Page 24 - Inspired 2016 - Issue 3

By Claire Volkman
EAT LIKE A LOCAL IN ITALY
Searching for the best food in Italy is like choosing the most magni cent peak in the Rockies. That’s why this mouthwatering
journey across The Boot isn’t taking you to
the country’s “best;” instead, we’re aiming for authenticity, like the small, family-run cheese shops
of Emilia Romagna and the famed home of Tuscany’s Prince of Salumi. So pack your appetite and shed your expectations.
ROME
Even though you can nd just about any kind of fare you crave along Rome’s cobblestoned alleyways, they’re most famous for their rectangular pizzas and ancient pastas. Dubbed the Sistine Chapel of Yeast by Travel + Leisure, the cramped Pizzarium features a pizza dough recipe that’s 200-year-old. After one bite, you’ll see why it hasn’t changed, especially while sampling the city’s signature pizza topped with spicy sausage and blood oranges. Aside from pizza, you won’t nd a place in Rome that doesn’t have a variety of Cacio e Pepe on the menu. This simple pasta dish consists of only homemade noodles, pecorino cheese and black pepper – all cooked together until creamy and dizzyingly delicious.
EMILIA ROMAGNA
While some tourists might think that Emilia Romagna is a type of cheese, they’re not far off. This area north of Milan has been the primary producer of cheese, authentic balsamic vinegar and rosy prosciutto for decades. Tasting is believing on a culinary tour, where you’ll eat your way through prosciutto farms and cheese factories in Parma and aged balsamic producers in Modena. Or visit any of the cafés near Bologna’s Mercat di Mezzo food market. They pair the market’s fresh cheeses and produce with another regional specialty: traditional Bolognese sauce served over freshly made tortellini.
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