Bucatini all' Amatraciana


* 1 pound plum tomatoes, or 40 cherry tomatoes, or 1 1/2 cups chopped, drained, canned plum tomatoes
* 1/4 cup olive oil
* 1 onion finely chopped (1 cup)
* 2 cups finely diced Italian pancetta or bacon
* 1/4 to 1/2 teaspoon crushed red pepper flakes
* 1 cup dry white wine or dry Vermouth
* Salt
* 1 pound bucatini pasta or spaghetti
* 1/4 cup freshly grated Parmesan cheese
* 2 tablespoons grated Pecorino cheese
* More freshly grated Parmesan cheese for serving.


If you are using fresh tomatoes, slice them in half and with your hands press out the seeds and liquid through a sieve set over a small bowl. Chop the flesh into 1/2-inch pieces. Press the seeds and liquid through the strainer to retrieve the tomato juices and reserve them for later.

In a 4-quart saucepan, heat the oil. When hot, add the onion and cook for 5 minutes or until golden. Add the pancetta or bacon and cook for 2 to 3 minutes. Add the crushed red pepper and white wine and boil, over high heat, until half the liquid remains. Add the tomatoes and reserved juices and simmer for 15 minutes over low heat or until the oil separates from the tomato juice. Season lightly with salt and add more crushed red pepper if you wish.

While the sauce is cooking, bring a gallon of salted water to a boil. Add the bucatini pasta and cook for 10 minutes or until "al dente" (cooked through but still firm to the tooth). Right before draining, remove 1/4 cup of cooking water and reserve.

Drain the bucatini and immediately add it to the sauce pot, off the heat, toss it with the sauce and the reserved cooking water. Add the cheeses and toss thoroughly. Adjust the seasoning and serve immediately with more cheese on the side.

Roman Cheesecake


To make the Dough
* 2 1/2 cups all-purpose flour
* 3/4 cup sugar
* 1/4 teaspoon salt
* 1/4 pound unsalted butter, at room temperature
* 2 large eggs, lightly beaten
* 1 tablespoon or more ice water


For the Filling
* 1 carton (15 ounces) whole milk ricotta cheese
* 1 package (7.5 ounces) farmer cheese
* 1/2 cup sugar
* 2 tablespoons flour
* 1 egg, lightly beaten
* 1/4 cup Romana Sambuca Liqueur
* 1/2 cup pine nuts, preferably toasted (see Note)
* 1/4 cup finely diced candied orange peel or other dried fruit
* 1 cup dried cherries, cranberries or golden raisins
* Egg wash: 1 egg yolk beaten with 1 tablespoon of milk.


You'll need a round cake pan, preferably with a loose bottom, 9 inches in diameter and 1 1/2 inches deep.
TO MAKE THE DOUGH:
In the bowl of a food processor, combine the flour, sugar, salt and process until blended. Add the butter and process until broken into the flour. Add the eggs and ice water to the flour and process, by pulsing several times, until the dough comes together. If the dough seems dry, add another teaspoon or so of ice water. Turn the dough onto a board and gather it into a ball. Flatten the dough slightly, wrap it in waxed paper and refrigerate for 30 minutes.

Preheat the oven to 375 degrees F.

Flour a pastry board and rolling pin. Remove 2/3's of the dough and roll it into a circle about 1/4-inch thick and 11 inches in diameter. Line the cake pan with the dough, pressing it into the bottom and up the sides of the pan. If it breaks apart, don't worry, just press it back into shape. Roll the remaining 1/3 of dough into a circle about 3/8 -inch thick and 10 inches in diameter. Divide this circle into 10 strips, each about 1/2-inch wide; this will be for the lattice top.

FOR THE FILLING:
In a food processor, combine the ricotta and farmer's cheese, sugar, flour, egg and Sambuca and process until smooth. Transfer the filling to a mixing bowl and fold in the pine nuts, candied orange peel and cherries, or golden raisins and transfer this to the dough-lined cake pan.

Lay 5 strips of dough across the ricotta filling and set the other 5 strips across them, at a 45 degree angle, to form a lattice. With a pastry brush, paint the lattice top and edges with the egg wash.

Set the cake pan on a baking pan and bake for 1 hour or until the filling has set and the crust is golden. Remove the cake and cool it thoroughly on a rack before unmolding. Right before serving, shake the confectioners' sugar through a sieve to completely coat the top.
 

Pasta e Fagioli II


* 1/2 cup chopped onion
* 1 small carrot, grated
* 1/4 cup chopped celery
* 1 clove garlic, minced
* 1/4 pound prosciutto, finely chopped
* 1 tablespoon olive oil
* 6 cups chicken broth
* 3 cups tomato juice
* 2 cups red beans
* 1 tablespoon dried parsley
* 2 teaspoons dried basil
* 1/8 teaspoon ground cayenne pepper
* 1 tablespoon distilled white vinegar
* 2 teaspoons white sugar
* salt and pepper to taste
* 1 (16 ounce) package ditalini pasta



In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is clear.

To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.

Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.
 

Potato Gnocchi


* 3 pounds Boiling potatoes -- -=OR=-
* 5 1/2 cups -Mashed potatoes
* 3/4 cup Flour (or more)
* 5 Egg yolks
* 1/8 teaspoon Nutmeg
* 1 teaspoon Salt -- or as desired
* White pepper -- to taste
* 1/3 cup Olive oil


USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft. Or cook them in a microwave according to oven directions or bake in a conventional oven. Drain boiled potatoes.

Peel potatoes when they are cool enough to handle and puree them through a food mill or potato ricer while still warm. Do not use a blender or food processor for this because it excites the gluten in the potato and makes a sticky mess. If using leftover mashed potatoes, place in a small pot and heat them until they are warm.

Transfer potatoes to a mixing bowl, add the yolks and mix. Add nutmeg, salt, pepper and 3/4 cup of flour. Knead together and add the remainder of the flour if necessary, bit by bit, kneading until a slightly sticky consistency is attained. Lightly dust a work surface with flour. Form the dough into sausage-like rolls about the thickness of your thumb. Cut into pieces about 1-inch in length. Using a fork, flatten the pieces so that the tines leave an imprint in the gnocchi!

Keep a glass of water nearby to clean the fork. Meanwhile, fill a 3-quart pot with salted water and bring to a boil. Reduce heat so that the water is boiling at a gentle roll. Drop the gnocchi into the boiling water, about 16 at a time. They will sink to the bottom but will rise to the surface after a minute or so. Continue to cook for another 15 seconds. Immediately remove with a slotted spoon to a colander. Sprinkle with a little olive oil, mix gently and transfer to a heated platter.

Continue until all the gnocchi are cooked. Serve the gnocchi ungarnished as a side accompaniment to roast meat or poultry
 

Ragout Bologna Style


* 3/4 pound chopped beef
* 1/4 pound chopped pork
* 1/4 pound chopped veal
* 1/4 pound salt pork -- chopped
* 1 onion -- sliced
* 1 carrot -- sliced
* 1 stalk celery -- cut in small pieces
* 1 whole cloves
* 1 1/4 cups water -- or stock
* 1 teaspoon tomato paste
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 pound mushrooms -- sliced
* 2 chicken livers -- cut in small pieces
* 1/2 cup heavy cream
* 1 small truffle (optional) -- sliced thin


Place meats and next 4 ingredients in a saucepan and brown slowly, but thoroughly.
Add water or stock and ocntinue cooking slowly until it evaporates.
Add tomato paste, salt and pepper and enough water to cover the meat. Cover the pan and simmer for 1 hour.
Add mushrooms and chicken livers and cook for 15 minutes longer.
Just before serving, add cream and truffle.

Roman Style Spinach


* 2 lb spinach
* Salt
* 3 tablespoons golden raisins
* 3 tablespoons butter
* 1/4 cup olive oil
* 1 garlic clove, peeled and bruised
* 1/2 cup pine nuts


Clean the spinach thoroughly, washing it several times in running water to remove all the gritty soil. Put the spinach into a saucepan with the water that clings to the leaves. Add a pinch of salt and cook slowly until the spinach is wilted and quite soft. Drain, squeeze dry and set aside on a plate.

Meanwhile, soak the golden raisins in lukewarm water for 10 minutes or so. Drain and squeeze dry.

In a wide, shallow pan, melt the butter with the olive oil. When heated add the garlic and fry gently until colored. Remove the garlic and add the spinach, pine nuts and golden raisins. Cook for 5 or 6 minutes, stirring frequently. Taste for salt. Serve.
 

Chicken Fettuccini Alfredo


* 6 boneless chicken breasts, cubed
* 6 tablespoons butter, divided
* 4 cloves garlic, minced, divided
* 1 tablespoon Italian seasoning
* 1 pound fettuccini pasta
* 1 onion, diced
* 1 (8 ounce) package sliced mushrooms
* 1/3 cup all-purpose flour
* 1 tablespoon salt
* 3/4 teaspoon ground white pepper
* 3 cups milk
* 1 cup half-and-half
* 3/4 cup grated Parmesan cheese
* 8 ounces shredded Colby-Monterey Jack cheese
* 3 roma (plum) tomatoes, diced
* 1/2 cup sour cream


In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Broccoli and four cheese calzone


* 1 1/3 cups warm water (110 degrees F/45 degrees C)
* 2 tablespoons olive oil
* 2/3 teaspoon salt
* 1/2 teaspoon dried oregano
* 4 cups bread flour
* 2 1/2 teaspoons active dry yeast
* 1 (10 ounce) package chopped frozen broccoli, thawed
* 1/4 teaspoon garlic powder
* 2 tablespoons olive oil
* 1/2 cup shredded Provolone cheese
* 1/2 cup grated Parmesan cheese
* 1/2 cup grated mozzarella cheese
* 1/2 cup ricotta cheese
* 1 tablespoon olive oil


Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.

2 Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.

3 Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.

4 Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.

Prosciutto with figs and melon


* 12 Fresh kadota figs
* 1 tb Thyme leaves, fresh, chopped
* 1/4 c Honey
* 1/2 c Warm water
* 12 Prosciutto Ham slices Very thin
* 1 Ripe melon (any kind)


Take six of the figs & slice them into six even wedges. Dust wedges lightly
with thyme.

Thin honey with water & dip prosciutto slices in it.

Cut prosciutto into 1/4-inch strips & use them to wrap up thyme-coated fig
slices.

Cut melon into thin slices.

Just before serving, cut remaining figs into 6 wedges & arrange them on
chilled salad plates with ham-wrapped figs & melon slices.

 

La Reina: Great Roman Cuisine!

Burnt orange terra cotta walls, red velvet curtains, leopard print swags, and plenty of candles set the mood for extremely attentive and friendly service, plus very good food. This restaurant seems to be patronized by locals more than tourists, but the exceptional service is what really makes it stand out!

Two heavy, but wonderful (and typically Roman) dishes were the spaghetti alla carbonara and the saltimbocca. The bacon was so flavorful. When the dishes are accompanied by a gratis glass of prosecco, they're even better!
Price: US$11-20 
Comparison: about average
Address: Vicolo di Montevecchio,2A; 00186 Roma - Nera Piazza Navona.

Hostaria Costanza: Romantic Dining in the Ruins of Pompey's Theater
 

This fascinating and charming restaurant is one of my favorites. It's built on the ruins of the Theater of Pompey, near where Julius Caesar was murdered -- you can see some of the old walls inside the restaurant. The food is excellent, and while not cheap, is not overpriced for what they offer. Very cozy and romantic place. Be sure to ask for their brochure which explains the history. Closed Sunday.

Pasta e fagioli Costanza, or my perennial favorite, any one of their risottos.

US$31-40 

Piazza Paradiso 63/65 - Close to the church Sant'Andrea delle Valle on Corso Vittorio Emanuele. Not far from Campo dei Fiori. (Note: some tourist maps don't show Piazza Paradiso.).
Phone: 06-686-1717
 

Il Fico: Lively Fun and very local feel

Lively and fun! Very fresh creative menu. I saw them bring out a whole fish to show a customer for approval before preparing it. Great antipasti, fried calamari, yummo salads, very good wine and loved my steak.

Had the best stuffed zucchini flowers made with sheeps milk ricotta mmmm.
Price: US$11-20
Address: Piazza del Fico - Very close to Piazza Navona and Via Della Pace
Phone: 066875568
ilfico@ilfico.com.

Zio Ciro: Reasonable Prices with a View of the Pantheon

A very nice dining experience - quite reasonably priced especially given it’s wonderful location. I had a very fresh green salad with radicchio, then risotto with funghi porcini and I ate every bit of it. The owner and I had a brief conversation (I really appreciate the opportunity to try out my Italian on any unsuspecting native). I explained that I was eating early and in a hurry in order to get to Santa Maria Sopra Minerva early for a concert that started at 8:30 p.m. (My VT friend in Rome, Abarbieri – Antonio – had warned me to get there an hour early to get a good seat – and he was right!) The owner was curious about the concert and I explained what I knew about it. Just a few words exchanged, really – and a few minutes later, he very kindly brought me a gift - a Limoncello in a beautiful yellow and green glass. For those of you who haven’t ever had the pleasure, Limoncello is ambrosia of the gods – an after dinner drink, served cold (I keep mine in the freezer) infused with lemon peel that is so utterly refreshing you’ll think you’re on a terrace in Amalfi, overlooking the Mediterranean. I am always amazed at the kindness of people in Rome in the tourist industry. This gentleman sees hundreds of tourists every day, and yet he went out of his way to offer a kindness to someone who, as far as he knows, he will never see again. It’s enough to melt the icy, overly suspicious, hand-on-your-wallet attitude that you sometimes need to travel with. Back to the dinner. Total cost, about 20E. Really amazingly reasonable given that you’re right on Piazza della Rotunda, looking at della Porta’s fountain and Hadrian’s Pantheon. On a warmer, non-rainy night, I can’t think of many places I’d rather be for a late night dinner in Rome.

Risotto is my favorate dish at ANY Italian restaurant, and it was pretty good here, too.
 

Price: US$11-20
Address: Piazza dell Rotonda, 12 - The northeast corner of Pizza della Rotonda, near the Pantheon. On warm nights, there are plenty of outdoor tables to soak in the atmosphere.
Phone: 06 - 688 - 03 - 387.

Otello alla Concordia: Delizioso homestyle eats from mama Pia!

This place is my favorite in all of Italy. If you're traveling near the Spanish Steps, head down via della Croce, and wander in under the Vespa-lined entry. If it is a nice day, dine outside under the shade of the ancient tree, with it's broad leaves that make a "roof" for this area. Pia is the sweet woman you'll find sitting at the desk in the outdoor seating area. She can tell you great stories about the days when film director Federico Fellini frequented this family establishment. By the way, the food is fantastico!

Orecchiette alle erbe, or any of the pasta and sauces were incredible. I had to go back for another visit during my trip. Catution: once you eat authentic Italian food like this, you'll find it hard to enjoy Italian in American restaurants...even if you live in a place like Chicago, like me.

Price: US$11-20   
Via della Croce, 81 - Roma - Near Spanish Steps

http://www.otelloallaconcordia.com/menu.html

La Scaletta Degli Artisti: Pizza near Piazza Navona

After a few drinks at Jonathan's Angels one night, we stopped off at La Scaletta Degli Artisti for a pizza and some more drinks. La Scaletta Degli Artisti is a friendly restaurant/pizzeria located close to Piazza Navona. We sat in the outside at the front of the restaurant and ordered pizzas and house red wine.

We had 4 different pizzas that were all good -Salami, Prosciuto, Quattro Fromaggio and one with a bit of everything.
 

Theme: Pizza
Price: US$11-20   
Comparison: about average
Address: Via di Santa Maria dell'Anima 56, Roma - A block back from Piazza Navona
Phone: 06 - 68 80 18 72
 

Rigatoni alla carbonara
First
Ingredients for 4 persons
400 gr pasta “Rigatoni”
120 gr. Bacon (Pancetta tesa)
3 eggs (uova)
50 gr. Parmesan cheese (Parmigiano Reggiano)
50 gr. Pecorino Romano cheese
2 gr. Black pepper (pepe nero)
4 spoons extra virgin olive oil (olio extra vergine di oliva)
Cut the bacon in cubes and browne them in a pan with a small quantity of olive oil. Take off the bacon from the pan and put it aside. Beat the eggs in a bowl with two spoons of oil olive, the parmesan and pecorino romano cheese and the black pepper. With this sauce you will dress the pasta and only at the end you will add the bacon so that it will remain crisp.
Curiosity
The difficult things in preparing this recipe are essentially two: choose the right type of bacon and mix rapidly the pasta so to avoid that the eggs curdle. To choose the right bacon trust a roman dealer and ask for “pancetta tesa” explaining for which recipe you need it. You will find many kinds of “pancetta” which are not to be confused with the typical english bacon!!! As far as the pasta choice is concerned, we advise the “rigatoni of Gragnano”.
Gragnano is a place not a trademark, all the pasta made in this village near Naples can be considered the best in the world! If you can’t find it, remember never to buy a pasta with less than 9 minutes cooking time even for spaghetti. These times are synonimous of quality, otherwise the percentage of hard wheat inside the pasta will be so low not to guarantee a good result of your recipe even if the price of the pasta could seem interesting.

Courgettes “alla Scapece”
Second

Ingredients for 4 people

4 courgettes (zucchini)
Frying Oil
1 clove of garlic
1 small bunch of fresh mint.
1 dried red hot pepper
1 spoon of red wine vinegar
2 spoons of extra virgin olive oil
2 pinches of salt

Wash the courgettes and cut them in long subtle slices. Fry the slices in very hot oil for some minutes until they brown. Dry the slices with the absorbent paper. Take a bowl, to serve them in, and rub it with the peeled garlic. Put the courgettes inside in layers and dress them with the washed and cut mint, the extra virgin olive oil, vinegar, and some pieces of red pepper. Leave it marinate in the fridge for at least 6 hours before serving.

Curiosity
This same recipe can also be used to marinate egg-plant obtaining the same tasty result. This dish can be used as an appetizer or as a “contorno” (served with the second dish), but it gives its best results in the preservation; if some pieces are left over, just cover them with extra virgin olive oil and this appetizer could last a week.. For those on a slimming diet; the fried courgettes or egg-plants can be substituted with grilled ones. For the lazy people, I can add that they can even use frozen ones, but in this case you need to dress them more to make them become more tasty, and keep them in the fridge for up to 12 hours instead of 6! Laziness always doesn’t get well with cooking.
 

Spaghetti with little tomatoes and basil
First

Ingredients for 2 people

500 gr. pachino tomatoes
250 gr. Spaghetti, 9 mins cooking
50 gr. grated Reggiano parmesan cheese
5 spoons of extra virgin olive oil
2 cloves of garlic
1 little bunch of fresh basil
1 dried red hot pepper
1 handful of coarse salt
2 pinches of white salt
1 pinch of sugar

Put abundant water in a high pot and salt it with a handful of coarse salt; when the water boils put the spaghetti inside. Fry in a large pan the garlic cut in very small pieces and the red hot pepper. As soon as the garlic browns drop in the pan the pachino tomatoes cut in two parts each, keeping the flame high; add the sugar and 2 pinches of salt together with the fresh basil (keeping the leaves entire). Cook the tomatoes for a few minutes until the peel come off and then switch the flame off. As soon as the spaghetti has been drained, re-light the flame under the pan and put the spaghetti inside mixing it with the basil and parmesan cheese. Mix all very fast and then serve the dish!

Curiosity
This recipe is very easy but it absolutely needs very fresh ingredients and a great easy manner among the stoves; spaghetti cooking time (10 minutes) should be enough to prepare the sauce and the dish must be served when the spaghetti is still very hot.
In order to make the easy manner become like a dance for a particular dinner, you need to practice the recipe a lot beforehand so at the last moment it becomes like the most natural thing for you.
The amount of pasta advised in this recipe is abundant for two people and the reason is that this recipe can represent the unique and aromatic dish of a romantic dinner. Just choose a good white wine, very cold (a dry one or a prosecco, as you prefer) … basil will do the rest!

 

Lobsters for Elsa
Second

Ingredients for 2 people

500 gr. fresh red lobsters
200 gr. green pachino tomatoes
2 cloves of garlic
1 dried hot red pepper
4 spoons of extra virgin olive oil
1 bunch of fresh basil
2 pinches of salt
1 pinch of sugar
1 glass of white wine


To start, cut off the lobsters' whiskers and then wash the lobsters with water. Cut the garlic in small pieces and put it in a pan and fry it with the olive oil and the hot red pepper until it browns, then add the lobsters, salt and the wine and cook for some minutes on a high flame until the wine evaporates.
Take the lobsters from the pan and add in the remaining sauce, the tomatoes cut in pieces, some basil leaves and a pinch of sugar, mix everything two or three times then add the lobsters so they can absorb all the flavour of the sauce without cooking them for too long otherwise they become too tough!

Curiosity
Elsa is my mother and this recipe has been created for her but she never finds the ingredients I ask her to buy.
The fact that this recipe uses of green tomatoes, to give the lobsters a sweet flavour, has happened by chance; anyway the result is very good. Maybe the quantity of lobsters advised is too much, but being a dish for a special occasion, it is never too much! Furthermore, served with a small chocolate dessert, it can represent the only course of a unique dinner!
 

Tartuffo


I am not sure whether it is a local customs tip or a tip for tourists... I didn't know how to place it better. Have a Tartuffo ice cream on Piazza Navona!! There is one café directly at the middle fountain where you get your Tartuffo for 5,50 Euro. You can sit outside and observe the many people on the Piazza. In other cafés the Tartuffo is more expensive. So take a look at the menu. Tartuffo is an excellent chocolate ice cream with chocolate pieces. It tastes a bit like mousse au chocolat but frozen. Unfortunately I didn't take any picture.

Fragolino!


Disgusted by the Pepsi and wine suggestion I listed earlier? I don't blame you. But this one is good, I swear. Fragolino is a type of wine that tastes heavily of strawberries (I was told that the grapes are grown in the same field as strawberries, thus giving them a distinct strawberry flavor). It's meant as a dessert wine and is quite sweet. It comes in either red or white variations. Restaurants don't always serve it, but you can buy it at many wine shops in Rome.

La Focaccia: Near Piazza Navona, but without the High Prices
 

Under the gaze of Santa Maria della Pace, you'll find the charming and cozy restaurant La Focaccia. As it was just around the corner from my friends' apartment, we ate there several times, and were never disappointed. If you long to get away from the noise and bustle of Piazza Navona, this is the place for you. Reasonable prices, an incredibly extensive menu, and wonderfully prepared fresh food. The waiters were helpful and speak English, and the menu is translated into English. Sitting outside was delightful, but the interior rooms were so charming, especially those downstairs - we didn't even mind when the outdoor tables were filled.

Wonderful "suppli" which are rice balls, stuffed with scamorza - a tasty smoked cheese, then deep fried. Potato croquettes. Delicious salads (I love the Ischia). Eggplant rollini with mozzarella cheese and tomatoes. Pizzas. Bruschetta (pronounced "broo SKET tah"). And, of course, focaccia. My favorite was the onion. You can create your own pizza if you wish and they'll cook it in their wood fired oven.

less expensive than average
Via della Pace 11 (near Piazza Navona) - Walk west on Via Tor Millina from the western side of Piazza Navona. Turn right on Via della Pace.
http://www.1stmuse.com/focaccia/index-e.htm