If you want to get romantic place to meet with your girlfriend in Rome you can find many beautiful places offered tasty food and great wine. Visit Da Fortunato Al Pantheon restaurant.

The dine in an this elegant and establishment place with the columns of the Pantheon is both romantic and real Italian. Try the pasta with shrimp and rughetta or the linguine al pescatore. Closed Sundays.

Pierluigi is a delightful spot, both inside and outdoors, This restaurant well known for it’s antipasto and fish. Try the carpaccio of octopus and the zuppa di pesce (fish soup). Closed Mondays.

Armando Al Pantheon is a cozy neighborhood trattoria that serves satisfying dishes such as zuppa di farro and a delicious antipasto buffet and a variety of crostini. Try the fegato alla veneziana (liver and onions). Closed Saturday night and Sunday.

Dont you know, that:
The potato is the world’s 4th most important food crop after rice, wheat and corn.
The potato is grown in more countries than any crop but corn, about in 125 countries throughout the world.
According to the Guinness Book of World Records, the world’s largest potato weigh is 18 pounds, 4 ounces.

More than one in ten potatoes produced in the U.S. is exported.
Europeans consume twice as many potatoes as Americans per year.
A quarter of all the potatoes that are grown in Britain are made into chips – that’s around 1.5 million tonnes each year
Namibians each eat an average of 110 kilograms of potatoes every year – not quite as much as the Germans consume.
Potatoes are second only to milk as the most consumed food in America.
Religious leaders denounced the potato because it wasn’t mentioned in the Bible.
In 1778 Prussia and Austria fought the Potatoe War in which each side tried to starve the other by consuming their potatoe crop.
During the Alaskan Klondike gold rush of the 1890′s, potatoes were so valued for their vitamin C content that miners traded them for gold.
In 1995, the potato was the first vegetable taken into space with the space shuttle Columbia. It was first time any food was ever grown in space.

Potatoes are celebrated with potato festivals in many countries through the world.

There are poptato festivals in US as well then you can find to visit the nearest one:
Wayland New York Potato Festival
North Carolina Potato Festival
Spring Valley, Ohio Potato Festival
Posen, Michigan Potato Festival
Mantua, Ohio Potato Festival
Savannah PotatoFest
Manhattan Montana Potato Festival

Last year, we spent a couple of weeks in Morocco and I have to say that I was looking forward to the food. With its French colonial past mixed with the spices for which the country is famous, it promised to be an interesting experience.

We had wonderful fresh fish in the coastal resort of Eassaouira (think Le Touquet in Africa!), with the dishes there enough to rival even the freshest of Greek recipes using fish. The fishermen bring their catch in each day and you can have it cooked for you at the port at little stalls. I have to admit to wimping out of actually eating at these stalls. Although the fish is as fresh as can be the standards of hygiene looked a little dubious and so we opted instead to eat at some of the numerous restaurants along the sea front.

In the Atlas Mountains, staying at a magnificent Kasbah perched on a hill top and eating on the terrace by candlelight, we had the most creative cooking of our holiday: pastillas of scallops, calf’s feet and pigeon to name but a few of the dishes we enjoyed.

My favourite meal, however, had to be in Marrakech when we had a traditional tagine. I often make a tagine at home but this dish took tagines to another level. The lamb was melt in the mouth tender, the sauce unctuous, and the preserved lemons tangy, which provided an excellent contrast with the sweetness of the dates and apricots. Certainly, however, not a meal for fans of vegetarian recipes!

Had it not been for the airline’s restrictions on hand luggage, I would have been highly tempted to bring back an authentic Moroccan tagine (the pot rather than the cooked dish!). They were available in the souk: some natural clay and others painted and glazed. What I did bring back, however, was a selection of spices from the spice market and some harissa paste. Being unable to take the paste through security I did of course have to risk packing it in my checked luggage, a disaster waiting to happen, but happily it emerged unscathed when I unpacked!

Despite the vagaries of our weather, we Brits have embraced the barbecue with gusto. However, there is often a certain predictability about what we cook. For some families a barbecue just isn’t a barbecue without sausages and burgers. There’s nothing wrong with the good old British banger, especially if bought from some of the many butchers who have branched out into the more interesting varieties, and burgers if organic (or better still, if you’re a fan of the Schwartz home cooking club, homemade) can be very tasty. However, there are so many other things that barbecue well it’s a shame to get stuck in a rut.

One of the most novel ways of barbecuing a whole chicken involves impaling it on a can of beer! I haven’t tried it myself but it sounds as though it could be delicious. The chicken is marinated in a paste made from beer, garlic, sugar and various spices, then covered in yet more beer, left for 24 hours, smeared with butter under the skin and then cooked on the barbecue with an open can of beer in its cavity.

Fish always barbecues well, either whole or filleted and seafood such as prawns and scallops are excellent on skewers. If you want to marinade your prawns I can recommend a mixture of garlic, lemon juice, olive oil, chilli and fresh coriander. If you’re stuck for inspiration, check out the packets of spice mixes on offer from Schwartz.

The use of marinades for barbecues is always the subject of heated debate, with some people arguing for letting the meat, poultry or fish speak for themselves whilst others think that the marinade adds flavour and tenderises the meat.

Vegetables are good on skewers too; try peppers, big mushrooms, onions, and aubergines.

As far as accompaniments are concerned, a selection of salads, some French bread or some new potatoes always go down well. The potatoes are even tastier if pre-cooked, sprinkled with a couple of spoonfuls of olive oil and some sea salt and rosemary and then wrapped in a double layer of foil before being placed on the barbecue.