Garofolato (Roman Pot Roast)

FrankLazio, secondi piatti16 Comments

Garofolato (Roman Post Roast)

Northern Italians may have their brasato, and Tuscans their stracotto, but Romans have their own version of pot roast, which they call Garofolato. The name comes from the exuberant use of cloves—garofalo in Roman dialect (vs. chiodo di garofano in standard Italian—to scent the dish. If you ask me, this may be … Read More

Cinghiale in agrodolce (Sweet and Sour Wild Boar)

FrankFall, Lazio, secondi piatti, Winter30 Comments

Sweet and Sour Wild Boar

Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the best ways to tell if a recipe is really Italian is to count the ingredient list: you should have your doubts about any recipe with over, say, seven ingredients; more than ten, and you should turn the page. Well, here’s … Read More

Trippa alla romana (Roman-Style Tripe)

FrankLazio, secondi piatti18 Comments

Trippa alla romana

Tripe was once a common part of the Italian diet, and no where more so than Rome. The inhabitants of the Eternal City are famous for their love of offal, which they jocularly call the quinto quarto, or the ‘fifth fourth’, a butcher’s term for those humble parts of the … Read More

Gnocchi alla romana (Roman Semolina Gnocchi)

Frankgnocchi, Lazio, primi piatti39 Comments

Gnocchi alla romana (Roman Semolina Gnocchi)

Here’s a linguistic quandary: The Italian word gnocchi is usually translated as ‘dumplings’, and the dictionary defines the word ‘dumpling’ as “a small mass of leavened dough cooked by boiling or steaming” or “a piece of dough, sometimes filled, that is cooked in liquid such as water or soup”. Well, … Read More

Costolette d’abbacchio fritte (Roman-Style Breaded Lamb Chops)

FrankLazio, secondi piatti, Spring5 Comments

Unlike fruits and vegetables, one doesn’t often think of meats as having seasons, but I’ve always associated game with the fall, pork with winter, and lamb with the spring. And as it turns out, there is something to this. Lamb is generally at its most tender in May and June when the animal is … Read More

Carciofi fritti alla romana (Roman-Style Fried Artichokes)

Frankcontorno, Lazio23 Comments

Carciofi fritti

Rome has produced two world famous artichoke dishes, carciofi alla romana (Roman-Style Braised Artichokes) and carciofi alla giudia (Jewish-Style Deep-Fried Artichokes) Both are fantastic but require rather elaborate preparations and deserve ‘star’ treatment as an antipasto or even a light vegetarian second course. Lesser known but every bit as delicious, … Read More

Frittatine in trippa (Frittata in Tomato Sauce)

FrankLazio, secondi piatti, Toscana15 Comments

Frittatine in trippa

Eggs and tomatoes were meant for each other. From the Neapolitan “Eggs in Purgatory” to the Mexican huevos rancheros to the Chinese Stir-Fried Eggs with Tomatoes, to the old-fashioned American scrambled eggs with ketchup, everyone seems to love this epic combination of flavors. Here’s another Italian take on the theme, … Read More

Spaghetti alla carbonara

FrankLazio, pasta, primi piatti35 Comments

My grandmother Angelina never made it, as far as I can recall, but as a long-time resident of Rome I have a great fondness for la carbonara, one of the iconic dishes of Roman cooking. Together with bucatini all’amatriciana, you’ll find it on just about every menu in town. And … Read More