{"id":5081,"date":"2024-10-05T12:45:37","date_gmt":"2024-10-05T09:45:37","guid":{"rendered":"https:\/\/unpluggedroutes.com\/cool-off-with-grattachecca-dive-in-with-ciriola-4-street-tastes-of-rome\/"},"modified":"2024-10-05T12:45:37","modified_gmt":"2024-10-05T09:45:37","slug":"cool-off-with-grattachecca-dive-in-with-ciriola-4-street-tastes-of-rome","status":"publish","type":"post","link":"https:\/\/unpluggedroutes.com\/en\/cool-off-with-grattachecca-dive-in-with-ciriola-4-street-tastes-of-rome\/","title":{"rendered":"Cool off with Grattachecca, dive in with Ciriola: 4 Street Tastes of Rome"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">When visiting Rome, it is important to remember that the magic of the city is not only the ancient buildings, monuments and squares, but also the traditional flavors you will encounter in the streets and characteristic neighborhoods.<br \/>\nAlthough most of us think of pizza and pasta when we think of Italian cuisine, you can get a deeper understanding of the gastronomic and cultural richness of the city thanks to Rome&#8217;s street delicacies, each of which carries a different story.<br \/>\nIn this article, we will take you on a virtual journey through four of Rome&#8217;s street delicacies:    <\/span><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li aria-level=\"1\">\n<h3><b><i>Suppl\u00ec<\/i><\/b><b>: Rome&#8217;s Legendary Roast<\/b><\/h3>\n<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">One of the most famous foods sold on the streets of Rome <\/span><i><span style=\"font-weight: 400;\">suppl\u00ec&#8217;<\/span><\/i><span style=\"font-weight: 400;\">The origin of the word &#8220;surprise&#8221; comes from the French word &#8220;surprise&#8221;.<br \/>\nAccording to legend, a French soldier wandering the streets of Rome, while eating this freshly fried rice ball, described the hidden mozzarella cheese inside as an unexpected &#8220;surprise&#8221; and expressed his surprise.<br \/>\nThis word, which has been corrupted over time, has entered Italian    <\/span><i><span style=\"font-weight: 400;\">&#8220;suppl\u00ec&#8221;<\/span><\/i><span style=\"font-weight: 400;\"> as &#8220;suppl\u00ec&#8221;, and it has become established in this way.<\/span><i><span style=\"font-weight: 400;\">Suppl\u00ec<\/span><\/i><span style=\"font-weight: 400;\">  It was first sold by street vendors at Rome&#8217;s neighborhood festivals, fairs, markets and square corners, and was not included in any official menu.<br \/>\nIt was first served in 1874 in a restaurant called &#8220;Trattoria della Lepre&#8221;.   <\/span><i><span style=\"font-weight: 400;\">&#8220;soplis di riso&#8221;<\/span><\/i><span style=\"font-weight: 400;\">  The first official recipe was written by Ada Boni in 1929 and published in her book La Cucina Romana (Roman Cuisine).<br \/>\nIn this book, which was written to preserve the traditional Roman culinary culture that was slowly disappearing at that time, Ada Boni,   <\/span><i><span style=\"font-weight: 400;\">suppl\u00ec<\/span><\/i><span style=\"font-weight: 400;\">&#8216;s meatless sauce <\/span><i><span style=\"font-weight: 400;\">&#8220;sugo finto&#8221;<\/span><\/i><span style=\"font-weight: 400;\"> (pseudo-meat sauce) and chicken offal as a filling (in Roman cuisine <\/span><i><span style=\"font-weight: 400;\">&#8220;regaglie&#8221;<\/span><\/i><span style=\"font-weight: 400;\"> as the &#8220;meat&#8221;), mushrooms or stewed meat can also be used.<\/span><i><span style=\"font-weight: 400;\">Suppl\u00ec<\/span><\/i><span style=\"font-weight: 400;\">Throughout its nearly 200-year history, this delicious roast has become a staple of Roman cuisine, appearing on the menu of almost every pizzeria in the city.<br \/>\nToday it is prepared with many different ingredients.   <\/span><i><span style=\"font-weight: 400;\">suppl\u00ec<\/span><\/i><span style=\"font-weight: 400;\">one of the most classic varieties of <\/span><i><span style=\"font-weight: 400;\">suppl\u00ec al telefono<\/span><\/i><span style=\"font-weight: 400;\">in the, in the <\/span><i><span style=\"font-weight: 400;\">mozzarella<\/span><\/i><span style=\"font-weight: 400;\"> It is so named because the cheese, after being bitten or split by hand, stretches between the two pieces, reminding one of old-time telephones.<\/span><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li aria-level=\"1\">\n<h3><b><i>Grattachecca<\/i><\/b><b>: A Refreshing Break<\/b><\/h3>\n<\/li>\n<\/ul>\n<p><i><span style=\"font-weight: 400;\">Grattachecca<\/span><\/i><span style=\"font-weight: 400;\">is a preferred street dessert to cool off during the hot summer months in Rome.<br \/>\nIn its name   <\/span><i><span style=\"font-weight: 400;\">&#8220;gratta&#8221;  <\/span><\/i><span style=\"font-weight: 400;\">is Italian for &#8220;to scrape&#8221;.<br \/>\nIndeed, this dessert is made by adding various flavors to large blocks of ice scraped by hand.   <\/span><i><span style=\"font-weight: 400;\">&#8220;Checca&#8221; <\/span><\/i><span style=\"font-weight: 400;\">is the Roman dialect name for the large blocks of ice used to keep food cold when refrigerators were not yet available.<\/span><i><span style=\"font-weight: 400;\">Grattachecca<\/span><\/i><span style=\"font-weight: 400;\">&#8216;s origins date back to the 19th century.<br \/>\ncentury.<br \/>\nIt is known that the peddlers who made this dessert in Rome at that time sold the thin ice particles they obtained by scraping large blocks of ice by flavoring them with fresh fruit syrups.<br \/>\nAt a time when there were no ice machines, this refreshing dessert, prepared with natural methods, quickly became popular among the Romans, especially during the hot summer months.<br \/>\nToday, it continues to be an indispensable flavor for both Roman people and tourists.      <\/span><i><span style=\"font-weight: 400;\">grattachecca<\/span><\/i><span style=\"font-weight: 400;\">It is served in carts or kiosks, especially on the banks of the Tiber River, flavored with fresh fruit syrups such as lemon, strawberry, orange or cherry.<\/span><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li aria-level=\"1\">\n<h3><b><i>Trapizzino<\/i><\/b><b>: A Modern Street Taste<\/b><\/h3>\n<\/li>\n<\/ul>\n<p><i><span style=\"font-weight: 400;\">Trapizzino<\/span><\/i><span style=\"font-weight: 400;\">Tramezzino is a relatively late addition to Rome&#8217;s street food scene and was created by Stefano Callegari in 2008.<br \/>\nIts name, a combination of the words &#8220;pizza&#8221; and &#8220;tramezzino&#8221;, evokes both the traditional pizza dough and the classic triangular Italian sandwiches. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Born from the principle of presenting traditional Roman food in a portable and easy-to-consume form <\/span><i><span style=\"font-weight: 400;\">trapizzino<\/span><\/i><span style=\"font-weight: 400;\">  the yeast pizza dough is cut into triangles and filled with the most popular dishes of Roman cuisine.<br \/>\nFor example, &#8221; <\/span><i><span style=\"font-weight: 400;\">Pollo alla cacciatora&#8221;<\/span><\/i><span style=\"font-weight: 400;\"> (hunter style chicken), <\/span><i><span style=\"font-weight: 400;\">&#8220;trippa alla romana&#8221;<\/span><\/i><span style=\"font-weight: 400;\"> (Roman tripe) or <\/span><i><span style=\"font-weight: 400;\">&#8220;melanzane alla parmigiana&#8221;<\/span><\/i><span style=\"font-weight: 400;\"> (eggplant parmigiana), <\/span><i><span style=\"font-weight: 400;\">&#8220;polpette al sugo&#8221;<\/span><\/i><span style=\"font-weight: 400;\"> (Traditional Roman dishes such as meatballs in tomato sauce are among the most popular alternatives.<\/span><i><span style=\"font-weight: 400;\">Trapizzino<\/span><\/i><span style=\"font-weight: 400;\">It has quickly become popular not only among Romans and visitors to the city, but also in other cities in Italy and around the world.<br \/>\nThis creative and delicious snack perfectly reflects the richness and innovation of Roman cuisine. <\/span><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li aria-level=\"1\">\n<h3><b><i>Ciriola<\/i><\/b><b>: Favorite Bread from Ancient Rome to Today <\/b> <\/h3>\n<\/li>\n<\/ul>\n<p><i><span style=\"font-weight: 400;\">Ciriola<\/span><\/i><span style=\"font-weight: 400;\">Ciriola is one of the traditional breads of Rome and has been consumed since the Roman Empire. <\/span><i><span style=\"font-weight: 400;\">Ciriola<\/span><\/i><span style=\"font-weight: 400;\">  There are two different theories about its name.<br \/>\nSome say it was named because of its shape   <\/span><i><span style=\"font-weight: 400;\">&#8220;ciriola&#8221;<\/span><\/i><span style=\"font-weight: 400;\"> small eels called eels, while another hypothesis is that this bread is used in Latin to describe its yellowish color, reminiscent of beeswax. <\/span><i><span style=\"font-weight: 400;\">&#8220;cereola&#8221;<\/span><\/i><span style=\"font-weight: 400;\"> (candle) or <\/span><i><span style=\"font-weight: 400;\">&#8220;cere\u014flus&#8221;<\/span><\/i><span style=\"font-weight: 400;\"> (candle-colored) words are used. <\/span><span style=\"font-weight: 400;\">A simple, delicious and filling bread <\/span><i><span style=\"font-weight: 400;\">ciriola<\/span><\/i><span style=\"font-weight: 400;\">Thanks to its hard crust and soft interior, it is the perfect ingredient for sandwiches, especially when stuffed with various ingredients.<br \/>\nThis bread is used for every meal from breakfast to dinner among the Romans, and is often preferred by street vendors.<br \/>\nThe older generations in Rome especially like to serve this bread on their tables.    <\/span><i><span style=\"font-weight: 400;\">&#8220;scarpetta&#8221;<\/span><\/i><span style=\"font-weight: 400;\">  (scraping the sauce left on the plate with bread).<br \/>\nIt is also a hearty and practical lunch option for workers.   <\/span><i><span style=\"font-weight: 400;\">ciriola<\/span><\/i><span style=\"font-weight: 400;\">During the Second World War, it played an important role in the distribution of aid, especially by the state, as a simple but filling foodstuff that quickly gives a feeling of satiety.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h3><b>Rome&#8217;s Past and Present Together on the Palate<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Rome&#8217;s street food is an indispensable part of the city&#8217;s historical and cultural fabric. <\/span><i><span style=\"font-weight: 400;\">Suppl\u00ec<\/span><\/i><span style=\"font-weight: 400;\">&#8216;s French-origin name recalls the occupations of Rome in the recent past, <\/span><i><span style=\"font-weight: 400;\">grattachecca<\/span><\/i><span style=\"font-weight: 400;\">&#8216;s story reveals the creative solutions of the Romans on hot summer days. <\/span><i><span style=\"font-weight: 400;\">Trapizzino<\/span><\/i><span style=\"font-weight: 400;\">while bringing a modern interpretation to traditional Roman cuisine, <\/span><i><span style=\"font-weight: 400;\">ciriola <\/span><\/i><span style=\"font-weight: 400;\">symbolizes a tradition that has been carried from antiquity to the present day.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">During your trip to Rome, you should not leave the city without trying these four delicacies.<br \/>\nOur routes are designed to allow you to taste these street delicacies in characteristic neighborhoods and historical points of sale during short breaks.<br \/>\nIn this way, you will not only visit Rome but also discover its soul; you will experience street flavors accompanied by the stories of their neighborhoods in places that are historical food stops.  <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When visiting Rome, it is important to remember that the magic of the city is not only the ancient buildings, monuments and squares, but also the traditional flavors you will encounter in the streets and characteristic neighborhoods. Although most of us think of pizza and pasta when we think of Italian cuisine, you can get [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5078,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[182],"tags":[656,658,659,657,655],"class_list":["post-5081","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rome","tag-grattachecca-en","tag-roman-bread","tag-street-food-in-roma","tag-suppli-en","tag-trapizzino-en"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/unpluggedroutes.com\/en\/wp-json\/wp\/v2\/posts\/5081","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unpluggedroutes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unpluggedroutes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unpluggedroutes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unpluggedroutes.com\/en\/wp-json\/wp\/v2\/comments?post=5081"}],"version-history":[{"count":0,"href":"https:\/\/unpluggedroutes.com\/en\/wp-json\/wp\/v2\/posts\/5081\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/unpluggedroutes.com\/en\/wp-json\/wp\/v2\/media\/5078"}],"wp:attachment":[{"href":"https:\/\/unpluggedroutes.com\/en\/wp-json\/wp\/v2\/media?parent=5081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unpluggedroutes.com\/en\/wp-json\/wp\/v2\/categories?post=5081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unpluggedroutes.com\/en\/wp-json\/wp\/v2\/tags?post=5081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}