Category Archives: RSFP

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.

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.




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.