Dining in Rome

We start our culinary evening in Rome with aperitifs at Piazza del Popolo:  negronis and a limoncello spritz, accompanied by a plate of olives, potato chips, and tarallini (small knots made of flour, olive oil, wine, and a flavoring such as fennel seeds or red pepper flakes).

Aperitif

Dinner is at our favorite restaurant in Rome:  Trattoria Lilli.  We have a reservation and sit at a table outside.

Trattoria Lilli then and now

We start with prosciutto e melone, followed by bucatini all'amatriciani, spaghetti alla carbonara, and tagliolini a cacio e pepe.  And, of course, a carafe of the house dItalian wine (red).  Wow!

Prosciutto and melon

Pastas

Returning to our hotel by the train station, we stop in for a final cocktail at the rooftop bar and restaurant.

Rooftop dining

It's been great, but it's time to go home and early in the morning, we will catch a train to the Rome airport and start winging our way back to the US.