We have been back home for a week and I already can’t remember where or when most of these photos were taken.

This may have been Christmas Eve:

Below was near the Pantheon.

Tiramisu built table side. Maybe at Achilli al Parlemento.

Recipes at In Rome Cooking kitchen:

View of the backside of Sant’Ivo alle Sapienza:

There was a lot of tagging as well as street art in Trastevere but it can be found almost everywhere once you step away from the major tourist attractions:

There are a lot of interesting fountains some of which I have included in earlier posts:

In front of the Tritone fountain by Bernini in Piazza Barberini:

Visit to San Crispino gelateria:

The above was near Apartamento Secondo. It sets out rules for making the classic Roman pasta dish, carbonara. It’s got a bit of slang and Roman dialect but generally translates as:

1. Use only guanciale, if you want to use bacon, go to America.
2. Never parmigiano [cheese]. Only pecorino. Someone who says half and half is hiding something.
3. Don’t cook the egg. Better to put it in frittata.
4. Never garlic and never onion. You are not making ragu.
5. No oil, no butter, no lard. You have rendered fat of the guanciale.
6. No pepper from Calabria, go there in the summer.
7. Don’t use spices other than pepper. If you want some spices, go to dinner at an Indian restaurant.
8. If you put in cream, you should be sent to jail.
9. Never say “carbonara” and “vegan” in the same sentence.
10. Tonnarelli, spaghetti, bucatini, rigatoni [types of pasta shapes] all go well that you don’t need to make a fuss about the pasta.