Eating in Rome and Abruzzo
Last week, Charles and I spent a few days in Rome, then headed to Abruzzo. Here is my Roman favorite dish his trip, the Spaghettoni alla Carbonara at Roscioli. The bits of guanciale were chunkier than usual and had been fried until crisp around the edges. The sauce was perfectly made, with just eggs and cheese and lots of black pepper. Perfection!
In Abruzzo, we stayed in the area known as the Costiera dei Trabocchi where we were the guests of the Cantina Frentana winery. Trabocchi are wooden platforms built for fishermen that are now used as restaurants. For a better look at them, see my blog on the i-Italy website. Not surprisingly, the star attraction in this area is very fresh seafood.
The last one above had tiny little lamb meatballs tangled in spaghetti alla chitarra, fresh pasta made on a chitarra, a wooden frame strung with thin wires used to cut sheets of fresh pasta into long square spaghetti.
Cheese, of course, was only served on pasta with meat sauce. A plate of long, skinny fresh green chilies was passed with every pasta.