Author: Papa Rex Restaurant

Posted on

The story of Amatriciana Pasta (Matriciana Pasta)

One of the most appetizing sauces of Roman cuisine (though originally from Lazio) is made up of a few selected ingredients: fried pudding and shade with dry white wine, tomato, pecorino cheese. A wonderful and unrepeatable blend of flavors and scents.

Amatriciana pasta comes from gricia pasta (or griscia). According to some sources, the name would come from Gricio, the bread-seller and other edible goods of nineteenth-century in Rome. The name Gricio in turn would also come from a group of these sellers, immigrated to Rome from the Swiss Canton of Grigioni (Graubünden). Another source states that this name originated from the village of Grisciano (a few miles from Amatrice, part of the municipality of Accumoli) where this recipe had long been spread. Gricia or Griscia has always been known as amatriciana without the tomato, although it differs for some ingredients.

Here a complete recipe (in italian) of Amatriciana Spaghetti

The invention of tomato sauce at the end of the eighteenth century allowed the introduction of the tomato in the quill, creating the Amatriciana (the first written testimony dates back to 1790 by the Roman cook Francesco Leonardi).

The close link between Rome and Amatrice (dating back to the early 1400s) allowed the wide spread of this recipe also because many Osterie (popular restaurants) of the nineteenth century were handled by Osti originals of Amatrice. The term Matriciano thus became synonymous with Inn with cooking.

Although Amatriciana or Matriciana has other origins, it has always been considered a typical recipe in Rome.

Papa Rex – Traditional Restaurant in Rome since 1991 – Saint Peter – Vatican area

Posted on

The Restoration of “Fontana delle Api” (Fountain of the Bees)

Thanks to a collection organized by a Dutch school, the “Fontana delle API” (copy of a lost opera by Gian Lorenzo Bernini) has been restored.

To fund the intervention, on this fountain and another at viale Tiziano, a pool of sponsors – mostly Dutch patrons – decided to pay tribute to Rome after the damage done by the hooligans to the Barcaccia Fountain in February 2015, on the eve of Game Rome-Feyenoord.

This fountain is a copy of the original, a work by Gian Lorenzo Bernini, financed by Pope Urban VIII Bernini (Bee was the heraldic symbol of the Bernini family) and located near Palazzo Soderini, between Piazza Barberini and Via Sistina. The main function was to feed the horses.

The fountain was disassembled in 1880 for reasons of road safety, decomposed and put into the municipal warehouse of Testaccio. In 1915, it was decided to put it back in place, but most of the pieces were lost (probably re-used) and a copy was commissioned to Adolfo Apolloni, who instead of the original lunar marble used the travertine from the demolished Porta Salaria.

The fountain, modified in some parts with respect to the original work, was inaugurated on January 28, 1916 in its present location at the entrance to via Veneto from Piazza Barberini.

Papa Rex – Traditional Restaurant in Rome since 1991 – Saint Peter – Vatican area

[cn-social-icon]

Posted on

Traditional Rome Cuisine

Roman cuisine is based on seasonal ingredients mostly from Roman Campagna, and prepared in a simple way. The most important are vegetables (typical are peas, globe artichokes and fava beans), meat (milk lamb and goat) and cheeses (Pecorino romano and ricotta), olive oil (used only for raw ingredients and to fry) Specific dishes are often assigned to the days of the week, such as gnocchi on Thursday, baccalà (salted cod) on Fridays, and trippa for Saturdays.

Rome’s food has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical center during ancient age. Ancient Roman cuisine was highly influenced by Ancient Greek culture. Subsequently, the empire’s enormous expansion exposed Romans to many new, provincial culinary habits and cooking techniques.

The most common or ancient Roman cuisine included the “fifth quarter”. Popular foods include pig’s trotters, brain, and the genitals of other animals, which were often carefully cooked and richly spiced with different savouries, spices and herbs. The old-fashioned coda alla vaccinara (oxtail cooked in the way of butchers) is still one of the city’s most popular meals and is part of most of Rome’s restaurants’ menus. Lamb is also a very popular part of Roman cuisine, and is often roasted with spices and herbs. There is a considerable Jewish influence in Roman cuisine, since they were many in the city, and some of the traditional meals of the ghetto date back over 400 years. Such include the carciofi alla giudia (Jewish-style artichokes) and Jewish courgettes.

Pasta is one important element of Roman cuisine. Famous pasta sauces include amatriciana, carbonara, (a sauce made with pancetta or guanciale – pig’s cheek -, cheese and egg), cacio e pepe and gricia (like carbonara but without eggs).

Rome is the centre of white wine, especially with the warm territory. Frascati and Castelli Romani have been called the best ones in the city.

Papa Rex – Traditional Restaurant in Rome since 1991 – Saint Peter – Vatican area

Posted on

Pyramid of Cestius

The Pyramid of Cestius (Piramide di Caio Cestio or Piramide Cestia) is an ancient pyramid near the Porta San Paolo and the Protestant Cemetery. It stands at a fork between two ancient roads, the Via Ostiensis and another road that ran west to the Tiber along the approximate line of the modern Via della Marmorata. Due to its incorporation into the city’s fortifications, it is today one of the best-preserved ancient buildings in Rome.

The pyramid was built about 18–12 BC as a tomb for Gaius Cestius, a magistrate and member of one of the four great religious corporations in Rome, the Septemviri Epulonum. It is of brick-faced concrete covered with slabs of white marble standing on a travertine foundation. The pyramid measures 100 Roman feet (29.6 m) square at the base and stands 125 Roman feet (37 m) high.

In the interior is the burial chamber, a simple barrel-vaulted rectangular cavity measuring 5.95 metres long, 4.10 m wide and 4.80 m high. When opened in 1660, the chamber was found to be decorated with frescoes, which were recorded by Pietro Santi Bartoli. Only scant traces of these frescoes survive, and no trace of any other contents. The tomb had been sealed when it was built, with no exterior entrance, but had been plundered at some time thereafter, probably during antiquity.

Papa Rex – Traditional Restaurant in Rome since 1991 – Saint Peter – Vatican area

Posted on

Welcome to Papa Rex Blog!

Welcome to Papa Rex Blog!

This is the place where find news about Rome, Vatican and, obviously, tasty recipes of the traditional italian and typical roman cuisine.

Allow us to introduce ourself and be happy to know Papa Rex – Typical Restaurant in Rome since 1991, a few steps from St. Peter’s Basilica in the Vatican is the place where true Rome are still living and where you will find the Typical Roman Cuisine and the Traditional Italian Cuisine and a Selection of fine White Wines and Red Wines from every region of the entire Italian territory.avoid post revision

Open the whole year for lunch and dinner Papa Rex – Typical Restaurant in Rome since 1991 has more than 450 seats, divided into four themed rooms, all strictly of Roman Traditional Atmosphere, from the Splendor of the Ancient Roman Empire, to the period of the Kingdom of the Papal Pontificate, to get to the late 800 of Trastevere and Rugantino.

The privileged location of Papa Rex – Typical Restaurant in Rome since 1991 will allow you to enjoy the unique experience of enjoying lunch or dinner in one of the most beautiful and evocative place of Rome, the St. Peter’s Basilica at the Vatican a few tens of meters from the Cupolone (Dome).

Curtains, paintings of the Roman Empire, earthenware pottery and all remember the Rome of the past period, will surround your table, whilst enjoying the Saltimbocca alla Romana, the Amatriciana Spaghetti, Linguine with Lobster, Tiramisù and all the other dishes of meat, fish and vegetables prepared by Chef of Papa Rex – Typical Restaurant in Rome since 1991 strictly following the original recipes.

The courtesy of the staff room, the quality of the ingredients, the expertise and passion of those who prepare the dishes of Typical Roman Cuisine and the Traditional Italian Cuisine make of Papa Rex – Typical Restaurant in Rome since 1991 the ideal place also for tourist groups and tour operator.

Papa Rex – Typical Restaurant in Rome since 1991, it is easy to get to, friendly, traditional, typical, exciting and evocative: The Monument Gourmet to visit to taste the true flavor of Rome.

 

Papa Rex – Traditional Restaurant in Rome since 1991 – Saint Peter – Vatican area

Proudly powered by WordPress