A round-up of some of my new favorite places to eat in the Eternal City, from pizzerias to trattorias and everything in between.
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Fettuccine alla papalina, a Roman pasta with ties to the Vatican itself, but more importantly: a glorious mound of tangled fettuccine dressed in a silky, eggy sauce, dotted with prosciutto, packed with sweet Spring peas, and boasting a generous dose of freshly grated Parmesan cheese.
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Crunchy, addictive red wine biscuits, redolent of cinnamon, and dusted with sugar.
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Gnocchi alla romana, aka semolina dumplings baked with butter, milk, cheese, and more cheese. Winter comfort food at its best.
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Roman maritozzi, i.e featherlight, citrus-scented buns split down the middle and stuffed with generous billows of freshly whipped cream. Need I say more?!
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The lesser known of the 4 Pastas of Rome — pasta alla gricia, made with just pecorino, guanciale, and a dash of magical pasta water.
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A Roman classic — pasta all’amatriciana, guanciale, tomatoes, Pecorino and all — served with handmade maccheroni.
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Pure edible springtime — peas, artichokes, and fava beans cooked until silky in lots of olive oil, make up vignarola, a Roman classic.
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A Roman classic — braised, steamed artichokes with garlic and parsley.
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A few suggestions on what to do when visiting the Monti neighborhood of Rome!
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A few suggestions on how to spend an afternoon in one of my favorite neighborhoods.
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A look at a great week in Rome with one of my favorite people (restaurant suggestions included, obviously).
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Roaming around Rome in the new year!
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A look at the Eternal City at Christmastime.
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Simultaneously fluffy and crisp, salty and olive oil-y and downright addictive — bring a little bit of Italy to your kitchen with this homemade pizza bianca.
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A classic Roman dish with chicken and bell peppers as the stars, and tomatoes, white wine, and fresh herbs as the supporting actors. It makes the best of bell peppers -- late Summer is the start of their season -- and is packed with flavor, the sweetness of the tomatoes and peppers intensified with all the slow cooking, the chicken perfectly cooked and superbly juicy, the herbs waking the whole thing up and adding a little freshness.
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This dish is simple and straight-forward, no nonsense -- the rice is intensely tomato-y, allowing the Summer tomato to show off a little, the basil is bright and flowery, and the potatoes are seasoned with nothing more than a little olive oil and salt, which is all they ever really need.
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A super simple recipe for a Roman classic - -Its name literally translates to "jump in your mouth," accurately referring to the fact that the dish is so tasty that your taste buds do a little hop and skip when you eat it: the veal is complemented but not overwhelmed by a slice of salty rich prosciutto, the sage leaf adds a cozy, herb-y note, and the white wine (and subsequent pan sauce) adds another layer of flavor to the whole dish.
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Pasta with fave, pecorino, e guanciale, a dish that preserves the classic primo maggio flavors while also transforming them in to a complete dish, a luxurious meal rather than a simple snack.
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