24 Hours Of ITALIAN FOOD In ROME - Best Roman Pizza & Local Street Food

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat content while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated parmesan

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is more affordable and has a longer shelf life.

Queue up for sandwiches at All' antico Vinaio.

Purchase two sandwiches: La Winter and La Dicembre for 8 euros each.

Describe the first sandwich with pancetta, cheese, greenery, and spread, noting the bread is not warm.

Taste the first sandwich, commenting on the huge pile of bacon and overall excellent flavor.

Describe the second sandwich with Toscan Prosciutto and various spreads, noting it has fresh ingredients but prefers the first one.

Rate the first sandwich 8.5 out of 10 and the second 7-7.5 out of 10.

Visit Seu Pizza Illuminati and order a classic Margherita pizza with buffalo cheese.

Comment on the appearance of the pizza, noting the lightness and airiness of the crust.

Describe the taste of the San Marzano tomato sauce and mozzarella, stating the dough is soft and chewy.

Mention the fresh basil added afterward and rate the pizza as third best experienced so far.

Order a thin crust pizza Salsicia and fried croquettes at Ivo a Trastevere.

Describe the thin crust pizza, noting the light dough and crunchy crust, praising the homemade sausage.

Visit Antica Caciara to see traditional cheeses and dried meats.

Go to Ristorante Jole for dinner, ordering deep-fried artichoke and fried lamb with potatoes.

Describe the appearance and taste of the deep-fried artichoke, noting its crunchiness and juiciness.

Taste the crispy lamb cutlets, adding lemon and commenting on the tenderness and perfect cooking of the meat.

Cooking Techniques

Equipment Needed

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Dietary

Allergens