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This comfortable Roman trattoria excels at its namesake, cacio e pepe, square homemade spaghetti turned inside a wheel of pecorino cheese, further enhanced with a liberal toss of crushed black peppercorns, a seasoning beloved of Romans since 500 A.D. Other Roman delights include saltimbocca (a sautee of prosciutto and monkfish fillet "married" with a toothpick) and coda alla vaccinara (oxtails braised with tomatoes and celery). Special pastas are often the best choice, so pay attention when your server recites them.
Saltimbocca is one of the chief delights of Roman cuisine. I'm not talking about the ancient Romanswho sprayed a fermented fish sauce called garam on nearly everythingbut modern Romans. These urbanites have developed a cuisine that mixes and... More »
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