When in Rome, you should probably indulge in the city’s rich culinary offerings. Sitting atop the Palazzo Manfredi, Aroma is a Michelin-starred restaurant that offers an unforgettable dining experience. With a panoramic view of the Colosseum and a menu crafted by Executive Chef Giuseppe Di Iorio, Aroma offers patrons a classically Roman gastronomic adventure.
@foodwtf Check out this #Michelinstar restaurant in 📍#Rome called #Aroma for some of the best carbonara🤤 🎥 IG: @aroma_restaurant #michelinstarrestaurant #michelinstarguide #michelin #romerestaurants #rometravelguide #foodietiktok #foodietok #romerestaurants #rometravel ♬ princess diana x hatchback – norman
The ambiance sets the stage the moment you step into Aroma. The elegant décor, coupled with the breathtaking view of Rome’s ancient ruins, creates a unique atmosphere that transports diners back in time. As the sun sets and the city lights begin to glimmer, the terrace comes alive, making it the ideal setting for a romantic dinner or a special celebration.
Aroma’s menu offers an array of expertly crafted dishes featuring locally sourced ingredients. From fresh seafood to tender meats, each plate is a testament to Italy’s diverse culinary landscape. Diners can also enjoy a meticulously curated wine list that showcases the finest Italian vintages, as well as selections from around the world, ensuring a perfect pairing for every dish.
The star of Aroma’s menu, however, is undoubtedly the classic Roman dish, Carbonara. Prepared with utmost finesse, Chef Di Iorio’s Carbonara is a masterpiece that pays homage to the traditional recipe while adding a contemporary twist. Featuring perfectly al dente pasta coated in a velvety sauce of Pecorino Romano cheese, guanciale, and a hint of black pepper, every bite is bursting with flavor. The pièce de résistance is the delicate sous-vide egg yolk, which, when mixed with the pasta, creates a luxuriously creamy texture that elevates the dish.
What is classic Roman Carbonara?
Carbonara is a classic Italian pasta dish originating from Rome, and typically made with pasta (usually spaghetti) combined with eggs, grated Pecorino Romano cheese, guanciale (cured pork cheek), and freshly ground black pepper. The pasta is cooked al dente, while the guanciale is fried until crisp. The raw eggs and cheese are whisked together to create a creamy sauce that’s gently heated by the hot pasta without being scrambled. The dish is then finished with a generous sprinkle of black pepper.
The history of the dish is steeped in mystery, with various theories surrounding its origins. Some believe that the dish was created in Rome during World War II when American soldiers brought bacon and eggs to the city, leading local chefs to combine these ingredients with pasta. Others claim that the dish dates back to 19th-century Italy, where it was a popular meal among coal miners, or “carbonai,” who needed hearty and filling dishes to fuel their long days of work. Another theory suggests that carbonara has roots in the Lazio region, specifically in the town of Amatrice, which is also known for its iconic pasta dish, Amatriciana. Despite the uncertainties surrounding its beginnings, one thing is clear: carbonara has evolved into an emblematic Italian dish, beloved by locals and travelers alike for its rich flavors and satisfying textures.