Thank you all for so many of the kind words and thoughtful wishes. We are glad to be back from vacation and we are excited share many of the discoveries we made on the journey.
Using hints, tips, addresses, and notes that were scribbled for us on napkins, scraps of paper, and the backs of business cards from many of our friends and customers - we found an insiders look at Rome.
Upon hearing of our destination this year many people chimed in:
"Oh your going to Rome? You have to try this place." or
"My mother lives in Rome - you must go here.." and
"Rome? Your kidding - we just got back from Rome..."
A great city to walk around - especially off season, we never waited in a line. Here are one or two items for your files.
Hundred year old traditional Roman restaurants like Al Moro should not be missed - thank you Pam Marks. Very close to the Trevi Fountain, yet invisible if you don't have the address. This was just one of many memorable meals.
We tasted authentic Roman dishes created with simple ingredients fresh from the local markets.
Perfectly grilled lamb, deeply rich and decadent pasta carbonara, "Roman Artichokes" in season right now.
Each dish paired with silky local wine. Bold Italian red wines like Barolos and Nero d'Avolas need no introductions - they've earned a prestigious reputation on their own. But there there are other rosso grapes that don't get the attention they deserve.
We are bringing them in for you to try.
Nerello Mascalese
A great choice for Pinot Noir drinkers, we recommend the Sicilian grape Nerello Mascalese. They're drier and lighter with very bright red fruit characteristics. Pair with: bitter greens, pasta, seafood, & lamb.
Cannonau
After having been brought from Spain in the 14th century, the Cannonau has adapted well to the dry climate of Sardinia. We recommend this red, which is related to Garnaccia/Grenache, to sip with a meal. This grape has a sun-ripened depth of fruit but not a heavy weight. Pair with: sharp cheeses, braised chicken, & shellfish
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Fried Roman Artichokes.
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Montepulciano
You probably know this one.
Grown in the Abruzzo and Le Marche regions, Montepulciano is a rich, smooth, velvety wine.
These wines have bold fruit and a sharp anise, chocolaty character to them.
Pair with: baked pasta, & grilled steaks.
Barbera
Another name you might recognize is Barbera. It is meant to be consumed when young, so it has less tannins than heavier grapes, such as Neviolo.These wines generally aren't aged for a long time but have a terrific bouquet and juicy quality right away. People that live in Piemonte are probably drinking Barbera every day and Barolo on special occasions. Pair with: pork chops, lamb, slow-cooked and grilled dishes.
Ribolla Gialla, Fiano di Avellino & Grillo
If you're a Chardonnay drinker, you'll love these wines. Their natural richness holds up to a variety of different foods.
Because these grapes are more robust than other whites, they can start a meal and carry through it. Pair with: fresh corn, tomatoes and braised pork.
At the end of our meals we tried the huge array of digestivos.
served after the coffee. (see below)
Digestifs are served at the end of a meal to aid digestion.
They typically contain herbs and spices that are believed to have stomach-settling properties. The first attempts to aid digestion using aromatic herbs and seeds steeped in liquids were made by the Greeks and Romans. 
In Italy, these digestifs or digestivos are collectively known as amari. The word refers to the bitterness that is common to this group of liqueurs. Digestifs, which are usually taken straight (neat), generally contain more alcohol than apéritifs. Many of you have probably tried Lemoncello - also served at the end of the meal.
Whether it is served lungo, restretto, tiepido, bollente, macchiato, zuccherato
or amaro
, coffee in Rome is some of the best in the world. What makes it taste so good? It's not the air, the water, the machines or even the roast. It's the human factor - the magic touch of an expert barista - it is made with love.
Tip: Only tourists ask for a cappuccino after a meal; both caffelatte
and cappuccio
are considered breakfast drinks.
