Can’t come to Rome without having pajata, small intestines of milk-fed lamb and their contents cooked (yes, the “contents”) cooked in tomato and served over rigatoni (at Renato e Luisa this time). Dining out in Rome is always an adventure and a “challenge.” We’ll post about our hit-and-miss meal when we get back (partly thrilling, […]
No stay in Rome is complete without a serving of rigatoni con la pajata: rigatoni tossed in a tomato sauce made with the small intestines of an unweaned calf, in other words, a calf that has been fed exclusively with its mother’s milk (today, in the post-mad-cow world, it is made with lamb intestines, as […]
This meal, back in November of this year, was simply one of the best of my life. 1WineDude blogged about the wines we drank here.THANK YOU, again, Paolo! I love you, man! Above: Marrow served atop a bread “bone” and sprinkled with bottarga. The food at Vetri in Philadelphia is simply breathtaking. I had the […]
Above: Marrow served atop a bread “bone” and sprinkled with bottarga. The food at Vetri in Philadelphia is simply breathtaking. I had the great fortune to dine there last night with my great friend and client Paolo Cantele (and I’ve just posted food photos on his blog CanteleUSA). There were many extraordinary wines poured last […]
Do Bianchi 