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Rome Eating Pasta: The Ultimate Guide
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Rome Eating Pasta: The Ultimate Guide

Pasta is the Italian dish par excellence. It has to be al dente, eaten only with a fork and in the right restaurants.

Pasta is the best incarnation of Italy – a serious topic to say the least. Whether dry, in broth or baked, it’s a world to discover, with many regional delicious variants. Don’t underestimate its preparation or make it a last-minute decision like “let’s have some pasta…” as if it were a safe choice. In popular tradition, if a husband is served pasta with butter and Parmesan cheese, it means his wife is neglecting him – perhaps a sign that she is devoting her time to someone else. But is this really the case? As for the wife, maybe, but for the pasta, definitely not. Here’s some advice for recognising pasta as it should be.

The choice of pasta

The greatest starred chefs argue that preparing a good ragù or aglio e olio pasta is not easy. First of all, the dry pasta must be of high quality, and in Italy, we are fortunate to have some of the best pasta factories retailing in supermarkets. In addition, more and more restaurants are offering gluten free alternatives or kamut and buckwheat grain proposals.

The right pairing

Fresh pasta goes well with the right sauces, like classic tagliatelle with ragù meat sauce, orecchiette with turnip greens and passatelli in broth. The tradition of some recipes is sacred: don’t be tempted by contemporary interpretations which only distort a cacio cheese and pepper or ligurian pesto sauce.

How to cook it

Cooking is essential to the success of a good first course. It must be al dente, which makes it easier to digest. Pasta must absolutely not be overcooked nor should it be rinsed under cold water before serving. Beware of restaurants that serve express pasta.

How to eat it

You only eat pasta with a fork; the spoon is banished! Don’t cut it – the longer, the better – and don’t worry if you get dirty.

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