Browsing by Category: Fried Foods

Suppli

In early April, chef Arcangelo Dandini and Lorenzo D’Ettorre opened Supplizio in a vaulted room in Rome’s historical center. The space feels like a cross between a living room and a Renaissance workshop and the furnishings will no doubt remind visitors of Arcangelo’s restaurant in Prati. Some of the menu items are (more…)

crawfish-nola
Tis the season!

Sazeracs, hot sauce, and bread stuffed with fried things are pretty much all I need to survive, which is why I love New Orleans. There are lots of other reasons The Crescent City has captured my affection. Logically these are also food and (more…)

sfinge_1

Today’s festive and timely guest post comes from Dr. Paula Salvio of the University of New Hampshire Sustainability Institute. She shares old and new memories of a special deep fried Sicilian treat that is traditionally made on March 19 for the Feast of San Giuseppe. (more…)

The idea of the “best trattoria in Rome” is an elusive one. Not only are tastes highly subjective, but even the most reliable establishments in town are plagued by a lack of consistency. Try the cacio e pepe one day, and it is exquisite. Come back the next and it is served in a pool of loose, watery cheese sauce. Or worse, (more…)


Ridiculously delicious brined herring.

This week I’m spending a few days in Rotterdam with my friend Irene, who grew up in the city but now lives in Rome. The brief sojourn to her hometown is dedicated to both high and low dining, mainly street food of the fried persuasion. Herring has been included for good measure. Here’s what we’ve been eating: (more…)