There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times and is thought to have gotten its start in Mesopotamia, quickly spreading to Asia Minor and southern Europe—it played a major role in the ancient civilizations of the Mediterranean, including the … Read More
Coda alla vaccinara (Roman-Style Braised Oxtails)
This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular cooking in the Eternal City: Roman-style braised oxtails. The Italian word vaccinara actually means “butcher style”. The tail is one of those cuts of meat that are known in Italian as … Read More
Arista alla fiorentina (Florentine Spit-Roasted Pork Loin)
Arista alla fiorentina, or Florentine Spit-Roasted Pork Loin, is one of the signature dishes of Tuscan cookery. And like so many Tuscan dishes, the dish is as simple as it is good. Ingredients 1 pork loin roast Olive oil, q.b. For the dry marinade: 2-3 cloves of garlic 2-3 sprigs … Read More
Pollo coi peperoni (Chicken and Peppers)
This savory Roman chicken dish, also known as pollo alla romana, is enormously satisfying. Although you could precede it with a rustic pasta like an ajo e ojo if you’re really hungry, you can skip the primo, as we did tonight, but have lots of crusty bread on hand to … Read More
