After spending an exciting week in Naples, we left for Rome. A friend who was traveling with us suggested we leave early so that we could arrive in Rome in time for lunch.
roasted maialino. She ordered it again. The meat was moist and fork tender while the skin was crunchy. It came with potatoes roasted with rosemary. It is a dish to remember.
Polpo con Patate. The potatoes were mashed with olive oil and the grilled octopus tendrils were cooked perfectly.
Next, I had Spaghetti ai Moscardini.
Moscardini are similar to baby octopus, but they are very tiny. They add a wonderful briny flavor to the sauce, which seemed to contain
We liked the moscardini so much that we decided to share a plate of Moscardini Fritti. The waiter explained that these were actually pennette, slightly larger moscardini.
L’Angolo Divino is my favorite wine bar in Rome. Every time I go, I enjoy discussing wine with the owner, Massimo. This time we talked about wines made from the Cesanese grape. Massimo suggested a mix of 5 Affettati to go with the wine. They included speck, prosciutto, coppa and a spicy salame.
We also had the Bruschetta Lardo
Assortment of Cheese
Then we had the classic Ravioli filled with ricotta and spinach in a butter and sage sauce
At lunch, I started with an Artichoke alla Romana, cooked with olive oil and herbs.
Checchino’s Pasta Alla Matriciana is my favorite version of this dish. I always have it with bucatini.
Our friend Daniele Cernili, known as Doctor Wine, happened to be in the restaurant that day and recommended we try the padellotto, a plate of innards typical of the restaurants in this section of Rome that special in the quinto quarto, the so-called fifth quarter of the animal. There were kidneys, sweetbreads, liver and intestines, cooked with vinegar and rosemary.
Il Matriciano is another old favorite that disappointed us recently by updating its classic decor. But we are happy to report that the food is still delicious. We started with a plate of fried zucchini flowers and carciofi alla giudea, deep fried artichokes.
Abbacchio al Forno con patate
The Friday special was Baccalà, salt cod cooked in a tomato sauce with raisins and pine nuts.
We still have 9 more days in Rome and Michele and I looking forward to more wonderful meals.