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At “Water and Flour?” practically everything on the menu, from savouries to sweets, is pastry-based and made to an original recipe.
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Roman-style, heavy-duty cookery. Sample tripe, coda alla vaccinara (oxtail), lingua (tongue) and other peasant fare (see Roman Dishes).
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Among the great Roman restaurants. Offal-based delicacies such as rigatoni alla pajata (pasta with calf intestine).
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One of Rome’s quintessential pizzerias. Authentic, cheap and always packed.
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This simple trattoria is one of the best places in the city to try the traditional carciofi alla romana (see Carciofi alla romana).
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The speciality here is delicious pizza, and the focaccia bread is among Rome’s best.
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Great for large salads and inventive sandwiches, such as goats’s cheese, radicchio and olive spread.
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Friendly neighbourhood restaurant serving Roman classics, from carbonara to roast lamb.
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A very elegant setting for equally elegant Neapolitan-style cuisine. The speciality is seafood and fish, sublimely prepared.
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Rome’s premier delicatessen and the ideal place to have a lunchtime sandwich or a whole picnic made to order.
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal), taxes and extra charges.
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