From Michele, fish from Rome, wines

Rome, the eternal city, is not only known for its rich history and cultural heritage but also for its delightful culinary treasures. Among the many culinary delights, one cannot overlook the abundance of fish and the wide variety of wines that Rome offers to its locals and visitors alike. In this article, we will explore the flavors of Rome through the perspective of Michele, a passionate fisherman, and wine connoisseur.

Michele, a native Roman, grew up surrounded by the sparkling waters of the Mediterranean Sea. His love for the sea and its bounty led him to become a fisherman, dedicating his life to sourcing the freshest seafood for the people of Rome. Through his tireless efforts and deep understanding of the sea, Michele has become a trusted provider of high-quality fish to the local restaurants and markets.

When asked about the importance of fish in Roman cuisine, Michele’s eyes light up with enthusiasm. “Fish is a fundamental part of our culinary heritage,” he says. “Our proximity to the sea allows us to have access to an incredible variety of fish, which means we can create dishes that are not only delicious but also bursting with freshness and flavors.”

Michele explains that Romans have a penchant for simplicity when it comes to preparing fish. They believe in letting the flavors speak for themselves without overwhelming them with heavy sauces or spices. Grilling, baking, or frying are the preferred methods of cooking fish in Rome, highlighting their natural taste and texture.

While exploring Rome’s fish markets, one can find a wide array of seafood, including red mullet, sea bream, swordfish, and tuna. However, what sets Rome apart from other regions is its love for anchovies. These tiny, silver fish are a staple in Roman cuisine, adding a unique briny and savory flavor to various dishes, such as spaghetti con le acciughe (spaghetti with anchovies) or bagna cauda (hot dip with anchovies).

As the conversation shifts towards wine, Michele’s passion for this ancient beverage becomes evident. “In Rome, wine is not just a drink; it’s a way of life,” he says with a smile. Rome has a long history of winemaking, dating back to ancient times when the city was known as the center of the world. Today, Rome and its surrounding areas produce exceptional wines, ranging from crisp whites to bold reds.

One of the most renowned wines from the region is Frascati, a white wine made from Malvasia and Trebbiano grapes. Known for its light and refreshing character, Frascati pairs perfectly with seafood dishes, accentuating the flavors of the fish without overpowering them.

Apart from Frascati, Michele recommends trying Cesanese del Piglio, a red wine made from the Cesanese grape. This wine offers a beautiful balance of fruitiness and spiciness, making it an ideal choice for heartier fish dishes or meat-based Roman specialties like saltimbocca or coda alla vaccinara.

As our conversation with Michele comes to an end, it’s clear that both fish and wine are integral parts of Rome’s culinary scene. Their quality and uniqueness have made Rome a paradise for seafood lovers and wine enthusiasts alike. So, next time you find yourself in the eternal city, be sure to indulge in the delicious flavors of Michele’s freshly caught fish paired with Rome’s exquisite wines.