A Secret Food Tous is a guided culinary experience in which participants explore a city’s food culture through its traditional dishes and local eateries. It is a great way to learn about a new culture and its cuisine and sample some of the city’s best food.
Secret Food Tous was founded in 2008 by two food-loving friends who wanted to share their passion for good food and travel with the world. Since then, we’ve been providing delicious culinary experiences in cities all over the globe. We are now in 50+ cities.
The objectives of Secret Food Tous are simple: to introduce travellers to a city’s food culture and to showcase some of the best local restaurants and dishes. But there’s more to it than just eating delicious food. Our tours are designed to give participants a true sense of the local culture through its food.
Secret Food Tous is in Rome
What better place to enjoy a food tour than in the Eternal City? The Rome food tour is a food lover’s paradise with its abundance of fresh, local foods and centuries-old culinary traditions. On our Rome food tour, you’ll get to sample some of the best dishes this city offers, from traditional Roman classics to modern twists on old favourites.
You’ll also get to explore some of Rome’s hidden foodie gems, away from the tourist traps. Our knowledgeable and friendly Rome food tour guides will take you to off-the-beaten-path neighbourhoods, where you’ll get a true taste of the local food culture.
Pollo con Pepperoni is one of Rome’s most traditional and iconic dishes.
Pollo con Pepperoni Recipe
There’s nothing quite like a meat dish cooked in its juices. The flavour is second-to-none, and the satisfaction you get from eating this Pollo con Pepperoni recipe will have your head spinning. It’s simple but delicious, and you can guarantee it will be full of flavour thanks to quality ingredients.
To make this authentic Italian favourite recipe yourself (in addition to using high-quality produce), don’t forget about bell peppers when cooking up your dinner tonight – they’re sure not optional here since these colourful veggies add plenty more colour than just their green counterparts on top of providing some kick to taste. So, what are you waiting for? Your next Rome food tour just got a lot more delicious!
With our Trastevere food tours , you’ll experience the best of Italian cuisine and learn about Italy’s rich history.
History
Pollo con pepperoni is a dish that has been around since the days of ancient Rome. It was traditionally made with chicken, but today it is made with any poultry. The dish gets its name from the Italian word for chicken, pollo, and the word for pepperoni, which is a type of sausage. In Rome, this dish is usually made with a spicy sausage called soppressata, but you can use any sausage you like.
The dish is said to have originated from the Ferragosto holiday. This is a holiday celebrated on August 15th in which many Italians take part in a mass pilgrimage to Our Lady of the Assumption shrine. The journey is called La Madonna Bruna, and it has been a tradition since the Middle Ages.
When it comes to Ferragosto, the word is ancient indeed. It’s derived from Feriae Augusti – a time when all fields were sown and citizens had earned their well-deserved break. In Italy during the 1930s, under Benito Mussolini’s rule (the fascist leader), this holiday was reinstituted as an opportunity for his people’s love by allowing them access to the countryside while organizing a picnic with family members or friends at picnics.
These picnics were situated along roadsides near hillsides where they could enjoy a fresh air away from city walls.
Pollo con pepperoni was likely born of these al fresco meals. It’s a dish that can easily be made ahead of time and served cold or at room temperature, making it ideal for taking a hike or enjoying the beach. The dish is also said to have been created as a way to use up leftover chicken.
Ingredients
• 1.6 pound (750 grams) chicken breast: Use chicken breast for this recipe because it is leaner and will produce a juicier dish. Chicken thighs will make the dish too greasy.
• Salt and black pepper: To taste.
• Extra virgin olive oil: You will need about ¼ cup (60 ml). Olive oil is a healthy fat and will also help keep the chicken moist.
• Red wine: You will need about ¼ cup (60 ml). Red wine adds flavour and depth to the dish. Choose a dry wine, as it will not make the dish too sweet.
• Garlic: You will need about two cloves. Garlic adds flavour to the dish.
• Rosemary: You will need about one sprig. Rosemary is a traditional herb used in Roman cuisine. It adds flavour to the dish.
• Peperoncino: You will need about one teaspoon. Peperoncino is a type of chilli pepper. It adds heat to the dish.
• Tomato paste: You will need about one tablespoon. Tomato paste adds flavour and depth to the dish.
• Chicken broth: You will need about one cup (240 ml). It will keep the chicken moist and add flavour to the dish.
• Thyme: You will need about one teaspoon. Thyme is a traditional herb used in Roman cuisine. It adds flavour to the dish.
Procedure
Step 1: Open the peppers and remove the seeds and white parts. Make long strips out of them. The long strips should be about as big around as a chicken breast.
You can cut the peppers into smaller pieces if you want, but I think the long strips look nicer.
Step Two: Put the chicken breasts in a baking dish and cover them with water. I usually use a glass dish because it’s easy to see when the chicken is cooked.
Depending on the size of your dish, you might need to cut the chicken breasts in half. You can also strip any excess fat off of the chicken before adding it to the glass dish.
Step Three: Season the water with salt, pepper, and garlic cloves. Let the chicken cook until it is cooked through. This usually takes about 30 minutes.
You can check if the chicken is cooked using a fork to pierce through the thickest part of the breast. If the juices run clear, then the chicken is done.
Step Four: Once the chicken is cooked, take it out of the water and let it cool. Once it’s cooled, cut the chicken into strips. The strips should be about the same size as the peppers.
Step Five: Heat some olive oil over medium heat in a large skillet. Once the oil is hot, add in the chicken strips and peppers. You might need to do this in batches, so you don’t overcrowd the pan.
Step Six: Stir everything together to coat the chicken and peppers with oil. After that, cook for about 15 minutes, stirring occasionally.
Step Seven: After 15 minutes, the chicken and peppers should be cooked through. If they’re not, let them cook for a few more minutes.
Once they’re done, turn off the heat and let everything sit in the pan for a few minutes. This will help the flavours to meld together as it gives the chicken and peppers time to absorb all of the deliciousness from the pan.
Serving
Pollo con pepperoni is typically served as a main course, often with a side of pasta. The dish can also be served as part of a larger Italian-style feast, a “Festa.”
When served as a main course, pollo con pepperoni is usually accompanied by a simple green salad and some crusty bread. For a more festive feast, the dish can be served with other Italian foods, such as antipasto, lasagna, and tiramisu.
