Rome Restaurants: Reviews & Recommendations
Posted 11 March 2003 - 10:16 AM
Posted 11 March 2003 - 10:36 AM
Types of Pompanos
Of the 30 genera that constitute the family, the 6 most important are the leather jacks, the amberfishes, the cavallas or jacks, the moonfishes, the casabes, and the pompanos. 2
Best known of the leather jacks is the pilot fish, a slender variety rarely over 2 ft (60 cm) long. Pilot fish, Naucrates ductor, often follow ships and sharks, feeding on the scraps left behind. Another species also called pilot fish is an amberfish. The amberfish genus, Seriola, (whose members are also called amberjacks and coronados) contains often beautifully colored fish that are of moderate to large size. The genus includes the streamlined California yellowtail, a popular game and food fish, weighing up to 40 lb (18 kg). Amberjacks are common off the Florida coast. They are grayish purple on the back and golden on the sides, and average 12 lb (5.4 kg) in weight, though specimens may reach 100 lb (45 kg). They prefer deeper water and feed on smaller fishes, as does the rainbow runner, strikingly colored in blue, yellow, and silver. Others of this group are the mackerel scad and the saurel, 2 ft (60 cm) food fish of commercial importance in San Francisco. 3
Most abundant and valuable of the cavallas (genus Caranx) is the crevalle, or common jack, C. hippos, found in dense schools on both coasts of tropical America and as far north as Cape Cod and the Gulf of California. Crevalles have olive backs, silvery and yellow sides, and reach 2 ft (61 cm) in length and 40 lb (18 kg) in weight. The kingfish, or king cero, is an important food and game cavalla of tropical Atlantic waters. The blue runner, or hard-tailed jack, 1 ft (30 cm) long and 1 lb (.45 kg) in weight and found from Brazil to Cape Cod, is an important food fish in the West Indies. The horse-eye jack is found in both the Atlantic and the Pacific. It is most abundant in the tropics, where its flesh is reputed to be poisonous. The Cuban jack, or African pompano, averaging 2 ft (61 cm) in length and 12 lb (5.4 kg) in weight, is a beautiful fish with an iridescent silvery sheen, similar in coloration and in its compressed, angular body to the moonfishes, silvery marine fishes of the genus Vomer. 4
Two moonfishes are the lookdown and the silvery moonfish. Both average from 7 to 9 in. (17.5–22.5 cm) in length and 1/2 lb (.25 kg) in weight and are important food fishes. They frequent sandy bottoms, feeding on small fish, crustaceans, and marine worms. The lookdown differs from the moonfish in its elongated dorsal and anal fins and in its rainbow iridescence. The casabe, or bumper, a smaller fish (up to 1 ft/30 cm) found from Brazil to Cape Cod, is of little value as food. 5
Commercially the most important of the family are the pompanos, species of which are among the most delicious of all food fishes. Prized as a food and game fish, the common pompano, found from the Carolinas to Texas, reaches a maximum length of 18 in. (45 cm) and weight of 8 lb (3.6 kg). It prefers sandy bottoms and feeds on small crustaceans, especially shrimps and sand fleas. A warm-water fish, it migrates to avoid cold, and an unseasonal cold spell will kill it. Of similar habits and distribution are the round pompano, named for its shape, and the gaff-topsail pompano, or palometa, a beautiful fish with a cerulean blue back and silvery yellow sides. Its counterpart in Pacific waters is the pompanito. The permit, or great pompano, of the Florida reefs is the largest of the family, weighing up to 30 lb (13.5 kg) and reaching a length of 3 ft (91 cm). 6
Pompanos are classified in the phylum Chordata, subphylum Vertebrata, class Osteichthyes, order Perciformes, family Carangidae. 7
The Columbia Encyclopedia, Sixth Edition. Copyright © 2002 Columbia University Press
Posted 11 March 2003 - 03:43 PM
Posted 12 March 2003 - 04:56 AM
Edited by peterpumkino, 12 March 2003 - 04:56 AM.
Posted 12 March 2003 - 03:20 PM
Posted 05 April 2003 - 03:36 AM
PS. Of course, I will oblige to report on her behalf when she comes back!
Posted 05 April 2003 - 08:19 AM
Italian restaurant guide thread
Also I would suggest for someone headed to Rome who is not familiar with Roman cuisine to read Cooking the Roman Way by David Downie. It is a cookbook not a guide - but it will introduce you to the special aspects of Roman food.
Posted 05 April 2003 - 09:26 AM
Posted 05 April 2003 - 02:34 PM
Posted 05 April 2003 - 02:51 PM
I'm sorry, but is the Gourmet a magazine, a book or a website.?pls enlighten!!
Last month's Gourmet was devoted entirely to Rome.
Posted 05 April 2003 - 03:08 PM
Sorry, Lucrezia. A magazine, widely available. Also a website here.I'm sorry, but is the Gourmet a magazine, a book or a website.?pls enlighten!!
Last month's Gourmet was devoted entirely to Rome.
Posted 05 August 2003 - 10:38 AM
Posted 05 August 2003 - 10:50 AM
On the way to the airport, just off the highway to the latter and at about half way, there is also the Sheraton Golf Rome, as expensive and modern, but at least set within a Golf course.
Otherwise, You would have to aim at Fiumicino village, a 5-10 min. ride form the airport and on the sea. The hotels there are fairly modest and in 2-3 star range. Two names I recall are "Mach2" and "Roma". In this case I advise You to have a dinner at "Bastianelli al Molo", Via Torre Clementina, the best restaurant in town, good seafood with nice terraces and settings and seaview.
Posted 05 August 2003 - 12:23 PM
I don't work for Hilton by the way.
Posted 05 August 2003 - 03:08 PM
Posted 11 August 2003 - 05:01 PM
Posted 13 August 2003 - 03:13 PM
Posted 13 August 2003 - 03:54 PM
Piazza della Cancelleria 74
0039 06 6871626
If you want to taste nice wines (less go there for the food):
Cul du Sac
Piazza Pasquino 73
64 Piazza della Cancelleria
Nice but only vegetarian:
Via Margutta, 118
More traditional and filled with many Romans but quite good:
Dal Toscano al Girarrosto
Via Germanico 58
And not bad either, more traditional:
Piazza San Calisto 7/A
(PS: some of them I haven't visited in recent times, so I don't know hwo they are now.)
Edited by paulbrussel, 13 August 2003 - 03:57 PM.
Posted 13 August 2003 - 04:10 PM
Posted 13 August 2003 - 05:22 PM
In central area, very close to Trevi fountain there is Ristorante l'Archetto with a huge choice of spaghetti (via Natal del Grande, 38)
Another one, between Piazza del Popolo and Piazza di Spagna is Ristorante Il brillo parlante ( http://www.ilbrilloparlante.com/ also in English), via della Fontanella, 12.
But maybe one of the best in Rome if we are talking about quality/price relation is Ristorante Giuda ballerino, Via Marco Valerio Corvo 135 Tel. 06/71584807. It's in a suburb, but it's very original (they are devoted to comics and they have a comics library inside). You can choose the sampling menu or from menu a la carte. Here is an example of a sampling menu:
Tortino di patate e polpo con crema di olive Taggiasche
(potatoes and octopus cake with cream of olive
Involtino di radicchio al vino rosso con spigola
Red cabbage in red wine sauce with seabass
Terrina di Faraona con pistacchi e cognac.
Guinea fowl terrine with pistachos and cognac
Maltagliati di nero di seppia con calamari, pomodoro e origano
Black maltagliati (made with cuttlefish ink) with squids, tomatoes and oregano
Risotto con asparagi, salame rosa Pasquini e ricotta affumicata a freddo al fumo di ginepro
Risotto with asparagus, pink salami juniper smoked ricotta
Controfiletto d’agnello con fegato grasso d’oca e tartufo estivo
Lamb fillet with foie grase and summer truffle
Selezione di formaggi
Millefoglie di croccante di mandorle con crema ai lamponi e frutti di bosco freschi
Crunchy almonds Millefoglie with raspberries and fresh beries
The bill: 44 Euro(!). I don't know if they are open in August.
Posted 03 September 2003 - 09:07 AM
I did want to share one delicious experience I had that I don't think has been mentioned here before, namely the animelle fritti (sp?) at La Matricianella on Via del Leone just off the Via del Corso.
These were delicious little balls of lambs' sweetbreads, deep-fried in an excellent batter that reminded me of tempura. The deep-frying made the offal melt in the mouth, like deep-fried cheese or roe, but with the rich flavour of sweetbreads. These were wonderful - even better than the grilled lambs' sweetbreads at the Angel Mangal in London (see London Board passim) - high praise indeed...
Edited by Stigand, 03 September 2003 - 09:08 AM.
Posted 19 September 2003 - 11:54 AM
La Rosetta was mixed (considering cost).
Uno e Bino was very good for the money, but out of the action in San Lorenzo.
Posted 19 September 2003 - 12:00 PM
On the other hand, the scorpion fish with onions, spinach, lobster medallions and shellfish was the best main course I had in Italy this trip, and second only to an appetizer in Venice. Even though the lobster medallions were not medallions, just pieces.
Service was weak. On the other hand, they had some a good selection of wine in 375 mls.
Posted 21 September 2003 - 08:00 PM
Edited by marcus, 21 September 2003 - 08:01 PM.
Posted 24 September 2003 - 04:58 AM
I completely disagree. I like the pasta at la Rosetta -- but only the pasta asciutta, the fresh pasta is a bit indifferent.
La Rosetta is the only restaurant that I know in Italy where pasta is the weakest course. I would recommend skipping it. The mixed appetizers along with one of their whole fish preparations makes a wonderful meal.
In particular I thought the dish mentioned above -- which when I had it last year was with scampi not shrimp, was very good. The sharpness of the pecorino worked very well with the sweetness of the scampi. Perhaps it's not so good with shrimp. Some people of course don't like pasta. (pulling on my flameproof underwear ).
I agree about the antipasti (stellar) and the service (mediocre and not particularly friendly).
Posted 17 October 2003 - 08:32 AM
A Taster's Journey
Posted 17 October 2003 - 09:25 AM
- De Ruissie- Centrally located with a modern interior compared to the plush interior you would find at the St. Regis (to each their own). The interior courtyrad provides a welcome respite from the outstide world. I find the De Ruissie to be a better hotel for leisure travel than it is for business.
- Eden-North of the main action but still centrally located. People I know have mixed reviews of this hotel. While the service is excellent, the room quality is inconsistent, especially on the lower end.
-Hassler-A bit past its prime for the prices charged but still a good choice for those looking for a central location and old-world ambiance. Design is closer to the St. Regis than the De Ruissie.
- Now for an insider's choice. Given your board name, you might be interested in staying at the Wine Academy of Roma (www.wineacademyroma.com). Yes, this wine academy is right next to the Spanish Steps and operates as a private club that provides wine courses (day, week, etc.) to the public. The facility is run by the same family that owns the Hassler. Since the Wine Academy is new, the rooms that are located their are very up to date. I'm not sure if you need to become a member of the club (25 Euro per person) but you can view their rooms on-line.