The Taste of Italy: Escarole in the Heart of Rome

Italy, a country known for its rich culinary heritage, has always been at the forefront of gastronomic delights. One of the most fascinating and diverse regions for food lovers is Rome. In the heart of this ancient city lies a traditional vegetable that has stood the test of time—escarole.

Escarole, also known as endive or frisee, is a leafy green vegetable that features prominently in Roman cuisine. With its slightly bitter taste and crunchy texture, it adds depth and complexity to a variety of dishes. Whether served raw in salads or cooked in traditional Roman dishes, escarole is a staple ingredient that embodies the essence of Italian cuisine.

One of the most iconic Roman dishes in which escarole plays a starring role is the classic “Scarola alla Romana.” This dish consists of escarole leaves, cooked until tender and then sautéed in olive oil with garlic, chili flakes, and anchovies. The result is a delicious combination of flavors that perfectly balances the bitterness of the escarole with the saltiness of the anchovies. This simple yet flavorful dish encapsulates the essence of Roman cooking—a celebration of fresh, quality ingredients prepared with love and care.

In addition to its role in hot dishes, escarole is frequently used in refreshing salads that showcase the beauty of its natural bitterness. Mixed with sweet cherry tomatoes, crunchy cucumbers, and tangy balsamic vinegar, it creates a perfect harmony of flavors that tantalize the palate. At trattorias and family-owned restaurants in Rome, you’ll find salads featuring escarole alongside other local ingredients, like buffalo mozzarella and prosciutto di Parma, providing a delightful contrast of textures and tastes.

Escarole also adds a unique touch to Rome’s famous pasta dishes. In recipes such as “Pasta e Scarola,” cooked escarole is combined with garlic, onion, and chili flakes, and then tossed with pasta. The result is a comforting and hearty dish that exemplifies the simplicity and flavors of Italian cuisine. The escarole adds a refreshing element to the otherwise rich combination, making it a delightful experience for pasta lovers.

For those with a penchant for street food, Rome’s renowned supplì, a fried rice ball filled with molten mozzarella, often incorporates escarole into its recipes. The slight bitterness of the escarole adds complexity to the creamy, cheesy filling, creating a marvelous explosion of flavors with each bite. It’s a delicious treat that captures the soul of Roman street cuisine.

To truly understand the taste of Italy, one must delve into the heart of Rome and explore the culinary wonders it has to offer. The inclusion of escarole in Roman cuisine is a testament to the city’s rich culinary traditions. Whether enjoyed in traditional dishes like Scarola alla Romana or as part of a fresh salad, escarole embodies the essence of Italian cuisine—a harmonious blend of simplicity, quality ingredients, and bold flavors.

So, the next time you find yourself in Rome, venture into a local trattoria or osteria and savor the taste of Italy through escarole. Let its slightly bitter yet satisfyingly crunchy leaves transport you to the heart of Roman culinary traditions and indulge in the flavors that have tantalized taste buds for centuries.