Cooking the Roman Way by David Downie

Author:David Downie [Downie, David]
Language: eng
Format: epub
ISBN: 978-0-062-03109-9
Publisher: HarperCollins
Published: 2002-03-14T16:00:00+00:00

Testaccio, detail of entrance to ex-slaughterhouse

Though some Quinto-Quarto dishes are available year-round in Rome, especially in Testaccio’s many eateries, spring is the best time for innards aficionados. That’s because, in addition to beef parts, you find suckling lamb or kid offal on the menu, too, from hoofs to horns. As cooked up by most Testaccio trattorie, delicacies such as pajata (Remus’s much-loved suckling kid, lamb or veal intestines, still full of milk), coratella (heart, lung and esophagus of lamb or kid sautéed with artichokes) and testarelle (whole roasted lamb’s or kid’s head—my maternal grandfather’s favorite food) couldn’t be gutsier. You’ll have to take a trip to Rome to taste them; those recipes are not in this book.

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