We went Lake Martignano for a day after finish our last days with the RSFP. Then we got gifts. Chitarras. It was awesome. And so relaxing.
Category Archives: RSFP
Thanksgiving Movie is DONE
This is the Thanksgiving movie I made while working with the RSFP. It’s a little peek inside what it’s like to work at the RSFP during a busy week. Thanks to everyone who was involved and featured! It was a great time.
Working at Sforno was Sawesome
Okay, silly title, but working at Stefano Callegari and Antonio Pratticò’s, Sforno was an awesome experience.
I started out watching and helping them make dough. I had a quick family meal with all the cooks (and all the cute waitresses) and then watched as they made around 200 pizzas in about 2.5 hours. It was an impressive process to watch but it was more impressive that each pizza came out perfectly. And I didn’t miss a single pizza.
The working atmosphere at Sforno seems rare in Rome – it’s fun, the cooks and pizzaiolo like working there, they’re passionate about pizza, and the food is better because of it. Maybe it’s due to the way Stefano and his business partner, Antonio run the place or maybe it’s because the restaurant is outside the Rome Centro and is devoid of annoying tourists. I think it’s definitely more likely that it’s the capos (bosses), both of whom were flight attendants with Alitalia before deciding they wanted to open a pizzeria together. If it isn’t obvious already, I think Sforno is a very special restaurant.
Anyway, this place is definitely worth a trip if not a few trips. They’re known for the their Cacio e Pepe pizza — I now like it more on pizza than on pasta — which they use a secret method to make. Also their suppli are legendary, a MUST. It’s easy to get to on Metro A from the Subaugusta stop. Saturday may be the night to go since the metro runs until 1am.
Stefano, Antonio and Kabir, Sforno’s pizzaiolo, also own 00100 in Testaccio which is definitely worth a trip as well and is much closer to the Rome Centro. Trappizini are also sold until 4am at Brasserie 4:20 near Porta Portese. 4:20 also sells burgers. They’re pretty good.
Sforno
Via Statilio Ottato, 110/116
00175 Roma
Tel. 06 71546118
Closed Sundays
Brasserie 4:20
Via Portuense, 82
00153 Rome, Italy
Tel. 06 5831 0737
Trustees Week
Trustees Week at the American Academy is the culmination of months of learning, practice, planning and stress. Actually, it was a lot of fun. So much to do, so little time and so many plates to put out. I had a great time. I’m way to exhausted to write any more about it so the pictures will have to describe the rest.
Ricotta Zucchini Flower Ravioli
One of the last pastas I made at the AAR was a ravioli with ricotta zucchini flower filling. It was just that simple and tasted great. We used burrato, Semolina and 00 flour to make the pasta.
Rooftop Celebration for Mona
Mona Talbott created the RSFP from scratch and has been running it for the past 5 years. In honor of her amazing accomplishment, Alice Waters and the rest of us threw Mona a party on the roof in Fritz’s garden to celebrate the RSFP’s success. We had favas and peccorino, verdure crude, salad, and of course, rabbit cacciatorre.
Chuck Close Encounters
One of the obvious perks of working at the AAR is getting to know and see and listen to some amazing artists. The kitchen was lucky enough to have a little private shop talk with Chuck Close up in his studio. He took us through his book which shows his entire body of work and he explained each period and method behind his work.
He also tried on a few pieces of art that his girlfriend, Sienna, is working on.
Lettuce for Dayssss
We harvested so much stuff from the RSFP orto during the past few weeks that we used any outside lettuces. It was so satisfying. And it was all crisp, earthy and made me happy to be on salad. This was the harvest for Mona’s celebration on the roof.
Exploring the Aqueducts that Fed Rome
I was lucky enough to go along with fellows on a spelunking tour of the aqueducts that used to feed Rome. We explored the Acqua Marcia from end to end and then had a nice homestyle meal together. All with a stache.
Mona’s Birthday Weekend Part II – Pizza at Azienda Bernabei
Mona’s birthday weekend continued with a trip to Bernabei’s farm to spend the day eating, making pizza and relaxing. The pictures tell the story.