What to nosh on in Rome
The best value backpacker meals in Rome with options from the menu, tasty woodfired pizzas or try the mega buffet selection to experience real Roman cooking.
Most pizzerias offer pizzas by the slice, you just tell them how big and if you want it 'caldo' or heated up. You pay per weight and a reasonable sized slice should be between 2 and 4 euros.
How do they make this stuff taste soooo good? It is mandatory to have at least one gelato a day while staying in Italy. They have even been experimenting with different flavours recently so don't be surprised if you see tomato or zucchini floating around.
Most Italians spend a lot longer on eating dinner than they do with their lightning quick breakfast, hence the long menu. A primo piatti is the first course, usually smaller than a main but bigger than an appetiser. The secondo is the main dish and usually comes without vegetables which have to be ordered as a separate 'contorni'. Unless you are really hungry and go for all courses you can mix and match a starter with a primo or secondo, or just have the main and then head straight for dessert.
This is a very common question. There will probably be a cover charge, this is for the table cloth 'covering' the table and cutlery or a 'service' charge for the service provided by the staff, check on the menu or with your waiter if this included or not. If it isn't then the amount will be between 12 and 18% of the total bill. In this case it isn't necessary to tip as the locals are notoriously bad tippers and just pay the service charge. Or just leave the change if it's a couple of euros and the service has been good.
Paying can be a confusing experience. If you are wanting just a coffee or Panini from a café you have two choices. One- look at what's on offer in the display case, find a table and sit down to wait for the waiter and tell him, at the end just ask him for the 'conto' or the bill. Two- check out the display case, make your way to the 'cassa', pay for your choices and then take the receipt over to the serving counter. It's all about the Italian tax system, but in some ways it makes sense that the food servers are not spending time working out change etc.