First effort for lunch (pranza) at Rome's Roscioli Salumeria. It was a definitive meal, both exceptionally simple and exceptionally tasty. Centered around salumi and cheese, the menu was basic and fit my philosophy that "less is more."...
A stone throw from the Vatican, Romeo chef and baker is a sleek dining room serving breakfast, lunch and dinner, is well worth a visit. It features modern bread-oriented food pairings and a deli counter salumi from Roscioli and a a'la carte menu from Chef Christina...
After trying panino from Pan'Ino, I wanted to try to replicate some at home. Below are shots of a batch of "pane ramerino" and "ciabatta di latte." The former (ramerino) are Tuscan buns made with raisins, rosemary, and pignoli. I made a traditional ciabatta, save for...
Friarielli is broccoli di rape, or is it? Not according to my friend Domenico, in fact he say's it's only available in Italy and especially from the region of Campania in the volcanic soil of Vesuvius. Well now it's available through Gustiamo, I recently...
My second go at modernist immersion cooking, I decided attempting an herbed and de-boned chicken. Two hours in the pot at 149 degrees, followed by a quick crisping of the skin, and dinner was done. I was really happy with the taste. Moist throughout, it...
Visiting my first New York's Summer Fancy Food Show at Javitz Center, I found it amazing. Joined by my Italian friend Domenico, we tasted terrific cheeses, salumi, coffee, and even special waters. Here's what we saw! James Lahey sighting! Benvenuto! xocolatl...
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