Rome, an Amazing City

While traveling around Italy we experienced some amazing sights,sounds and flavors. Rome, pasta, wine and pizza. Here, it is not necessary to search for restaurants. Everywhere you will find small and cheap but nice trattorie, osterie and ristoranti. Prices, even in the centre, are reasonable and the quality id great. Their great places in and around the Centro Storico, along Via Cavour and around Stazione Termini. Similarly, you can eat cheaply in the Borgo district around the Vatican. We strolled door to door looking for menus that looked tasty.
Lunch was never a problem...but you should have a reservation for dinner spots.

We chose our dinner spots based on the fact that it looked atmospheric and the least touristy. We found restaurants that were full of locals, the pasta was fresh, the service fast and efficient, the atmosphere great.

Eating on the on the hoof... You can always hit an outdoor market or grocery store and buy fruit, bread, cheese, and whatever else makes you feel good. Remember that the fountains of Rome, unless they are explicitly labeled non potabile, have clean, cold, and delicious water. The little street side fountains, fontanelle, are excellent places to wash fruit. You might also carry an empty bottle to refill with water - at this exchange rate why on earth pay a Euro every time you want a bottle of water when the fontanelle are free?

OK let's eat
On our first day in Rome we spent every hour walking,seeing and tasting. that night we stumbled on a wonderful spot near our hotel called ristorante strega rome -http://www.stregaristorante.it/cat-antipasti.php. There we ate a late night snack of Bruschetta al Pomodoro , and the vegetable and fried egg pizza you see at the top of this post, that and a bottle of Chianti, Im telling you it's not much better then that.

So... lets cook pizza. Here is a typical Rome style pizza. Can you feel the love?

Ingredients:

1 package dry active yeast
2 cups lukewarm water
4 tsp. salt
1 tsp. sugar
1 1/2 lbs. (about 6 cups) all-purpose flour or whole wheat
2 tbsp. olive oil


In an electric mixer with the dough hook attached, stir yeast and lukewarm water until combined. Add salt and then add flour until dough begins to form and is not sticky, about 10 to 12 minutes.
*If you do not have an electric mixer: in a large bowl stir yeast and lukewarm water until combined. Add salt, then add flour in small amounts, stirring until dough begins to form and is not sticky. Remove the dough from the bowl and place on a lightly floured work surface. Knead the dough for a few minutes or until the dough is smooth.
Place dough in a bowl that has been lightly coated with olive oil. Also coat the entire dough ball. Cover bowl with plastic wrap and let dough rise in a warm place for about one hour.
Remove dough from bowl and place on a smooth working surface. Divide the dough into six balls, about six ounces each. Place each dough ball on a lightly floured surface and cover with a towel. Let rise for about 45 minutes.
One at a time, roll each dough ball on a floured surface until a thin 10-inch round pizza shape is formed.

Recipes for eating and living better from “The Happy Diabetic”
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