Endo Edibles

January 26, 2020
11:00 AM
by: Uhockey

Mott 32 [2,] Las Vegas NV

Mott 32

Black Tea

Imperial Dragonball Cocktail – Hano Hou Sparkling Sake, Jasmine Syrup, Lemon, Lychee

Aurora Cocktail – Ketel One Peach & Orange Blossom, Plum Red Bull, Lemon, Cucumber

Moët & Chandon Imperial Brut Champagne

King Prawn Har Gow, Garlic Chive / South Australian Scallop, Garoupa, Caviar & Gold Leaf, Egg White Dumpling / Sugar Coated BBQ Iberico Pork Bun, Bamboo Charcoal / South Australian Scallop, Shrimp, Beetroot Dumplings / Scallop, Taro Croquette / Pan Fried Turnip Cake, Dried Scallops and Shrimp, XO Sauce

Chili Paste, Housemade Chili Oil, Soy Sauce

Hot & Sour Soup with Seafood

Shrimp Wonton Soup

Sweet Cream Corn Soup with Crabmeat

Deep-Fried Wontons

Marinated Cucumber & Garlic

Crispy Roasted Pork Belly, Spicy Mustard

Crispy Prawn Beancurd Roll

Prawn, Crispy Rice Paper Cheung Fun

Cold Free-Range Chicken, Szechuan Peppercorns, Chili Sauce, Peanuts

Rice Vermicelli Soup, Pickled Mustard Green & Shredded Duck

White Rice

Salt and Pepper Tofu

Sesame Prawn Toast, Autumn Sauce

Pan Fried Glutinous Rice, Chicken, Iberico Pork, Conpoy, Egg

Fried Mashed Potatoes with Beef Short Rib

Barbecue Pluma Iberico Pork with Scrambled Egg & Black Truffle

Sweet & Sour Pork, Aged Black Vinegar, Dragonfruit

Poached Pork Dumpling, Aged Vinegar, Spicy Sauce

Shanghainese Noodles, Dried Shrimp, Tossed with Scallion Oil

Fried Rice, Diced Prawn, Iberico Pork, Asparagus in Yeung Chow Style

Guava Pudding, Sago

Water Chestnut Roll, Coconut Sauce

Fried Chinese Sticky Rice Ball with Pumpkin Paste

Double Espresso, Ice, Sweetener

Opened in December 2018, and quickly making a name for itself as one of Las Vegas’ premier Chinese Restaurants, Mott 32 began the new year with an all-you-can eat Brunch available from 11am until 2pm every Sunday.

Deemed “bottomless,” with a “free-flow beverage package” available for $35 supplement, it is inside the Joyce Wang-designed space that guests are invited to take seats amidst 11,400 square feet of luxury, murals and gold-threaded wall coverings even more opulent in the daylight while a trained violinist keeps pace with classic and contemporary music.

A glorious and multifaceted expanse, with service led by Nathan Grates all but guaranteeing guests a wonderful experience, it is after perusing some thirty items that diners are invited to self-select or defer to servers, though no matter which route is chosen all are encouraged to begin with the Dim Sum sampler comprised of King Prawn Har Gow, delicate South Australian Scallop Dumplings, Iberico Pork Buns and an umami-packed Turnip Cake.

Cutting no corners on the $58-per-person menu, though two items were oddly unavailable throughout the Brunch’s third week, it was while sipping a Sparkling Sake Cocktail that three Soups arrived, the Sweet Corn containing an impressive amount of Crab Meat while Hot & Sour as well as Wontons in clear Consommé built around Shrimp.

Adding Fried Wontons and Marinated Cucumber, the latter ideal for cleansing the palate between more unctuous bites, fans of Pork will be delighted by slices of Belly with crisp Skin, though when considered next to Barbecue Pluma Iberico Pork scrambled with Eggs and Black Truffle or Sweet & Sour Loin with Dragonfruit the choice of which to eat the most of becomes difficult.

Back to Prawns, both Bean Curd Rolls and Cheung Fun successful in their traditional approach, suffice it to say that Mott 32’s Prawn Toast is nothing short of dazzling in terms of texture and taste while Shanghainese Noodles with housemade Scallion Oil and Fried Rice also benefit from the kitchen’s attention to detail.

Entirely waiter service, glasses of Moët & Chandon Champagne or fragrant Aurora Cocktails replenished as necessary with guests never needing to wait at a Buffet line, tongues will definitely need cooling after a plate of Cold Free-Range Chicken or Poached Pork Dumplings, and less-so for lightly tempura’d Tofu.

Not offering the signature Applewood Peking Duck at Brunch, but adding an ample amount of shredded Flesh to Rice Vermicelli Soup, two additional highlights are the Pan Fried Glutinous Rice Cake, or for those less adventurous cubes of tender Short Ribs in rich gravy surrounding a fried ball of creamy Potatoes.

Toqued by Chef Alan Ji, and attuned to Las Vegas’ unique landscape that necessitates accessibility for Americans alongside people hailing from different parts of China, Desserts are distinct but identifiable whether one favors the sweetness of Guava Pudding, subtlety of Water Chestnut Rolls or Donut-like deliciousness of Fried Rice Balls with Pumpkin Paste.

FIVE STARS: Those who’ve been to Mott 32 know it is good, albeit expensive, yet for all the love of Spring Mountain Road none of the Asian spots there are serving Iberico Pork or Dayboat Scallops, let alone Truffles and Wagyu. And with the new 11a-2p Sunday Brunch the Venetian stunner offers an impressive array of made-to-order plates for just $58 and all you care to enjoy, complete with live music in a truly gorgeous room.

RECOMMENDED: Egg White Dumpling, Sugar Coated BBQ Iberico Pork Bun, Pan Fried Turnip Cake, Sweet Cream Corn Soup, Marinated Cucumber & Garlic, Cheung Fun, Cold Free-Range Chicken, Sesame Prawn Toast, Pan Fried Glutinous Rice, Fried Mashed Potatoes with Beef Short Rib, Barbecue Pluma Iberico Pork with Scrambled Egg & Black Truffle, Sweet & Sour Pork, Fried Chinese Sticky Rice Ball with Pumpkin Paste.

AVOID: Beef Tendon and Lotus Root Salad were oddly unavailable on January 26th but no reason why was offered.

TIP: Brunch is Sundays only, 11am until 2pm, with a set $58 menu and no a la carte. Full Menu begins 5pm daily.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.mott32.com/lasvegas or www.venetian.com/restaurants/mott-32.html

Posted in Breakfast, Coffee, Crab, Dessert, Food, Las Vegas, Mott32, Nevada, Pork, Truffle, Truffles Tagged Aged Black Vinegar, Aged Vinegar, Alan Ji, Asparagus, Asparagus in Yeung Chow Style, Aurora, Aurora Cocktail, Autumn Sauce, Bamboo, Bamboo Charcoal, Barbecue, Barbecue Pluma Iberico Pork, Barbecue Pluma Iberico Pork with Scrambled Egg & Black Truffle, Barbecue Pluma Iberico Pork with Scrambled Egg & Black Truffles, Barbecue Pork Bun, Barbecue Pork Buns, Barbeque, Barbeque Pork Bun, Barbeque Pork Buns, BBQ, BBQ Pork Bun, BBQ Pork Buns, Bean Curd, Bean Curd Roll, Beancurd, Beancurd Roll, Beef, Beef Short Rib, Beef Short Ribs, Beet, Beetroot, Beetroot Dumpling, Beetroot Dumplings, Beets, Belly, Black Tea, Black Truffle, Black Truffles, Black Vinegar, Bread, Brut Champagne, Bun, Buns, Butter, Cake, Cakes, Caviar, Champagne, Charcoal, Cheung Fun, Chicken, Chickens, Chili, Chili Paste, Chili Pepper, Chili Peppers, Chili Sauce, Chilis, Chinese Rice Ball, Chinese Rice Balls, Chinese Sticky Rice Ball, Chive, Chives, Cocktail, Cocktails, Coconut, Coconut Sauce, Coconuts, Coffee, Cold Free-Range Chicken, Conpoy, Corn, Cow, Cows, Crab, Crab Meat, Crabmeat, Crabs, Cream, Cream Corn, Cream Corn Soup, Crispy Pork, Crispy Pork Belly, Crispy Prawn, Crispy Prawn Beancurd Roll, Crispy Prawns, Crispy Rice Paper, Crispy Rice Paper Cheung Fun, Crispy Roasted Pork Belly, Croquette, Croquettes, Cucumber, Cucumbers, Deep-Fried Wonton, Deep-Fried Wontons, Dessert, Desserts, Diced Prawn, Diced Prawns, Dim Sum, Donut, Donuts, Double Espresso, Doughnut, Doughnuts, Dragon Fruit, Dragonfruit, Dried Scallop, Dried Scallops, Dried Shrimp, Duck, Ducks, Dumpling, Dumplings, Egg, Egg White, Egg Whites, Egg Yolk, Egg Yolks, Eggs, endoedibles, Espresso, Fish, Fish Egg, Fish Eggs, Food, Foodie, Free-Range Chicken, Fried Chinese Sticky Rice Ball, Fried Chinese Sticky Rice Ball with Pumpkin Paste, Fried Glutinous Rice, Fried Mashed Potato, Fried Mashed Potatoes, Fried Mashed Potatoes with Beef Short Rib, Fried Rice, Fried Sticky Rice Ball, Fried Sticky Rice Balls, Fried Turnip Cake, Fried Wonton, Fried Wontons, Fruit, Fruits, Garlic, Garlic Chive, Garlic Chives, Garoupa, Glutinous Rice, Gold, Gold Leaf, Gravy, Green Asparagus, Greens, Guava, Guava Pudding, Hano Hou, Hano Hou Sake, Hano Hou Sparkling Sake, Har Gow, Hot & Sour, Hot & Sour Soup, Hot & Sour Soup with Seafood, Housemade Chili Oil, Iberico, Iberico Pork, Iberico Pork Bun, Iberico Pork Buns, Ice, Imperial Brut Champagne, Imperial Champagne, Imperial Dragonball, Imperial Dragonball Cocktail, Jasmine, Jasmine Syrup, Ketel One, Ketel One Orange Blossom, Ketel One Peach, Ketel One Vodka, King Prawn, King Prawn Har Gow, King Prawns, Las Vegas, Lemon, Lemons, LV, Lychee, Lychees, Marinated Cucumber, Marinated Cucumber & Garlic, Marinated Cucumbers, Mashed Potato, Mashed Potatoes, Meat, Michael Uzmann, Moët & Chandon, Moët & Chandon Brut Champagne, Moet & Chandon Imperial Brut Champagne, Moët & Chandon Imperial Champagne, Mott 32, mustard, Mustard Green, Mustard Greens, Nathan Grates, Nevada, Noodle, Noodles, NV, Oil, Onion, Onions, Orange Blossom, Orange Blossoms, Pan Fried Glutinous Rice, Pan Fried Turnip Cake, Paper, Paste, Pastries, Pastry, Peach, Peaches, Peanut, Peanuts, Pepper, Peppercorn, Peppercorns, Peppers, Pickle, Pickled Mustard Green, Pickled Mustard Greens, Pickles, Pig, Plum, Plum Red Bull, Pluma, Pluma Iberico Pork, Plums, Poached Pork, Poached Pork Dumpling, Pork, Pork Belly, Pork Bun, Pork Buns, Pork Dumpling, Pork Dumplings, Potato, Potatoes, Prawn, Prawn Beancurd Roll, Prawn Har Gow, Prawn Toast, Prawns, Pudding, Pumpkin, Pumpkin Paste, Pumpkins, Red Bull, Rib, Ribs, Rice, Rice Ball, Rice Balls, Rice Paper, Rice Vermicelli, Rice Vermicelli Noodle, Rice Vermicelli Noodles, Rice Vermicelli Soup, Roast Pork, Roast Pork Belly, Roasted Pork Belly, Roll, Rolls, Sago, Sake, Salt, Salt and Pepper Tofu, Sauce, Scallion, Scallion Oil, Scallions, Scallop, Scallops, Scrambled Egg, Scrambled Eggs, Seafood, Seed, Seeds, Sesame, Sesame Prawn Toast, Sesame Seed, Sesame Seeds, Shanghainese Noodle, Shanghainese Noodles, Short Rib, Short Ribs, Shredded Duck, Shrimp, Shrimp Wonton, Shrimp Wonton Soup, Shrimp Wontons, Shrimps, Sin City, Soup, South Australian Scallop, South Australian Scallops, Soy, Soy Sauce, Sparkling Sake, Spicy Mustard, Spicy Sauce, Sticky Rice Ball, Sticky Rice Balls, Sugar, Sugar Coated BBQ Iberico Pork Bun, Sugar Coated BBQ Pork Bun, Sugar Coated BBQ Pork Buns, Sweet & Sour Pork, Sweet Cream Corn Soup, Sweet Cream Corn Soup with Crabmeat, Sweetener, Syrup, Szechuan Peppercorn, Szechuan Peppercorns, Taro, Taro Croquette, Taro Croquettes, Tea, Toast, Tofu, Truffle, Truffles, Turnip, Turnip Cake, Turnips, Vegas, Vermicelli, Vermicelli Noodle, Vermicelli Noodles, Vinegar, Vodka, Water Chestnut, Water Chestnut Roll, Water Chestnut Rolls, Water Chestnuts, White Rice, Wine, Wonton, Wonton Soup, Wontons, XO, XO Sauce, Yolk, Yolks

January 22, 2020
6:05 PM
by: Uhockey

The Mayfair Supper Club, Las Vegas NV

The Mayfair Supper Club

Mai Tai – Starr Mauritius Rum, Rhum Clement VSOP, Orange Curacao, Giffard Banane du Bresil, Lavender Almond Orgeat, Lime, Over-Proof Dark Rum Float

Jalisco – Olmeca Altos Reposado Tequila, Cacao-infused Agave Nectar, Mole Bitters

Parker House Rolls, Cultured Butter with Herbs

Ruinart Brut Blanc de Blancs

Wagyu Beef & Caviar Hand Roll, Gold Leaf, Soy, Wasabi, Rice, Nori

Lobster Club Hand Roll, Bacon, Lettuce, Tomato, Rice, Nori, Serrano Pepper

Steak Tartare, Cornichon, Egg Yolk, Fried Onion Petals

The Wedge, Blue Cheese, Candied Bacon, Buttermilk Dressing

Dover Sole Veronique, Brown Butter, Champagne, Muscat Grapes

Mishima Wagyu Prime Rib, Au Jus, Horseradish Cream

Steak Fries, Herbs

Roasted Squash, Balsamic, Parmesan

Double Espresso, Ice

Baked Alaska, Yuzu, Raspberry, Toasted Meringue

Cherries Jubilee, Soft Serve Ice Cream, Pistachio Financiers

Mayfair Music Box – Macarons, Truffles, Nougat, Caramel, Candies

Inspired by concepts from New York to Europe, The Mayfair Supper Club debuted at The Bellagio on New Year’s Eve, and billed as “so much more than dinner” the space formerly home to Hyde Nightclub pays homage to Las Vegas’ past with eyes squarely on the future.

Benefited by a spectacular view of the Fountains at Bellagio, it is immediately upon passing through an archway of roses that guests are swept away, and from the spacious lounge to a flamboyant dining room the attention to detail is everything one might expect from one of Sin City’s finest resorts.

Built out by Martin Brudnizki Design Studios, everything from flowers to aquatic elements spread across two bars and tables, it is wrapped around a central performance area that guests are seated in plush booths where needs are tended to by servers in white tuxedos.

A space of shifting energy throughout the evening, trombones and pianos playing early before song and dance routines, suffice it to say that Mayfair’s Cocktail menu is not for the faint of heart, but once one gets past steep pricing everything from Old Fashioned riffs to a Mai Tai built on top-shelf Rum is not only beautifully presented but also bold and well-balanced.

Harkening eras past, tunes from Sinatra jazzed up while scantily clad men and women boogie, guests are encouraged to begin with Champagne and Caviar, Blanc de Blancs from Ruinart one of the more cost-conscious choices while the $35 Wagyu Beef & Caviar Hand Roll is every bit as delicious as it is extravagant.

Polished yet professional in terms of service, tableside presentations adding to a show already featuring 360-degree lights and a hydraulic stage, Mayfair’s “Lobster Club Hand Roll” gets a bit muddled thanks to unnecessary Peppers, while the classic Wedge Salad and Steak Tartare each perform beautifully thanks to good Ingredients – the latter in particular standing out thanks to fried Onions used to scoop the tender raw Beef.

“Dinner and a show” to say the least, Dover Sole expertly deboned and sauced tableside while flexible females twist on rings suspended from the ceiling, things only grow more interesting as the night goes on, and by the time one takes their first bite of Mishima Wagyu Prime Rib they’ll almost forget that sides of Steak Fries and Butternut Squash cost $16 apiece.

Offering a bevy of Digestifs plus Tea and Coffee, the Beans bold and best as Espresso, Dessert comes from the same team behind Mayfair’s complimentary Parker House Rolls, and whether one selects tableside flambéed Cherries Jubilee or the citrusy Baked Alaska heads are bound to turn, same for the Mayfair Music Box featuring Macarons, Candies, Chocolates and a dancing ballerina.

FOUR STARS: From big flavors and beautiful presentations to high energy entertainment in a dazzling environment The Mayfair Supper Club may be the most “Vegas” experience to open on The Strip in decades, and although prices are steep it is clear no expense has been spared to ensure guests an outstanding experience.

RECOMMENDED: Mai Tai, Parker House Rolls, Steak Tartare, Dover Sole Veronique, Baked Alaska.

AVOID: Lobster Club Hand Roll would be better without the Peppers and Nori, while the Butternut Squash would be more tolerable without the 1000% mark-up.

TIP: On Fridays and Saturdays from 11:00pm until 3:00am the space becomes “Mayfair After Dark”, featuring late-night menus, deejays and live music.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.themayfairlv.com

Posted in Bread Basket, Coffee, Dessert, Food, Ice Cream, Las Vegas, Lobster, Macaron, Macaroon, Nevada, Pork, The Mayfair Supper Club Tagged Agave, Almond, Almonds, Au Jus, Bacon, Baked Alaska, balsamic, Balsamic Vinegar, Banane du Bresil, Beef, Beef Tartare, Bitters, Blanc de Blancs, Bleu, Bleu Cheese, Blue Cheese, Bread, Brown Butter, Brut Champagne, Butter, Buttermilk, Buttermilk Dressing, Butternut Squash, Cacao, Cacao-infused Agave Nectar, Cake, Cakes, Candied Bacon, Candies, Candy, Caramel, Caramels, Caviar, Champagne, Cheese, Cherries, Cherries Jubilee, Cherry, Chocolate, Cocktail, Cocktails, Coffee, Cookie, Cookies, Cornichon, Cornichons, Cow, Cows, Cream, Cultured Butter, Cultured Butter with Herbs, Curacao, Dark Chocolate, Dark Rum, Dessert, Desserts, Double Espresso, Dover Sole, Dover Sole Fish, Dover Sole Veronique, Dressing, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Espresso, Financier, Financiers, Fish, Food, Foodie, French Fries, French Fry, Fried Onion, Fried Onion Petal, Fried Onion Petals, Fried Onions, Fries, Fry, Giffard, Giffard Banane du Bresil, Gold, Gold Leaf, Grape, Grapes, Hand Roll, Herb, Herbs, Horseradish, Horseradish Cream, Ice, Ice Cream, Iceburg Lettuce, Jalisco, Jus, Las Vegas, Lavender, Lavender Almond Orgeat, Lemon, Lemons, Lettuce, Lime, Limes, Lobster, Lobster Club, Lobster Club Hand Roll, Lobsters, LV, Macaron, Macarons, Macaroon, Macaroons, Mai Tai, Martin Brudnizki, Martin Brudnizki Design Studios, Mayfair Music Box, Meringue, Michael Uzmann, Mishima Beef, Mishima Wagyu Beef, Mishima Wagyu Prime Rib, Mole, Mole Bitters, Muscat, Muscat Grape, Muscat Grapes, Music Box, Nectar, Nevada, Nori, Nougat, NV, Olmeca Altos Reposado, Olmeca Altos Reposado Tequila, Onion, Onion Petal, Onion Petals, Onions, Orange, Orange Curacao, Oranges, Orgeat, Over-Proof Dark Rum, Over-Proof Dark Rum Float, Pamesan Tuile, Parker House Roll, Parker House Rolls, Parmesan, Parmesan Cheese, Pastries, Pastry, Pepper, Peppers, Pickle, Pickles, Pig, Pistachio, Pistachio Financier, Pistachio Financiers, Pistachios, Pork, Potato, Potatoes, Prime Rib, Raspberries, Raspberry, Rhum, Rhum Clement, Rhum Clement VSOP, Rib, Rice, Roasted Squash, Roll, Rolls, Ruinart, Ruinart Brut Blanc de Blancs, Ruinart Brut Blanc de Blancs Champagne, Ruinart Brut Champagne, ruinart champagne, Rum, Salad, Sauce, Sea Weed, Seaweed, Serrano, Serrano Pepper, Serrano Peppers, Serranos, Sin City, Soft Serve, Soft Serve Ice Cream, Sole, Sole Fish, Soy, Soy Sauce, Squash, Starr Mauritius, Starr Mauritius Rum, Steak, Steak Fries, Steak Fry, Steak Tartare, Sugar, Tartare, Tequila, The Mayfair Supper Club, The Wedge, Toasted Meringue, Tomato, Tomatoes, Truffle, Truffles, Tuile, Vanilla, Vanilla Ice Cream, Vegas, Vinegar, Wagyu, Wagyu Beef, Wagyu Beef & Caviar Hand Roll, Wasabi, WEDGE, WEDGE SALAD, Yolk, Yolks, Yuzu

January 19, 2020
7:30 PM
by: Uhockey

Retrobottega, Rome IT

Retrobottega

2016 La Staffa ‘Mai Sentito’ Pet’Nat

Grissini

Cracker, Crema

Artichoke, Marigold

Mussels, Broccoli, Onions

Cabbage in “Galantina”, Truffle, Mustard

Cardoon, Lard, Castelmagno Cheese

Sweetbreads, Licorice, Cauliflower

Risotto, Sea Urchin, Truffle

Tortellini, Quince, Ventricina Sausage

Gnocchi, Pumpkin, Caciocavallo Cheese, Chestnut

Agnolotti, Hen, Mushroom

Burnt Wheat Spaghetti, Citrus, Kale

Celeriac, Wild Celery, Red Wine

Roasted Leek, Swiss Chard, Jerusalem Artichoke

Cod, Legumes, White Turnip

Rabbit, Chicory, Onion, Pomegranate

Pigeon, Turnip Greens, Parsnip

Citrus, Chestnut

Persimmon, Mascarpone

Carrot Cake, Meringue

Tartlet, Rose, Pear

Chocolate, Torta

Created by Chefs Giuseppe Lo Iudice and Alessandro Miocchi, Retrobottega resides between Piazza Navona and the Pantheon, the focus on seasonal Ingredients with concise flavors taking a novel look at Roman Cuisine while their twenty-course tasting at the “Chefs Counter” offers a comprehensive experience not unlike many “destination” Restaurants around the globe.

Considered by many to be Rome’s most exciting Restaurant, perhaps small-praise in a city where nine-out-of-ten Eateries offer Amatriciana or Carbonara, one gets the sense that something different is occurring even prior to entering Via della Stelletta 4, frontage almost foreboding while the interior is distinctly modern.

Taking a different approach than the likes of Osteria Francescana or Le Calandre, not to mention any number of less successful Italian “stars” that attempt to wow diners by applying modernist tricks to canonic dishes, eating at Retrobottega instead sees guests pick plates based on duos or trios of Ingredients gathered loosely as Antipasti, Primi, Secondi and Dolci.

A stark contrast to Rome’s otherwise historic cooking, with willingness to take chances, it is quickly after confirming allergies and Beverage selections that dinner gets started, a place directly in front of the Chef allowing guests to watch each plate come together with both speed and accuracy.

Composing the tasting of sized-down plates from the a la carte menu, and thus expediting the process such that courses arrive every five-to-ten minutes, it is following Grissini that phase one comprises five plates, the Cracker essentially a palate cleanser while Artichoke, Mussels, truffled Cabbage and a Cardoon draped in Cheese each offered bold combinations that tasted great on their own despite a somewhat awkward progression.

Pumping the brakes prior to Sweetbreads, a sizable morsel magnified by Licorice next to whipped Cauliflower, Pasta at Retrobottega achieves high marks thanks to a sense of urgency, Risotto with Uni and Truffles every bit as rich as it sounds while Tortellini pairs sweet and heat to create something entirely unique.

Wishing there were more of the Gnocchi, same with Agnolotti made ‘a la minute’ in an umami-laden broth, there may have been no more “challenging” dish on this particular night than Burnt Wheat Noodles with Citrus and Kale, though if so it was sliced Celeriac cooked in Red Wine with the added bitterness of Celery.

Trained at Michelin 2-Star Il Pagliaccio, Chef Iudice and Miocchi’s Secondi show an artfulness in plating, Vegan-friendly Leeks and Sunchokes fragrant as expected while white+white+white Cod was equally bold as Rabbit Saddle or Rack with Chicories and Pomegranate.

Concluding savories with rosy Pigeon, a generous slice of Breast with Turnip Greens and Parsnip Puree, Dessert arrives as a quintet, Citrus and Chestnut a light but unsuccessful pairing while the remaining two-bite sweets were highlighted by a Pear Tart with floral accents and bitter Chocolate Mousse next to a flourless wedge of Cake.

www.retro-bottega.com

Posted in Dessert, Food, Gnocchi, Italian, Italy, Pork, Retrobottega, Roma, Rome, Sweetbread, Sweetbreads, Tasting Menu, Truffle, Truffles, Vacation Tagged 2016 La Staffa ‘Mai Sentito’ Pet’Nat, Agnolotti, Agnolotti Pasta, Alessandro Miocchi, Aril, Arils, Artichoke, Artichokes, Black Truffle, Black Truffles, Bread, Breast, Breasts, Broccoli, Broth, Burnt Wheat, Burnt Wheat Spaghetti, Burnt Wheat Spaghetti Pasta, Butter, Cabbage, Cabbage in “Galantina”, Caciocavallo, Caciocavallo Cheese, Cake, Cakes, Cardoon, Cardoons, Carrot, Carrot Cake, Carrots, Castelmagno, Castelmagno Cheese, Cauliflower, Celeriac, Celery, Celery Root, Chard, Cheese, Chestnut, Chestnuts, Chicken, Chickens, Chicories, Chicory, Chocolate, Chocolate Cake, Chocolate Mousse, Citrus, Cod, Cod Fish, Cracker, Crackers, Cream, Crema, Dark Chocolate, Dessert, Desserts, endoedibles, Fish, Flourless Chocolate Cake, Food, Foodie, Giuseppe Lo Iudice, Gnocchi, Gnocchi Pasta, Greens, Grissini, Hen, Hens, Italian, Italy, Jerusalem Artichoke, Jerusalem Artichokes, Kale, La Staffa ‘Mai Sentito’ Pet’Nat, Lard, Lardo, Leek, Leeks, Legume, Legumes, Lemon, Lemons, Licorice, Loin, Marigold, Marigolds, Mascarpone, Mascarpone Cheese, Meringue, Michael Uzmann, Mousse, Mushroom, Mushrooms, Mussel, Mussels, mustard, Mustard Seed, Mustard Seeds, Noodle, Noodles, Onion, Onions, parsnip, Parsnips, Pasta, Pastries, Pastry, Pear, Pears, Pepper, Peppers, Persimmon, Persimmons, Pig, Pigeon, Pigeon Breast, Pigeons, Pomegranate, Pomegranate Aril, Pomegranate Arils, Pomegranates, Pork, Pork Sausage, Pumpkin, Pumpkins, Quince, Rabbit, Rabbit Loin, Rabbit Rack, Rabbit Saddle, Rabbits, Rack, Red Wine, Retrobottega, Rice, Risotto, Roasted Leek, Roasted Leeks, Roma, Rome, Rose, Roses, Saddle, Sauce, Sausage, Sea Urchin, Seed, Seeds, Spaghetti, Spaghetti Pasta, Sparkling Wine, Sugar, Sunchoke, Sunchokes, Sweetbread, Sweetbreads, Swiss Chard, Tart, Tartlet, Tasting Menu, Tomato, Tomatoes, Torta, Torta Caprese, Tortellini, Tortellini Pasta, Travel, Truffle, Truffles, Turnip, Turnip Greens, Turnips, Uni, Urchin, Vacation, Ventricina, Ventricina Sausage, Wheat, White Turnip, White Turnips, Wild Celery, Wine

January 19, 2020
1:00 PM
by: Uhockey

SantoPalato, Rome IT

SantoPalato

2015 Pranzegg Vino Bianco Caroline

Trippa alla Romana – Tripe, Tomato Sauce, Celery, Carrots, Onions, Pecorino, Mint

Polpetta di Coda alla Vaccinara – Breaded and Fried Oxtail Meatball, Peanut Sauce, Wild Celery, Cocoa Powder

Arrosto di Manzo – Roast Beef, Horseradish, Hazelnuts, Beets, Pesto

Cicoria Ripassaiti – Chicory, Olive Oil, Garlic, Chili

House Bread

Crostino – Lardo, Raspberry Vinegar, Garlic

Frittata di Regaje di Pollo – Organic Eggs, Chicken Liver, Parsley

2015 Olevano Romano Cesanese Superiore DOC “Tyto”

Broccoletti Ripassaiti – Broccoli, Olive Oil, Garlic, Chili

Rigatoni all’Amatriciana – Rigatoni, Guanciale, Cherry Tomato, Pecorino Romano, Black Pepper

Spaghettone alla Carbonara – Spaghetti Pasta, Eggs, Pork Cheek, Pecorino Romano, Black Pepper

Tonnarello Cacio e Pepe – Tonnarelli Pasta, Pecorino Romano, Black Pepper

Brioche con Crema Chantilly – Burned Wheat, Green Pepper, Vanilla, Chantilly Cream

Opened April 2017, in Rome’s San Giovanni neighborhood, SantoPalato has received accolades from press both local and global, all thanks to Chef Sarah Cicolini’s decisive yet balanced flavors that honor ancient recipes with access to today’s best Ingredients.

Tile and orange, every bit retro in appearance, it is amidst graffiti-sprayed streets that one will find SantoPalato mostly blending in with other Trattoria, the lack of a line on Sunday afternoon somewhat atypical according to servers, though at least partially attributable to the fact that most locals realize getting a seat without reservations is nearly impossible.

Part of Rome’s new generation of Chefs, Cicolini’s mere 31 years nonetheless sporting an impressive resume, it was in Abruzzo that Sarah started in Food service at a young age, her eventual move to Rome landing at Metamorfosi where Chef Roy Caceres has long sought to modernize Italy’s most time-honored recipes.

Not taking Metamorfosi’s modernist approach, but instead applying techniques learned to classic plates such as Carbonara and Cacio e Pepe, it is with perhaps Cicolini’s willingness to venture into “quinto quarto” (Offal) that has helped SantoPalato stand out amidst its competitors, one bite of Tripe brightened by chopped Vegetables quickly differentiating hers from Armando al Pantheon while natural Wines such as Pranzegg Vino Bianco Caroline are anything but common in Italy.

Priced such that middle-class locals can dine at SantoPalato regularly, a phone-only reservation system assuring tourists are kept minimal, menus are available in English for those who need them, though a board of specials including items such as Roast Beef with Horseradish and Hazelnuts requires guests without a functional understanding of Italian to take chances.

Owned by Restaurateur Marco Pucciotti, who has given Chef Cicolini a green light to cook as she likes, another early surprise is SantoPalato’s Coda alla Vaccinara, the Oxtail stewed before being packed and fried with its intensity magnified several-fold by Peanut Sauce and Cocoa Powder.

Charming maximal flavor out of Chicory as well as Broccoli, while housemade Bread should be reserved for scarpetta, more Off-Cuts arrived in the form of Focaccia draped in Lardo with a splash of Raspberry Vinegar plus a piping-hot Egg baked around mineral-rich Chicken Liver.

Switching stride with Olevano Romano Cesanese Superiore DOC “Tyto,” its herbaceous linger soft enough to pair well with Cicolini’s handmade Pasta, suffice it to say that Rigatoni all’Amatriciana and Carbonara benefit from superior quality Guanciale while Tonnarello Cacio e Pepe requested to be served in the “ancient style” by a regular was dry enough to be eaten by hand but expertly al dente in texture.

Opting against secondi, but not about to forgo Dessert, SantoPalato spins the idea of Maritozzi on its head by using Burned Wheat and Green Pepper to create a delicate Sponge before smoothing out the composition with heavily-Vanilla Cream Chantilly, its Ingredients and references a lesson in why history matters.

www.facebook.com/santopalatoroma

Posted in Bread Basket, Coffee, Dessert, Food, Italian, Italy, Pork, Roma, Rome, San Giovanni, Santo Palato, SantoPalato, Vacation Tagged 2015 Olevano Romano Cesanese Superiore DOC "Tyto", 2015 Pranzegg Vino Bianco Caroline, all’Amatriciana, Arrosto di Manzo, Beef, Beef Tripe, Beet, Beets, Black Pepper, Black Peppers, Bread, Breaded and Fried Oxtail Meatball, Breading, Brioche, Brioche Bread, Brioche con Crema Chantilly, Broccoletti Ripassaiti, Broccoli, Burned Wheat, Burned Wheat Flour, Butter, Cacio e Pepe, Cake, Cakes, Carbonara, Carrot, Carrots, Celery, Chantilly, Chantilly Cream, Cheek, Cheeks, Cheese, Cherry Tomato, Cherry Tomatoes, Chicken, Chicken Liver, Chicken Livers, Chickens, Chicories, Chicory, Chili, Chili Pepper, Chili Peppers, Chilis, Chocolate, Cicoria Ripassaiti, Cocoa, Cocoa Powder, Coda, Coda alla Vaccinara, Coffee, Cow, Cows, Cream, Cream Chantilly, Crema, Crema Chantilly, Creme, Creme Chantilly, Crostini, Crostino, Dark Chocolate, Dessert, Desserts, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Espresso, Flour, Focaccia, Focaccia Bread, Food, Foodie, Fried Oxtail Meatball, Frittata, Frittata di Regaje di Pollo – Organic Eggs, Garlic, green pepper, Green Peppers, Guanciale, Hazelnut, Hazelnuts, Horseradish, House Bread, Italian, Italy, Jowl, Jowl Bacon, Jowls, Lardo, Liver, Livers, Manzo, Marco Pucciotti, Meatball, Meatballs, Michael Uzmann, Mint, Mints, Natural Wine, Oil, Olevano Romano Cesanese Superiore DOC "Tyto", Olive, Olive Oil, Olives, Onion, Onions, Organic Egg, Ox, Ox tail, Oxtail, Oxtail Meatball, Oxtail Meatballs, Parsley, Pasta, Pasta all’Amatriciana, Pastries, Pastry, Peanut, Peanut Sauce, Peanuts, Pecorino, Pecorino Cheese, Pecorino Romano, Pecorino Romano Cheese, Pepper, Peppers, Pesto, Pesto Sauce, Pig, Pollo, Polpetta, Polpetta di Coda alla Vaccinara, Pork, Pork Cheek, Pork Cheeks, Pork Jowl, Pork Jowls, Powder, Pranzegg Vino Bianco Caroline, Raspberries, Raspberry, Raspberry Vinegar, Red Wine, Regaje, Regaje di Pollo, Rigatoni, Rigatoni all’Amatriciana, Rigatoni Pasta, Roast Beef, Roma, Romano, Romano Cheese, Rome, San Giovanni, Santo Palato, SantoPalato, Sarah Cicolini, Sauce, Spaghetti, Spaghetti alla Carbonara, Spaghetti Pasta, Spaghettone, Spaghettone alla Carbonara, Spaghettone Pasta, Sugar, tail, Tomato, Tomato Sauce, Tomatoes, Tonnarelli, Tonnarelli Cacio E Pepe, Tonnarelli Pasta, Tonnarello, Tonnarello Cacio e Pepe, Tonnarello Pasta, Travel, Tripe, Trippa, Trippa alla Romana, Vacation, Vanilla, Vinegar, Wheat, Wheat Flour, White Wine, Wild Celery, Wine, Yolk, Yolks

January 19, 2020
10:00 AM
by: Uhockey

Biscottificio Innocenti, Rome IT

Biscottificio Innocenti

Biscotti

Founded in 1920, and family owned entering generation number four, Biscottificio Innocenti occupies a quiet stretch of Via del Luce in Trastevere, an area now best known for its nightlife but one that certainly does not appear as such during daylight.

Now under the direction of Stefania Innocenti and her daughter Michela, their shop centered around a belted oven built in 1950, it is from down the street that one can begin to smell Butter and Sugar from 08h00 until 20h00 Monday through Saturday, though the best time to visit is rumored to be between 09h30 and 14h00 on Sunday.

Faded blue from the outside, windows displaying Innocenti’s bounty bathing an aged interior with light, it is immediately upon entry that guests will notice a wall of photos, many famous Italians who’ve enjoyed now-€18 per kilogram Cookies over the past century.

Defying the American idea that Biscotti are oblong and dry, that term instead used to describe a wide variety of shapes and consistencies, it was in broken Italian that two guests requested the elder Innocenti compose two boxes, some still-warm from the vintage orange oven.

The only shop of its kind in Rome, historic recipes and the oven’s 16-meter belt allowing for even baking-duration, it is besides the point to describe each of the family’s various Cookies at-length, just know that “Brutti ma Buoni” are requested by name for a reason while Macaroons, Sandwich Cookies and little mounds covered in Almonds are also exemplary.

www.facebook.com/BiscottificioInnocenti

Posted in Biscottificio Artigiano Innocenti, Biscottificio Innocenti, Dessert, Food, Italian, Italy, Roma, Rome, Vacation Tagged Almond, Almonds, Biscottificio Artigiano Innocenti, Biscottificio Innocenti, Bread, Brutti Ma Buoni, Butter, Cheese, Chocolate, Cinnamon, Coconut, Coconuts, Cookie, Cookies, Cream, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Italian, Italy, Jam, Jelly, Macaroon, Macaroons, Michael Uzmann, Michela Innocenti, Pastries, Pastry, Pistachio, Pistachios, Roma, Rome, Sandwich Cookie, Sandwich Cookies, Stefania Innocenti, Sugar, Travel, Vacation, Vanilla

January 19, 2020
9:05 AM
by: Uhockey

Pasticceria De Bellis, Rome IT

Pasticceria De Bellis

Ricotta Apple Cake with Hazelnuts

Chocolate-lined Cannoli

Bronte Cake with Pistachio Cream and Raspberry

Not far from Campo de’ Fiori, Pasticceria De Bellis looks a little bit French upon entry, and between time studying alongside Ferran Adrià as well as Jordi Roca the Pastries from Chef Andrea De Bellis set a high standard despite Rome’s generally underwhelming Dessert scene.

Closed Monday, but otherwise open from 09h00 to 20h00 daily, it is at Piazza del Paradiso 56 that guests will find the small shop, a lone server on this particular date expediting orders including Cakes, Panini and Coffee.

Offering limited seating, though most Italian patrons seem to take De Bellis’ to-go with Coffee, it was after perusing a small collection that three items were selected, the Espresso stronger than most but finishing smooth and well-suited to sip with crumbly Ricotta Cake with Apples.

More inviting than the likes of Roscioli Caffè, relaxing even, it was seated at a wooden table that forks pierced the shell of De Bellis’ Cannoli, the Chocolate-lining something of a textural compromise though filling is unparalleled while a “Bronte Cake” with Pistachio Cream and Raspberry is delicate, beautiful and delicious.

www.pasticceriadebellis.com

Posted in Breakfast, Coffee, Dessert, Food, Italian, Italy, Pasticceria De Bellis, Roma, Rome, Vacation Tagged Andrea De Bellis, Apple, Apples, Bread, Bronte Cake, Bronte Cake with Pistachio Cream and Raspberry, Butter, Cake, Cakes, Cannoli, Cannolis, Cheese, Chocolate, Chocolate-lined Cannoli, Coffee, Confectioner's Sugar, Cookie, Cookies, Cream, Dark Chocolate, Dessert, Desserts, endoedibles, Espresso, Food, Foodie, Hazelnut, Hazelnuts, Italian, Italy, Michael Uzmann, Orange, Orange Peel, Orange Zest, Oranges, Pasticceria De Bellis, Pastries, Pastry, Peel, Pistacchio di Bronte, Pistacchios di Bronte, Pistachio, Pistachio Cream, Pistachio di Bronte, Pistachios, Powdered Sugar, Raspberries, Raspberry, Ricotta, Ricotta Apple Cake with Hazelnuts, Ricotta Cheese, Roma, Rome, Sugar, Travel, Vacation, Vanilla, Zest

January 19, 2020
8:10 AM
by: Uhockey

Roscioli Caffè Pasticceria, Rome IT

Roscioli Caffè Pasticceria

Salmon and Cream Cheese Cornetto with Sesame Seeds

Apricot Bomboloni

Castagnole Crema, Castagnole Chocolate

Bomboloni alla Crema

Well known for their Salumeria-Restaurant and nearby Bakery, Caffè Pasticceria is the latest project from Rome’s Roscioli family, its location two doors down from the famous Restaurant guaranteeing a high volume of foot traffic Monday through Saturday from 07h00 to 23h00 and Sunday beginning at 08h00 until 18h00.

Continuing a trend of chaotic service and high volume, the narrow storefront almost hidden save for a short line into the street, it is at Piazza Benedetto Cairoli 16 that guests are invited to fight for elbowroom while ordering or eating, unless they are fortunate enough to find a seat amidst the tiny dining area in back.

Displaying Pastries in glass cases, presumably baked at Antico Forno Roscioli considering the Café’s small size, it is with locals shouting orders and reaching past standing diners that the scene unfolds, the only person seemingly aware of anything but themselves a cashier up front.

Eventually forgoing coffee as a result of the lack of flow, but able to flag down a server just long enough to order a few Pastries, Breakfast began with a seemingly out-of-place Cornetto stacked with Cured Salmon, the whole thing fairly forgettable but enjoyed by others while Roscioli’s Bombolini found the version with Apricot Jam better than that with Cream and crunchy sugar akin to a Mexican Concha.

Facing plenty of competition in Centro Storico, surrounded by cobblestone streets, some suggest that Roscioli’s Maritozzi compares favorably to Rome’s best versions, but unimpressed by those elsewhere the only item truly felt to be worth such effort and claustrophobia on this particular morning were two Castagnole that melted on the tongue, leaving behind a breath of Cream and Sugar.

www.rosciolicaffe.com

Posted in Breakfast, Centro Storico, Croissant, Croissants, Dessert, Food, Italian, Italy, Roma, Rome, Roscioli, Roscioli Cafè, Roscioli Cafe, Roscioli Caffè, Roscioli Caffè Pasticceria, Vacation Tagged Alessandro Roscioli, Apricot, Apricot Bombiloni, Apricot Bomboloni, Apricot Jam, Apricot Jelly, Apricots, Bombiloni, Bombolini alla Crema, Bomboloni, Bomboloni alla Crema, Bread, Butter, Castagnole, Castagnole Chocolate, Castagnole Crema, Centro Storico, Cheese, Chocolate, Confectioner's Sugar, Cornetti, Cornetto, Cream, Cream Cheese, Cream Cheese Cornetto, Crema, Croissant, Croissants, Cured Salmon, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Fish, Food, Foodie, Italian, Italy, Jam, Jelly, Michael Uzmann, Panna, Pastries, Pastry, Pierluigi Roscioli, Powdered Sugar, Roma, Rome, Roscioli, Roscioli Cafè, Roscioli Caffè, Roscioli Caffè Pasticceria, Salmon, Salmon and Cream Cheese Cornetto with Sesame Seeds, Salmon Fish, Salvo Cerasuolo, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Sugar, Travel, Vacation, Vanilla

January 18, 2020
7:30 PM
by: Uhockey

Trattoria Da Cesare al Casaletto, Rome IT

Trattoria Da Cesare al Casaletto

Bread Basket

Prosecco

Fried Gnocchi – Pecorino Cheese and Black Pepper Fondue

Pizza Prosciutto Cotto – Ham, Mozzarella

Fettuccine alla Carbonara – Pecorino Romano Cheese, Guanciale, Black Pepper, Eggs

Tonnarelli alla Gricia – Pecorino Romano Cheese, Guanciale, Black Pepper

Veal Cacciatore – White Wine, White Vinegar, Black Olives, Rosemary, Garlic, Black Pepper

Coda alla Vaccinara – Oxtail, Tomato Sauce

Placed on the itinerary of travelers visiting The Eternal City by both Eater and “A Pasta Lover’s Guide to Rome,” Trattoria Da Cesare al Casaletto resides in an apartment block distant from the rest of Rome’s great eateries, this and the “by phone only” reservations policy assuring mostly locals lining up for traditional fare in a large but stark dining room.

Known simply as “Da Cesare” to many, and closed Wednesday but otherwise open from 12h45 to 15h00 for lunch plus 19h45 pm to 23h00 pm for dinner, it is primarily by bus or Uber that guests make way to Rome’s Monteverde Nuovo neighborhood, this particular evening finding nearly every indoor seat packed as temperatures were too cold for the patio.

Lacking central Rome’s cobblestone, wider streets and a sizable park giving the surrounding are a distinctly more residential feel, it is once seated that servers present with convivial charm, English-fluency limited but made less necessary by translated menus.

Dubbed by one local writer as “the perfect Trattoria” back in 2012, a bare-bones building with bright lights placing diners’ focus on Food and conversation, it is from Fritti, Pizza, Primi and Secondi that guests may choose to build their meal, affordable Wines also highlighted such as €4 for a particularly generous pour of Prosecco.

Built on classics, but ranging widely enough to please most palates, one will quickly notice most tables enjoying good Bread while debating options, the Gnocchi Fritti frequently following with fried Dumplings swimming in a pool of what amounts to Cacio e Pepe Fondue.

Refined without feeling “stuffy,” the servers seemingly everywhere at once despite lengthy expediting times, Pizza comes on a crisp but forgettable Crust while Pastas allow diners to select their own Noodle and Sauce combination, such as thin Ribbons of Fettuccine slicked with Egg Yolk and Pork Jowl in the case of good Carbonara.

Leaving the Egg out of square-cut Tonnarelli, a dry Noodle cooked al dente, flavors leaned a bit too salty in Da Cesare’s alla Gricia while Hunter’s style Veal got lost amongst Olives and Garlic, thus raising Coda alla Vaccinara’s stock as the better Secondi.

www.trattoriadacesare.it

Posted in Bread Basket, Da Cesare, Food, Gnocchi, Italian, Italy, Monteverde Nuovo, Pizza, Pork, Roma, Rome, Trattoria Da Cesare, Trattoria Da Cesare al Casaletto, Vacation Tagged alla Gricia, Beef, Black Olive, Black Olives, Black Pepper, Black Peppers, Bread, Bread Basket, Butter, Cacciatore, Carbonara, Cheese, Coda, Coda alla Vaccinara, Cow, Cows, Da Cesare, Dumpling, Dumplings, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Fettuccine, Fettuccine alla Carbonara, Fettuccine Carbonara, Fettuccine Pasta, Fondue, Food, Foodie, Fried Gnocchi, Fritti, Garlic, Gnocchi, Gnocchi Fritti, Gnocchi Pasta, Guanciale, Ham, Italian, Italy, Jowl, Jowls, Lemon, Lemons, Michael Uzmann, Mozzarella, Mozzarella Cheese, Noodle, Noodles, Olive, Olives, Ox, Ox tail, Ox tails, Oxtail, Oxtails, Pasta, Pecorino, Pecorino Cheese, Pecorino Cheese and Black Pepper Fondue, Pecorino Romano Cheese, Pepper, Peppers, Pig, Pizza, Pizza Prosciutto Cotto, Pork, Pork Jowl, Prosciutto, Prosciutto Cotto, Prosciutto di Parma, Prosecco, Prosecco Wine, Roma, Romano, Romano Cheese, Rome, Rosemary, Sauce, Tomato, Tomato Sauce, Tomatoes, Tonnarelli, Tonnarelli alla Gricia, Tonnarelli Gricia, Tonnarelli Pasta, Trattoria Da Cesare, Trattoria Da Cesare al Casaletto, Travel, Vacation, Veal, Veal Cacciatore, Vinegar, White Vinegar, White Wine, Wine, Yolk, Yolks

January 18, 2020
2:30 PM
by: Uhockey

Gelateria dei Gracchi (Via dei Gracchi,) Rome IT

Gelateria dei Gracchi

Pine Nut Cream, Pistachio, Dates and Walnut

Serving Rome from his original store at Via dei Gracchi 272 since 1999 Alberto Manassei is considered one of Rome’s preeminent Gelato makers, a midlife career change seeing the former musician learn the craft from him brother while living in Sardinia.

Tucked away on a side street in Prati, other Gelateria since opened including an outpost of Romana less than 600 meters away, it is inside a humble space that guests find thirty flavors daily, attention to recent trends including both Lactose and Gluten-free options.

Eschewing Preservatives and Dyes, with no Ingredient hailing from outside Italy, freshness is described as Gelateria dei Gracchi’s core value, though for diners not fluent in Italian this can only be teased out online as no one on-site speaks English.

Famous to the point of four stores, including larger locations with seating, it was after lengthy perusal that three flavors were selected, the matte green Pistacchio di Bronte beautifully flavored yet “gummy” in texture, while Pine Nut and Dates with Walnut followed-suit with ice crystals in the latter leading one to assume inappropriate storage temperature.

www.gelateriadeigracchi.it

Posted in Dessert, Food, Gelateria dei Gracchi, Gelateria dei Gracchi Rome, Gelateria dei Gracchi Via dei Gracchi, Ice Cream, Italian, Italy, Roma, Rome, Vacation Tagged Alberto Manassei, Cone, Cones, Cream, Date, Dates, Dates and Walnut, Dates and Walnut Gelato, Dessert, Desserts, endoedibles, Food, Foodie, Gelateria dei Gracchi, Gelateria dei Gracchi Rome, Gelateria dei Gracchi Via dei Gracchi, Gelato, Ice Cream, Italian, Italy, Michael Uzmann, Pine Nut, Pine Nut Cream, Pine Nut Cream Gelato, Pine Nuts, Pistacchio di Bronte, Pistacchio di Bronte Gelato, Pistacchios di Bronte, Pistachio, Pistachio Gelato, Pistachios, Roma, Rome, Sugar, Travel, Vacation, Walnut, Walnuts

January 18, 2020
2:00 PM
by: Uhockey

Gelateria la Romana (Via Cola di Rienzo,) Rome IT

Gelateria la Romana

Ruby Chocolate Stracciatella, Croccante della Nonna, Pesto di Pistacchio, White Chocolate filled Cone

Known to make some of Rome’s creamiest Gelato since 1947, Gelateria la Romana remains a forward thinking company, and although most of the best shops in Italy produce great products both La Romana’s Pistachio and Stracciatella made with Ruby Chocolate are a step above the local competition.

Situated at Via Cola di Rienzo 2, near the river and Piazza della Liberta, it is by way of franchising that La Romana has expanded across twenty storefronts and several nations, the feel admittedly commercial though staff is pleasant.

Now under the direction of Ivano and Massimiliano Zucchi, trained in their father’s shop on Piazza Ferrari, it is sourcing nothing but natural Ingredients that La Romana offers an Eco-Friendly experience, packaging as well as spoons both biodegradable and Cones filled from a Chocolate fountain assuring nothing goes to waste.

Offering both historic and modern flavors, with prices no different from other Roman Gelateria, it is on the go or seated inside that guests are highly encouraged to taste La Romana’s Milk Cream base first, its mouthfeel truly luxurious and well exploited with textural elements such as crumbled Pine Nut Cookies, Sicilian Pistachios or the aforementioned Red Chocolate with generous notes of Fruit.

www.gelateriaromana.com

Posted in Dessert, Food, Gelateria la Romana Rome, Gelateria la Romana Rome Via Cola di Rienzo, Gelateria la Romana Via Cola di Rienzo, Ice Cream, Italian, Italy, la Romana, la Romana Rome, la Romana Rome Via Cola di Rienzo, Roma, Rome, Vacation Tagged Butter, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chips, Cone, Cones, Cream, Croccante della Nonna, Croccante della Nonna Gelato, Dessert, Desserts, endoedibles, Food, Foodie, Gelateria la Romana Rome, Gelateria la Romana Rome Via Cola di Rienzo, Gelateria la Romana Via Cola di Rienzo, Gelato, Ice Cream, Italian, Italy, la Romana, la Romana Rome, la Romana Rome Via Cola di Rienzo, Michael Uzmann, Pastries, Pastry, Pesto di Pistacchio, Pesto di Pistacchio Gelato, Pistacchio, Pistacchio Gelato, Pistacchios, Pistachio, Pistachios, Roma, Rome, Ruby Chocolate, Ruby Chocolate Chip, Ruby Chocolate Chips, Ruby Chocolate Stracciatella, Ruby Chocolate Stracciatella Gelato, Stracciatella, Stracciatella Gelato, Sugar, Travel, Vacation, Vanilla, White Chocolate, White Chocolate filled Cone

January 18, 2020
1:00 PM
by: Uhockey

Armando Al Pantheon, Rome IT

Armando Al Pantheon

Bread Basket

Aliciotto – Anchovies, Parsley, Breadcrumbs, Pecorino, Pork Skin, Pine Nuts, Tomatoes

Fettuccine alla “Regaje” di Pollo – Fresh Pasta, Chicken Liver, Cock’s Comb, Wattle, Tomato, Parmesan Cheese

Trippa alla Romana – Cow’s Tripe, Tomato, Pecorino Cheese, Black Pepper, Mint

La “Torta Antica Roma” – Ricotta Cheese, Strawberry Jam

Since 1961 Armando Al Pantheon has been serving traditional Roman fare in the shadow of a timeless landmark, and although tourists have started to catch on, the tiny wood-paneled room is still largely populated by locals who desire a taste of Chef Claudio Gargioli’s hearty and historic Food.

Family owned for nearly sixty years, sons Claudio and Fabrizio as well as and granddaughter Fabiana now operating front and back of house, it is immediately upon entry that guests will note just fourteen tables, servers regularly turning away potential patrons who have unfortunately failed to make the requisite reservation.

Rooted in history, and closed Saturday after lunch service through to Monday, it is once seated that guests are offered Bread and Beverage, plus a menu full of dishes that date-back centuries and a few daily specials.

Still finding Chef Claudio involved, on this day touching tables and signing copies of his cookbook, it was after some debate that lunch was ordered in four courses, a starter of “Anchovy Cake” finding briny bits countered by Pine Nuts and Tomatoes while textural diversity was dialed up by Bread Crumbs and Cracklings.

Following Roman tradition in offering plenty of Offal, housemade Fettuccine achieving excellence despite using anything but the parts typically considered “desirable,” Armando Al Pantheon’s Tripe is tender and flawless, Mint coming in mid-palate and quickly dissipating while Black Pepper and Tomato linger at the finish.

Well known for “Torta Antica Roma,” a dish reportedly invented by Claudio Gargioli that clearly takes notes from Pasticceria Boccione and others, guests can expect to see a slice on every table to finish, and after the first bite of crumbled Topping, soft Cheese and Jam it is easy to understand why.

www.armandoalpantheon.it

Posted in Armando Al Pantheon, Bread Basket, Dessert, Food, Italian, Italy, Pork, Roma, Rome, Vacation Tagged Aliciotto, Anchovies, Anchovy, Anchovy Bread, Anchovy Fish, Armando Al Pantheon, balsamic, Balsamic Reduction, Balsamic Vinegar, Beef, Black Pepper, Black Peppers, Bread, Bread Basket, Bread Crumb, Bread Crumbs, Breadcrumb, Breadcrumbs, Butter, Cake, Cakes, Cheese, Chicken, Chicken Liver, Chicken Livers, Chicken Wattle, Chickens, Claudio Gargioli, Cock, Cock’s Comb, Comb, Cow, Cow's Stomach, Cows, Cow’s Tripe, Crackling, Cracklings, Cream, Dessert, Desserts, endoedibles, Fabrizio Gargioli, Fettuccine, Fettuccine alla Regaje, Fettuccine alla “Regaje” di Pollo, Fettuccine Pasta, Fish, Food, Foodie, Fraises Des Bois, Fraises Du Bois, Fresh Pasta, Italian, Italy, Jam, Jelly, La “Torta Antica Roma”, Liver, Livers, Michael Uzmann, Mint, Mints, Noodle, Noodles, Parmesan, Parmesan Cheese, Parsley, Pasta, Pastries, Pastry, Pecorino, Pecorino Cheese, Pepper, Peppers, Pie, Pies, Pig, Pine Nut, Pine Nuts, Pollo, Pork, Pork Rind, Pork Rinds, Pork Skin, Preserves, Reduction, Ricotta, Ricotta Cheese, Roma, Rome, Sauce, Skin, Stomach, Strawberries, Strawberry, Strawberry Jam, Strawberry Jelly, Strawberry Preserves, Sugar, Tomato, Tomatoes, Tort, Torta, Torta Antica Roma, Travel, Tripe, Trippa, Trippa alla Romana, Vacation, Vinegar, Wattle

January 18, 2020
9:30 AM
by: Uhockey

Tarallificio Leopoldo, Naples IT

Tarallificio Leopoldo

Sfogliatella Riccia

Sfogliatella Frolla

Sacher Rocher, Chocolate Aragosta, Strawberry Tart, Baba with Chocolate, Baba with Cream and Strawberries

Although Zeppole di San Giuseppe is considered something of a signature at Tarallificio Leopoldo, its lack on Saturday morning did not make the Bakery any less memorable, everything from Tartlets with Fraises Des Bois to Chocolate Cake showing well while warm Sfogliatella were amongst the best in Napoli.

Established in 1940, and open daily at 09h00, it is entering the shop on Via Foria that guests will find friendly customer service, English-fluency limited but adequate to explain several items which were still coming fresh from the oven at 09h30.

Not offering seating, though those who wish to dine on-site will find a standing area up front, it was after teeth had shattered through layers of Sfogliatella Riccia that Frolla was tasted, a slightly longer bake than other spots adding an extra dimension in terms of texture.

Happy to see several smaller treats, though whole Cakes are also available, it was finding both Baba plump and saturated with boozy Syrup that no clear winner could be decided, the Strawberry Tart equally praiseworthy while those seeking something richer will find the Sacher Rocher Cake and Lobster Tail with Chocolate Cream compelling.

www.leopoldo.it

Posted in Breakfast, Dessert, Food, Italian, Italy, Naples, Napoli, Tarallificio Leopoldo, Vacation Tagged Aragosta, Baba, Baba au Rum, Baba Cake, Baba with Chocolate, Baba with Cream and Strawberries, Bartlett Pear Shortcake, Bread, Butter, Cake, Cakes, Cheese, Chocolate, Chocolate Aragosta, Chocolate Cream, Cream, Dark Chocolate, Dessert, Desserts, endoedibles, Ferrero Rocher, Food, Foodie, Fraises Des Bois, Fraises Du Bois, Italian, Italy, Lemon, Lemons, Michael Uzmann, Naples, Napoli, Panna, Pastries, Pastry, Rum, Sacher Rocher, Sacher Rocher Cake, Sfogliatella, Sfogliatella Frolla, Sfogliatella Riccia, Sfogliatelle, Sfogliatelle Frolla, Sfogliatelle Riccia, Shortcrust, Strawberries, Strawberry, Strawberry Tart, Strawberry Tarts, Sugar, Tarallificio Leopoldo, Tart, Tarts, Travel, Vacation

January 18, 2020
7:15 AM
by: Uhockey

Sfogliatelab, Naples IT

Sfogliatelab

Espresso

Chocolate Sfogliatella Cone / Coffee Sfogliatella Cone

Pistachio Baba au Rum Parfait

Peanut Sfogliatella

Bomboloni Santa Rosa with Cream and Cherries

Tiramisu Cornetto

Located at Piazza Garibaldi, and known for taking classic Italian Pastries in modern directions, Sfogliatelab comes from the mind of Salvatore Ferrieri, nearly one hundred years of family history fueling a diverse selection of Napoli’s signature Confections.

No doubt benefitted by an opportune location, less than 100m separating Sfogliatelab’s front door from Naples Central Station, it is from 06h00 until 23h45 that the sizable shop opens to guests, though shelves still only part-filled at 07h30 on Saturday suggest limited options at certain times.

The son of a man who brought German Cuisine to Naples in the 70’s, and thus no stranger to doing things a little differently, Ferrieri’s Pastries entail unique fillings for Sfogliatelle, Baba and Cornetti, the latter on this particular day riffing on Tiramisu with runny Cream and subtle notes of Cocoa as well as Coffee.

Likely baking many of the Restaurant’s Pastries a day prior, the fact that zero of three Sfogliatelle were even remotely warm just thirty seconds after being placed on shelves evidence beyond a somewhat compromised consistency, suffice it to say nearby Cuori di Sfogliatella offers a far better product if one is seeking novel flavors.

Continuing with a Baba Parfait whose cold storage had led to frozen Pistachio Cream, a fact staff suggested would benefit from letting it “melt,” it was from Baristas practiced in brevity that Espresso joined Bombolini, the combination of Pastry Cream, Cherries and Sugar undeniably delicious while the texture was light and springy.

www.sfogliatelab.it

Posted in Breakfast, Coffee, Croissant, Croissants, Dessert, Food, Italian, Italy, Naples, Napoli, Sfogliatelab, Tiramisu, Vacation Tagged Baba, Baba au Rum, Bombiloni, Bomboloni, Bomboloni Santa Rosa, Bomboloni Santa Rosa with Cream and Cherries, Bread, Butter, Cake, Cakes, Cherries, Cherry, Chocolate, Chocolate Sfogliatella, Chocolate Sfogliatella Cone, Chocolate Sfogliatelle, Coffee, Coffee Sfogliatella, Coffee Sfogliatella Cone, Coffee Sfogliatelle, Cone, Cornetti, Cornetto, Cream, Croissant, Croissants, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Espresso, Food, Foodie, Italian, Italy, Michael Uzmann, Naples, Napoli, Panna, Parfait, Pastries, Pastry, Peanut, Peanut Sfogliatella, Peanut Sfogliatelle, Peanuts, Pistachio, Pistachio Baba au Rum Parfait, Pistachio Cream, Pistachios, Rum, Salvatore Ferrieri, Santa Rosa, Sfogliatelab, Sfogliatella, Sugar, Tiramisu, Tiramisu Cornetti, Tiramisu Cornetto, Vacation, Vanilla

January 17, 2020
9:01 PM
by: Uhockey

Pizzaria La Notizia 94, Naples IT

Pizzaria La Notizia 94

Pizza e Salsiccia di Buffala – Mozzarella di Bufala, Buffalo Sausage, Extra Virgin Olive Oil DOP, Black Pepper, Rosemary, Basil

Pizza ai 4 Pomodori – Datterini Tomatoes, Mozzarella di Bufala / Corbarino Tomatoes, Smoked Mozzarella / San Marzano Tomatoes, Fior di Latte / Sundried Tomatoes, Scamorza, Sheep’s Cheese

Despite both locations of Pizzaria La Notiza being located outside Naples city center Pizzaiolo Enzo Coccia has established a reputation as one of Italy’s best, and although one can most certainly get a fine Margherita, assuming they can secure a seat, the real magic inside the number 7 Pizzeria according to “50 Top Pizza” is found in more thought provoking concepts.

VPN certified since 2012, but telling his story through Pizza since a childhood helping father Antonio at ovens of his own, La Notiza 94 is the newer of Coccia’s two Restaurants, a small footprint on Via Michelangelo da Caravaggio capable of holding perhaps fifty and almost universally with a queue spilling into the street.

Open at 19h30 daily, and less English-friendly that other Neapolitan Pizzerias, it is once seated that guests are invited to choose amongst Classics, “Ideas of Enzo” or Seasonal Pizzas, the center containing most of the best from a man who considers himself an “artisan at the service” rather than a true artist.

Ingredient-obsessed, but firmly rooted in technique and precision, it is sourcing all items from Campania that La Notiza begins, a mere look at “Pizza ai 4 Pomodori” showing Enzo’s desire to educate as each section of the Pie places a different type of Tomato in the context of a Margherita.

Teaching his method globally through a company known as Pizza Consulting, students hailing everywhere from New York to India and Japan, it is with a Master’s Degree in “Food traditions and cultures of the Mediterranean people” that Enzo’s Crust takes on a traditional form with stretch but crispness, while concepts such as those marrying a Buffalo’s Meat to its Milk display an eye starring towards the future.

www.pizzarialanotizia.com/en/pizza-gourmet

January 17, 2020
7:00 PM
by: Uhockey

Pizzeria Starita A Materdei, Naples IT

Pizzeria Starita A Materdei

Arancini – Rice, Pepper, Eggs, Breadcrumbs, Mozzarella, Smoked Provola, Cooked Ham, Parsley / Fiori di Zucca Imbottiti – Squash Blossom, Ricotta, Pepper, Breadcrumbs

Pizza Vesuvio – Red Piennolo Tomatoes, Mozzarella di Bufala, Basil

Pizza Porchetta Ariccia – Smoked Provola, Porchetta di Ariccia, Basil

Located steps from Materdei station in Napoli since 1901 Starita has served everyone from the Pope to Sophia Loren, and although New York’s “Don Antonio by Starita“ makes a good Pizza the use of native Ingredients helps set the original apart.

Made famous by the 1954 film L’oro di Napoli, and still owned by Antonio Starita in partnership with son Giuseppe, it was without the usual hour-plus queue that Starita was found on a brisk January evening, staff beginning to welcome guests at 19h00 with the lengthy space mostly full within thirty minutes.

Decorated in stone archways and red tablecloths, old photos plus the iconic fork and ladle hanging on the wall, guests are invited to choose from over sixty Pies offered alongside Fritti and Dolci, the Montanara highly celebrated but on this night omitted in favor of a particularly creamy Rice Ball and Starita’s delicate stuffed-Squash Blossom.

Steeped in history, no hyper-hydration or exaggerated cornicione, Starita’s Pizza takes on a more traditional appearance with crisp edge and moist center, a Margherita made with Tomatoes from Mount Vesuvius showcasing sweetness and acidity contrasted by puddles of Cheese and the oven’s char.

Utilizing three rooms in addition to the foyer containing Starita’s oven, and filling the first before seating the second, it was with volume high that Pizza number two was tasted, a thick layer of smoked Cheese helping to mellow unctuous Roman Pork with distinctive notes of Pepper and Rosemary.

www.pizzeriestarita.it

Posted in Food, Italian, Italy, Naples, Napoli, Pizza, Pizzeria Starita, Pizzeria Starita A Materdei, Pork, Starita, Vacation Tagged Antonio Starita, Arancini, Ball, Balls, Basil, Black Pepper, Black Peppers, Blossom, Blossoms, Bread, Bread Crumb, Bread Crumbs, Breadcrumb, Breadcrumbs, Bufala, Bufala Mozzarella, Bufala Mozzarella Cheese, Buffalo Mozzarella, Buffalo Mozzarella Cheese, Butter, Cheese, Cooked Ham, Egg, Eggs, endoedibles, Fiori di Zucca, Fiori di Zucca Imbottiti, Flower, Flowers, Food, Foodie, Giuseppe Starita, Ham, Italian, Italy, Michael Uzmann, Mozzarella, Mozzarella Cheese, Mozzarella di Bufala, Mozzarella di Bufala Cheese, Naples, Napoli, Parsley, Pepper, Peppers, Piennolo, Piennolo Tomato, Piennolo Tomatoes, Piennolos, Pig, Pizza, Pizza Porchetta Ariccia, Pizza Vesuvio, Pizzeria Starita, Pizzeria Starita A Materdei, Porchetta, Porchetta di Ariccia, Pork, Provola, Provola Cheese, Red Piennolo Tomato, Red Piennolo Tomatoes, Rice, Rice Ball, Rice Balls, Ricotta, Ricotta Cheese, Roman Porchetta, Rosemary, Sauce, Smoked Provola, Smoked Provola Cheese, Squash, Squash Blossom, Squash Blossoms, Starita, Tomato, Tomatoes, Travel, Vacation, Vesuvio, White Wine, Wine, Zucca, Zucchini, Zucchini Flower, Zucchini Flowers

January 17, 2020
5:30 PM
by: Uhockey

Cuori di Sfogliatella (Via Toledo 271,) Naples IT

Cuori di Sfogliatella Via Toledo 271

Pear Sfogliatella

Almond Sfogliatella

Pistachio Sfogliatella

Konosfoglia with Pastiera Soft Gelato, Malted Milk, Fudge, Peanuts

Although Sfogliatelle are traditionally filled with Ricotta Cheese, Candied Citrus and Cream a new generation of Napolitano Bakers have seen fit to look forward, the results demonstrated at places like Cuori di Sfogliatella where everything from Prosciutto and Mozzarella to Pistachios or Pears can be found inside delicate “little leaves.”

Born prior to the age of Instagram, though a decorative layout and clever branding including a “selfie wall” have since been added, Cuori di Sfogliatella’s story begins in the 1990s on Corso Novara near Naples Central Station, the brand since expanding to include multiple outlets such as the one on popular Via Toledo.

Built narrow, a counter with three servers plus a Barista occupying 2/3 the space with patrons unable to stand two abreast from front to a seating area in back, it is largely from hanging menus that decisions are made, prices approximately 2x that of Attanasio or Carraturo still a bargain considering the location.

Luring in locals and tourists alike, Soft-serve topping layered Cones a fairly new development guaranteed to make the #gram, it is fortunate that the topped-to-order base stands up well lightly-sweetened Gelato, while more traditional looking Sfogliatelle are also crisp and well-filled in the Riccia style.

Uncertain of baker Antonio Ferrieri’s original intention, but happy to see tradition married to modernity without sacrificing texture, it is perhaps expected that Cuori’s Sfogliatelle pack more Sugar than most, but from Almond to Pistachio and Pear the flavors are mostly natural with texture not far from the original.

www.cuoridisfogliatella.it

Posted in Cuori di Sfogliatella, Cuori di Sfogliatella Via Toledo, Cuori di Sfogliatella Via Toledo 271, Dessert, Food, Ice Cream, Italian, Italy, Naples, Napoli, Vacation Tagged Almond, Almond Sfogliatella, Almond Sfogliatelle, Almonds, Antonio Ferrieri, Ball, Balls, Bread, Butter, Cheese, Chocolate, Chocolate Fudge, Cone, Cones, Cream, Cuori di Sfogliatella, Cuori di Sfogliatella Via Toledo, Cuori di Sfogliatella Via Toledo 271, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Fudge, Gelato, Hot Fudge, Ice Cream, Italian, Italy, Konosfoglia, Malted Milk, Malted Milk Ball, Malted Milk Balls, Michael Uzmann, Milk, Naples, Napoli, Pastiera, Pastiera Gelato, Pastiera Soft Gelato, Pastries, Pastry, Peanut, Peanuts, Pear, Pear Sfogliatella, Pear Sfogliatelle, Pears, Pistachio, Pistachio Sfogliatella, Pistachio Sfogliatelle, Pistachios, Sfogliatella, Sfogliatelle, Soft Gelato, Soft Serve Gelato, Soft Serve Ice Cream, Sugar, Travel, Vacation

January 17, 2020
2:05 PM
by: Uhockey

Pizzeria Francesco e Salvatore Salvo, Naples IT

Pizzeria Francesco e Salvatore Salvo

Arancini – Arborio Rice, Mountain Butter, San Marzano Tomato Sauce DOP, Bufala Mozzarella Cheese, Baked Ham, Pepper / Fried Baccala – Rice Flour, Salt Cod

Pizza Margherita Del Vesuvio – Fior di Latte Cheese from Agerola, Canned tomatoes ”Pomodorini del Piennolo Bagnolese”, Extra Virgin Olive Oil from Frantoio Monzo, Basil

Pizza ‘Nduja e Verzin – Fior di Latte Cheese from Agerola, ‘Nduja from Calabria, Cow’s Milk Blue Cheese “Verzin”, Extra Virgin Olive Oil from Frantoio Monzo, Basil

Owned by brothers Francesco and Salvatore Salvo, the eponymous Pizzeria on Riviera di Chiaia takes a slightly different look at Neapolitan Pizza than that of sibling Ciro at 50 Kalò, but with all three men trained by father Giuseppe guests can expect pliable Dough and excellent Toppings, plus a lot more Cheese than the average Pie found in Italy.

Called the World’s 6th best by 50 Top Pizza, and feeding the Largo Arso area since 2005, it is more recently that the brothers opened up shop near the coast of Chiaia, one of the most historic districts of the city and one benefitted by a substantial amount of foot traffic.

VPN certified since 2014, adherence to the organization’s standards immediately differentiating Pizzeria Francesco e Salvatore Salvo from 50 Kalò’s ultra-hydrated cornicione, it is from a menu decorated by artisan purveyors that guests are invited to make choices, arrival late during lunch service seeing two Fritti arrive quick with Arancini rich but delicate while Fried Fish was fairly simple but flaky and crisp.

Built on values including passion and technique, Crust flecked with char atop tiny bubbles supporting good Ingredients, Salvo’s most popular Pizza is their Margherita made with canned Piennolo Tomatoes, their brisk acidity balanced by plenty of Fior di Latte while “Pizza ‘Nduja e Verzin” weighs in even heavier thanks to spicy Calabrian Sausage and Blue Cheese for added umami.

www.salvopizzaioli.it

Posted in Food, Italian, Italy, Naples, Napoli, Pizza, Pizzeria Francesco e Salvatore Salvo, Pork, Salvo Brothers Pizzeria, Salvo Pizzaioli, Vacation Tagged Agerola, Arancini, Arborio, Arborio Rice, Baccala, Baccala Fish, Baked Ham, Ball, Balls, Basil, Bleu Cheese, Blue Cheese, Bread, Bufala Mozzarella, Bufala Mozzarella Cheese, Buffalo Mozzarella, Buffalo Mozzarella Cheese, Buffalo Mozzarella DOP, Buffalo Mozzarella DOP Cheese, Butter, Calabrian Sausage, Canned Tomato, Canned Tomatoes, Canned tomatoes ”Pomodorini del Piennolo Bagnolese”, Cheese, Cod, Cod Fish, Cow's Milk, Cow’s Milk Blue Cheese, Cow’s Milk Blue Cheese “Verzin”, Cream, endoedibles, Extra Virgin Olive Oil, Extra Virgin Olive Oil from Frantoio Monzo, Fior di Latte, Fior di Latte Cheese, Fior di Latte Cheese from Agerola, Fish, Flour, Food, Foodie, Francesco Salvo, Frantoio Monzo, Fried Baccala, Fritti, Ham, Italian, Italy, Margherita, Margherita Pizza, Michael Uzmann, Mountain Butter, Mozzarella, Mozzarella Cheese, N'duja, Naples, Napoli, N’duja Sausage, Oil, Olive, Olive Oil, Olives, Pepper, Peppers, Piennolo, Piennolo Bagnolese, Piennolo del Vesuvio, Piennolo del Vesuvio Tomato, Piennolo del Vesuvio Tomatoes, Piennolo Tomato, Piennolo Tomatoes, Piennolos, Pig, Pizza, Pizza Margherita, Pizza Margherita Del Vesuvio, Pizza ‘Nduja e Verzin, Pizzeria Francesco e Salvatore Salvo, Pomodorini del Piennolo Bagnolese, Pomodoro, Pomodoro Sauce, Pork, Pork Sausage, Rice, Rice Ball, Rice Balls, Rice Flour, Salt Cod, Salvatore Salvo, Salvo Brothers Pizzeria, Salvo Pizzaioli, San Marzano, San Marzano DOP Sauce, San Marzano DOP Tomato, San Marzano DOP Tomato Sauce, San Marzano DOP Tomatoes, San Marzano Sauce, San Marzano Tomato, San Marzano Tomato Sauce, San Marzano Tomato Sauce DOP, San Marzano Tomatoes, San Marzanos, Sauce, Sausage, Spreadable Sausage, Tomato, Tomato Sauce, Tomatoes, Travel, Vacation, Verzin, Verzin Blue Cheese, Verzin Cheese, Vesuvius Piennolo Tomato, Vesuvius Piennolo Tomatoes, ‘Nduja e Verzin, ‘Nduja from Calabria

January 17, 2020
12:00 PM
by: Uhockey

Gino Sorbillo Artista Pizza Napoletana, Naples IT

Gino Sorbillo Artista Pizza Napoletana

Pizza Margherita – Italian Pomodoro, Misto Latte di Bufala Del Matese Fior di Latte, Extra Virgin Olive Oil, Basil

Pizza Diavola – Salamino di Faicchio, Pomodoro Italiano, Misto Latte di Bufala Del Matese Fior di Latte, Peperoncino, Extra Virgin Olive Oil, Basil

Pizza Mortadella Bologna IGP “La Santo” Villani – Mortadella Bologna IGP “La Santo” Villani Naturale Legata a Mano e Cotta Lentamente Come da Tradizione, Pistachio Pesto, Misto Latte di Bufala Del Matese Fior di Latte, Extra Virgin Olive Oil, Basil

Pizza Gennaro – Yellow Tomato cultivated from Mt. Vesuvius, Provola Misto Latte di Bufala del Matese Smoked with Hay, Goat’s Milk Cacioricotta Cilentana “I Filadelfi 1828 Presidio Slow Food, Extra Virgin Olive Oil, Basil

Bombed and temporarily shuttered almost 1 year to the day, Gino e Toto Sorbillo’s flagship location on Via dei Tribunali was found in a celebratory mood on Friday, the famed Pizzaiolo handing out Margherita Slices to guests in line while those fortunate to sit down inside were greeted by some 37 ideas ranging from straightforward to exotic atop a traditional Neapolitan Crust.

Located at number 32 of the historic street, and surrounded by balconied buildings dating back centuries, many will claim that La Pizzeria Sorbillo produces Napoli’s signature Pizza, and although Da Michele may have surpassed it recently in terms of “fame” one can expect a wait regardless of their arrival time.

Another Ingredient-obsessed Pizzaiolo, accolades from Gambero Rosso arriving in 2013 near the beginning of a new age in Neapolitan Pie, Sorbillo embraces a style of Crust more akin to the classic than what diners will find at Concettina ai Tre Santi or 50 Kalò, though a look at the menu will show no shortage of artisan producers or local farms.

Liked by some and loathed by others, overseas expansion and a refusal to pay Mafioso their percentage presumably the reason for last year’s attack, it is at largely communal tables that patrons sit in wait for their Pizzas, a team of at least twenty waiters and an expansive kitchen turning out what appears to be at least one or two plates every sixty seconds.

Part of the day’s first seating, a lengthy queue still in the street with every seat filled, it was perhaps fifteen minutes after placing an order that three platters arrived, a higher-than-average decibel nearly forgotten with the first bite of Pizza Gennaro featuring hand-picked Tomatoes from Mt. Vesuvius atop smoked Buffalo Mozzarella and Goat’s Milk Cheese made the same way since 1828.

Naming several Pizzas after siblings or family members, and adhering to VPN standards with traditional Flour leavened for 12-hours and cooking times around 90-seconds, Sorbillo’s signature Neopolitan-style Crust features only Extra Virgin Olive Oil and Brewer’s Yeast, the base taking on a light char that nicely compliments Pizzas like Sorbillo’s Diavola with spicy Salami and Peperoncino atop San Marzano Tomato Pomodoro and puddles of Mozzarella.

Rarely making Pizzas with Ingredients added after the oven, one exception on Sorbillo’s current menu is the Pizza Mortadella Bologna IGP “La Santo” Villani, and although not nearly elegant as that of Franco Pepe or Vincenzo Capuano the combination of artisan Pork and Pistachio remains splendid.

www.sorbillo.it

Posted in Food, Gino Sorbillo, Gino Sorbillo Artista Pizza Napoletana, Italian, Italy, La Pizzeria Sorbillo, Naples, Napoli, Pizza, Pizzeria Sorbillo, Pork, Sorbillo, Vacation Tagged Basil, Beef, Bologna, Bologna IGP, Bread, Bufala, Bufala Mozzarella, Bufala Mozzarella Cheese, Buffalo Mozzarella, Buffalo Mozzarella Cheese, Buffalo Mozzarella DOP, Buffalo Mozzarella DOP Cheese, Cacioricotta Cilentana, Cheese, Cow, Cows, Diavola, Diavola Pizza, endoedibles, Extra Virgin Olive Oil, Fior di Latte, Fior di Latte Cheese, Food, Foodie, Gino Sorbillo, Gino Sorbillo Artista Pizza Napoletana, Goat's Milk, Goat’s Milk Cacioricotta Cilentana, Goat’s Milk Cacioricotta Cilentana I Filadelfi 1828, Goat’s Milk Cacioricotta Cilentana “I Filadelfi 1828 Presidio Slow Food, Italian, Italian Pomodoro, Italy, La Pizzeria Sorbillo, Margherita, Margherita Pizza, Michael Uzmann, Milk, Misto Latte di Bufala Del Matese Fior di Latte, Mortadella, Mortadella Bologna IGP, Mortadella Bologna IGP “La Santo”, Mortadella Bologna IGP “La Santo” Villani, Mortadella Bologna IGP “La Santo” Villani Naturale Legata a Mano e Cotta Lentamente, Mortadella Bologna IGP “La Santo” Villani Naturale Legata a Mano e Cotta Lentamente Come da Tradizione, Mortadella IGP, Mozzarella di Bufala, Mozzarella di Bufala Cheese, Mozzarella di Bufala DOP, Mozzarella di Bufala DOP Cheese, Naples, Napoli, Oil, Olive, Olive Oil, Olives, Peperoncini, Peperoncino, Pepper, Peppers, Pesto, Pesto Sauce, Pig, Pistachio, Pistachio Pesto, Pistachios, Pizza, Pizza Diavola, Pizza Gennaro, Pizza Margherita, Pizza Mortadella Bologna IGP “La Santo” Villani, Pizzeria Sorbillo, Pomodoro, Pomodoro Italiano, Pomodoro Sauce, Pork, Provola, Provola Cheese, Provola Misto Latte di Bufala del Matese Smoked with Hay, Salami, Salamino, Salamino di Faicchio, Sauce, Sausage, Smoked Provola, Smoked Provola Cheese, Smoked Provola Misto Latte di Bufala del Matese, Sorbillo, Spicy Sausage, Tomato, Tomato Sauce, Tomatoes, Yellow Tomato, Yellow Tomato cultivated from Mt. Vesuvius, Yellow Tomatoes

January 17, 2020
11:00 AM
by: Uhockey

Antica Pizzeria D’e’ Figliole, Naples IT

Antica Pizzeria D’e’ Figliole

Fried Pizza Salsiccia e Friarielli – Sausage, Rabe, Provola

Fried Pizza Lasagna – Beef, Ricotta, Provola, Tomato, Basil

Since 1860 Antica Pizzeria D’e’ Figliole has been making an art of Fried Pizza, each one filled to order and sealed before carefully being turned in hot Oil to develop a beautiful golden Crust and molten interior that eats almost impossibly light considering the bounty of Cheese, Meat and Vegetables.

Reportedly the first purveyor of Pizza Fritta, a man named Gennaro opening the original space that has since moved twice as a result of war, it is currently at Via Giudecca Vecchia 36 that guests will find a 40-seat Restaurant that opens at 11h00 Tuesday through Saturday, early arrival assuring fast seating without the typical queue found from an hour later through closing.

Unfussy and mostly unadorned, entry finding a man and woman behind a simple counter with the fryer off to one side, guests are invited to peruse Antica Pizzeria D’e’ Figliole’s list of Ingredients before making a selection, the cost of just €6 an undeniable bargain for something that will fully sate all but the most robust appetite.

Offering only Pizza Fritta, a dish reportedly invented out of necessity during hard times, Antica Pizzeria D’e’ Figliole’s version is different from most of the Montanara one finds in Napoli and more like Calzone, but thanks to the care paid during cooking both the specimen with Sausage and Rabe as well as Tomatoes with Beef cooked up beautifully with an crisp and oilless consistency from Crust to core.

Posted in Antica Pizzeria D’e’ Figliole, Food, Italian, Italy, Naples, Napoli, Pizza, Pizzeria D’e’ Figliole, Pork, Vacation Tagged Antica Pizzeria D’e’ Figliole, Basil, Beef, Bread, Broccoli Rabe, Cheese, Cow, Cows, endoedibles, Food, Foodie, Fried Pizza, Fried Pizza Lasagna, Fried Pizza Salsiccia e Friarielli, Italian, Italy, Michael Uzmann, Mozzarella, Mozzarella Cheese, Naples, Napoli, Pig, Pizza, Pizza Fritta, Pizza Lasagna, Pizza Salsiccia e Friarielli, Pizzeria D’e’ Figliole, Pork, Pork Sausage, Provola, Provola Cheese, Rabe, Ricotta, Ricotta Cheese, Salsiccia e Friarielli, Sauce, Sausage, Tomato, Tomatoes, Travel, Vacation

January 17, 2020
8:05 AM
by: Uhockey

Pasticceria Giovanni Scaturchio, Naples IT

Scaturchio

Focaccia with Pomodoro

Sfogliatella Frolla / Sfogliatella Riccia

Baba au Rum

Ministeriale

Espresso

Located at Piazza San Domenico Maggiore 19, Scaturchio has built its name on Ministeriale since 1905, but looking beyond the famous Chocolate coins one will additionally find a concise collection of Neapolitan sweets and savories offered alongside Coffee, Soft Drinks and Aperitifs.

Well-blended into San Domenico Maggiore square, a century of history evident on the outside while Giovanni Scaturchio’s original interior has undergone only small updates, guests will find themselves surrounded by temptations immediately upon entry, standing space available for perhaps six while al fresco seating is also available.

Easily accessible from Montesanto Station, a situation that sees tourists and locals both making regular stops at Scaturchio, it is at a cost approximately 25% higher than other nearby Pasticceria that choices are presented, Focaccia fresh from the oven delicious in its simplicity while other toppings are also available.

Cleansing the palate with the first of two Espresso shots, Water poured complimentary, Scaturchio’s Sfogliatella are a little chunkier on the inside than those of Attanasio or Carraturo, while the famous Medallion with a Liqueur-Ganache Filling seems fairly basic in an era where artisan Chocolates are widely available.

Finishing with a Baba au Rum, widely considered the best in Napoli, those favoring sweeter iterations will likely be surprised by up-front bitterness before the near-weightless Cake’s Yeast and Sugar present mid-palate and slowly dissipate.

www.scaturchio.it

Posted in Breakfast, Dessert, Food, Giovanni Scaturchio, Italian, Italy, Naples, Napoli, Pasticceria Bistrot Giovanni Scaturchio, Pasticceria Giovanni Scaturchio, Pizza, Scaturchio, Vacation Tagged Baba, Baba au Rum, Basil, Bread, Butter, Cake, Cakes, Cheese, Chocolate, Chocolate Ganache, Coffee, Cream, Dark Chocolate, Dessert, Desserts, endoedibles, Espresso, Focaccia, Focaccia Bread, Focaccia with Pomodoro, Food, Foodie, Ganache, Giovanni Scaturchio, Italian, Italy, Lemon, Lemons, Liqueur, Michael Uzmann, Ministeriale, Naples, Napoli, Oregano, Pasticceria Bistrot Giovanni Scaturchio, Pasticceria Giovanni Scaturchio, Pastries, Pastry, Pizza, Pomodoro, Pomodoro Sauce, Rum, Scaturchio, Sfogliatella, Sfogliatella Frolla, Sfogliatella Riccia, Sfogliatelle, Sfogliatelle Frolla, Sfogliatelle Riccia, Sugar, Tomato, Tomato Sauce, Tomatoes, Travel, Vacation, Yeast