Franco's favourite ... Roman food & restaurants
Sep 24th, 2006, 12:14 PM
#22
Original Poster
Join Date: Feb 2006
Posts: 2,355
Likes: 0
Received 0 Likes
on
0 Posts
Sorry Wildman, I'm afraid you're mixing up something. I don't think I've ever expressed any opinion on limoservices, since I've never used one, and never would, neither in Rome nor elsewhere - I'm driving myself, or using the public transport system. And certainly, there's nothing on limoservices on this thread, which is dedicated to Roman food & restaurants... I hope you don't want to EAT a limousine! 
Oct 29th, 2006, 01:43 PM
#25
Join Date: Sep 2006
Posts: 5
Likes: 0
Received 0 Likes
on
0 Posts
Has anyone eaten at Al Presidente in Rome recently? We have a reservation there next Saturday night, but are also considering Santa Lucia (and others) as an option. Interested in more fish/shellfish than meat.
Nov 5th, 2006, 12:00 PM
#26
Join Date: May 2005
Posts: 23,392
Likes: 0
Received 0 Likes
on
0 Posts
Franco, I just re-discovered this informative thread and will be making notes for my upcoming trip. Of course I will have to try pajata..I note from the slowfood listings that it is on offer at many spots in the city, just in case I do not make it to Testaccio. Or do I need to eat in that area one night? ( I have been to Volpetti and the food market but never had a meal in the neighborhood.)
By the way, I noticed that one of your favorite spots, Osteria dell' Angelo, is also a favorite of Mimi Sheraton, a NYC-based and quite knowledgeable food writer, who mentions it in an recent NY Times article along with Matricinella and other places.
Thanks again for taking the time to write and compile all of these notes for us!
By the way, I noticed that one of your favorite spots, Osteria dell' Angelo, is also a favorite of Mimi Sheraton, a NYC-based and quite knowledgeable food writer, who mentions it in an recent NY Times article along with Matricinella and other places.
Thanks again for taking the time to write and compile all of these notes for us!
Nov 5th, 2006, 01:44 PM
#27
Original Poster
Join Date: Feb 2006
Posts: 2,355
Likes: 0
Received 0 Likes
on
0 Posts
Well, I'd certainly eat in the Testaccio district at least once - it's one of Rome's most important and most interesting dining out areas. And my choice would quite certainly be Checchino... Perilli is quite good, too, but a more old-fashioned cooking style, and it's quite probable that this place had its best period 20 or 30 years ago. But Checchino... impeccable since 1887. Like in all restaurants, the quality is not exactly the same every evening (and last time when I've been there, it was not the best evening in their 119 years history), but chances are that this could be your best meal during this holiday - if Checchino is good, they are doing unforgettable dishes; and if they are (relatively) weak, the food is still excellent.
Nov 5th, 2006, 01:59 PM
#28
Join Date: May 2005
Posts: 23,392
Likes: 0
Received 0 Likes
on
0 Posts
Franco you, and a look at their web site (what a wine list!), have convinced me! Checchino al 1887 is now firmly on my list of places to dine in January. Next decision will be whether or not to try the pajata!
Nov 5th, 2006, 03:50 PM
#29
Original Poster
Join Date: Feb 2006
Posts: 2,355
Likes: 0
Received 0 Likes
on
0 Posts
But that's the easy part: they've invented the rigatoni alla pajata recipe, and nobody knows making a better pajata, so why hesitating? I dare saying it's the best dish on their menu.
Nov 6th, 2006, 03:07 AM
#30
Join Date: May 2005
Posts: 23,392
Likes: 0
Received 0 Likes
on
0 Posts
Franco, of course you are correct....the rigatoni alla pajata will be the primi. What else do you recommend?
Their wine list is really quite a document..I loved reading it on the site and the prices seem reasonable, at least as compared to those here in the US. I saw French wines for less than the Paris prices, not that I would order those in Rome!
Their wine list is really quite a document..I loved reading it on the site and the prices seem reasonable, at least as compared to those here in the US. I saw French wines for less than the Paris prices, not that I would order those in Rome!
Nov 6th, 2006, 04:18 AM
#31
Original Poster
Join Date: Feb 2006
Posts: 2,355
Likes: 0
Received 0 Likes
on
0 Posts
Well... the classic answer would be coda alla vaccinara, which is certainly a wise choice. Coniglio con olive is another classic, and wonderful, Roman dish - but it's one of the true Osteria dell'Angelo specialties! I might want to compare, but if you have only one week, you might first try to get it at Angelo's (where you never know what they've been preparing for that evening, but the coniglio is very often available). Personally, however, I absolutely want to try bue garofolato when coming to Checchino next time...
Nov 6th, 2006, 07:36 AM
#33
Original Poster
Join Date: Feb 2006
Posts: 2,355
Likes: 0
Received 0 Likes
on
0 Posts
Yes, it's ox, stewed with cloves. I've never tasted it, but imagine it to be one of these traditional stews simmered for many, many hours in a slow oven, which is quite a guarantee for delicious dishes...
Nov 13th, 2006, 06:43 AM
#34
Original Poster
Join Date: Feb 2006
Posts: 2,355
Likes: 0
Received 0 Likes
on
0 Posts
As some of you may have noticed, I'm back on Fodor's - but since these "favourite" threads have proved quite practicable, I invite everybody to continue posting questions here related to the subject of this thread.
Nov 26th, 2006, 02:48 PM
#35
Original Poster
Join Date: Feb 2006
Posts: 2,355
Likes: 0
Received 0 Likes
on
0 Posts
Dedicated to Eloise, who has asked for it on another thread (but I thought it would be easier traceable for others if posted here): Perilli's recipe for coda alla vaccinara, for four persons, and here we go:
One entire oxtail, cut into thick slices (about 1.5 kilograms, says Perilli, i.e. about 3.3 pounds). Brown the slices in 1 tablespoon of lard (says Perilli - you'll need a little more lard, says Franco). Add one minced onion, and eight cloves, salt and pepper. Stir-fry for a few minutes. Add two minced cloves of garlic, roast for one more minute (not more!!!), add 0.3 liters (or quarts) of white wine, cover. After 15 minutes of simmering, add 250 grams (8.75 oz.) of peeled tomatoes, let simmer for one hour; cover with hot water, close the pot with its cover, and let simmer for at least 5 more hours. (Franco's advice: put it into a very slow oven overnight, the result will be overwhelmingly tender and intense.) Cook two sticks of celery in water, mince, take some of the sauce from the stew, put into a pan with the celery, add 30 grams (about 1 oz.) each of pine nuts, raisins and grated dark, bitter chocolate (of the very best quality!), let gently cook for 5 minutes, add to the stew. Perilli says serve it now, but Franco says let it stand in the fridge for three days, warm it gently but thoroughly and serve it then - MARVELLOUS!
One entire oxtail, cut into thick slices (about 1.5 kilograms, says Perilli, i.e. about 3.3 pounds). Brown the slices in 1 tablespoon of lard (says Perilli - you'll need a little more lard, says Franco). Add one minced onion, and eight cloves, salt and pepper. Stir-fry for a few minutes. Add two minced cloves of garlic, roast for one more minute (not more!!!), add 0.3 liters (or quarts) of white wine, cover. After 15 minutes of simmering, add 250 grams (8.75 oz.) of peeled tomatoes, let simmer for one hour; cover with hot water, close the pot with its cover, and let simmer for at least 5 more hours. (Franco's advice: put it into a very slow oven overnight, the result will be overwhelmingly tender and intense.) Cook two sticks of celery in water, mince, take some of the sauce from the stew, put into a pan with the celery, add 30 grams (about 1 oz.) each of pine nuts, raisins and grated dark, bitter chocolate (of the very best quality!), let gently cook for 5 minutes, add to the stew. Perilli says serve it now, but Franco says let it stand in the fridge for three days, warm it gently but thoroughly and serve it then - MARVELLOUS!
Nov 26th, 2006, 04:12 PM
#37
Original Poster
Join Date: Feb 2006
Posts: 2,355
Likes: 0
Received 0 Likes
on
0 Posts
iamq, that's easy: the above mentioned Osteria dell'Angelo is THE place where to eat tonnarelli cacio e pepe, I'm absolutely convinced that noone on earth can make this dish better - a dish so simple, but extremely difficult to prepare! I've tried it often myself, and it never came as near to Angelo's version as to deserve being called by the same name...
