All Italian food is regional: dishes from Friuli and Sicily often look and taste like they’re from different countries.
Rome, the imperial capital of the Italian Peninsula, has a distinct food lexicon all its own. From its millennia-old street food culture of suppli and porchetta to pastas flavored with Cacio di Roma, the Eternal City has produced some of our most-beloved Italian imports.
Join us to taste the greatest hits of Roman cooking paired with white and red house wines.
Tuesday, April 11th at 7PM
Vino della Casa
Artichokes alla Giudia
Pizza al Taglio
Romanesco al Forno
Cicoria in Agrodolce
Pasta Aglio e Olio with Spring Verdure
Porchetta with Wild Rapini and Chili
Torta al Bomboloni