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Diving into ‘Secondi’: Saltimbocca alla Romana

Saltimbocca alla Romana (photo by Francesca Bruzzese)

For my first six months in Rome I subsisted almost solely on pizza and pasta. They were, after all, the dishes I had been so eager to sample before my arrival in the Eternal City, the very pillars of Italian cuisine: the hearty and flavorful bucatini all’amatriciana, a pizza margherita larger than the plate it was served on, and creamy cacio e pepe. Any combination of carbohydrates swathed in tomato sauce, cheese or both inevitably ended up on my dinner table. And I’m not in the minority here. Ask anyone what his favorite Italian dish is and you’re bound to ...

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