Rome has great food year round, as anyone who has been there knows (or ought to know). The Christmas-New Years-Epiphany period is particularly great for feasting.
Here’s the beginning of a piece I just wrote for Travora.com about Rome, food, and the holidays. Buon appetito!
America and Northern Europe may well be under snow in December and January, but in the Eternal City ripe oranges glow in leafy gardens dotted with ancient ruins. Flour and powdered sugar are about the only dustings Rome gets. Fashionable, gift-laden locals saunter under the citrus trees as they head from gaily decorated marketplace to specialty food shop and onward to the Nativity scenes in the city’s thousand or so churches.
When it comes to feasting, the Roman holiday season means a rafter of succulent, special treats, plus rites and rituals from egg to apple. Unlike most other world capitals, Rome has its own cuisine, developed over the last 2,500 years. Long before Christmas and Epiphany were coined, Romans followed the seasons and their bounty. Despite globalization your Roman holiday plate reflects a multi-layered, millennial heritage.
For a concise history of Roman food and wine, and hundreds of addresses…
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