LA GRIGLIETTA – Una piccola gemma nel cuore di Roma

As the title states, this place it’s a real little gem.

Very old family business, which has been preserved as authentic as possible since the beginning. The atmosphere is really relaxed while the owner and his son do everything in their power to make you feel confortable and taken care of.

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Quality of food? Do you really need to ask? Traditional and authentic recipes which vary from the best starters of Tuscany (wide selection of cured meats and cheeses) and the addition of a range of Fritti (fried food) typical from Lazio, specifically from Rome: Fried zucchini flowers filled with anchovies and mozzarella, supplì al telefono (rice croquettes), potatoes croquettes and all Romans favourites…THE CARCIOFI (artichokes)!

This is the season of the artichokes (FEB-MAY) and in Rome, we definitely know how to prep them in a thousand different ways.

As a starter or a side La Griglietta offers Carciofi alla Romana (mint, garlic and lemon) Carciofi alla Giudia (pushed flat and fried), fried Carciofi (batter-mixed in Egg and flour), crostini with Carciofi …yum yum yum!!! Then, moving to the main courses: pasta and Carciofi (sauce is made as a bolognaise of artichokes), stuffed Carciofi filled in an Carciofi sauce and cheese (sometimes)….etc. etc.

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This place doesn’t only have an artichokes based menu, they of course offer a wide selection of Roman amazing recipes (Carbonara, one of the best in town!) but the real gem is the TAGLIATA! SUPER YUM YUM YUM!

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The beef is “imported” directly from Tuscany 3 times a week. It serves a minimum of 2 people, as these are huge! They slice it directly at the table and the smell drives you crazy…30 second of slicing process that seems like time has stopped and you just want to taste it so badly!!!

Finally…he is done and you can begin this journey of super tender texture: juicy in the middle, with a nice crust. I could have it every day!

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To accompany the Tagliata, just ask them for the house red, easy to drink and it doesn’t spoil the taste of the meat. Of course they have a wide selection of bottles; if you are a wine lover, I’m sure you’ll find something of your likes!

Desserts are the typical ones, but extremely good and tasty. My personal favourite would be the Tiramisu.

During the winter they don’t have tables on the footpath but if there’s a sunny day and temperature is mild, ask them to move you a table outside and they’ll be happy to do it for you!

 

LA GRIGLIETTA

Via Germanico, 170, 192 Roma

Tel. +39 06.3211312

 

OPENING HOURS:

MON to SAT 12noon a 3:30pm and 7:30pm a 11pm

SUN Closed

 

A few other shots of tasteful creations by La Griglietta

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DAL TOSCANO – CHE BISTECCA!

Tuscany is one of the most popular tourist destinations in Italy – and the renowned restaurant in Rome “Dal Toscano” serves its best delicacies. You can find it close to the Vatican Wall, in one of those old fashioned buildings. I’d say its’ definitely classic, clean and nicely set up.

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Tuscan food has always been my passion, my Grandma Maria being from a little town San Giovanni in Val d’Arno close to Florence. On the many Saturdays we had lunch at her house as kids, there were always dishes from her homeland, and that was one of the reasons why I became so passionate about good food. “Dal Toscano” restaurant has been in Rome for 77 years (in 1938 it was founded under the name of Trattoria Toscana) and it houses one of the best grills in the Capital, where you can enjoy various excellent meats cooked by the “maestri della brace”. The best dish is the world famous “Bistecca alla Fiorentina”.  Even if it is such a celebrated food, it is not easy to find because it has to be the best cut with the bone (similar to the T-Bone steak or the Porterhouse).

The meat must be matured for at least 15 days in cold storage, placed in salt for a long time and cooked on the grill.

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It’s cooked for a few minutes on both sides and served rare. The steak should be cut very thick (stand alone! – They say). My steak weighed 1.3kg and had to ask for help from my diners to end it all.

How to enjoy this meat so succulent and tender? Of course with a nice bottle of Chianti! What a match! Chianti and Fiorentina steak seem born one for each other.

In addition to steak, I could enjoy other typical Tuscan dishes: crostini with liver, fried brain and some salami as finocchiona (fennel is a spice used extensively throughout this region). And to sip at the end of the meal? A Fernet Branca! Make mine a double please!

INFO:

Via Germanico, 58-60, 00192, ROMA

+39 06 3972 5717

http://www.ristorantedaltoscano.it

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LA BISTECCA ALLA FIORENTINA

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CROSTINI TOSCANI
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FRITTO DI ZUCCHINE E CERVELLETTA
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CHIANTI…OF COURSE!

The Fiat 500 Story – From Roma to Firenze

Day 1 – From Roma to Firenze popping by Orvieto

On our first day we decided to journey Roma to Firenze. Not a long distance I know, but our Fiat500, built in the 60’s had a top speed of 40-45 miles per hour. Even at this low a speed the car’s motor vibrated no end through the “not very comfy seats” – we sensed we were back in time.

We made a short pit stop in Orvieto, Umbria – 80 miles that took us about 3 hours! With another 100 miles to make, we took a swift lunch and purchased a couple of bottles of ORVIETO D.O.C., the most famous wine of the area.

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Back on our Fiat 500, we chugged happily the full distance to destination Firenze.

I love this city, full of art of any type: sculptures, paintings, architectures and BISTECCA ALLA FIORENTINA! I have to say, it was tough to eat the full 1.3kg Florentine steak but the Orvieto D.O.C. helped wash it down.

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To be continued….

– – – H.C.E.