ventricina-1

Grossolana. The word has a ring to it in Italian that it could only dream of in its English incarnation (in which it translates as “coarse”). Say it with me: grossssssolana! Few words are so fun to say and I can’t help but think that this linguistic affection contributes to my love of ventricina del Vastese (more…)

rome_snow_winter

UPDATED FOR 2014! There is a widely held misconception that during the Christmas and New Year’s holidays, Rome’s restaurants shut down and people who don’t have the luxury of eating at home are left to scavenge for food (more…)

IMG_1076

Waaaay back in December 2012, I wrote a post in which I put Flavio al Velavevodetto (and few other places) on notice. That year, Flavio, a Testaccio-based restaurant specializing in traditional Roman fare, had gone from being (more…)

Photo 02-12-14 14 48 53

Sorry to all my fellow meat eating, lard loving carnivores out there. Gone are the days of chowing down on a luscious slice of Vito Bernabei’s porchetta sandwiched between two crisp pieces of Bonci’s pizza bianca. As of November 3, 2014, Gabriele Bonci’s eponymous bakery on Via Trionfale is 100% vegetarian. Rome’s most (more…)

brooks headleys fancy dessertd

Congrats to Marco P, Suzanne Z, and Karen B, winners of this week’s special book giveaway. I’ll be giving away copies of Talia Baiocchi’s new book, Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes next month, but the offer is exclusively for newsletter subscribers. Be sure to sign up below:



And if you want to snag Brooks’ fantastic book, you can find it here on Amazon…it also makes a great gift:)