Too bad. Saint Happiness would nicely complement Santo Bevitore.
Final meal in Rome, Trattoria Santo Palato. (With lingering travel disruptions from the internet outage we thought me might have to extend our stay and return to Roscioli Salumeria con Cucina.) Started with pomodoro “condito” (ripe tomatoes with salt, pepper, herbs and lemon zest), carpaccio of zucchini simply dressed with salt/pepper and olive oil, and oxtail polpette. All three were outstanding. We think we could recreate the pomodoro and zucchini, but certainly not the oxtail. Next up the spaghettone all’Amatriciana, also famous. Rich, umami laden and worth the trip by itself. Then calves liver and pork neck, both in rich reductions. Finally a pavlova with creamy goat milk cheese and cherries. A bit out of the way for us, but worth the taxi ride. (Perhaps one of the few meals we had without a cured ham?).
In general I’ve not been a huge fan of Rome, but this trip felt different - pleasant accommodations and having Spring Onion and Significant Other along certainly helped. Spring Onion’s dining choices were a big factor. Would be fun to come in April or October when the temperature is more moderate and tourists less plentiful.
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100 percent. Or even January, when hotel prices are down and there’s a refreshing chill in the air.
And now I want all the pasta dishes you enjoyed with your family.
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Did you see the recent NY Times article about the best pasta dishes in Italy? We managed to sample three off the list.
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Impressed! Now I’m off to read that NYT article about best pasta dishes in Italy (gift link below for anyone else who’s curious too).
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Fair to say I drank in the entire experience and will continue to savor it for a long time.
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