Practical Travel - The ROME Page

06/11/2023

Thinking about the tastes of Roma? Try this recipe!

The first time I had Bucatini all'Amatriciana, I was in Rome with my husband. We had been walking around the city and found ourselves near the Piazza d'Spagna (The Spanish Steps) and decided to take a break for some lunch and wine.

We found a little restaurant and ordered some wonderful Antipasti followed by this fabulously favorful and fresh pasta. We were both hooked! We would need to return to Rome very often so we could have this dish again! Which I did and still do!

At the time, I thought the only place I would ever have this dish was in Rome.... until my cousin, Corrado, visited from Italy. He wanted to make dinner for us and gave me a list of ingredients to pick up.

Most of the ingredients I found with no problem. Living in New York, most ingredients are easy to come by.... with the exception of the guanciale... pig cheek. I even went to the Italian butcher, with no luck. So, I had to make a substitution.... Pancetta! It came out great and I've been making it ever since! (Now, guanciale is available to me at my local Italian store ... Whew!)

In Rome, this pasta dish would be served for lunch or as a First Course, "Primi Piatti", at dinner

Let's make some AMATRICIANA!
https://www.facebook.com/media/set/?set=a.991421510944092&type=3

The first time I had Bucatini all'Amatriciana, I was in Rome with my husband. We had been walking around the city and found ourselves near the Piazza d'Spagna - The Spanish Steps and decided to take a break for some lunch and wine. We stopped into this little restaurant and ordered some wonderful Antipasti followed by this fabulously favorful and fresh pasta. We were both hooked! We would need to return to Rome very often so we could have this dish again! Which I did and still do!

At the time, I thought the only place I would ever have this dish was in Rome.... until my cousin, Corrado, visited from Italy. He wanted to make dinner for us and gave me a list of ingredients to pick up. Most of the ingredients I found with no problem. Living in New York, most ingredients are easy to come by.... with the exception of the guanciale... pig cheek. I even went to the Italian butcher, with no luck. So, I had to make a substitution.... Pancetta! It came out great and I've been making it ever since!

In Rome, this pasta dish would be served for lunch or as a First Course, "Primi Piatti", at dinner.

04/11/2023

As many have heard, on Nov 2-3, a horrible storm hit Tuscany, killing at least 8 people. A state of emergency has been declared as storm warnings continue through tonight. Damage to the region is extensive and rescue efforts continue. Some homes in Montale, Montemurlo and Prato have been evacuated. Local authorities are asking that tourists avoid these areas as they could inadvertently hinder rescue efforts.

How to help Tuscany after Storm Ciarán flooding:
Make a donation through:
• The Italian Red Cross (site in English) https://dona.cri.it/sostienici/~my-donation?context_form_id=form_a0c5bd7993e633ad19b63e7ed9196aa813fc8532_6546945aea95d3.26996242
• Monrif newspaper group: In Italy: IBAN: IT21 U086 7302 8010 0000 0913 630 // From abroad: Bic/Swift: ICRAITRRIP0
• Corriere Fiorentino: Within Italy: IBAN: IT14H0306909606100000196339 // From abroad: Bic/Swift: BCITITMM

I will list more donation avenues as they become available. Until then, please keep those affected by this storm in your thoughts.

PHOTO: The Florentine
(if you don't already follow The Florentine page, I encourage you to do so, for the most accurates and up-to-date information / events / articles, on Florence and the Tuscany Region.

21/10/2023

The Basilica of St. Prassede is a “MUST STOP” if you are an admirer of Mosaics! Some of the finest examples of Byzantine Mosaic Art are located within the walls of this church. It is also a pilgrimage site where two miracles are said to have occurred, as well as being the final resting place of many of the first Christian Martyrs of Rome. The Basilica is also a wonderful representation of Carolingian Renaissance architecture.

Located around the corner from Santa Maria Maggiore, on the Esquiline Hill in Rome, Santa Prassede is a true “Hidden Gem”. Both a titular church and a minor basilica, it is a site boasting an interesting history and amazing art.

Click the link to check out my article, which includes this Basilica’s history, as well as a descriptive tour!
Basilica of Santa Prassede – A Hidden Gem
https://www.facebook.com/notes/699480000698003

PHOTO (by me):
Central Nave leading to the main Altar.
Note the beautiful recessed ceiling art, intricate floor detail, and baldacchino over the altar.
Don't miss the beautiful painting of Santa Prassede behind the altar

19/10/2023

UPDATE: Visa's won't be required until mid-2025

IMPORTANT EU TRAVEL UPDATE!

Beginning in 2024, the requirements to enter Europe and Schengen states will require special travel authorization. This authorization, will be required of travelers from the United States, Canada, and Britian and is good for short-term travel of Up-To 90 Days within a 180 Day Period. The authorization itself, is good to use for 3 years after approval.

Below I have address some of the questions you may have regarding the new authorization. If you have additional questions, please feel free to contact me in the comment section below or via messenger.

Why Are the Rules Changing?
According to the EU Travel Information & Authorization System (ETIAS) website, the new authorization will be used to “identify security, irregular migration or high epidemic risks posed by visa-exempt visitors.”

How Long Will This Authorization Last?
It is good for stays on Less Than 90 Days

Is this a Work Visa?
No. This new authorization cannot be used as a work visa.

How Does It Work?
The Authorization will be connected to your individual passport.

What If I Lose My Passport While Abroad?
Since the authorization is connected to the passport, you will need to apply for a new authorization when you apply for your new passport. If you carry travel insurance, the company may be able to help you quickly get through this process.

Do I Need Authorization?
You will need to obtain authorization if you:
• Are not a citizen of the EU
• You do not have a residence permit or card issued by any EU countries that are listed below.

Which Countries will be requiring ETIAS Authorizations?

NORTHERN EUROPE
• Denmark
• Estonia
• Finland
• Iceland
• Latvia
• Lithuania
• Norway
• Sweden

SOUTHERN EUROPE
• Croatia
• Cyprus
• Greece
• Italy
• Malta
• Portugal
• Slovenia
• Spain

WESTERN EUROPE
• Austria
• Belgium
• France
• Germany
• Liechtenstein
• Luxembourg
• Netherlands
• Switzerland

EASTERN EUROPE
• Bulgaria
• Czech Republic
• Hungary
• Poland
• Romania
• Slovakia

How do I Apply for ETIAS Authorization?
The Application section of their website will be operational in early 2024. When it does become active, simply:
• Go to the ETIAS Website
• Click the link for the Application page
Prior to this time, you can sign up for emails on the website.

What Information Is Required for the Application Process?
• Name
• Address
• Passport Info
• Current Occupation
• Itinerary – Travel Plans
• List of Relatives who are Citizens of the EU
• Past Travel info to any zones “in conflict”
• Any Criminal Convictions

How Much is the Application Fee?
The cost of the ETIAS Application will be
• Over age 18 = €7
• Over age 70 = Free
• Under age 18 = Free

Once I am approved for the ETIAS Authorization, How Long Will It Last?
The authorization itself, lasts for 3 years.
However, the authorization is only good for visits of Up-To 90 days within that period of 180 Days (almost 6-month period of time). So, keep that in mind.

Here is a link to the official ETIAS page. Do Not Give Personal Information on ANY OTHER PAGE claiming to be ETIAS! Always be aware that All Official European Union website addresses are in the europa.eu domain.

Official EU website on ETIAS, the new travel authorisation for visa-exempt travellers to enter 30 European countries. Applications should be filled in this website from mid-2025.

17/10/2023

It's NATIONAL PASTA DAY!
So, let's make some:
CARBONARA … A TASTE OF ROME – AT HOME!

Recipe Link:
https://www.facebook.com/media/set/?set=a.690884904331089&type=3

Italian comfort food at its best, Carbonara is a big taste of Rome. It’s creamy, cheesy taste… the fresh pasta…the guanciale! It is one of my all-time favorite dishes and it’s sooo easy to make. Guanciale is a aged/cured product made from Pork Cheeks and is also used to make another wonderful Roman dish, Bucatini all’Amatriciana.

Carbonara is traditionally made from four ingredients plus the pasta…Egg, Pecorino Romano, Guanciale, Black Pepper and sometimes a splash of pasta water if it gets too thick. That’s it. Here in the states, Carbonara has become sort of a trendy dish. It is available everywhere… including Quiznos. Some of these recipes are quite imaginative and include all sorts of ingredients that aren’t even close to what is in the traditional dish. If you plan on adding cream, butter, peas, mushrooms, onions, smoky bacon… it’s not Carbonara. It you make Carbonara and pour it over a piece of chicken or add chicken to it… It is no longer Carbonara.

There are however, a couple of exceptions to the rule… but these items are strongly debated among chefs and Nonnas near and far. So, yes, I am aware that it is extremely difficult to get Guanciale here in the states… and I live in New York where most products are available… so I have, out of necessity, adapted my recipe to use Prosciutto di Parma. You could also use Pancetta if you prefer... But please, please don’t try to make this with smoky bacon. It just won’t taste like Carbonara. Because I am using Prosciutto di Parma, I also opted here to use Parmigiano-Reggiano which continues the taste of the region. One addition is garlic. This is the way I was taught to prepare this dish, but you can always leave it out if you prefer.

Technically, Carbonara isn’t even a ‘sauce’; it is just Carbonara… a combination of pasta and other ingredients which create a coating for the pasta. They are inseparable.

I like to use fresh Fettuccine, but often you will see this dish made with Spaghetti. You could also use Bucatini, Rigatoni or even Penne.

Serve with a nice Frascati or even a Barolo… your choice

Link to my Step-By-Step Recipe:
https://www.facebook.com/media/set/?set=a.690884904331089&type=3

Italian comfort food at its best, Carbonara is a big taste of Rome. It’s creamy, cheesy taste… the fresh pasta…the guanciale! It is one of my all time favorite dishes and it’s sooo easy to make. Guanciale is a aged/cured product made from Pork Cheeks and is also used to make another wonderful Roman dish, Bucatini all’Amatriciana.

Carbonara is traditionally made from four ingredients plus the pasta…Egg, Pecorino Romano, Guanciale, Black Pepper and sometimes a splash of pasta water if it gets too thick. That’s it. Here in the states, Carbonara has become sort of a trendy dish. It is available everywhere… including Quiznos. Some of these recipes are quite imaginative and include all sorts of ingredients that aren’t even close to what is in the traditional dish. If you plan on adding cream, butter, peas, mushrooms, onions, smoky bacon… it’s not Carbonara. It you make Carbonara and pour it over a piece of chicken or add chicken to it… It is no longer Carbonara.

There are however, a couple of exceptions to the rule… but these items are strongly debated among chefs and Nonnas near and far. So, yes, I am aware that it is extremely difficult to get Guanciale here in the states… and I live in New York where most products are available… so I have, out of necessity, adapted my recipe to use Procuitto di Parma. You could also use Pancetta if you prefer... But please, please don’t try to make this with smoky bacon. It just won’t taste like Carbonara. Because I am using Procuitto di Parma, I also opted here to use Parmigiano-Reggiano which continues the taste of the region. One addition is garlic. This is the way I was taught to prepare this dish, but you can always leave it out if you prefer.

Technically, Carbonara isn’t even a ‘sauce’; it is just Carbonara… a combination of pasta and other ingredients which create a coating for the pasta. They are inseparable.
I like to use fresh Fettuccine, but often you will see this dish made with Spaghetti. You could also use Bucatini, Rigatoni or even Penne.

Serve with a nice Frascati or even a Barolo… your choice.

01/09/2023

For a bit of something different, let's get ready for the weekend with some Italian Brunch Cocktails! (Recipes and Links below)

Here are recipes for three of my favorite Brunch Cocktails! All originated at the famous Harry's Bar (St. Mark's Square) in Venice.
* Bellini: Peach & Prosecco
* Rossini: Strawberry & Prosecco
* Blushing Mimosa: Pink Grapefruit & Prosecco (aka Megmosa)

*** BELLINI ***
Makes 3 Bellini

Who doesn't love ripe Peaches and bubbly Prosecco! This cocktail was invented in the late 1930's by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy.

INGREDIENTS
* 4 ripe White Peaches or 3/4 cup Puree
* 1 (750 ml) bottle of very cold Prosecco
Garnish: Peach slices, Raspberries
Note:
* Peaches can be fresh, frozen or jarred.
* Bottle Puree/Nectar can also be used
* If using fresh peaches, be sure to remove the skin

DIRECTIONS
In a Flute glass, pour 1/4 cup Peach Puree and top with Prosecco
Garnish with sliced peaches and/or Raspberries
Serve immediately

*** ROSSINI ***
Makes 3 Rossini

This was the first 'twisted mimosa' I ever had. It was during my first trip to Rome and it was sooo amazing!
Also originating at Harry's Bar in Venice, this cocktail is named for Italian composer Gioachino Rossini, and is made with pureed strawberries!

INGREDIENTS
* 3/4 cup Strawberry Puree
* 1 (750 ml) bottle of very cold Prosecco
Garnish: Strawberry slices
Note:
* Strawberries can be fresh or frozen
* If using fresh strawberries be sure to remove the hull, stem and leaves

DIRECTIONS
* In a Flute glass, pour 1/4 cup Strawberry Puree and top off with Prosecco
Garnish with strawberry slices
Serve immediately

*** BLUSHING PINK GRAPEFRUIT MIMOSA ***
Makes 3 Mimosa

This is a fun twist on the typical Mimosa. The recipe is exactly the same, we are just switching the Orange Juice with Pink Grapefruit Juice. This can also be made with Blood Orange Juice for true Southern Italian flare!

INGREDIENTS
* 3/4 cup Pink Grapefruit Juice (no pulp)
* 1 (750 ml) bottle of very cold Prosecco
Garnish: Grapefruit Triangles, Fresh Thyme

DIRECTIONS
* In a Flute glass, pour 1/4 cup Pink Grapefruit Juice and top with Prosecco
Garnish with Grapefruit and Thyme sprig
Serve immediately

PERFECT BRUNCH RECIPES!

Perfect served with my Quick Avocado Toast
https://www.facebook.com/photo/?fbid=4882420575177480&set=a.4882429085176629
Buttermilk Pancakes
https://www.facebook.com/photo/?fbid=4882423138510557&set=a.4882429085176629
Breakfast Frittata
https://www.facebook.com/photo/?fbid=4882422565177281&set=a.4882429085176629

MORE BREAKFAST/BRUNCH FARE
https://www.facebook.com/media/set/?set=a.4882429085176629&type=3

15/08/2023

What is Ferragosto, you may ask ...
Well, in Italy, it's a Nationwide Holiday remembering the Feriae Augusti, or the festival of the Augustus, the first Roman Emperor who brought about the Pax Romana, the golden age of the empire which lasted almost 200 years.

Today you will find Italians celebrating with family and friends at BBQs and Picnics at the park or beach, Buon Ferragosto, Amici!

For more on Ferragosto, click the link below.
https://www.romewise.com/what-is-ferragosto.html

For more August Events in Rome ... click this link.
https://www.romewise.com/rome-events-in-august.html

11/08/2023

WALKING THE ROMAN FORUM

Below is a link to my Walking Guide to the amazing Roman Forum.

The ‘Imperial Fora’ was built between 46 BCE and 113 CE and was made up of vibrant public squares, the seat of government, and was 'the' meeting place of Ancient Roman Society. This is Truly the HEART of Rome!

Article includes history, maps, tips, and links!
https://www.facebook.com/notes/practical-travel-the-rome-page/the-roman-forum-a-walking-guide/1010549115669542/

11/04/2023

Trenitalia Strike
Friday, 14 April

01/04/2023

A quick guide to religious events, what to eat, things to do and the traditional Roman customs during Holy Week and Easter in Rome and the Vatican in 2023.

20/01/2023

Looking for a versatile dough? Well here it is ..
DOUGH FOR:
PIZZA – BREAD – FOCACCIA – CALZONE/PANZEROTTO – SICILIAN IMPANATA – PIZZA FRITTA – KNOTS
(Step By Step recipe below)

Perfect to make an assortment of yummy items such as dough for Family Pizza Night, small bites for Aperitivo or Merenda (afternoon snacks), fresh loaf bread, many Italian specialties such as Pizza Fritta or even Garlic Knots, which were first found in Brooklyn, New York, during the 1940s.

HOW MY STEP-BY-STEP RECIPE PAGE WORKS
** From the Recipe Link:
Click the first photo and continue to the right through the album. Each photo is a step in the recipe and includes a complete description.
** From my page Natalie's Kitchen - Step By Step
From the mail page choose Photos. Then Albums. Each album is another recipe or grouping of recipe links by theme. Click onto the photo of the recipe you wish to check out and continue clicking right through that album. Each photo is a step in the recipe and includes a complete description.

IF YOU HAVE ANY QUESTIONS / COMMENTS - Please don't hesitate to contact me on the Step By Step page.

IF YOU LIKE THE PAGE - Please Like and leave a Review! Thanks!
Buon Appetito

(LINK TO MY STEP-BY-STEP RECIPE)
https://www.facebook.com/media/set/?set=a.614268328659414&type=3

This dough is so versatile! Perfect for Pizza, Rustic Italian Bread, Focaccia, Stromboli, Calzone/Panzarotti, Sicilian Impanatam as well as many other traditional Italian staples, and even international faves like Garlic Knots (created in 1940s Brooklyn).

08/01/2023

Hi everyone! I was thinking about adding a Traditional Italian Cooking section to this page. Is anyone interested in this? All recipes are Step By Step photos with precise directions and tips along the way.

If this sounds interestring, please either 'LIKE' below or let me know in the 'COMMENTS' what you would like to see on the page!

Some Suggestions ....
* Specific Recipes (aka Crostini Toscano, Risotto Milanese, Amatriciana, Gnocchi, Nonna's Sugo, Ragù, Bolognese, Cassata, Spritz, etc)
* Regional Recipes (Tuscany, Lazio, Sicilia, Campangna, Lombardy, etc.)
* Specific Topic (Wine, Olive Oil, Truffles, Cheese, Pasta, Street Food etc.)
* Explanations (What are DOP, IGP, DOC and DOCG? What's the story behind the Panettone? Is Fettuccine Alfredo Italian or American? What do Italian's eat for breakfast? etc.)

Here is a recipe to start us off!
From my page: Natalie's Kitchen - Step By Step
https://www.facebook.com/media/set/?set=a.690884904331089&type=3

Italian comfort food at its best, Carbonara is a big taste of Rome. It’s creamy, cheesy taste… the fresh pasta…the guanciale! It is one of my all time favorite dishes and it’s sooo easy to make. Guanciale is a aged/cured product made from Pork Cheeks and is also used to make another wonderful Roman dish, Bucatini all’Amatriciana.

Carbonara is traditionally made from four ingredients plus the pasta…Egg, Pecorino Romano, Guanciale, Black Pepper and sometimes a splash of pasta water if it gets too thick. That’s it. Here in the states, Carbonara has become sort of a trendy dish. It is available everywhere… including Quiznos. Some of these recipes are quite imaginative and include all sorts of ingredients that aren’t even close to what is in the traditional dish. If you plan on adding cream, butter, peas, mushrooms, onions, smoky bacon… it’s not Carbonara. It you make Carbonara and pour it over a piece of chicken or add chicken to it… It is no longer Carbonara.

There are however, a couple of exceptions to the rule… but these items are strongly debated among chefs and Nonnas near and far. So, yes, I am aware that it is extremely difficult to get Guanciale here in the states… and I live in New York where most products are available… so I have, out of necessity, adapted my recipe to use Procuitto di Parma. You could also use Pancetta if you prefer... But please, please don’t try to make this with smoky bacon. It just won’t taste like Carbonara. Because I am using Procuitto di Parma, I also opted here to use Parmigiano-Reggiano which continues the taste of the region. One addition is garlic. This is the way I was taught to prepare this dish, but you can always leave it out if you prefer.

Technically, Carbonara isn’t even a ‘sauce’; it is just Carbonara… a combination of pasta and other ingredients which create a coating for the pasta. They are inseparable.
I like to use fresh Fettuccine, but often you will see this dish made with Spaghetti. You could also use Bucatini, Rigatoni or even Penne.

Serve with a nice Frascati or even a Barolo… your choice.

09/12/2022

Not able to be in Italy for the Holidays but want an Italian "Taste of the Season" at home? Well here is my recipe for Panforte!
From my page: Natalie's Kitchen - Step By Step

PANFORTE DI SIENA
(recipe link below)

“Strong Bread”. That’s what Panforte means in Italian. Technically, it’s a type of fruit bread. But don’t let that scare you… This is no ordinary “Fruitcake”!

The Panforte was first written about in a document dating back to 1205. Legend says that the recipe came from the wealthy Salimbeni family… which makes sense since Spices and Fruits were so expensive. When one of the sons, Nicolo Salimbeni, decided to give up his past lavish lifestyle, he donated all his belongings to the nuns who ran the Convent of Montecelso in Siena, located in Tuscany. Among these possessions were many exotic spices and the recipe for Panpepato. The nuns like the confection so much, that they shared the recipe with other Orders. By the 14th century, the Panpepato was being served at festivals and special occasions in Venice.

Because it was a long lasting and durable food, the Crusaders carried it with them across the world, helping them survive the long sieges and quests. And doctors of the day believed that the cake was a curative due to all the spices it contained.

The recipe was unaltered until around the year 1879, when Queen Margherita of Savoy came for a visit to Siena. As in many cities, the Queens arrival led to special recipes being created or adapted in her honor… in Naples they created the Pizza Margherita… in Siena they adapted the Panpepato recipe to omit the melon inside and black pepper on top, which was in the original recipe, and created the ‘white’ recipe, now known as Panforte Margherita. The Panforte Margherita was topped with vanilla powdered sugar… and is commonly known today as Panforte di Siena

This traditional dense, chewy cross between a cake and a nougat candy, is loaded with Holiday Flavors… Cinnamon, Clove, Nutmeg, Coriander, Pepper, Honey, Candied Orange Peel and Almonds!

You can buy them in specialty stores or online, but they tend to be very expensive. However, they aren’t that difficult to make; and with my Step By Step recipe, you’ll be savoring the Tastes of the Season in no time! But don’t just make this in December… Panforte is wonderful any time of the year!

Recipe: https://www.facebook.com/media/set/?set=a.1231511070268467&type=3

Day 9: Panforte di Siena

“Strong Bread”. That’s what Panforte means in Italian. Technically, it’s a type of fruit bread. But don’t let that scare you… This is no ordinary “Fruitcake”!

The Panforte was first written about in a document dating back to 1205. Legend says that the recipe came from the wealthy Salimbeni family… which makes sense since Spices and Fruits were so expensive. When one of the sons, Nicolo Salimbeni, decided to give up his past lavish lifestyle, he donated all his belongings to the nuns who ran the Convent of Montecelso in Siena, located in Tuscany. Among these possessions were many exotic spices and the recipe for Panpepato. The nuns like the confection so much, that they shared the recipe with other Orders. By the 14th century, the Panpepato was being served at festivals and special occasions in Venice.

Because it was a long lasting and durable food, the Crusaders carried it with them across the world, helping them survive the long sieges and quests. And doctors of the day believed that the cake was a curative due to all the spices it contained.

The recipe was unaltered until around the year 1879, when Queen Margherita of Savoy came for a visit to Siena. As in many cities, the Queens arrival led to special recipes being created or adapted in her honor… in Naples they created the Pizza Margherita… in Siena they adapted the Panpepato recipe to omit the melon inside and black pepper on top, which was in the original recipe, and created the ‘white’ recipe, now known as Panforte Margherita. The Panforte Margherita was topped with vanilla powdered sugar… and is commonly known today as Panforte di Siena

This traditional dense, chewy cross between a cake and a nougat candy, is loaded with Holiday Flavors… Cinnamon, Clove, Nutmeg, Coriander, Pepper, Honey, Candied Orange Peel and Almonds!

You can buy them in specialty stores or online, but they tend to be very expensive. However, they aren’t that difficult to make; and with my Step By Step recipe, you’ll be savoring the Tastes of the Season in no time! But don’t just make this in December… Panforte is wonderful any time of the year!

13/08/2022

Be Aware:
Trains will be replaced by Buses from Romes Fiumicino (Leonardo da Vinci) Airport from 19 - 21 August.

https://www.wantedinrome.com/news/rome-fiumicino-airport-trains-stop-19-21-august.html?fbclid=IwAR2QRi0DU7T9al_KVTccfAm4Z23tC7ZH58-zbPNAQRn8sQdOYBO_LwBR8_0&fs=e&s=cl

Train services from Rome to Fiumicino airport will be suspended from Friday 19 to Sunday 21 August, due to maintenance works, and will be replaced by buses.