Spaghetti Party

The Spaghetti party is an occasion to be together in a big, extended family. The reason for the spaghetti party at Casa Olmata is to create a sense of community.

The spaghetti party is offered spontaneously from the components of Casa Olmata.

All our guests are invited to collaborate during the dinner. Please, participate with the same spirit as if you are at your own family's table.

Roman Kitchen
The Roman kitchen isn’t very elaborated but on of its characteristic is the use of very fresh and genuine ingredients (“what you put inside, you will eat”). It is also known for its strong taste. They say: Either you’ll love it, or you’ll hate it. The famous French author Alexandre Dumas for example once said that the Roman kitchen is the most terrible one in the world. But a lot of French writers adore the roman fry. You will find this kind of kitchen in any “ osteria”. Osteria is a type of small restaurants with a very familiar atmosphere. They keep the tradition of local kitchen and are very particular for Italy.

If you want to try the typical Roman kitchen, we suggest the following Restaurants:

IL FAGGIANETTO: (Piazza and Roman Kitchen) Via Filippo Turati, 21/ tel.064467306
From outside the door take the left than cut the square, then reach Via Gioberti, take the third to the right and you are at Via Filippo Turati. Il Fagianetto is on left side of the street.

SILVIO ALLA SUBURRA: ( Via Urbana, 67/69 tel. 06486531)
From the hostel, turn to the right to Via dei Quattro Cantoni and go straight on until the little staircase. Then keep on walking on Via Cavour, reach the underground station on your right and go down the narrow steps. You will find the restaurant there on the corner.

DOLCE ROMA: ( Via del Portico di Ottavia, 20b tel. 066892196)
Take the bus line H/40/64 from the square in front of Termini station and get off at Largo Argentina. From there take via Arenula. After some meters you will find on your left the small Via S. Maria del Pianto. Follow this street till it changes its name into Via del Portico di Ottavia. From here follow the good smell which comes from house number 20.
In this area there are a lot of good restaurants specialised for Roman kitchen, but most of them are a little bit expensive.

FILETTI DI BACCALA’: (open 11-23) Largo dei Librai, 88
Take the bus line H/40/64 from the square in front the Termini station and get off at Largo Argentina. From there take Via Arenula, walk along Via dei Giubbonari. Follow this street till you arrive at the little beautiful square “Largo di Librari”. The tables of the restaurant are scattered all over this little square.

ROSCIOLI: Via dei Chiavari, 34 tel. 066875287)
Coming from Via Arenula, walk along Via dei Giubbonari and take the second on right. In this place you can either choose to have a fast meal or service like any other restaurant.

BIR & FUD: Via dei Chiavari 34 tel. 06/5894016)
Take the bus H from Termini station and get off at Piazza Gioacchino Belli, after Ponte Garibaldi. From there, walk on Lungotevere Raffaello Sanzio toward Piazza Trilussa. Via Benedetta is just behind the little gracious square.

Here are some of the most famous specialities you can find in a Roman Restaurant:

• Fritto Misto: the mixed meat fry ( pieces of sheep brain, heart, cottage cheese, dwarf marrow, apple which were put in special paste before fried);
• Pasta with “cacao e pepe”: short pasta with strong cheese and pepper);
• Pasta alla Carbonara: pasta with rich sauce made from eggs, bacon, and pecorino(greated cheese, stronger than parmesan);
• Pasta alla Gricia: pasta with ewe’s cheese( or sausages) and black pepper;
• Coda alla Vaccinara: Oxtail, with tomatoes, onion, garlic and herbs;
• Saltimbocca alla Romana: veal cutlet with bacon, sauce with white wine;
• Trippa alla Romana: Tripe with tomato and cheese (cow stomach);
• Carciofi alla Giudia: roasted artichokes;
• Carciofi alla Romana:artichokes cooked with oil and garlic;
• Filetti di Baccalà: cod fillets, deeply breaded;
• Pasta alla Pagliata: pasta with sheep intestines;
• Cicoria: boiler chicory with oil and garlic ( a little bit bitter);
• Abbacchio scottadito: grilled lamb