August 19, 2012
Located in the Lazio region of central Italy, Rome itself is a bustling, densely populated 21st century city. But the greater Rome area also includes many outlying areas designated as parks and nature reserves, as well as agricultural parcels that help to create a cuisine that is still very much in touch with the origins of its ingredients.
Rome is known for its butchery as well as food that appreciates simple, seasonal produce. Close proximity to the fertile Campania region supplies Rome with all the vegetables, grains, meat, dairy, and eggs needed for some of the most cherished Italian dishes such as Trippa, Saltimbocca, Bucatini all’ Amatriciana among too many more to list.
Salad of mixed wild greens and herbs
Spaghetti alla carbonara
House-made spaghetti with Oliveto pancetta, Pecorino cheese, farm egg, and black pepper
Coda alla vaccinara
Traditional long-stewed oxtails with celery and tomato
Seasonal Roman dessert
Prix fixe $40.
Served family-style. For groups of one to twelve. Whole table must order prix fixe menu. A modest and appropriate regional wine will be available as perfect accompaniment to the meal. Please join us!