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A bit of Roman folklore.
Rome, in the summer, means eating outside; restaurants that are located
where it is possible put a row of tables out on the street for their
patrons, and if you take a walk through the Centro Storico you will find
many families that have done the same, enjoying their meal in the evening
breeze or talking as they finish their wine.
Roman cooking is supremely well
suited for this sort of dining; it's largely based on light, quickly cooked
dishes, for example spaghetti all'amatriciana (pasta with a quickly cooked,
zesty tomato sauce with pancetta or guanciale), saltimbocca alla romana, a
huge bowl of fresh salad, or strawberries (ideally from Lake Nemi, served
with lemon juice or wine) and abundant white wine from the Colli Albani to
wash it all down.
While the pasta dishes with humorous names are entertaining and abundant and always
present in the trattorias of Transtevere in Rome, the second courses such as
Saltimbocca alla Romana (jump into the mouth) are tied to the very antique
popular traditions of the farmers in the surrounding countryside.
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