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DOI-March 2017 INSIDE: The Best Pizza in Rome 3 Roman Suppli at Sbanco 5 “Aparthotels” in Venice 6 Italian Judaism Museum Opens 8 Santo Palato Casa Burano Unique New dream of ® Stays in Venice n a city only six square miles in size that welcomes I upwards of 30 million travelers annually, finding a special place to feel at home in Venice can certainly be daunting. Visiting Venice publication Dream Of is so much more than a single day Volume 17, Issue 6 www.dreamofitaly.com August 2018 ITA LY trip and staying even just a few days allows guests an opportunity to enjoy the best of the city in the tranquil Dine as early mornings and calm evenings. Several newer properties located off the beaten path offer unique locations The Romans Do where guests can live the city as its residents do. ome elements of Roman cuisine absolute favorites. I have found them are initially hard to wrap your thanks to my Roman friends’ Casa Burano S head around. When I first recommendations and insistence. I’ve moved to the Eternal City four years been to these places more times than I Those who have visited the quaint ago, I was less than enthused about can count and I am surprised at every fishing island of Burano in the trying Roman specialties like visit by the dynamic flavors. northern lagoon will easily remember calf intestines, and the At these restaurants, you will the facades in every color under the stomach lining of sheep, but always see, smell and taste rainbow together with hoards of the mastery of Roman chefs authentic Rome with every visitors. Burano is usually only a day- in taking these humble bite. trip destination for visitors but the ingredients and elevating real magic happens as the sun comes them to delicious levels is Oasis of Authentic Rome up in the early morning and again in unmatched in the Italian the evenings when the island’s small culinary world. Historically a Santo Palato is a traditional canals are more mirror-like than poor cuisine, peasant dishes Roman restaurant with all the water filled. Trapizzino of the past are now the solid platform comforts of the cuisine of the capital on which modern powerful Roman such as tripe, oxtail stew, salt cod, and The island is indeed full of residents, cuisine was built. carbonara. Nestled on a quiet street off which is hard to imagine in the a busy intersection of the San Giovanni middle of the day as visitors flock to These restaurants are a few of my continued on page 2 continued on page 6 Romans eat gnocchi on Thursdays. Rome Dining continued from page 1 They strive to use organic meats and biodynamic vegetables from local farms. They take classic Italian ingredients and revamp them with new techniques, wilder cuts, and o i d u t interesting twists. Recently, they’ve S r a v presented a trippa fritta, or fried tripe, i t l u C on their menu. Tripe is an important Sarah Cicolini Santo Palato element in Roman cuisine usually neighborhood, this restaurant feels like sharing their opinions on which served in a rich tomato sauce but the visiting a relative’s home for dinner. creations you absolutely cannot miss Fooders imaginatively present it as a The team at Santo Palato is led by an and what new developments are fried dish. amazing young chef named Sarah coming out of the kitchen on any given Cicolini who is as friendly in the dining day. The atmosphere of this place feels The space of Mazzo is very small and room as she is creative and smart in like your grandma’s kitchen and often holds one large table similar to that of the kitchen. Sunday lunches are booked a week in a home dining room. There are 10 advance, so reservations are definitely spaces at the table for guests to eat and The walls of this trattoria have custom recommended. It’s easy to see why this a small table in an adjacent corner has artwork made for the restaurant trattoria has done two bar stools where another couple 8 1 0 designed with a 1920s/30s feel. The so well in its first can sit. The atmosphere of the 2 t s simple tables and chairs and clean year in business. restaurant is intimate and inviting u g u colors of the space are the perfect and the communal table lends itself A backdrop to frame these beautiful Santo Palato to conversation between couples Piazza Tarquinia, 4/A/B 2 designs. and small groups seated all (39) 06 77207354 together. Given the very limited Open for dinner only Tuesday to Friday; lunch and m The menu here never disappoints and seating, reservations are strictly o c dinner on Saturday and Sunday. y is never the same. While you will required. l a t Closed Monday i always find a carbonara made with the f o m perfect blend of cured pork, egg and On a giant blackboard taking up the a e r Pecorino, there are seasonal surprises entire wall behind the d . w on the blackboard hung near the central dining table, w Small Restaurant, Big Taste w kitchen window, like the late-summer Marco and Francesca staple of a side of erbe selvatiche, or Mazzo is more of an experience write the day’s wild herbs. than simply a place to have a meal. specialties. The well- This tiny restaurant located in the thought-out dishes Practically the essence of Rome on a up-and-coming neighborhood of such as their thrice o r plate, the rigatoni alla pajata is Centocelle in eastern Rome, is the d cooked boiled, n a i c s sensational. Calves’ intestines slow brainchild of Francesca and Marco, i roasted, and fried L i D cooked in tomato sauce make the sauce a young couple who met in pork belly served with a n n for this pasta. The intestines, given that culinary school and call a seasonal veggies are v o i the calves had never eaten anything themselves ‘’The Fooders.’’ The G proof of the pair’s Francesca and Marco but their mother’s milk, are creamy pair and their very small dedication to and delicate. This dish is an ode to the staff invent recipes with finding perfect culinary tradition of Rome, generally seasonal ingredients and flavors, textures considered a poor cuisine, and is a create flavor combinations and symmetry testament to Cicolini who makes it fit you would never think to in their dishes. for a royal feast. make at home. t r a u t Given the S y r The young and friendly wait staff are The attention to ingredients a intense M quick to recommend a dish, happily is paramount for the chefs. Fried tripe dedication to Ancient Roman cuisine was stro the flavor schemes, the Fooders will crowd favorite is the mashed potato- also gladly recommend the perfect filled crocchetta dotted with Calabrese In a League of Its Own wine or liquor to go with your meal, or sausage spread called ‘nduja. to end on. While it may seem anything Italian food is so well known all over but Italian, the Mississippi Mud Pie at While the starters are exceptional, the the world that it is hard to imagine a this restaurant is better than what you main event is the pizza. The form new creation that captures the familiar might have in the U.S. It may seem like reigns in a class of its own like the magic of Italian cuisine. Essentially a a wild card on which to end your child of Roman thin crust pizza and triangle of pizza dough stuffed with Italian meal, but it is one of the most Neapolitan pizza. The pizzaiolo here classic Italian and Roman dishes like memorable desserts in the city. creates delectable pies with seasonal chicken cacciatore, eggplant elements. parmigiana, trippa alla romana, and Mazzo meatballs in tomato sauce to name a Via delle Rose, 54 In the winter, they make a pizza with few, Trapizzino, the dish and the eatery, (39) 06 64962847 puntarelle and anchovies that is a fun will quickly become a favorite. www.thefooders.wordpress.com twist on the typical Roman salad, Open Monday to Friday 6 p.m. to midnight, which is made with the curled tops of The brain child of Roman pizzaiolo Saturday from 1 p.m. to 3:30 pm and 7 p.m. asparagus chicory plants, called Stefano Callegari, trapizzino is made to midnight. puntarelle, and dressed with with a mother yeast that has been Closed Sunday anchovies, garlic, black pepper and handed down for many generations 8 1 olive oil. A yearlong staple and crowd and originates in Southern Italy. The 0 2 t pleaser, the pizza Gateau, is a white pie continued on page 4 s u g with potatoes, prosciutto and u The Best Pizza in Rome A stracciatella, a soft, fresh cheese with a Doodles and paintings of creamy, buttery taste. dream of 3 chubby cats don the walls of ® this Monteverde pizzeria. The Cold beer on tap, m o c . logo of La Gatta Mangiona is a delicious appetizers and y ITALY l Kathleen A. McCabe a t cat with its paw over its belly, perfect pizza pies make it i Editor in Chief and Publisher f o reclining after a delicious and clear to see why this m a e abundant meal. Consistently pizzeria is often booked Executive Editor: Bethanne Patrick r d Associate Editor: Elaine Murphy .
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