calimero

Baked wild boar tagliatelle Chicken rolls (stuffed with taleggio cheese) in a porcini mushroom sauce with mixed vegetable (green beans, zucchini and asparagus)

Some of my favourites in Rome: La pergola all'Hilton http://www.cavalieri-hilton.it/indexx.html One of the best restaurant in Rome (chef Heinz Beck) Hostaria Dell'Orso (chef Gualtiero Marchesi) http://www.marchesi.it/hostaria.htm in Via del Corso La matricianella Via del Leone 4 Tel. 066832100 Tipical roman cuisine, not so many tourists In Campo de' fiori Il pagliaccio http://www.ristoranteilpagliaccio.it/ Via dei Banchi Vecchi 129a Tel. 0668809595 Not really tipical roman cuisine, but worth a visit In Trastevere, Vizi capitali Vicolo della Renella 94 Tel. 065818840 http://www.vizicapitali.com/ Spirito DiVino http://www.spiritodivino.com/ Slow Food Assotiation of Lazio Region awarded the Spirito DiVino as the best restaurant in Rome on 2004 In Testaccio the very true roman cuisine: Da Oio a casa mia Via Galvani 45 Tel. 065782680 a very very simple restaurant (with soccer players posters on the walls), only locals Augustarello via G. Branca 100 Here you can taste the true roman cuisine, only locals... try rigatoni con la pajata, rigatoni alla carbonara and coda alla vaccinara Checchino dal 1887 http://www.checchino-dal-1887.com/ Same of Augustarello, but more expensive (i prefer augustarello) In S. Giovanni La tana dei golosi http://www.latanadeigolosi.it/ Elegant restaurant, with a very good choice of wines In Esquilino (Termini station) Uno e Bino Via degli equi 58Tel. 064460702 This is a fantastic restaurant, with a very creative chef, don't miss it! From NYtimes: Giampaolo Gravina's restaurant in an artsy corner of the San Lorenzo neighborhood is popular with Romans from all over town. He works the dining room, offering suggestions from an impressive list of the latest wines from well-known and smaller producers. His sister Gloria is in the kitchen turning out inventive cuisine inspired by the family's Umbrian-Sicilian roots. Specialties include octopus salad with asparagus and carrots, and spaghetti with swordfish, tomatoes, and capers Pommidoro piazza dei Sanniti 44 Tel. 064452692 Here good grilled meats (don't miss spidini di pajata alla griglia), game birds, and classic cucina casareccia (home-style cooking). no credit cards Tram Tram Via dei Reti 44/46 Tel. 06490416 From NYtimes Across the streetcar tracks not far from Termini, Tram Tram offers simple cooking in a bustling trattoria ambience, snugly packed with hungry Romans. Fish is a good bet here; try homemade orecchiette, a pasta specialty with clams and broccoli from Puglia, where the cook grew up. Another specialty is squid and shrimp in a tasty fish broth with potatoes on the side, and veggie lasagna good enough for any carnivore. For dessert, try the crema di zabaglione (custard made with eggs and marsala wine). In Garbatella Dar Moschino Via Piazza Benedetto Brin, 5 Tel. 065139473 This is a restaurant that you can't find in any guide... Fantastic roman cuisine, only neighborhood locals, friendly owners. If you look for the true roman cuisine this restaurant is the right answer (I think they don't speak english) In Ghetto Sora Margherita Piazza delle Cinque Scole, 30 If you're lucky, try this little restaurant, but you must be lucky because they open when they want In Parioli Sci Sci ai Parioli http://www.scisciaiparioli.com/ Good fish restaurant in a very elegant neighborhood Panda http://62.101.83.213/pandarestaurant.it/ Creative cuisine in Vatican Taverna Angelica http://www.tavernaangelica.it/ in Cinecitta' Giuda Ballerino http://www.giudaballerino.it/ In Ostia Il giardino degli aranci Viale della Marina, 40/42 Ostia Lido tel/fax 06.56340130 http://www.ilgiardinodegliaranci.it/ This is really one of my favourites, i go there once a week!! It's in Ostia Lido, only 30 minutes from Rome

Peter Fraser, a marine biologist at the University of Aberdeen, says crabs and lobsters have only about 100,000 neurons, compared with 100bn in people and other vertebrates. While this allows them to react to threatening stimuli, he said there is no evidence they feel pain. Does this makes them slightly less tasty?

Calimero, was this an intact cross-section of oxtail or did you pick the meat off and plate it via a ring mold? Care to share the recipe? ← Ingredients: Beef and veal tail, garlic, onions, carrots, celery, pinenuts, 2 oranges, beef stock, red wine,tomatoes passata.</p> <p> <img border="0" src="http://img111.exs.cx/img111/9818/cod5.jpg" alt=""/> </p> <p>Stir fry the chopped garlic, celery, onion and carrots.</p> <p> <img border="0" src="http://img111.exs.cx/img111/6659/cod6.jpg" alt=""/> </p> <p>Add the tail and sear on all sides.</p> <p> <img border="0" src="http://img111.exs.cx/img111/4112/cod7.jpg" alt=""/> </p> <p>Add the red wine and make it evaporate.</p> <p> <img border="0" src="http://img111.exs.cx/img111/7126/cod8.jpg" alt=""/> </p> <p>Add the tomatoes passata, stir and cover.</p> <p> <img border="0" src="http://img111.exs.cx/img111/9332/cod9.jpg" alt=""/> </p> <p>When the gravy begins to shrink add the beef stock little by little.</p> <p> <img border="0" src="http://img111.exs.cx/img111/39/cod10.jpg" alt=""/> </p> <p>Cover and continue to cook at least for three hours with low fire. At the end add pinenuts.</p> <p> <img border="0" src="http://img111.exs.cx/img111/6760/cod11.jpg" alt=""/> </p> <p>When the tail is ready using a fork remove the meat from the bones and prepare the "burgers". Serve with orange and an orange-extravirgin olive oil vinaigrette.</p>

Spaghetti allla chitarra with wild duck sauce oxtails madaillons with orange vinaigrette i also made a strudel with apple, raisins, pinenuts and cinnamon

Black truffles and pheasant risotto Sweet and sour wild boar with baked polenta

Here you can find the list of restaurants where you can smoke

Here is one of my favourete dish, chicken, preserved lemon and olives tajine; i use preserved lemon that i buy at the arab delicatessen.

At home: fette biscottate e miele (rusks with honey), caffè latte (milk and coffe). At 8.30am, just the bar below the office: cappuccino and cornetto or cappuccino and maritozzo con panna montata (a roman brioche stuffed with fresh cream). At 11 - 11.30am coffe break: coffe At 1 -1.30 pm aperitive, usually a glass of prosecco with peanuts or a crodino with chips. In summertime i usually have latte e menta con la mosca (milk with mint syrup and a pair of coffe grains.

Crab . It's a restaurant located near the colosseum, they cook sardinian cuisine, so if you're looking for roman cuisine this is the wrong place. Instead don't miss lobster ravioli, excellent!! Their site: http://www.aipiani.it/docs/default.html

She was 87 when she wrote this.

I think that pasta Setaro is one of the best italian pasta brands; the first problem is that is very expensive (2,50 € for 1 Kg) so i use it for special ocassions; the second problem is that Setaro is expensive in Rome, so i go to Naples (to visit their industry) once a month because there it costs half price than in Rome, but they sell 30 kilos, not less!! I know pasta Latini very well, and if you like it try also pasta Cocco. Latini and Cocco are good quality pasta (and cheaper than Setaro), but i like much more Setaro.

La matricianella (Roman traditional dishes) Via del Leone 4 (tel: 066832100) near piazza di spagna Dar Moschino (Roman traditional dishes) Piazza Benedetto Brin 5 (tel 065139473 ) Garbatella (2 tubes stops from Piramide) Agustarello (Roman traditional dishes) via G. Branca 98/100 (tel 065746585) Testaccio

Yes. If the cooking time is similar, 1 or 2 minute of difference shouldn't be a serious problem. I use pasta from Naples for everydays pasta dishes. The brand is Pasta Garofalo. For special occasions (if I have to use dry pasta) i use pasta Setaro. Btw, when you by any italian food product be shure to check the bar code: if the first 2 figures are 80 it means that is a 100% made in Italy product. yes, from Rome, so please forgive my English

Usually we break "long" pasta when is a leftover: for example, pasta e fagioli (beans) is always cooked with short and long broken pasta (of course adding different pastas according to differnt cooking time). Another example is the classic roman recipe bucatini al forno con alici e porcini (baked bucatini with anchovies and porcini mushrooms): break the bucatini in three parts, boil them very very al dente, add the prepared sauce (made with garlic, anchovies and mushrooms), cover with breadcrumbs and bake them

Yesterday night: Gnocchi alla sorrentina (gnocchi sorrento way - baked gnocchi with tomatoes, buffalo mozzarella and basil Saltimbocca alla romana (jump in your mouth roman style - veal, cured ham and sage) Gattò di patate (potato pie: potatoes, parmigiano cheese, pecorino cheese, mortadella, mozzarella, breadcrumbs, nutmeg, eggs)

There is a discussion on metafilter about this article.

Asparagus and porcini mushroom risotto (of course, Carnaroli rice) Beef, potatoes and peppers stew Zucchini and flowers frittata

In Italy we cook bone-marrow in Milan-style classic recipe (of course with "risotto ala milanese"), from the knuckle of veal. We call "osso buco alla milanese" (hole-bone milan-style).

Gnocchi alla romana (semolina gnocchi), mixed meat kebabs Ricotta and chocolate cake

Olive all'ascolana (stuffed&fried olives Ascoli-style), ravioli ricotta and spinaches, Pollo ripieno agli asparagi (asparagus stuffed boneless chicken) and tomatoes salad

How can we remain indifferent when presented with a drop of this dark and shiny , thick and clear, uniquely and penetratingly perfumed elixir? It is all too easy to fall in love with this product of both art and science, the son of a long tradition, wich will take down the emilian paths of gastronomic pleasure. Born centuries ago as a medicinal balsam for the exclusive use of kings and emperors, it has found its place in the kitchen as a product of excellence, it heightens the flavours and enriches every dish on the Emilian table, from the most simple ones such as salads and raw vegetables, to the most refined dishes such as filled pastas or meats. Among the thousand of possibilities, the dearest “love affair” of the Emilia people is most certainly that of traditional balsamic vinegar, tortellini, prosciutto di parma and parmigiano-reggiano (parmesan) cheese, cut into flakes. Trying is believing. And if you are curious, here you can read about its history and there is even a “do it yourself taste and art” section. Some recipes: Salad with fillet steak, sultanas and pine nuts in “Lobster Red” traditional balsamic vinegar Soak 50g of sultanas in lobster red T.B. vinegar. Prepare a vinaigrette with T.B. vinegar and dress 100 gr. of choped curly or mixed lettuce with a part of the vinaigrette. Slice 400g of beef fillet thinly (using an electric slicer); place the rest of the vinaigrette on a plate and dip the sliced fillet in it. Place the lettuce on a serving dish or on individual plates, lay the fillet slices on the lettuce and cover with 20g of roasted pine nuts and the sultanas with the vinegar. Add extra virgin olive oil, salt and pepper to taste. Lukewarm rabbit salad with pomegranate salad and “ Lobster Red” traditional balsamic vinegar Remove the bones from two saddles of rabbit to get 4 fillets. Crush the bones and make a light gravy in a frying pan with some chopped carrot, half an onion and some olive oil. Once this is well done, add some broth and leave to boil for about one hour until the liquid has almost boiled of. Fry the rabbit fillets in a pan with a little butter and leave to cool. Strain the gravy and heat, adding half of a pomegranate, 2 spoons of “lobster red” t.b.v. and salt and pepper. Stir over a high flame for a few minutes. Prepare a mixed green salad and place on the plates; cut the rabbit fillets into slices and lay on the lettuce in a fan shape. Pour over the hot sauce and serve with diced carrot and pomegranate grains. Onion and apple pancakes with “silver” traditional balsamic vinegar Slice 600g of red onions and place in 1 litre of milk for a couple of hours. Remove them, dry and cook in a pan over a low heat with 50g of butter for about 30 minutes, without allowing them to fry and adding a few drops of “silver" t.b.v. Cook a rennet apple in the oven and mix it in with the onion, adding salt and pepper to taste. When the mixture is creamy, remove from the heat. Lay 8 pancakes, prepared in the traditional manner, on the table and, having coated them with grated parmigiano reggiano, add the onion and apple mixture. Fold the pancakes into quarters and place in a buttered oven dish, sprinkling with more parmigiano reggiano. Cook at a temperature of 180° C for 10 minutes.Cut anothe rennet apple into thin slice and place in a wide non-stick pan with some “silver” t.b.v., and brown over a high flame for a few minutes. Remove the pancakes from the oven and place two on ech plate in the shape of butterfly wings. Garnish with the apple slices. Pour some thickened balsamic vinegar and serve. Ravioli with radicchio in “lobster red” traditional balsamic vinegar Fry four slices of bacon and half an onion in a little extra virgin olive oil. Add 500g of radicchio (red cabbage) cut into small pieces, spry over a little balsamic vinegar and cook over a low heat without the lid on. Prepare a filling with the finely chopped radicchio, 150g of grated parmigiano reggiano, and 20 choped pine nuts, ading salt and pepper to taste. Having made the pasta, cut into strips and add the filling, as for normal ravioli. Cook in salted water, drain and lay on the plates or on a serving dish. In the meantime melt 50g butter and add “lobster red” t.b.v. and a handful of grated parmigiano reggiano, mixing to form a brown liquid to pour over the ravioli as a dressing. Rabbit salad on a bed of rocket with traditional balsamic vinegar Serves six. Cook half rabbit in a saucepan for about an hour with a stick of celery, a (or two) bay leaf, four grains of juniper, a slice of lemon and some salt. Mix the juice of a lemon with some balsamic vinegar, add salt and pepper, and slowly add extra virgin olive oil, stirring continuosly. Slice the rabbit meat and leave to cool. Place the rocket on a plate with a few slices of grapefruit, place the sliced rabbit on top and dres with the sauce. Serve cold. Fresh pasta squares with cabage, Parma ham and “lobster red” traditional balsamic vinegar Serves six. Cut 600g of cabage into pieces and cook briefly in salted water. Heat 400g butter in a saucepan with extravirgin olivi oil and a laurel leaf. Add 180g sliced Parma ham cut into strips and the cooked cabbage, and 2 ladles of meat broth. Cook for about half an hour. Half-cook the pasta squares, drain and add to the sauce: When the cooking is complete, add two taspoons of “lobster red” t.b.v., 50g of grate parmigiano reggiano, stir and serve. For the pasta: mix 500g of plain flour with five whole eggs, a spoon of oil and salt, and knead to a uniform dough. Roll out the pasta to 3mm and cut into squares. Baccala’ (stockfish) with traditional balsamic vinegar Serves six. Ingredients: 6 slices of desalted stockfish, each about 200g, 2 spoons of breadcrumbs, 200g of fresh double cream and 2 spoons of “lobster red” balsamic vinegar. Place the cream, balsamic vinegar and stockfish in a large frying pan. Cook slowly for about 15 minutes. Make sure the fish is cooked, and place on a serving dish. Let the sauce thicken, adding a pinch of salt if needed, and add the breadcrumbs and pour over the stockfish. Serve with boiled potatoes. Sliced ricotta cheese with “silver” and “gold” traditional balsamic vinegar Serves six. Whisk three whole eggs with 200g icing sugar, add 500g of fresh ricotta cheese, and divide the mixture into two portions. In one half, add 100g of unsweetened cocoa powder. In the meantime, line an oven dish with greaseproof paper and place inside first the pale mixture then the cocoa mixture, cover and place in the freezer for twelve hours. Remove and cut into slices. Mix 3 spoons of “silver” or “gold” t.b.v. with 200g of sugar syrup and pour over each slice.

Try 'Gusto' on Sunday: they probably serve one of the best Sunday brunch in Rome.