Learn to cook with Eugenio Rossi .

At the Scoglio you will find a haven where good, honest, traditional food is still honored

The school is a light-hearted look at pizza - after all it's an Institution in Italy. We cover all aspects of pizza:

How to make it - both commercially and in a domestic oven .

The social influences of pizza

The various traditions and flavours associated with regions.

The History of the pizza, which recently celebrated its 100th birthday

An explanation of why the best pizza is not the most 'acrobatic' and much, much more

Or if you are interested in Pasta, we offer a pasta course as well!

All scholars will receive a certificate to demonstrate that they have attended one of our pizza schools. Why do we do this? We know that for many visitors to Italy a pizza is a must. After all it's the home of pizza and as its so associated with out country itys far to say that a bad pizza damages the image of Italy! There exist so many misunderstandings regarding this important subject that we would like to make clear how to preparate the best pizza. We can provide you with all the necessary small details which are essential to preparing the perfect pizza.

The difference between a good pizza and terrible pizza is huge. The noted gourmet journalist Dott. Aurelio Guglielmo is at you disponal for any questions on this subject along with the highest qualified experts from Tramonti. By the end of the seminar you will also get more out of your pizza experience from fragrance to taste.

Join the fun, learn about our traditions, improve your own pizzas - especially if you are preparing them commercially overseas, and enjoy a wonderful pizza at the end of the event.

What makes a Good Restaurant become a Great Restaurant - Tradition ?

Scoglio is now in its third generation in Rome having first opened in 1928. In fact the original Scoglio was founded by the Rossi family in Naples in 1870.

In the span of three generations much as changed in Italy, economic collapse, war, a return to democracy, a resurgent and economically strong Italy, a rediscovery of the greatness of Italian culture and genius in art, design, science, industry, business, finance and fashion. But throughout these changing times the Scoglio, has maintained those standards and traditions which have made it one of the very best Neapolitan restaurants in the world.

Quality and freshness of ingredients, imaginative cooking, a love of food and a generosity of spirit which all the world associates with Italy. Fashions change - quality does not. The Scoglio has been adapting but never changing. Fittingly, Mediterranean food actually rides the waves of changing fashions. But one fashion which never influenced the Scoglio is "Nouvelle Cousine" - when food is this good we know our customers want generous portions - it's the Italian tradition.

One other bastion of our tradition is the décor - founded the 20's we proudly maintain the contemporary Art-Decò - from the furniture to the staff uniform we still respect the fashion of that period. We also recall the seaside atmosphere with many hand painted oleo-graphics on the walls.

This trattoria, a longtime favorite, offers a great introduction to the Neapolitan kitchen. Here you can taste a genuine plate-size Neapolitan pizza (crunchy, oozy, and excellent) with clams and mussels. Or, you can start with a medley of savory stuffed vegetables and antipasti before moving on to chicken cacciatore or well-flavored tender veal scaloppini. Scoglio di Frisio also makes for an inexpensive night of hokey but still charming entertainment, as cornball "O Sole Mio" renditions and other Neapolitan songs issue forth from a guitar, mandolin, and strolling tenor. The nautical decor (in honor of the top-notch fish dishes) is complete with a high-ceiling grotto of fishing nets, crustaceans, and a miniature three-masted schooner.

Eugenio:  I would like to thank you for your hospitality and words of wisdom on food preparation during our stay inRome last week.  You have inspired us and we are very excited about making our own pizzas with authentic ingredients.  I was able to find the “00” flour - made by “Caputo” and imported from Italy.  We planted ourtomatoes in the garden and we are looking forward to making great pizzas.  We don’t use the metric system but I was able to go to the store and by a conversion measuring device so we can experiment with the various ingredients.

We really enjoyed learning the techniques  - the lunch and the wine were very good!!   - Thank you again!! R&B

All "scholars" will receive a certificate to demonstrate that they have attended one of our pizza schools. Why do we do this? We know that for many visitors to Italy a pizza is a must. After all it's the home of pizza and as its so associated with out country its fair to say that a bad pizza damages the image of Italy! There exist so many misunderstandings regarding this important subject that we would like to make clear how to preparate the best pizza. We can provide you with all the necessary small details which are essential to preparing the perfect pizza.

The difference between a good pizza and terrible pizza is huge. The noted gourmet journalist Dott. Aurelio Guglielmo is at you disponal for any questions on this subject along with the highest qualified experts from Tramonti. By the end of the seminar you will also get more out of your pizza experience from "fragrance to taste".

Rome has been a melting pot for foods from other places since the Roman Legions begancollecting recipes and provisions, and, in some cases, cooks, from the far reaches of the empire.

La cucina romana provides some of the most flavorful foods of Italy. Memorable meals in the region of Latium begin with arrays of antipasti that alone would make feasts: plattersof frutti di mare, anchovies, sardines, tuna, fried shrimp, prosciutto, salame, olives, mushrooms, pickles, sun-dried tomatoes, sweet-sour onions, peas and beans with pork, pizze, focacce, canapés, vegetable tarts, frittate with potatoes and onions, stuffed eggplants,peppers and tomatoes, croquettes of rice, vegetables or meats, breads grilled and flavored with garlic and oil as bruschetta or sliced and topped with meat and vegetable pastes or cheeses as crostini.

Gardeners raise the tastiest of peas, zucchini and fava beans, specialize in artichokes tender enough to eat raw, or to fry in the style of Rome's Jewish ghetto as carciofi alla giudia. The region's own species of rucola (rocket) and the wild ruchetta make splendid salads, as do puntarelle, spear-like endive dressed with raw garlic and anchovies.

The hills of northern Latium are noted for extra virgin olive oils, protected under the DOPs of Canino and Sabina.

Roman menus feature spaghetti alla carbonara and bucatini all'amatriciana, as well as tubes of rigatoni and penne. Fresh pasta may be flat as lasagne, rolled as cannelloni or cut in strips as the celebrated fettuccine al burro, often identified with a restaurant called Alfredo. Gnocchi from potatoes or durum wheat semolino are also popular around the region, as are polenta and rice.

Seafood plays a role in the daily diet, with mussels, clams, shrimp, squid, cuttlefish and palombo shark fresh from the ports of Fiumicino and Anzio, alongside the indispensable baccalà. Also to be found are large prawns called mazzancolle and gamberi,sea bass called spigola, as well as imported oysters and lobsters.

Romans adore abbacchio, milk-fed lamb roasted for Easter feasts though delicious year-round. They also eat their share of beef and veal, whose prime cuts were traditionally reserved for the bourgeosie and whose other parts, tripe, brains, entrails, liver, heart, even feet and tails, went into the zestful dishes of the common people. Pork is prized as porchetta, roasted by butchers in the Castelli Romani and sliced warm for sandwiches at the city's street markets. Many recipes rely on guanciale, salt pork from the jowl, though the traditional lard has been steadily replaced as a cooking fat by olive oil from the Sabine hills. The rustic country bread of Genzano in the Castelli Romanirates an IGP.

Pecorino Romano DOP prevails among cheeses. Latium alsomakes the fresh buffalo milk cheese that qualifies under the Mozzarelladi Bufala Campana DOP, centered in Campania, the similar provaturaand tasty young marzolino from the milk of sheep or goats. Ricottamay be eaten fresh or salted and dried for grating.

Rome is noted for gelato, lenten raisin buns called maritozzi, cream-filled pastries called bignè, rum-soaked fruit and nut cake called pan giallo and a custard cake drenched with syrupy liqueurs known as zuppa inglese. The city's coffee bars are famous for espresso from freshly roasted beans. Meals oftenend with a glass of sweet sambuca liqueur, sipped with three coffee beans to munch on.

White wines dominate Latium's production, whose 23 DOCs are led by the versatile Frascati and Marino from the Castelli Romani and the mythical Est! Est!! Est!!! from Montefiascone to the north. Yet some of the finest wines are reds of Cerveteri, Velletri, a trio from the Cesanese vine or unclassified bottlesbased on Cabernet and Merlot.