Italy: Roman & Tuscan Food Recap

When in Rome…. eat pasta. The classic pastas characteristic of Rome and the broader Roman Campagna region are spaghetti and bucatini (spaghetti on steroids), fresh and homemade. Spaghetti and bucatini are then mixed with either of the three most classic Roman sauces – carbonara, amatriciana, and cacio e pepe. And the fried Roman artichoke – to die for! Florence and Tuscany is an entirely different story – Florentine steak aka Bistecca alla fiorentina is a massive t-bone that comes only from specially certified cow breed. Chicken liver and white truffles are another common Tuscan elements. And finish off with tiramisu and coffee!