When the pizza vending machine was introduced last year, there was a small furor made about it. Would it eliminate the traditional pizza restaurant? It was all for naught. Nothing has come of it. The vending machine is still there but that’s about it. No vending machine will replace the “hand made” quality of a good pizza. No matter how blue eyed the model. It was a no-go.
To read more about pizza, Roman style and otherwise, read a previous article I wrote about it here.
Can a celiac eat pasta, pizza, and gelato? Is a trip to Rome even possible?
First, learn the basic phrase for without gluten — “senza glutine” (sen-za glue-tea-neh) in Italian. While there are many dishes that do not include gluten, such as rice dishes, cross contamination can be a problem so it’s a good idea to explain that you have an allergy. Celiacs is “celiachia” in Italian and the “ce” at the start of the word is pronounced as a “chay” so it’s “chay-lee-ah-chee” but you can show the restaurant this phrase from Celiac Travel which explains that you have celiacs and that you cannot eat food made with wheat or wheat products.
Sono affetto da celiachia (intolleranza al glutine), devo seguire una dieta assolutamente priva di glutine.
Qualsiasi cibo contenente farina/amido di grano (frumento), segale, orzo, avena, farro, spelta, kamut e triticale può causarmi gravi malori.
Luckily, the Italians are obsessed with gut health, so they will feel the tragedy for you, and they will understand. Now, on to the places in Rome where you can eat!
Mama Eat Lab (100 percent gluten free) – They also have another restaurant called Mama Eat but it is not 100 percent gluten-free.
Read a really good article here. Much of this list is from that site (which includes information about AIC — gluten-free accreditation). This site also rates the places. I also looked at this site which gave a good roundup of gluten-free eats in Rome but more importantly, a list of gluten-free eateries at the airport!
Recently, some friends and I were discussing ice cream and gelato, again. One of my friends reminded me of that place in Denmark that we had visited… I was sure that I must have blogged about this place… But, somehow I had not. So now I will.
The ice cream place that is still on my mind is called Ismajeriet, and it now has two locations in Denmark.
One day, several years ago, when visiting Copenhagen, we were at a lunch party. After eating smoerrebroed (open faced sandwiches), a cooler tub was taken out of the freezer, and inside were four flavors of ice cream from Ismajeriet. It was so delicious that we had to visit the actual shop. My friend and I grabbed bicycles and off we went, in search of ice cream. This was a few years ago when the shop was located out among the summer houses of Amager, the island south of Copenhagen. The Ismajeriet (translates to “the ice cream dairy”) has a large selection, including sorbets. The style of the shop was in a retro design (a bit like an ice cream parlor of old) but the ice cream was fresh! I was delighted to see that they had many flavors, including licorice (I understand that licorice is an acquired taste but I acquired it a long time ago). The shop also has sorbets.
Why is this in my dreams? Because it was so creamy. The ice cream has a high fat content so it is creamy, really ice cream. Cream is the fat part of milk and fat on the tongue adds a creamy texture when it melts. In contrast, most gelato is made with milk. Gelato’s creaminess is derived from how it is made. Some gelato is actually ice cream (which must have a fat percentage of more than 3.5 percent). There are gelato shops where they will advertise that their plain flavor is “fiore di panna” (panna = cream) and not the usual “fiore di latte” which is the “milk flower.” Basically, calling something the “cream flower” is like saying that it is the “cream of the crock” — the best.
In Denmark, gelato is quite popular now, but the Danish style ice cream lives on in places like Ismajeriet. In Italy, one can add whipped cream on top of one’s gelato (most places will do it for free and it should be unsweetened freshly whipped cream). In Denmark, that is the norm. Another thing is that the Danes like to add a “floedebolle” on top. This “cream ball” is a meringue topped wafer covered in chocolate (the one in the photo has coconut flakes on it) that can be eaten on its own, or used as the cherry on top of the ice cream cone.
One thing that the Danes and Italians share in relation to their ice cream/gelato is that any time of the year and day is a good time to eat it. In Italy, gelato shops are some of the food shops that are open almost all day long, some open as early as 8 am and close after midnight.
As for Ismajeriet, I will be back some day to see if it is as good as in my dreams.
This is such a well known expression. While “all roads lead to Rome” is an idiom, I don’t think it gets used that way as much these days. People seem to take it literally. Everyone wants to visit Rome. As an idiom, it actually means the opposite, that there are many ways to approach the same subject. No one seems to know if the Romans ever said this. The earliest example of its use in English is from Chaucer. If you want to geek out about this, read this article.
On a beautiful sunny day, it is hard to imagine the atrocities carried out along this road 2,000 years ago. The Romans crucifed people, famously Christians, along this road. But, this road was also used as a graveyard and many of the most famous sites today are the remains of mausoleums. This road was built more than 2,300 years ago. In 71 BCE, the famous Sparticus fought along here. Over 6,000 slaves were crucified as a result of that slave revolt. At that time in the Roman Empire, one in three people were slaves.
The Appian Way goes all the way to Brindisi in Apulia. I would like to see it down there too. But, closer to Rome, one Sunday, I decided to go walk on the most well preserved part of Roman road, near Rome. Today, this road is a park and tourist attraction. There seems no trace of the sorrow of the past. And the only armies one sees are joggers, walkers, and bikers.
One can get to the archeological park and join a bike or walking tour, or just choose a spot and go there. I took a 20 minute car ride out to a spot where a modern road intersects with the Appian Way. It seemed so far out. Cars are allowed on the Appian way but there are parts where most drivers choose the highway. The taxi service had no problem finding me when I wanted to return. One can walk from the center of Rome and walk out but the road is busy for the first five or six miles (8-10 kilometers). One can take the bus or metro as well. My taxi ride cost 29 euro each way. It was so far removed from central Rome that I saw bales of hay and chatted with farm hands.
It so transpired that I got an insiders’ list of a different kind. Through a cousin of a former colleague’s colleague, I was sent a list of recommendations of, “names of restaurants and trendy places attended by upper class and local inhabitants.” Not all these places are upscale.
At the restaurant Quinto Roma, you can eat in igloos.
Il Datterino Giallo, Piazza Ledro: “Il Datterino Giallo, vi propone una cucina genuina e verace, al contempo sana e molto attuale, in un ambiente sofisticato ma non troppo, un mix di arredo tra il provenzale e l’industriale in una ‘location’ prestigiosa come quella del quartiere romano…” translates to: … offers traditional Italian cuisine, Mediterranean, at the same time innovative, in a welcoming location, inspired by a hybrid style between Provencal and industrial… in a prestigious location of Rome.
I have not been to any of these places. If you go, let me know how it was.