Cucina Romana “For Real”

We have been blessed with fabulously gorgeous weather here in Rome. But there is no denying it Fall has arrived. The nights and mornings are chilly and the afternoons warm and sunny.  Great weather to be out and about in Rome.

Today we went to a restaurant in one of the more touristy areas of Rome, just off Piazza Navona. Actually I am not sure where in Rome isn’t touristy but more about that in a future blog. Anyway we went to a restaurant that we tried with a visitor a couple of weeks ago. She raved about the ravioli and I raved about the broccoli soup with fish which sounded terrible and I hedged on ordering it. With some encouragement from our waiter I went for it and did not for one second regret it. What came to the table was an intensely flavored tomato based soup with chunks of cauliflower and broccoli with a hint of seafood in the background.  Today I was really craving this soup or really any soup done up like the broccoli number so we headed over to Virginiae to give it another try.
Our waiter started us with freshly prepared artichokes Roman style which means whole roasted in olive oil and white wine and garnished with mint or parsley. They were tangy, tender and perfectly seasoned.
Artichokevirginiai
The soup of the day was bean and pasta.  A really great dish and a very Roman one. I have recently purchased two cookbooks specific to Roman cookery and both have some version of bean and pasta soup in it.  BeanandpastasoupIt is what I think of as home style cooking; relaxed, earthy and unpretentious. This one too was basically a tomato base with beans and small thin triangular pieces of pasta evenly dispersed in the broth and beans. I will be preparing this for a future post this coming week.

Virginiaie
Via di Parione, 41, 00186 Roma
06 687 5150
http://www.ristorantevirginiae.com

 

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