The AAR RSFP garden is really starting to look good. We’ve got kale growing, some beets, lots of green garlic, chard and chicory. Make sure to see Andrea and Miles doing work below. He makes it look so good.
Category Archives: Roma
Homemade Phish Food Ice Cream
So bad. Chocolate gelato, caramel, marshmallow swirl and one small incredible difference: espresso/dark chocolate chunks. Okay, it’s dat chronic. But seriously, it had to forcibly be taken away from me. Thank you, Chris. And thanks for the idea, Ben and Jerry.
Finally, Pizzarium for Pizza al Taglio
It’s about time we had something delicious to eat outside the AAR walls in Rome. Pizzarium by Gabriele Bonci. Kind of really expensive but so so good. The crust was the best I’ve had in Italy in the last 6 months. Crunchy and not greasy but olive oily. Can you tell I loved it? Okay. We had:
- the classic pizza rosa
- potato pizza — holy shit.
- artichoke pizza
- ricotta, zucchini, basil pizza
- roasted red pepper and mozzarella pizza
- and I drooled over but did not eat: speck and crema di ceci
Pizzarium
Via della Meloria 43
00136 Roma
Quartiere Trionfale
06.39.74.54.16
Bagna Cauda with Mixed Vegetables
This was a yummy little antipasti we prepared this week: bagna cauda with raw radicchio, fennel, carrots and radishes, and blanched cauliflower and romanesco. We made a simple bagna cauda with butter, green garlic, anchovies and oil.
Met an Italian rapper… this is one of his videos
I am a rap fan. The other night I met this rapper, Giorgio who is part of Primo & Squarta. It’s good to finally hear some Italian rap, even if I can’t really understand most of it. I do know, however, that it’s EXPLICIT — in Italian — so cover your ears…
Too Much Meat at Officina Della Bistecca in Panzano
We went to collect Miles from the Antica Macelleria Cecchini last weekend and had a long, five course meal, all meat. It was about a three hour drive and a three hour meal. So it kind of evens out. The meat was mostly consumed raw or seared. The menu was as follows:
- Brustico di suhi del Chianti – beef sushi
- Costata alla Fiorentina – bone-in Rib eye or Strip steak
- Bistecca Panzanese – Panzanese steak
- Bistecca Fiorentina – T-bone or Porterhouse steak
all served with
- Pinzimonio di verdure dell’orto – Garden vegetables with olive oil
- Fagioli all’olio – Tuscan beans with olive oil
- Patate e cipolle al cartoccio – Baked potatoes and onions
- Burro del Chianti – Chianti butter – LARDO BUTTER!
- Pane Toscano
- Vino mio – house red wine
- Torta all’olio – olive oil cake
- Caffe alla moka – coffee
- Grappa del Macellaio – Grappa Cecchini
The meal was pretty darn tasty. So much meat. If you’re craving meat,lots and lots of meat, this is your place. Here’s Dario declaring that the meat is ready. Many, many more pictures after the jump. Check ’em out.
Making Corzetti – stamping pasta
This was a fun pasta to make. We used ancient grain varieties to make it so that even the non-gluten eaters could enjoy it. We might go a bit thicker next time so the cool stamp designs show better.
Affogato from Giolitti
I think affogato is my favorite dessert. A few shots of espresso, fior de latte gelato and a big pirouline. WORTH IT. Giolitti definitely does it right… I’ll have to keep sampling just to make sure.
Giolitti
Via degli Uffici del Vicario, 40
066 991243
Valentine’s Day Dinner
This ranks as one of the best dinners we’ve prepared. So good. Potato, green garlic ravioli, hanger steak with breadcrumb salsa and flour-less chocolate cake with a grappa soaked cherry reduction and a cherry. Wow. Happy Valentine’s Day.
After Gio and I cranked out over 400 ravioli, I went ahead and used the sweet looking tool below to make about 200 or so farfalle for lunch the next day. Very cool little tool.
