Dining and Cooking
Rome is not only carbonara and cacio e pepe. Rigatoni con la pajata (small intestines of an unweaned, milk-fed calf), coda alla vaccinara (oxtail stew), puntarelle (stalks of catalogna chicory), spaghetti with butter and anchovies, beans soup, coffee granita with double whipped cream
In Europe Eats

Rome is not only carbonara and cacio e pepe. Rigatoni con la pajata (small intestines of an unweaned, milk-fed calf), coda alla vaccinara (oxtail stew), puntarelle (stalks of catalogna chicory), spaghetti with butter and anchovies, beans soup, coffee granita with double whipped cream


Rome is not only carbonara and cacio e pepe. Rigatoni con la pajata (small intestines of an unweaned, milk-fed calf), coda alla vaccinara (oxtail stew), puntarelle (stalks of catalogna chicory), spaghetti with butter and anchovies, beans soup, coffee granita with double whipped cream

by SteO153

7 Comments

  1. Subject_Slice_7797

    Don’t forget trippa alla romana too!

    Didn’t see pajata anywhere, else I’d have definitely tried. Is it much different from trippe?

  2. AlexxxRR

    I’ll happily leave the intestines and the tail to you.

  3. Jasbaer

    One of my favorite cookbooks is called “Quinto Quarto” and focuses on the roman and Jewish roman offal kitchen. Wonderful food!

  4. LurkerOnTheInternet

    What is in the bean soup? It looks incredible.

  5. Faith75070

    Spaghetti with butter and anchovies sounds simple and divine. I have most ingredients on hand. I am considering making it tomorrow for lunch.