Browsing by Category: Rome & Lazio

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Under normal circumstances I would never write this: you should go to Caffè Propaganda. (Not for the food. Never for the food.) The place is appealing in a Keith McNally kinda way, I guess. But Propaganda is not in NYC’s Meatpacking District or Soho where a wannabe French bistro for the beautiful people makes (more…)

Easter Sunday and Monday, April 5 and 6, are just around the corner. I can almost smell the whole lamb roasting away in the oven. If you are visiting Rome during Easter and aren’t able to partake in the traditional Easter lamb feast in someone’s home, don’t fret! There are some delicious places that will be open on Easter Sunday as well as Easter Monday, which is also a holiday. Tables are in high demand so be sure to make your dining arrangements ASAP. Here’s where to eat: (more…)

The nearly three year old Testaccio Market is new by Roman standards. When it opened in the summer of 2012, fans of the original market were skeptical of the modern space that had moved away from Piazza Testaccio in the heart of the district. The inauguration of an American budget steakhouse and terrible (more…)

flavio carbonara

Flavio De Maio, a tech executive and enthusiastic home cook turned professional chef, opened Flavio al Velavevodetto in Testaccio after a 7 year tenure in the kitchen at Felice nearby. Since striking out on his own in 2009, Flavio has earned a reputation as a master of the cucina romana and is known for his beautifully balanced (more…)

pajata

Offal lovers of the world rejoice! Yesterday, the European Union lifted a 14-year ban prohibiting the sale of veal pajata (the intestines of suckling calves) and other internal bovine organs, a prohibition passed in the wake of Mad Cow Disease. Rigatoni co la pajata (veal intestines cooked with tomato sauce and served with rigatoni and Pecorino Romano) and pajata alla piastra (seared intestines) were always available from butchers on the black market and some restaurants served them in violation of the law. But for the past decade and a half, most of the pajata served in Roman trattorias came from lambs rather than the traditional veal.

pajata

Veal and lamb pajata is similar enough; the upper intestines of the suckling animal is tied off and cooked, allowing the mother’s milk to curdle and cook inside the casing. The result is a sort of ricotta-like filling. The absolute best places in town to try this fabulous Roman delicacy (which is in season in the spring when the intestines are small and tender) are Armando Al Pantheon, Cesare al Casaletto, and Flavio al Velavevodetto.

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