanga ngokulinganayo isemishi le-porchetta, elinikeza izendlalelo zengulube eyosiwe ngokuphelele ngaphakathi kwe-roll entsha, e-crusty. Ukuhlangana phakathi kokuthamba kwenyama nokucwebezela kwesikhumba kuwumkhosi wokunambitheka.
Ukuze uthole inketho elula, zama ama-artichokes alungiselelwe i-alla Romana. Lezi ziboshwe kancane nge-garlic, i-mint, namafutha omnqumo, okwenza isidlo esicashile futhi esifakwe ukunambitheka. Futhi ukuze uthole ukukhululeka okumnandi emfudumalo waseRoma, zitike nge-gelato. Le dessert enokhilimu, egcwele ukunambitheka okumsulwa, iyinjabulo eqabulayo.
Izitolo zokudla zaseRoma azizona nje izindawo zokudlela; bangamafasitela emphefumulweni wokudla waseRoma. Noma ngabe iphunga elikhangayo le-pizza eliphuma kuhhavini ebaselwa ngokhuni noma umsindo ohlabayo wokuthoswa kwe-supplì ethosiwe, lezi zitolo zibandakanya zonke izinzwa. Ngakho, ukuhambahamba emigwaqweni yaseRoma akukona nje ukuhamba ngezinyawo; kuwukuhlola okuthandayo okumise indawo yesithandwa sokudla.
I-Delicious Gelato Flavour eRoma
Enhliziyweni yeRoma, i-gelato ingaphezu nje kobumnandi—iwumsebenzi wobuciko wokupheka. Kulabo abahlola iDolobha Laphakade, ukuvakashela isitolo se-gelato kubalulekile, njengoba uhlangabezana nokukhethwa okubanzi kwama-flavour oklanywe ukuphelela. Ake singene phakathi kwezinambitheka ezintathu ze-gelato okufanele sizame ezihlanganisa ubuciko babenzi be-gelato baseRoma:
Okokuqala, kukhona i-pistachio gelato, ubumnandi bangempela bamaRoma. Lokhu kunambitheka kugqama ngokuthungwa kwayo okubushelelezi kanye nokunambitheka okuyinkimbinkimbi, okunamantongomane, ngenxa yokusetshenziswa kwama-pistachio athosiwe aphambili. Umbala wayo wemvelo, oluhlaza ojulile ujabulisa iso njengoba ukunambitheka kwawo kulwangeni.
Okulandelayo, sine-stracciatella, intandokazi engaphelelwa isikhathi. Le gelato iyingxube esezingeni eliphakeme ye-vanilla ene-velvety enezingcezu zikashokholethi ezimnyama kulo lonke. Ubukhrimu be-vanilla obuhambisana noshokoledi ocebile bunikeza umuzwa wokunambitheka ocwengiwe futhi owanelisa ngokujulile.
Okokugcina, i-gelato ye-Amarena cherry iwumkhosi wama-cherry wase-Italy. Le flavour umdanso omnandi nomuncu, nama-cherries amnandi anikeza indawo ephikisayo egqamile kubumnandi be-gelato, enza iphrofayili yokunambitheka enesibindi futhi eqabulayo.
Izingcweti ze-gelato zaseRoma zidume ngendlela yazo yokucophelela, ukuhlanganisa izithako ezisezingeni eliphezulu kanye nezindlela zakudala zokuhlanganisa lezi zinambitheka zaphezulu. Kuwumsebenzi wezandla wangempela oguqula izithako ezilula zibe ukuzijabulisa okunethezeka.
Ungaphuthelwa yithuba lokuzwa lawa ma-flavour angavamile e-gelato e-Rome. Isipuni ngasinye siwubufakazi bobuchule nothando lwengcweti, oluthembisa ukujabulisa izinzwa zakho futhi lushiye umbono ongapheli ohambweni lwakho lokupheka olunqamula eRoma.
Okufanele Uzame Ama-dessert WaseRoma
Gxila ekunikezelweni okumnandi kwe-Rome ngale kwe-gelato eyaziwa kakhulu. Zijabulise nge-tiramisu, uphudingi obalulekile wase-Italy, lapho kuhlangana khona izingqimba ze-mascarpone esilika kanye neminwe ye-espresso efakwe i-espresso, iqedwe ngokufafaza kwempushana kakhokho. Akukona nje ubumnandi; iyinhlanganisela ehlakaniphile yokuthungwa nokuvumelana kwama-flavour amnandi nokucebile okuyisibonelo sobuciko bophudingi lwase-Italy.
Indawo ye-dessert yase-Rome ihlanganisa nokuqanjwa kwe-cannoli. Isuka eSicily, lawa magobolondo ekhekhe acatshangelwa kabusha enhloko-dolobha ngoxhaxha lokugcwaliswa, kusukela ekunotheni kwe-nutty kakhilimu we-pistachio kuya ekuqhumeni okumnandi kwama-chips kashokoledi. Abanye baze banikeze i-twist emnandi, ehlanganisa i-ricotta nesipinashi, inselele iphrofayili emnandi yendabuko. Lezi zinguqulo ezintsha zibonisa ubuciko bokupheka base-Rome, zikumema ukuthi uhlole futhi ujabulele kulawa maphrofayela amasha e-flavour.
Khetha i-tiramisu enesitezi noma i-cannoli ehunyushwe kabusha, futhi uzoziphatha ngokunambitheka kobuhlakani besi-Roman. Lawa ma-dessert awazona nje izinjabulo ezinoshukela; ziwubufakazi befa ledolobha le-gastronomic kanye nekhono layo lokuvuselela kabusha. Ngakho-ke, jabulela ingqikithi yeRoma ngakho konke ukuluma futhi uvumele ulwanga lwakho luqale uhambo lokuthola ukonakala.
