The Italian menu at home is usually constituted by a first course (a dish of pasta) followed by some meat/fish with vegetables.

The meal ends with a coffe, not cappuccino as many foreigners use to think!

On Sunday, the lunch starts with appetizers (ham, salami, toasts, bruschetta, canapè,…)and ends with a dessert (Tiramisù, Zuppa inglese, Crostata, puffs).

I found a place in Rome that can suit your needs: it’s a restaurant that also organizes cocktail parties and aperitifs, it’s a wine bar, a club and a sport café, a pizzeria and a location for parties and events…

This place is named Sport café.

With friends you should go there watching a soccer match and eat a pizza, with your girlfriend you should have a drink on the romantic terrace: they always got an answer!

Try it out…

Italian version

This is the Trippa alla Fiorentina recipe (Florentine tripe) I found on Food network.

Ingredients

* 1 yellow onion, diced
* 1 carrot, diced
* 1 stalk celery, diced
* 1 tablespoon unsalted butter
* 2 tablespoons extra-virgin olive oil
* 3 pounds tripe, blanched and boiled
* 1 pound tomatoes, peeled and finely chopped
* Salt, for seasoning
* Parmesan, for sprinkling

Directions

Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Saute onion, carrot and celery in butter. Add oil and tripe.
Saute until golden in color. Add the tomatoes. Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking.

The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes.
(Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.)