The price of gentrification through a carbonara: this is how the cost of tourism in Rome is measured

Pasta, egg yolks, guancele and pecorino cheese. Four basic ingredients seasoned with salt and pepper make up one of the most demanded dishes of Italian gastronomy. So much so that their price has doubled in recent years: it has gone from about 8 euros to 16. Yes, it has now acquired a new dimension and emblematic dish has become a symbol of struggle against turistification. An association of Rome has asked the City Council the already called “Pa…