I decided not to limit myself to just posting pictures of what I eat during my travels but to also offer a short description.

In less than 48 hours, I ate wherever I could, but with a bit of thought 🤭. Below, you'll see the places and dishes I chose, some with short descriptions where I found it necessary or interesting. Most of them are also pictured.

On the first day, after leaving Roma Termini station and dropping off our luggage at a storage facility, we discovered, on our way to the Colosseum, a café & patisserie called Riccardo Taliani Banqueting, with a 4.7 score on Google (9 a.m.). Here, we delighted in some gourmet panini, served in a unique bun, colored purple/dark red, filled with prosciutto and aged cheese. We also tried a divine pistachio panettone, both inside and out, with a soft and airy texture. We completed the experience with two types of cappuccino – classic and one with cocoa (cioccolato), which had an intense aroma.

For dessert, we chose a pistachio tiramisu, good, but honestly hard to compare with the best tiramisu I’ve ever eaten in Catania, at Al Vicolo Pizza&Vino (4.3 score). We also tried other small culinary delights that made our morning memorable. 😁

The next feast was around 2:45 p.m., at Ristorante Massimo d'Azeglio (4.2 score), a restaurant we entered more by chance because, after wandering aimlessly around the Colosseum, Roman Forum, and Palatine Hill, we were exhausted and... hungry. 🤭

We still checked the Google score and were glad to see it was open at that hour. They greeted us with a glass of Prosecco on the house, later followed by a second one. 😂 We decided to have pasta. The girls chose one portion each, like normal people. I, being indecisive, chose two, just to make sure I didn’t miss anything. And the choices were:

- Bucatini alla Amatriciana – Originating from Amatrice, this traditional Italian recipe combines bucatini – thick pasta with a central hole – with a rich sauce of guanciale, tomatoes, and pecorino, offering a perfect balance of flavor and texture.

- Mezze maniche alla Carbonara – A symbol of Roman cuisine, these short pasta, ideal for retaining sauce, are coated in a creamy mix of eggs, guanciale, and pecorino, creating a culinary masterpiece without cream but full of tradition.

- Spaghettoni di Gragnano alle vongole veraci – With roots in Neapolitan cuisine, these artisanal Gragnano spaghetti, renowned for their texture, are cooked with fresh clams, garlic, olive oil, and a splash of white wine, bringing the sea’s aroma directly to the plate. I discovered this dish in Sardinia, where they also add a type of fish roe called bottarga – dried and salted roe, extremely aromatic and beloved in Mediterranean cuisine. The version here was closer to a mix between Aglio, Olio e Peperoncino and Vongole but absolutely de-li-cious. It was practically two dishes in one. 😂

In the evening, dinner leaned towards junk food that isn’t worth mentioning. 🤣 I’ll write more about the trip story in the coming days.

The next morning, we searched for a nearby café and stumbled upon D’Angelo Caffè & Gastronomia (4.7 score), a charming bistro where everything looked so good I couldn’t resist and brought back some croissants (which turned out to be among the best I’ve ever eaten), with pistachio and vanilla, and panini with vegetables and omelet. I didn’t take pictures because the schedule was too tight and the food too good. 😋

After checking out, on our way to the luggage storage, we passed a café & patisserie, Gran Caffè Giuliani, with an incredible 2.0 score, as I later found out, but which didn’t reflect reality at all. We had entered here the evening before, upon checking in, just because the sign on the building read: Pasticceria Siciliana. The interior was what we call “communist,” with a vibe from the ’70s. I think even the waiters were from back then. We got three Sicilian cannoli, even though we didn’t have much trust, but we were craving them. At the hotel, we discovered they were out of this world...

Returning, after leaving the accommodation, we went back here for coffee and, obviously, another cannolo – because, let’s be honest, more than likely. 😂 What was supposed to be a simple coffee stop turned into a feast. Obviously, we got Sicilian Cannoli again, a symbol of Sicilian cuisine. These combine the crispy texture of the fried shell with the delicacy of a perfectly balanced ricotta cream – a dessert that captures the essence of Italian passion in every bite.

How should a Sicilian Cannolo be? Well, let me tell you:

The cream – the heart of the cannolo

Fresh ricotta, airy and delicately flavored with vanilla and candied orange peel – a perfect balance, without excessive sweetness.

The shells – the crunchy armor

Crunchy but not hard, the scorze were freshly fried, maintaining subtle aromas of cinnamon and Marsala, with no burnt or old oil taste. Each bite was pure harmony.

What completely won me over was the harmony between the two elements. The cream and the shell were like a well-synchronized dance: one delicate and refined, the other crunchy and full of personality. Nothing was too much or too little – just pure balance.

The Sicilian Cannolo has a fascinating history, reflecting Sicily’s diverse cultural influences. Its origins date back to the Arab occupation (9th-11th centuries) when desserts rich in ricotta, almonds, and honey were introduced to Sicilian cuisine. It is believed the dessert was initially created in the town of Caltanissetta, in Arab harems, as a sweet surprise and a symbol of fertility.

I also discovered here a dessert that had caught my attention for a long time but never dared to try, underestimating it: a bun with whipped cream, more than likely. Well, things are not like that at all! The dessert is called Maritozzi, sweet Italian buns originating from the Lazio region, especially from Rome.

The history of Maritozzi dates back to the medieval period when they were considered an indulgence even during Lent. Traditions say that, in the past, young lovers would offer these buns to their future brides, sometimes hiding rings or small gifts inside, hence the name "maritozzo," derived from the Italian word "marito" (husband). 

When I took the first bite, it seemed like just a sweeter bun, with some sort of whipped cream, but without many pretensions. However, from experience, I know you should give a dish another chance, so I continued. At the second bite, things changed: subtle flavors appeared, and the tastes blended differently. By the third, I understood – it was truly a special dessert! I convinced myself I’d have it again, even though I initially underestimated it. Sometimes, great discoveries come only after you let yourself be truly surprised. 😊

By then, we were already full and convinced we had tried everything we could, but my eyes wandered to the table next to us, where two tourists had received dishes that looked sensational. It wasn’t about sophisticated plating but about that “homemade” food that instantly sparks your appetite. I couldn’t resist and asked the waiter (the one stuck in the ’70s) what the ladies were eating. He answered simply: Lasagna and Cannelloni. And then I knew that if I didn’t taste them too, it would surely be the death of me 😂

That’s how I discovered Cannelloni con ricotta e spinaci – cylindrical pasta filled with creamy ricotta and spinach, gratinated in a rich sauce, either tomato or béchamel. They were warm, comforting, with that authentic Italian taste that makes everything seem simple but perfect. I had eaten cannelloni here and there, but these were a different story – a story about tradition and refinement.

This dish, rooted in the 18th century, became popular for its versatility, but the ricotta and spinach combination remains unmatched. Cannelloni bring to the table the essence of Italian cuisine: simplicity that conquers. And yes, I congratulated myself for the choice! 😊

We left there rolling away but satisfied. Maximum! 😋 With the luggage left behind, we headed towards the Vatican. The route between Ottaviano metro station and the Vatican passes through a charming pedestrian area, flanked by old buildings with classical-style decorated facades and warm colors that seem to whisper stories from another time. On this path, we came across a pizzeria that simply stopped us in our tracks: Bona Pizza.

With a 4.0 score, this small place is the kind where you eat either standing up or at some crowded tables on the sidewalk, but you don’t mind. The authentic atmosphere and divine smells make you forget you’re already full. 😍

Although full, we enjoyed two slices of pizza al taglio here – a traditional Roman-style rectangular pizza served by the slice. The first slice, with zucchini, cheese, and zucchini...

Although full, we enjoyed two slices of pizza al taglio here – a traditional Roman-style rectangular pizza served by the slice. The first slice, with zucchini, cheese, and zucchini flowers, was a perfect mix of flavors: delicate, fresh, and creamy. The second slice, topped with spicy salami and mozzarella, had a delightful kick that balanced the rich cheese. Eating pizza al taglio is a true Roman experience – simple, authentic, and packed with flavor. 😊

As we left, the city seemed to slow down. The streets were quieter, the afternoon light softened the facades of the buildings, and I realized just how much food is intertwined with the soul of this place. Every bite tells a story, every meal is a piece of history. Rome, in its chaotic beauty, invites you to savor life, one dish at a time.

The last culinary stop of our journey was at the airport. With some time to kill before the flight, we decided to try one last Italian treat: gelato. At Venchi, a famous chocolate and gelato shop, we indulged in scoops of hazelnut, pistachio, and dark chocolate flavors. The hazelnut gelato was creamy and rich, the pistachio had a nutty aroma with a hint of salt, and the dark chocolate was intense and luxurious – a perfect end to a gastronomic adventure.

Looking back, these two days in Rome weren’t just about sightseeing – they were about connecting with the city through its food. From gourmet cafes to unassuming pizzerias, every place had something special to offer. Rome reminded me that food isn’t just sustenance; it’s culture, tradition, and love. And as I boarded the plane, I knew one thing for sure: I’ll be back for another bite of La Dolce Vita. 😊