a que sabe roma?

At Osteria dell'Angelo: a puntarelle salad, tripe and tonnarelli cacio e pepe, a typical Roman pasta with cheese and pepper.

The Bounty of Rome
HOW does Rome taste? An odd question perhaps, but the sort that comes to mind when I read travel accounts that define cities by sights and sounds, colors and tempo. What about the flavor, I wonder, meaning that more literally than figuratively.
Say Rome to me and my first thoughts are not of the swirling traffic around the marble wedding cake that is a monument to Vittorio Emanuele II, nor of the eaten-out stone melon that is the Colosseum, nor of the "Dolce Vita" set as immortalized by Fellini. Rather, I think first of the creamy foam, or spuma, that tops lightly sugared espresso at the always jammed Sant'Eustachio around the corner from the Pantheon, the coffee bar that I still consider this city's best.
in NY Times