Transfers In Rome with Italian Cuisine: Dishes for you to discover and taste

Transfers In Rome

Your Gateway to the Eternal City with Rome Air-Port Shuttle

Arriving in Rome, the Eternal City, should be the start of an unforgettable adventure, not a source of stress. With Rome Air-Port Shuttle, you can transform your arrival into a luxurious and worry-free experience. We offer chauffeur-driven car rental services, ensuring that your journey from the airport to the heart of Rome is as memorable as the city itself.

Why choose Rome Air-Port Shuttle?

Comfort and Luxury: Our fleet consists of spacious and comfortable luxury vehicles, ideal for travelers who value well-being during their transportation.
Professional Drivers: Our drivers are more than just drivers; they are experienced guides, ready to share their knowledge about Rome’s main attractions and itineraries.
Punctuality and Reliability: We guarantee punctual and reliable transfers, so that you can make the most of your time in Rome.
Personalized Service: We offer a private and personalized transfer service, tailored to your needs and preferences.
Strategic Connections: We facilitate your connections with the main arrival and departure points: Fiumicino (FCO) and Ciampino (CIA) Airports and the Port of Civitavecchia.

Our Detailed Services

Airport-Hotel Transfers and round trip:

Forget about long taxi queues and the uncertainty of public transport. Our door-to-door transfers ensure a smooth start or end to your trip.
We cater for groups of up to eight people, with enough space for luggage.
Your driver will be waiting for you at the airport, with a nameplate, and will take you directly to your hotel, B&B or accommodation.

Transfer from the Port of Civitavecchia:

Disembark from your cruise ship and meet your personal driver at the pier, ready to take you to your destination.
Skip the hassle of looking for taxis or public transport. We have permission to access the port area, providing an exclusive service.
Relax in our air-conditioned vehicles and enjoy a comfortable ride to Rome (approximately 75 minutes) or Fiumicino Airport (approximately 60 minutes).

Tailored Tours and Excursions:

Explore the wonders of Italy with our private tours. Visit historic cities, enjoy local cuisine and discover stunning landscapes.
We customize itineraries according to your interests, ensuring a unique and unforgettable experience.
Don’t worry about getting around, just enjoy the journey.

The Rome Air-Port Shuttle Experience

Welcome to Rome: Our mission is to provide a warm and friendly welcome, making your arrival in Rome a special moment.
24-Hour Comfort and Security: We are available 24 hours a day, 7 days a week, to meet your transportation needs quickly and efficiently.
Save Time and Money: By eliminating the stress of transportation, you save time and money, allowing you to fully dedicate yourself to enjoying Rome.
Local Knowledge: Our drivers are experts in local connections, ensuring you reach your destination quickly and safely.

Experience the Magic of Rome with Us

We invite you to experience the magic of Rome in comfort, safety and style. Contact us and let us make your trip unforgettable.

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Transfer in Rome – Italian Cuisine: Dishes for you to discover and taste

Typical Italian food, the main dishes are made with different types of pasta and enjoyed with a good wine. Both ingredients and dishes change from region to region of the country, full of aromas, colors and flavors typical of popular culture.

Gastronomic tradition is one of the most striking features of Italian culture. Each region will offer you its specialty, its home-style cuisine, proud of its traditions. The result of the union between the characteristics of the territory of origin and the knowledge passed down from generation to generation. For lovers of Italian food!

Lazio

Carciofi alla Giudìa (artichoke)

Exotic plant, related to the common thistle. It was said to have digestive properties, and was also an aphrodisiac.

Widely used in ancient times by Greek and Roman nobles, it fell into oblivion, although it continued to be used in Italy.

There is a mythological legend about the history of the artichoke in the kitchen. The nymph Cynara, beautiful with her blond hair, was loved by Zeus, who was enchanted by the young mortal.

He decided to make her a goddess, so that she could live near his home in Olympia.

Missing her family, Cynara secretly returned to the world of mortals for a brief visit. When she returned, Zeus discovered her act and, enraged, sent her back to Earth and transformed her into the thorny plant known as the artichoke.

Lombardy

Pumpkin Tortelli (zucca)

A typical dish that is part of the Christmas dinner in Mantua and the provinces of Lombardy. Namely, a Catholic religious precept that does not eat meat on December 24th, is pumpkin ravioli.

Its origin dates back to the Renaissance and is undoubtedly related to the European conquest and colonization of America, with the consequent discovery of the pumpkin.

Its most famous variant is represented by the tortelli of Mantua, known as “tortei di soca”, spread with small variations, also in the neighboring provinces: Parma, Reggio Emilia and Cremona.

The Mantova filling consists of pumpkins, amaretto, parmesan cheese, nutmeg and Mantova mustard, Emilia does not use marzipan. While Cremona uses sweet mustard instead of spicy mustard.

Pumpkin ravioli is a very special dish that combines the natural sweetness of pumpkin and slightly spicy mustard. Giving the dish its characteristic sour flavor that makes it undeniably special.

The traditional condiment is to melt the butter in a small bowl, slightly darkened and flavored with sage, directly onto your plate, and sprinkle a generous amount of grated Parmesan.

From the second half of the 19th century onwards, other types of sauces were created based on butter with fried onions and tomatoes, combined with lard or bacon.

In Piacenza, they are sometimes accompanied by red sauces with mushrooms. While in Mantua you can also enjoy it with a tomato sauce that enhances the contrast between the sweetness of the pumpkin and the sour tomatoes.

Apulia

Orecchiette with turnip tops

Orecchiette with turnip “recchitelle” or “strained” is one of the most representative dishes of Puglia, especially in the province of Bari. This “first course” is prepared throughout the region, even with other accompaniments, such as broccoli in tomato sauce.

The secret of this dish lies in the choice of vegetables to go with the pasta. Experience and knowledge of the raw material allow you to obtain the perfect seasoning. Traditionally, homemade orecchiette is used, but you can also use durum wheat; the auricle has a rough surface so that you can hold the seasonings, in this case turnip and anchovies.

Orecchiette with turnip is a traditional peasant dish, simple, but with a unique flavor that comes from the combination of flavors: the “bitterness that distinguishes turnip, the flavor of anchovies and the spiciness of pepper”.

Umbria

Black truffles

Strangozzi Black Truffle is a typical Umbrian dish, where the dough made with flour and water enhances the truffle flavor. I love tartufo, but especially local truffle!

Autumn means the truffle festival throughout central Italy, especially in the small towns of Umbria. Spoleto is a beautiful portrait of the flavors of the region to which it belongs, although the most famous mushroom festival takes place in the city of Norcia. From December to March, when dawn covers the hills and valleys with mist, in search of the most coveted truffle, in the company of the truffle hunter and his faithful dogs.

The animal sniffs the clay soil in search of the black truffle. Removed from the ground and cleaned, the rhizomes become a precious ingredient. Black truffle is a common fungus in the woods of this region. The layer of earth that covers it is usually removed with careful brush strokes. Quality of the truffle is revealed when it is cut into thin slices and tasted, only then is it possible to understand this delicacy.

The black truffle from Umbria is eaten raw, slightly heated and delicately grated over hot pasta dishes, for example stringozzi (typical pasta) with a drizzle of olive oil.

Tuscany

Pickles in ginghiale sauce

Tuscany is a destination for lovers of Italian food. Like the Tuscans themselves, we seek out the most traditional rustic dishes.

Wild boar may seem like a strong choice for our palate, but the meat has a rustic flavor. While it encourages walks in open areas, a warm dish to beat the cold.

Pici is a type of pasta typical of southern Tuscany, the Val di Chiana, Siena, and the province of Grosseto.

With cheese, pepper, garlic sauce, wild boar, vegetables, sausage, fish, anchovies and more. These dishes are for those who enjoy the pleasures of good Italian food.

Easy to prepare, using flour, water and eggs, with the most classic condiments, Aglione (tomato with garlic and pepper), Caccio e Pepe (sheep’s cheese and pepper) or Ragù (minced beef, wild boar or duck).

Trentino-Alto Adige

Apple strudel

Trentino cuisine ranges from the coast of Lake Garda, rich in vegetables and fish seasoned with excellent local extra virgin olive oil, to the Alpine valleys, with Venetian and Alto Athenian influences, where dishes of polenta, “Vezzena” and “Puzzone di Moena” cheeses, smoked salami, mushrooms, the rare mortadella “sanguinacci” and potatoes prevail.

Typical dishes of the region include meat salad with beans, cod with potatoes and onions, and “strangolapreti di bietoli”, a type of gnocchi with various different fillings.

Undoubtedly, the real richness is the fruit: apples, pears, apricots, plums, either fresh or transformed into delicious marmalades, pies, sweets in pieces or in syrup known as “strudel”.

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Transfers In Rome with Italian Cuisine: Dishes for you to discover and taste