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The Vatican Cooking The Vatican

 
 
Area : 17  sq.mi - Population 800 hab.
The Vatican

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Antipasti: these starter buffets are made up of cold meats and marinated fish, complemented by salad. Amongst the roman specialities, try fettucine (ribbon pasta), gnocci alla romana (corn pasta made with milk and egg), saltimbocca (veal escalopes stuffed with ham and sage) and abbacchio (braised milk lamb served as chops or chasseur style). Complement your main courses with vegetables such as puntarelle (salad tossed with garlic and anchovies) and carciofi (artichoke). You should also try the huge range of pasta. Try cheeses such as caciocavallo, pecorino and ricotta. For dessert be tempted by the rich smell of coffee coming from the tiramisu, and by the various ice cream (gelati) flavours and other Italian sorbets. Become obsessed by cappuccino!