The Vatican Table (see Rome)
An honest entry: Vatican City (0. 44 km², no public restaurants) has no distinct public cuisine; the dishes of its table are Rome's.
What it is
An honest entry: Vatican City (0.44 km², no public restaurants) has no distinct public cuisine; the dishes of its table are Rome's. This item documents the arrangement rather than inventing a dish: the Swiss Guard and Vatican staff eat Roman food, and the celebrated convent-made and papal-table dishes belong to Roman tradition. For the living cuisine, see the Italy collection and the Rome Restaurants Guide (linked from the Italy collection). Ingredients: none — see Rome's carbonara, cacio e pepe and amatriciana in the Italy collection. Recipe: visit Rome's trattorias around the Vatican walls (Borgo Pio street is the classic lunch row for Vatican workers). Flavor: Rome's — pecorino, guanciale, black pepper. History: popes' tables shaped European court cooking for centuries (Bartolomeo Scappi, chef to Pius IV, wrote the Renaissance's great cookbook in the Vatican's kitchens). See also: the Italy country collection for Carbonara, Cacio e Pepe and Amatriciana.
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Related topics
World Cuisines
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