Eat and Walk Italy

If you’ve eaten pasta in Italy, you’ve probably noticed one thing:
it’s always al dente

which means “firm to the bite”. But why?

It’s about texture: “al dente” pasta has a better structure and holds the sauce better, without becoming soft or mushy.

It’s tradition: in Italy, pasta is not a side dish it’s the main course. Texture is just as important as flavour.

It’s balance: a slightly shorter cooking time helps keep the flavour and identity of the dish, especially in Roman classics like carbonara and amatriciana.

In Italy, overcooked pasta isn’t “softer”… it’s simply considered a mistake

If you're in Rome and order a Carbonara, Gricia or Amatriciana, you'll probably hear one word over and over again: guanciale.

But here's the thing… Guanciale is NOT bacon. Although both come from pork, they're completely different cuts.

🥓 Bacon comes from the pork belly, is usually smoked and has a milder flavour.

🥓 Guanciale comes from the pig's cheek, is cured (not smoked) and has a richer, more delicate flavour. As it cooks, its fat melts beautifully, creating the delicious base for Rome's most iconic pasta dishes.

That's why Romans would never swap guanciale for bacon. It's not just an ingredient it's part of the tradition.

👇 Have you ever tried authentic guanciale?

Think that orange slice is only there to make your Spritz look pretty? Think again! 🍹

The orange does much more than decorate the glass.

Its fresh citrus aroma enhances every sip, while its natural sweetness helps balance the bitter notes of the Aperol or Campari.

It's a small detail... but one that makes a big difference. Want to learn how to make the perfect Italian Spritz?

🍹 Join our Spritz & Cooking Experience in Rome and discover the secrets behind one of Italy's most iconic aperitivo traditions. You'll learn the right ingredients, the perfect proportions, and of course... enjoy your own Spritz!

Book through the link in our bio.

If you're visiting Rome, here's a gelato secret every traveler should know...
Real pistachio gelato is rarely bright green.

Natural pistacchio have a much softer colour, somewhere between olive green and light brown. If the gelato is neon green, it's often made with artificial colouring or flavourings rather than high-quality pistachios.

💡 Want to learn how real Italian gelato is made? In our Pizza & Gelato Cooking Class in Rome, our local chefs will show you the techniques and ingredients behind authentic Italian gelato.

Then you'll make your own from scratch before enjoying it together with your handmade pizza.

Book your experience through the link in our bio.

In Rome, watermelon is more than just a fruit.

It's a symbol of summer.

For generations, cocomero has been part of family gatherings, Ferragosto celebrations, and warm Roman evenings.

Even today, you can still find “cocomerari” selling fresh slices of watermelon during the hottest days of the year.

And if you hear Romans say cocomero instead of anguria, they're not wrong it's the traditional local word that has been used for centuries.

A slice of cold watermelon isn't just a snack. It's a taste of a Roman summer.

3 summer pizzas to try in Rome

When temperatures rise, Romans often choose lighter, fresher toppings that celebrate seasonal ingredients.

🍅 Burrata & cherry tomatoes
🌿 Zucchini flowers & anchovies
🍋 Prosciutto, arugula & parmesan

Which one would you choose?

Planning a trip to Rome during these hot summer days? ☀️

Between 1 PM and 4 PM, the summer sun can make sightseeing a little less enjoyable.

Instead of rushing from one landmark to another, it can be the perfect time to slow down and discover a different side of the city.

Joining a cooking class during the hottest hours of the day means taking a break from the heat, learning the secrets of fresh pasta, and sharing an authentic experience that goes beyond traditional sightseeing.

Because Rome isn't only discovered by walking its streets it's also experienced through its flavors.

🍝 A pasta machine can’t teach you the real dough.

⏳ Many cooking classes use machines or pre-made dough to save time. But the real magic of fresh pasta is learning it by hand.

✨ You learn to feel the dough.

💧 To understand how ingredients work together.

❤️ To connect with a tradition that goes far beyond the recipe.

🌍 And once you learn it, you can make authentic Italian pasta anywhere in the world. Just flour, eggs, and your hands.

🍮 A spoonful of tiramisù, a smile, and the sweet taste of Italy.

👨‍🍳 Join our Tiramisù Cooking Class and learn how to make one of Italy’s most iconic desserts, step by step.

☕ Coffee, mascarpone, cocoa… and lots of fun are waiting for you!
✨ Book your experience now on the Eat and Walk Italy website and bring home an authentic Italian tradition

🛺 Discover Rome aboard an exclusive electric eTuk and let yourself be guided through the most iconic landmarks of the Eternal City.
⏳ In just 3 hours, enjoy an authentic, comfortable, and sustainable experience as you explore historic monuments, legendary squares, and breathtaking views without the stress of traffic or long walks.
🏛️ From the charm of the Colosseum to the magic of the Trevi Fountain, and the unique atmosphere of Trastevere and Janiculum Hill, every stop offers a special way to experience Rome from a different perspective.

🛺 Private electric eTuk tour
⏳ Duration: 3 hours
👥 Up to 4 guests
💶 From €320

✨ An elegant, fun, and relaxing way to fall in love with Rome.
📍 Book your experience now and discover the city like a true insider.