There’s no doubt about it – Italian food is the most popular in the world; with around 60 million people flocking to the Mediterranean country every single year to eat its signature dishes.
Among the most popular destinations for tourists is Italy’s capital, Rome. With a rich history and its own signature culinary style, it’s top of the list for millions of visitors – but how does its cuisine differ from the rest of the country?
The Grand Hotel Palace Rome, situated in the heart of the city’s historic centre and just minutes away from the Trevi Fountain, puts food at the forefront of its offering, so visitors can experience the Italian capital the most authentic way.
The Daily Mail’s Femail was invited to the five-star Grand Hotel Palace, part of the Millennium Hotels collection, to soak up Roman culture and cuisine – hosted by two experts in the Italian capital, hotel employees Alessandra and Flavia.
Sara Ciccotti, head chef at the hotel’s Cadorin restaurant, is passionate about Roman cooking; after learning the secrets of popular dishes from her mother when she was a child.
While she and her chef de partie, Christian Venosa, are of course the experts in such cookery, Sara insists one can recreate classic Italian food at home – as long as amateur cooks follow some key principles.
‘The secret lies in simplicity and honoring the ingredients,’ she says. ‘In Italy, we turn a few fresh, seasonal, high-quality elements into dishes that can truly move you.’
In particular, she believes the popularity of Roman cuisine comes down to its authenticity and the fact that much of it is steeped in history.
Sara Ciccotti, head chef at the Grand Hotel Palace Rome, has revealed her top tips for making the perfect pasta dish as she showcases the very best of Roman cookery at the exclusive hotel’s Cadorin restaurant
The Daily Mail’s Femail was invited to stay at the Grand Hotel Palace Rome, part of the Millennium Group. Pictured: The hotel’s restaurant, Cadorin
The most ancient dishes associated with the capital are derived from poverty-stricken ancestors who couldn’t afford luxuries like meat. Among the ingredients they ate, which are still popular today, are courgette flowers and artichokes.
Where meat was consumed, it was parts of the animal that were considered less desirable and cheaper – hence the popularity of tripe dishes.
While such ingredients are still popular in Rome, the city’s food scene has grown and evolved since ancient times as newer ingredients have been introduced to Italy. It’s now generally agreed that the four main pasta dishes native to Rome are carbonara, cacio e pepe, amatriciana and alla gricia – the most popular among the Grand Hotel Palace’s guests, according to Sara.
Seated for dinner at the Grand Hotel Palace Rome’s restaurant on our first evening in the stunning city, and after being treated to a walking tour by Alessandra and Flavia, we enjoyed a tasting menu created by Sara and Christian.
The first thing that grabs one’s attention in the restaurant is its surroundings – the mesmerising paintings by Guido Cadorin, depicting 1920s high society enjoying ‘la dolce vita’.
Among the delicacies we tried were stuffed courgette flowers, saltimbocca (veal) and a take on the Roman classic, cacio e pera – the standout dish.
The bright, sparkling lobby of the hotel, with a grand chandelier and art deco features, is a stunning first impression of the building
The Cadorin restaurant is named after the 1920s Venetian painter, Guido Cadorin, whose frescoes depict high society in his time
Pasta is a staple meal in Italian cooking, with many regions of Italy making different types
The breakfast buffet at the Cadorin restaurant offers a huge range of foods including several sweet options
The Cadorin restaurant is a majestic dining space, serving up classic roman dishes
The bar is kitted out with more liqours than one can count, placed under one of Cadorin’s paintings
As a pasta enthusiast, I was surprised to learn of this dish which I’d never tried before – but after the first mouthful of silky, al dente spaghetti, it had already become a new favourite.
Smooth pasta strands are coated in a creamy sauce which is made from a combination of pasta water and cheese, plus the fat from the crispy guincale that adds saltiness and a crispy bite to the dish.
Christian’s version is a twist on the classic which adds sweet notes – coming from the surprise but welcome addition of pear.
With our bellies full and our eyes heavy after a long day of travelling and eating, it was time to head up to our rooms – via the hotel’s bright, glistening art deco reception – for some much-needed rest.
The rooms are as grand as the hotel’s reception and restaurant, with chic striped fabric walls and floor-to-ceiling draped curtains which add a touch of luxury.
As for the bed, it was heaven. The superior room, in which I stayed, is fit for double occupancy with plenty of space, but the king-sized bed is even more of a treat for a solo traveller.
The hotel offers superior rooms and deluxe rooms, as well as junior, executive and signature suites – depending on your travel needs.
Sinking into the firm mattress and the clean pressed sheets, it was mere moments before I drifted off to sleep – and I needed my rest ahead of a busy itinerary the following day.
A 9am start saw Max from Crown Tours pick us up to take us to the Colosseum for a tour – but first, breakfast.
The hotel’s breakfast buffet offers pastries, bread, fruit, cold meats, cheeses, and even grilled vegetables to start off your day.
However, I decided to follow Italian tradition and opted for a sweet breakfast – a mini (and deliciously crispy) croissant with some honey flavoured yoghurt, washed down with a mild black coffee.
The hotel is situated at the heart of Rome’s historic centre, just a 15 minute walk away from sights including the Trevi Fountain
The rooms at the Grand Hotel Palace are simple yet chic, with elegant marble flooring and a comfortable bed
The rooms are bright and airy, decorated with draped curtains
There was enough time to leisurely eat my breakfast before Max arrived to pick us up. Then it was off to the Colosseum – the ancient site that brings in around 15 million tourists every single year.
The tour company helped us navigate the ticket collection process and Max guided us smoothly through the several-step security check before we were finally able to enter the centuries-old site.
The majesty of the place is difficult to describe – but Max, originally from Pompeii, did a great job as he took us through the grisly history of public fights, shows and executions that took place on the very site where we were standing, around 2,000 years earlier.
His knowledge of the Colosseum’s history was unmatched – as was his ability to move around the packed site without bumping into too many other tourists.
Max’s nuggets of history kept our attention for the entirety of the two-hour tour, which was over before we knew it. From there, it was time for lunch – and this time we headed to a famous old trattoria, Checco er Carrettiere in the Trastevere neighbourhood, for a different classic pasta dish – carbonara.
It’s often said that, to Italians, it’s a cardinal sin not to finish one’s plate – but with portions so generous as they’re served up at Checco er Carrettiere, I may have inadvertently caused offence by not being able to eat a gram more of the delicious, silky spaghetti.
Swimming in a rich sauce of egg yolk, pecorino and garnished with the crispiest guincale I’ve ever tasted, every bite of this dish was bursting with a salty, creamy flavour. It was delicious – but just a little too much for me.
The menu at the Cadorin restaurant is executed by a team of chefs who can be seen at work if diners get a prime position
I barely made eye contact with my clearly disappointed waiter as I handed back my unfinished plate – and every day since, I’ve regretted not asking to box up my leftovers and take them home with me.
The next few hours were spent getting lost (intentionally) in the back streets of Rome’s historic centre. I passed a bustling market, the Pantheon, and picked up a gelato at the famous Gilotti – ‘piccolo’, they said, as they handed me two enormous scoops and chuckled as my eyes widened.
As if I hadn’t eaten enough, dinner was just around the corner – at Il San Lorenzo, a stunning bistro tucked away in a back street of the historic centre.
For this meal, we took a break from Roman classics to enjoy an innovative tasting menu, showcasing the raw fish inventions of head chef Gareth Saywell (formerly of Notting Hill’s Orasay).
Carpaccios of tuna, shrimp and cod, all drizzled with a peppery kick of olive oil, were followed by smoked clams, yet more spaghetti and an extremely boozy rum baba (which was a little too boozy for me) plus plenty of bread to soak up the rich sauces.
As the courses were served up and wine and conversation flowed, we realised four hours had passed by in the blink of an eye, and it was time to head back to the hotel for another much-needed rest.
We were welcomed with smiling faces as we entered the hotel lobby, before dragging our tired legs up the stairs to our rooms.
In a flash, our trip to Rome was nearly over – but our final morning gave us time to head over to the Trevi Fountain (just minutes away from the hotel) and make a wish before enjoying one final meal at the Grand Hotel Palace – fish, spaghetti with lamb ragu and panzanella.
Despite a jam-packed tour of Rome, I didn’t manage to make time to enjoy the hotel’s spa – but I did take a quick look around before we were picked up for the airport.
The spa and gym, which is located in the basement of the hotel, is a serene and peaceful haven which would be the perfect way to relax after a long day of exploring the bustling city.
Complete with a sauna and a heated pool, the spa, while small, has everything an exhausted traveller would need to recharge.
As we said goodbye to the hotel that had been our home for the last two days, I could think of little else than the delicious food I’d enjoyed during the trip.
Beneath the grand hotel is a serene spa complete with a sauna (pictured)
The spa area also contains a gym which is free for guests to use
In addition to the sauna and treatment rooms, the spa contains a heated pool which is lit up in calming colours
While I won’t be dining on any more shrimp carpaccio any time soon (sadly), Sara’s words ring true – the beauty of classic Roman dishes are their simplicity and authenticity.
She explains that, with good quality ingredients and a little patience, I can make Roman pasta dishes at home whenever I feel nostalgic for the Grand Hotel Palace and Rome’s stunning backstreets.
‘Using high-quality ingredients is essential,’ she advises.
‘Then, respect the original recipes before thinking about changing them. And finally, the secret ingredient is the passion you put into making them.’
She also warns against some common mistakes people make when they try to cook Italian food – trying to change something that is ‘perfect as it is’.
‘Adding cream to carbonara, minced garlic to sauces, or breaking pasta before cooking it… these small actions take away the true essence of the dish,’ she explains.
One dish I wasn’t able to try in Rome (because my stomach simply didn’t have the capacity) was cacio e pepe – a classic pasta dish flavoured with pepper and pecorino.
Luckily, Sara has shared the secrets to perfecting the dish at home – al dente pasta, taking the pasta off the heat before tossing in the pecorino and crucially, patience.
‘Cacio e pepe cannot be rushed,’ she warns – wise words we should bear in mind for all Italian cooking.
