Pork Belly “Porchetta”
Porchetta, the real deal, served off the back of trucks and at food festivals, is one of the great food delights of Italy. Traditional porchetta …
Cacio e pepe – The controversy continues!
Cacio e Pepe is probably the most famous, most simple, and most controversial dish of Rome’s cuisine. I’ve seen numerous recipes claiming to be the …
Rigatoni alla Carbonara from Rome’s Trattoria Sorra Lella
This is my second in a series of posts to recreate some of the authentic Roman dishes I recently ate on my trip to the …
Abbacchio alla romana (Baby lamb Roman-style)
When I was recently in Rome, I enjoyed a plate of “abbacchio alla romana” at Da Bucatino (http://www.bucatino.com), a restaurant just downstairs from the apartment …
Thank you Marcella! – Page 337 – Carciofi alla romana
When I traveled to Rome in October and ate at some great restaurants in and around the Testaccio area, every menu had carciofi alla romana …
The accidental visit to Villa d’Este
When I was researching places to stay after we arrived at the Rome airport, I came across Tivoli purely because of the number of photos …
Bresaola, Rughetta e Parmigiano (Bresaola with Arugula and Parmesan Cheese)
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. …
Bucatini All’Amatriciana (Bucatini in Tomato Sauce with Pancetta and Hot Pepper)
Bucatini All’Amatriciana is a classic Roman dish that starts fights in restaurants and is the source of family and friend’s gossip and whispers over who …
Saltimbocca all Romana (Veal Saltimbocca)
Saltimbocca means “jumps in the mouth” in Italian. This word has all to do with the great flavors of this dish. What could be better …
