page_title: Arts in Rome
section_title: Cuisine
hierarchical_section_title: Arts in Rome / Cuisine
caption_attribution_description: English: Spaghetti alla carbonara
context_page_description: `
  These art forms are not only seen in the city's visual arts, but its structures and customs such as ancient buildings and streets. As a center of cultural for many centuries, Rome has gathered its art from distant places and times. There is art everywhere you turn in Rome due to its long and rich history.
context_section_description: Rome's cuisine has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical centre during Ancient Rome. Ancient Roman cuisine was highly influenced by Ancient Greek  culture, and after, the empire's enormous expansion exposed Romans to many new, provincial culinary habits and cooking techniques. In the beginning, the differences between social classes were not very great, but disparities developed with the empire's growth. Later, during the Renaissance, Rome became well known as a centre of high-cuisine, since some of the best chefs of the time, worked for the popes. An example of this could be Bartolomeo Scappi, who was a chef, working for Pius IV in the Vatican kitchen, and he acquired fame in 1570 when his cookbook Opera dell'arte del cucinare was published. In the book he lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork. Today, the city is home to numerous formidable and traditional Italian dishes A Jewish influence can be seen, as Jews have lived in Rome since the 1st century BCE. Vegetables, especially globe artichokes, are common. Examples of these include "Saltimbocca alla Romana" – a veal cutlet, Roman-style; topped with raw ham and sage and simmered with white wine and butter; "Carciofi alla giudia" – artichokes fried in olive oil, typical of Roman Jewish cooking; Carciofi alla romana – artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; "Spaghetti alla carbonara" – spaghetti with bacon, eggs and pecorino, and "Gnocchi di semolino alla romana" – semolina dumpling, Roman-style, to name but a few.
  There is also a wide selection of drinks which are associated with the city. The area around Rome is one of the most significant wine-producing areas in Europe, and its history spans 2,000 years. Today, red wine is drunk along with main meals, whilst white wine is usually drunk alongside desserts. There are also several different types of popular Roman aperitifs and different digestifs, including several renowned coffees.
caption: Pasta ("Carbonara"), a typical Roman dish
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