|Nonna Betta logo features a scroll|
made of pasta and rolling pins
|Artichokes alla Giudea or Jewish style.|
From a culinary perspective, it has been argued that the most authentic Roman cuisine is found in Jewish Roman cooking. Roman Jews are credited with preserving, within the walled city, recipes that date back 1500 years. Today, the great culinary traditions of Rome are best savored in the Jewish Quarter, which is lined with wonderful restaurants that cater to visitors and locals alike.
|Squash blossoms filled with mozzarella|
and anchovy and deep fried.
|Delicious pasta cacio e pepe e cicoria |
from Nonna Betta restaurant.
Another seasonal specialty not to be missed is the squash blossom, classically prepared by stuffing it with mozzarella and anchovy, dipping in a flour pastel and deep frying. The use of squash blossoms is very common in Italian cooking and can be found in pasta, risotto, even pizza. Dinner one night was at the famous Roman pizzeria Ai Marmi, where my husband and I enjoyed a novel twist on the classic recipe--pizza with squash blossoms, mozzarella and anchovy topping.
|Puntarelle alla Romana servered with|
grilled scamorza or smoked mozzarella
from Nonna Betta.
This time of year you can also find “puntarelle alla Romana” tender chicory shoots that have been crisped and curled in cold water and served with anchovy vinaigrette. A favorite Roman vegetable, cicoria or chicory is also very commonly throughout Italy. I enjoy cicoria in just about everything but I especially appreciate when it is steamed and graces the classic pasta cacio e pepe dish-- the oldest of Roman pasta recipes, made simply with cacio sheep cheese, butter and black pepper.
|The chef at Giardino Romano |
enjoys late night people watching
while preparing artichokes
for the following day.
|A gorgeous sidewalk display |
greets visitors at Giardino Romano.
Until then,Ciao a presto!