Rome's Tomato Heatwave: Offal, Sambusas & Booking Wars
Rome’s culinary scene in summer 2025 looks like a food-themed episode of a daily soap opera gone gourmet. While the cobblestones fry like unwanted pizza crusts and drivers melt slower than gelato, trattorias cling to their tradition like your last clean sock. Katie Parla, a New York Times best-selling author with a cookbook called Food of the Italian Islands, chronicles the chaos. New hotspots include L’Antidoto where Chef Mirko Pelosi defies kitchen logic, Santo Palato with Sarah Cicolini pushing Roman food into future centuries, and Aqla in Monteverde serving Yemeni-Ethiopian sambusas with stories as long as Rome’s booking waitlist. Prices tower from eats under $10 all the way to $30+ entrée fests. Good luck getting a table without calling when the sun goes down.
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Rome’s dining culture is like a rom-com where tomatoes, Sambusas, and ancient offal walk into a trattoria…but your reservation is still six months away because even the city’s smartphones are as slow as its cab drivers.
Roman dining: where 3,000-year-old recipes meet Ethiopians and Colombians, but your phone call to book a table? Might as well send a carrier pigeon.
Summertime in Rome means stepping on molten cobblestones, sweating through carbonara, and realizing your dinner reservation requires more patience than a Vatican conclave.
Source: Eater | Published: 8/26/2025 | Author: Katie Parla
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