Africa, Rome

This Eritrean-Ethiopian restaurant is open in the mornings, and is made up of two wonderfully clean and spacious rooms. Here, food is eaten with one's fingers from a shared plate, although forks are available on request! Try Ful for breakfast, a dish of mashed broad beans and yogurt, together with Taita, wholemeal bread made from sorghum flour and Zighinì, a spicy pork dish. Throughout the day you can order appetisers such as Falafel and Sambusà, the latter being puff pastry with meat and spices. The main meals are served on a type of bread called Ingera made with mixed flour and cooked on a hotplate, and consist of Zighinì, Spriss (diced pork with pepper, onion and spices), Mincet Abisch (minced meat with a piquant sauce) and a variety of vegetables and pulses.

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