IPPOKRATES
Via Piave 30 - Ph. 06/64824179 - 349/8355867
Closed on Monday - Open Tue to Sun 7.30pm - 12am - Open for lunch Tue, Fri and Sun from 12.30pm
www.ippokrates.it
This little, cute restaurant is like a little piece of Greece in the center of Rome. Service is fast and friendly and the food is excellent and good value for money.
We took the Ippokrates Special, a mix of starters wich includes meligiano salata (eggplant sauce) and tzatziki (the traditional Greek yoghurt, garlic and cucumber sauce) with pitta bread a taste of EVERY starter on the menu and mousakas and the mixed grill, wich includes beef, souvlaki, chicken, meatballs etc.
They're both for a minimum of 2 people and they come to as little as €15 per head each.
The house wines are excellent and the choice of desserts is good.
We had so much food on our table that we couldn't even finish it for just €35 per person and we also had a sirtaki lesson and dance.
$$ **** :-))
GENKAI WOK
Viale Jonio 328-330 - Ph. 06/87193988
Open every day 11am-3pm and 6pm-12am
www.genkairoma.com
The new little brother of famous Japanese restaurant Genkai (also in Viale Jonio) offers a mix of Asian fusion in a cool and atmospherical environment. The presentation of the plates is very choreographic and researched. Service is good and the food is excellent but a bit pricy for being a Chinese/Asian restaurant.
For 2 starters, 2 mains and 2 sides of rice and a couple of beers we spent €75
$$$ **** :-)
2010/09/20
5 places where you can drink after 2 am
It has been already a few years now that public places must stop serving alcohol at 2am. Fortunately there are few places in Rome that managed to get a late license. Here's the top 5 places where you can get a drink after 2 am.
ON THE ROX
Via Galvani 54 -Testaccio Ph. 06/45492975
http://www.facebook.com/group.php?gid=6978456725&ref=ts
06.00pm - 04.00am
(Sun - Thur)
06.00pm - 05.00am
(Fri - Sat)
This well known American bar offers a wide selection of beers, spirits and cocktails till the early hours of the morning.
International crowd and many special through the week (students night, ladies night etc.)
MASTRO TITTA
Via del Porto Fluviale 5 - Ostiense/Garbatella Ph. 06/5747420
http://roma.tonight.eu/birreria/mastro_titta
Every day till 4.30am
Probably the most famous and authentic pub in Rome, Mastro Titta offers a warm and cosy atmosphere, a wide selection of beers, yummy pasta dishes and delicious pizza wood oven coocked.
OLD STATION MUSIC PUB
Piazza Santa Maria Maggiore 12 - Santa Maria Maggiore/Termini
http://www.oldstationmusicpub.it
every day from 10pm till 4am
Open since 1980 and round the corner from Termini Station, Old Station offers cheesy music, good selection of bottled beers and a fun atmosphere when it gets crowded.
ESCO PAZZO
Via D'Ara Coeli 41 - Piazza Venezia
http://www.escopazzo.it
Tue-Sun till 5am
Literally Going Nuts, this little bar in the heart of the city center offers a wide selection of cocktails and spirits as well as beers.
Friendly staff and theme nights.
SCHOLARS LOUNGE
Via del Plebiscito 101 - Piazza Venezia Ph. 06/6920 2208
http://scholarsloungerome.com
every day from 11.00 am till 4am
Open since 2005 this Irish pub is Irish owned and Irish run. Just round the corner from Piazza Venezia the Scolars Lounge has a wide selection of beers, the largest Whiskey collection in Italy and delicious hot food served all day, including some Irish classics such as Irish Stew and Irish Breakfast.
ON THE ROX
Via Galvani 54 -Testaccio Ph. 06/45492975
http://www.facebook.com/group.php?gid=6978456725&ref=ts
06.00pm - 04.00am
(Sun - Thur)
06.00pm - 05.00am
(Fri - Sat)
This well known American bar offers a wide selection of beers, spirits and cocktails till the early hours of the morning.
International crowd and many special through the week (students night, ladies night etc.)
MASTRO TITTA
Via del Porto Fluviale 5 - Ostiense/Garbatella Ph. 06/5747420
http://roma.tonight.eu/birreria/mastro_titta
Every day till 4.30am
Probably the most famous and authentic pub in Rome, Mastro Titta offers a warm and cosy atmosphere, a wide selection of beers, yummy pasta dishes and delicious pizza wood oven coocked.
OLD STATION MUSIC PUB
Piazza Santa Maria Maggiore 12 - Santa Maria Maggiore/Termini
http://www.oldstationmusicpub.it
every day from 10pm till 4am
Open since 1980 and round the corner from Termini Station, Old Station offers cheesy music, good selection of bottled beers and a fun atmosphere when it gets crowded.
ESCO PAZZO
Via D'Ara Coeli 41 - Piazza Venezia
http://www.escopazzo.it
Tue-Sun till 5am
Literally Going Nuts, this little bar in the heart of the city center offers a wide selection of cocktails and spirits as well as beers.
Friendly staff and theme nights.
SCHOLARS LOUNGE
Via del Plebiscito 101 - Piazza Venezia Ph. 06/6920 2208
http://scholarsloungerome.com
every day from 11.00 am till 4am
Open since 2005 this Irish pub is Irish owned and Irish run. Just round the corner from Piazza Venezia the Scolars Lounge has a wide selection of beers, the largest Whiskey collection in Italy and delicious hot food served all day, including some Irish classics such as Irish Stew and Irish Breakfast.
5 easy to make classic Roman pasta recipes
"It will be maccheroni, I swear to you, that will unite Italy."
Giuseppe Garibaldi, on liberating Naples in 1860
The Italian cuisine is rich and varied in all its aspects, but pasta has been its pride and glory through much of its history, occupying a special place Italian lifestyle and soon finding its way into everyone's life style, a worldwide comfort food that today we take for granted.
The 5 pasta recipes that follow are typical of Roman cooking and very easy to make, hope you'll have fun trying them.
Buon Appetito.
Please note that quantities are for 4 people
SPAGHETTI ALLA CARBONARA
500 gr spaghetti
4 eggs
200 gr pancetta
grated pecorino romano cheese
extra virgin olive oil
salt and pepper
Dice the pancetta and pan fry it with 2 spoons of extra virgin olive oil.
Beat the 4 eggs in a bowl with salt and pepper and 2 spoons of Pecorino cheese.
Boil the spaghetti al dende, drain it and toss it into the pancetta and its fat. Drop the pasta into the bowl with the beaten eggs and mix vigorously. The heat of the boiling pasta will cook the eggs, making them resemble a light cream.
Add more Pecorino cheese to taste and some freshly ground black pepper.
Note:The pasta used in this preparation must be very hot when dropped into the bowl. The eggs are raw and they will cook instantaneously with the heat of the pasta, forming a tasty cream.
If the pecorino romano cheese is too strong or salty for your taste, substitute with grated parmesan cheese.
SPAGHETTI AGLIO OLIO E PEPERONCINO
500 gr spaghetti
3 cloves of garlic
extra virgin olive oil
dried chillies
chopped fresh parsley
Pan fry the garlic and 2/3 roughly chopped chillies (or more if you like it spicy) with a generous amount of extra virgin olive oil.
At the same time boil the spagetti al dente. Drain the pasta and drop it in the pan. Toss it in the oil and before serving add the finely chopped parsley.
BUCATINI ALL'AMATRICIANA
500 gr bucatini (or spaghetti if you prefer)
200 gr pancetta
1 medium size shallot
2 cloves of garlic
2 cans of chopped tomatoes
dried chillies
extra virgin olive oil
grated pecorino romano cheese
salt and pepper
Finely chop the shallot and put it with the garlic in a deep pan with 3 spoons of extra virgin olive oil. When the shallot is gold/brown add 2 or 3 roughly chopped chillies and then the diced pancetta.
When the pancetta starts to get coloured add the 2 cans of chopped tomatoes and salt and pepper to taste.
Cook the salsa at medium eat till the tomatoes are coocked (about 30 mins).
Cook the pasta al dente, drain it and toss it in the salsa. Before serving add the pecorino romano to taste.
FETTUCCINE ALLA PAPALINA
500 gr fettuccine
100 gr diced prosciutto cotto (coocked ham)
1 small shallot
150 gr peas
2 eggs
40 gr butter
grated parmesan cheese
salt and pepper
Pan fry the finely chopped shallot with the butter, add the peas and when they're cooked the diced ham. Add salt and pepper to taste.
In a bowl beat the eggs and add 2 spoons of grated parmesan cheese.
Boil the pasta and when it's coocked drain it and add it to the beaten eggs. Toss the fettuccine with the mixture, then add the ham and peas mixture and mix vigorously. Add more parmesan and some freshly ground black pepper to taste and serve immediately.
PENNE ALL'ARRABBIATA
500 gr penne
1/2 kg of ripe tomatoes (skinned, deseeded and diced)
3/4 fresh chillies
3 cloves of garlic
extra virgin olive oil
chopped fresh parsley
Pan fry the garlic and the finely chopped chillies with 3 spoons of extra virgin olive oil, add the tomatoes and salt to taste.
Cook the salsa for about 15/20 minutes.
In the same time cook the pasta al dente, drain it and pour it in a bowl. Dress it with the salsa and top with the finely chopped fresh parsley.
Giuseppe Garibaldi, on liberating Naples in 1860
The Italian cuisine is rich and varied in all its aspects, but pasta has been its pride and glory through much of its history, occupying a special place Italian lifestyle and soon finding its way into everyone's life style, a worldwide comfort food that today we take for granted.
The 5 pasta recipes that follow are typical of Roman cooking and very easy to make, hope you'll have fun trying them.
Buon Appetito.
Please note that quantities are for 4 people
SPAGHETTI ALLA CARBONARA
500 gr spaghetti
4 eggs
200 gr pancetta
grated pecorino romano cheese
extra virgin olive oil
salt and pepper
Dice the pancetta and pan fry it with 2 spoons of extra virgin olive oil.
Beat the 4 eggs in a bowl with salt and pepper and 2 spoons of Pecorino cheese.
Boil the spaghetti al dende, drain it and toss it into the pancetta and its fat. Drop the pasta into the bowl with the beaten eggs and mix vigorously. The heat of the boiling pasta will cook the eggs, making them resemble a light cream.
Add more Pecorino cheese to taste and some freshly ground black pepper.
Note:The pasta used in this preparation must be very hot when dropped into the bowl. The eggs are raw and they will cook instantaneously with the heat of the pasta, forming a tasty cream.
If the pecorino romano cheese is too strong or salty for your taste, substitute with grated parmesan cheese.
SPAGHETTI AGLIO OLIO E PEPERONCINO
500 gr spaghetti
3 cloves of garlic
extra virgin olive oil
dried chillies
chopped fresh parsley
Pan fry the garlic and 2/3 roughly chopped chillies (or more if you like it spicy) with a generous amount of extra virgin olive oil.
At the same time boil the spagetti al dente. Drain the pasta and drop it in the pan. Toss it in the oil and before serving add the finely chopped parsley.
BUCATINI ALL'AMATRICIANA
500 gr bucatini (or spaghetti if you prefer)
200 gr pancetta
1 medium size shallot
2 cloves of garlic
2 cans of chopped tomatoes
dried chillies
extra virgin olive oil
grated pecorino romano cheese
salt and pepper
Finely chop the shallot and put it with the garlic in a deep pan with 3 spoons of extra virgin olive oil. When the shallot is gold/brown add 2 or 3 roughly chopped chillies and then the diced pancetta.
When the pancetta starts to get coloured add the 2 cans of chopped tomatoes and salt and pepper to taste.
Cook the salsa at medium eat till the tomatoes are coocked (about 30 mins).
Cook the pasta al dente, drain it and toss it in the salsa. Before serving add the pecorino romano to taste.
FETTUCCINE ALLA PAPALINA
500 gr fettuccine
100 gr diced prosciutto cotto (coocked ham)
1 small shallot
150 gr peas
2 eggs
40 gr butter
grated parmesan cheese
salt and pepper
Pan fry the finely chopped shallot with the butter, add the peas and when they're cooked the diced ham. Add salt and pepper to taste.
In a bowl beat the eggs and add 2 spoons of grated parmesan cheese.
Boil the pasta and when it's coocked drain it and add it to the beaten eggs. Toss the fettuccine with the mixture, then add the ham and peas mixture and mix vigorously. Add more parmesan and some freshly ground black pepper to taste and serve immediately.
PENNE ALL'ARRABBIATA
500 gr penne
1/2 kg of ripe tomatoes (skinned, deseeded and diced)
3/4 fresh chillies
3 cloves of garlic
extra virgin olive oil
chopped fresh parsley
Pan fry the garlic and the finely chopped chillies with 3 spoons of extra virgin olive oil, add the tomatoes and salt to taste.
Cook the salsa for about 15/20 minutes.
In the same time cook the pasta al dente, drain it and pour it in a bowl. Dress it with the salsa and top with the finely chopped fresh parsley.
2010/09/12
September Exhibitions
Sante Monachesi
Fondazione Roma Museo, Via del Corso 320. Ph 06/6786209
21 September - 13 October
Tue-Sun 11am-8pm Admission Free
The exhibition traces the creative journey of Sante Monachesi, a futurist artist from Marche, through around 100 paintings and sculptures.
I Giorni di Roma: L'eta' della Conquista - il fascino dell'arte greca a Roma
Musei Capitolini, Piazza del Campidoglio 1. Ph 06/0608
Until 26 September
Tue-Sun 9am-8pm
Admission 12€
Exhibition shows pieces from the period just following the conquests in Greece from the 3rd Century to the middle of the 1st Century BC.
Gladiatores
Colosseo, Foro Romano e Palatino.
Until 3 October
Every day 8.30am-7.15pm
Admission 12€ - Reduced 7.50€
An innovative exhibition entirely dedicated to the gladiators and their world.
Ali Bruciate, the children of Scampia
Casa della Memoria e della Storia, Via San Francesco di Sales 5. Ph 06/6876543
Until 22 October
Mon-Sat 9am-7pm
Admission Free.
Selling drugs and often recruited as look-outs, these are the jobs usually done by children that the Camorra uses to conduct its business. The exhibition narrates the stories of these children beyond what we learn from news.
Art Collections and Artistic Photographs in Italy during the Risorgimento
Complesso del Vittoriano, Sala Giubileo, Via di San Pietro in Carcere. Ph 06/6793598
Until 12 September
Mon-Sun 9.45am-6pm
Admission Free
Over 100 photographs (originals and reproductions) document various museum exhibitions and art collections in Italy between 1860 and 1880.
Piranesi, the Rembrandt of the Ruins
Casa di Goethe, Via del Corso 18. Ph 06/32650412
Until 26 September
Tue-Sun 10am-6pm
Admission 4€ - Reduced 3€
A selection of 35 etchings and engravings of views of Rome by Giovan Battista Piranesi.
Fondazione Roma Museo, Via del Corso 320. Ph 06/6786209
21 September - 13 October
Tue-Sun 11am-8pm Admission Free
The exhibition traces the creative journey of Sante Monachesi, a futurist artist from Marche, through around 100 paintings and sculptures.
I Giorni di Roma: L'eta' della Conquista - il fascino dell'arte greca a Roma
Musei Capitolini, Piazza del Campidoglio 1. Ph 06/0608
Until 26 September
Tue-Sun 9am-8pm
Admission 12€
Exhibition shows pieces from the period just following the conquests in Greece from the 3rd Century to the middle of the 1st Century BC.
Gladiatores
Colosseo, Foro Romano e Palatino.
Until 3 October
Every day 8.30am-7.15pm
Admission 12€ - Reduced 7.50€
An innovative exhibition entirely dedicated to the gladiators and their world.
Ali Bruciate, the children of Scampia
Casa della Memoria e della Storia, Via San Francesco di Sales 5. Ph 06/6876543
Until 22 October
Mon-Sat 9am-7pm
Admission Free.
Selling drugs and often recruited as look-outs, these are the jobs usually done by children that the Camorra uses to conduct its business. The exhibition narrates the stories of these children beyond what we learn from news.
Art Collections and Artistic Photographs in Italy during the Risorgimento
Complesso del Vittoriano, Sala Giubileo, Via di San Pietro in Carcere. Ph 06/6793598
Until 12 September
Mon-Sun 9.45am-6pm
Admission Free
Over 100 photographs (originals and reproductions) document various museum exhibitions and art collections in Italy between 1860 and 1880.
Piranesi, the Rembrandt of the Ruins
Casa di Goethe, Via del Corso 18. Ph 06/32650412
Until 26 September
Tue-Sun 10am-6pm
Admission 4€ - Reduced 3€
A selection of 35 etchings and engravings of views of Rome by Giovan Battista Piranesi.
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