Rome Food & Wine Overview  Savor the ultimate food experiences
in Rome  Some say the Eternal City is stubbornly nostalgic,
revisiting the same trattoria because its carbonara is cooked
like nonna made it. Classic cucina povera still dominates many
of the city's menus that boast seasonal, fresh and traditional
offerings, like gnocchi on Thursdays and puntarelle only in
winter. But change is slowly infiltrating this living museum,
and some of the greatest innovators today are reinventing the
past, such as Gabriele Bonci's use of ancient Roman spelt
(wheat) or the appearance of quinto quarto (offal) in unusual
places.  While for years Rome resisted the march of global
gentrification, now, for the first time U.S.-style gourmet
burger joints are popping up, as are vintage chic wine-bar-cum-
bookshops. You can still dig into the world's best carbonara or
cacio e pepe from ivy-clad osteria and knock back Peroni in a
cobbled courtyard by night, but there is also a welcome breath
of fresh air blowing through this stori