Posts Tagged With: Roscioli Rome

10 Best Things We Ate in Rome

Cannoli from Ciuri CiuriI know what you thinking.  No, I’m not auditioning for a hand model job.  Although the hands are normally this photogenic this is not the main motivation behind this post, and you should really pay more attention to the beautiful Canollo (single Connoli.  Yes you’ve been living a lie).  With that said, if you insist, who am I to prevent what people want and need.  Drop me a line at ZiggysHands@Gmail.com, also on twitter @handyjobs.

Roma delivered some tasty surprises.  I was all ready to be wowed by all the Cacios and the Pepes, and the Carbonaras, but instead I was impressed by the more familiar items like Meatballs, Mortadella, Burratas and Pizzas.  So in no particular order, our top eats in Rome…

Pizza at Da Remo – Although I’ve been to Rome before this was the first time I experienced the classic Roman “Matzoh” thin pizza.  We enjoyed this one more than the former Michelin star spot we had for lunch in Orvieto that day.  Margherita and the Diavola (like sopressata back home) were spot on, but once we added more toppings things started to get off track a little.  So stay simple with the Matsoh Pizza.  Fun and supposedly flirtatious staff (at least according to RomeDigest.com.  They probably did not notice the hands) lets you take all the pictures you want of the hectic action inside.

Pizza at Da Remo

Fettuccine Agli Ovoli at La Campana.  Ovoli (pronounced delicious) is sort of a rare, expensive mushroom that is bright, sweet, delicate, almost truffle like.  The whole mushroom is a weird egg like shape (hence Ovoli).  The Italians like to call them as they see it.  (E.G Strozzapreti obviously invented when someone witnessed a priest being strangled).  La Campana is one of those proud establishments with a rich history dating back to the 16th century.  And the best part: Open on Sundays!

Fettuccine Agli Ovoli at La Campana

Seafood Assortment at Le Mani in Pasta.  Terrific finish to an uneven meal at this popular seafood institution in Trastevere.  Fantastic hefty juicy Langoustines, wonderfully chewy flat squid, lightly breaded and grilled to perfection, and a nice whole white fish.  Borrowing from the Hummus Whisperer, we attacked this thing with full force.

Seafood Assortment at Le Mani in Pasta

Gelsi Neri Granita at Ciuri Ciuri – Nothing, no ice cream or a slap in the face, during the entire trip felt as refreshing as this dark beauty.  Sweet but not too sweet.  Is it a blackberry?  Well if it is, its not like any blackberry I ever had.  Reminds me more of the white berry I ate in Israel.  There’s a Borat “Black Not” joke in here somewhere.

Gelsi Neri Granita at Ciuri Ciuri

Burrata from Roscioli – Just edging the sleek, paper thin Mortadella which is what Mrs Ziggy would have picked.  The Burrata, creamy, rich and ever so memorable.  But what stole the show was the semi-dried peppery tomatoes I couldnt get enough of.  Promise me you will get both dishes.  Or we are no longer friends

Roscioli - Burrata

Sliced Pizza from Forno Campo de’ Fiori – Fitting entry right after my post on Sullivan Street Bakery and its room temperature pizza bianca.  If Pizza Bianca (white pizza for those scoring at home, or if you are alone) like in Sullivan was more popular in NYC it would be hot off the oven as opposed to room temperature.  We enjoyed a few slices at this Forno.  Delicious plain, chewy bianca, and one topped with tomatoes.  Bread, salt, olive oil never tasted this good.

Forno Campo de' Fiori

Meatballs from Cesare al Casaletto – Another tough choice here between the meatballs and the super flavorful oxtail.  Add the lightly fried gnocchi to the mix and you got yourself a nice meal at this far enough from the tourists stop (oh those pesky tourists).  The meatballs were some of the most unique balls I ever had.   Airy, slow cooked savory brisket meatballs with just enough creamy pesto. Yum yum yum.

Cesare al Casaletto - meatballs

Biscotti and Cookies from Biscottificio Innocenti – Like eating Biscotti and cookies for the very first time.  Tucked on the quiet side of Trastevere is this 100 year old bakery/factory.  Just walk in and ask for an assortment.  Score one big one for Katie Parla

Innocenti

Fettuccine from Il Sorpasso.  With pesto, zucchini flowers and sunflower seeds.  Need I say more?  Yes I probably should.  Perhaps the single best pesto sauce I ever ate.  There!  One of 3 excellent non-Roman pastas we shared here after some fantastic cheese and cured meats.  A perfect lunch spot after the Vatican

Sorpasso

Cannoli from Ciuri Ciuri – (Picture on top).  Yes, 2 items from Ciuri. a place so good you say it twice.  The trick about good Cannoli is seeing empty shells, which means a fresh fill of that ricotta goodness when you order.  Cannoli lovers – look no further!  Well, you can look further.  Its just an expression.

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Roscioli {Rome} – I Dream of Deli

Roscioli - Burrata“United We Stand”, our go to deli by my office in Manhattan which changed its name from “United” after 9/11 cant quite pull this stunt.  Nor any of the other delis in NYC numbered in the thousands.  It requires special talent, special expertise and a special name which Roscioli got.  Not exactly a hidden gem unless your Rome research includes studying Trip Advsior rankings.  Roscioli, a deli/Salumeria by day, one of Rome’s top restaurants by night is #742 on Trip Advisor at the moment

Mrs Ziggy thought my trip researching just reached another level when I told her that we can use the bathrooms next door to the Roscioli bakery during lunch since we are having dinner there that night.  So I can go in and simply confirm our reservations while everybody uses the bathroom.  Brilliant plan!  What I didn’t tell her was that it was just a coincidence, or a bizarre 6th bowel movement sense that we don’t know about.  The next day my emergency plan was to just enter any random dining establishment and try to confirm our non-existent reservations while the girls use the bathrooms.  Of course with the amount of time they normally need, I would be found sitting with a bib around my neck munching on another Cacio e Pepe by the time they came out.

But I digress, again.  Roscioli represents everything about why I love going to Italy.  Raw material!  Roberto from Da Roberto in Mantisi had perhaps the most memorable line of the trip; “I’m not a chef, I’m not a cook.  I just present to you the ingredients.”  And Roscioli is all about the ingredients.

The first 2 dishes cannot be made at “United We Stand” Deli.  A plate of paper thin Mortadella from bologna with 3 year old Parmesan was like eating Mortadella for the very first time.  Silky, smooth, salty perfection.  Creamy Burrata with semi-dried tomatoes was a dish of the trip nominee, and a reminder that not all black pepper is created equal.  I don’t recall sun dried tomatoes as addictive.

What followed was a service misunderstanding.  Since we ordered 2 primis and 2 secondis for the 4 of us, the staff assumed that its all one course.  Understandable, I suppose.  Surprisingly the pastas were the weakest course, although its more of a testament to the quality of the rest of the dishes.  A Carbonara was supposedly one of the best in town, but we actually found it a bit too al dente for us, on the 11th day of a pasta filled trip.  I’ve had Carbonara and various variations of Carbonara in the US but never quite as al dente as this.  Gnocchi Amatriciana was more like it.

Highly doubt our deli even heard about an Austrian Simmental Entrecôte (rib eye if you scoring at home, or even if you are alone) which was perhaps the steak of the trip.  Perfectly bloody medium-rare with more flavor than all the Bisteccas we had in Florence and Lucca.  Of course all of this meant I get 4 bites, while my 11 year old gets half of it.  Meatballs with smoky ricotta was another big winner.  Somehow I came out of Italy with an unintended meatball fix instead of the intended Carbonara fix.  Meatballs you can get at many delis here in NYC, most likely covered with enough red sauce to compensate for the staleness and fishiness it gets from its neighbor inside the counter.  Nice tiramisu and chocolate fondue with fruits to cap a great but most expensive dinner of the trip (160 euros).

Sitting inside felt like sitting in a trendy Soho spot.  If you are looking for that Trattoria with locals feel you are not going to get it here.  Chances are you’ll be sitting next to other tourists.  Either way, you will most likely have an unforgettable meal.  Ask if possible to sit in the back or downstairs, as opposed to the front by the counter.  I leave you with pictures from both the restaurant and the Rascioli bakery nearby where we sampled some nice pizzas, and a delicious apple strudel. Roscioli - Mortadella Roscioli - Carbonara Roscioli - meatballs Roscioli - Entrecote Roscioli dessertRoscioli - pizza Roscioli - porchetta Roscioli - Bakery Roscioli - Strudel

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