museum and lunch

Since our arrival here in Rome we have been blessed with wonderful warm sunny days (one might even say hot). However, Saturday changed all of that at least in part. We awoke early Saturday morning to downpours like we haven’t seen since leaving the States.  So what better to do than duck into a museum and spend the morning inside while it rains and clears off outside? We headed for the National Museum of Rome which really far exceeded our expectations. The collection is divided into four main categories: Sculpture, Mosaics, Frescoes, and coins. We were able to easily and enjoyably take in the sculpture and most of the mosaics and frescoes before hunger and sunlight from the skylights got the best of us.  We will definitely be returning to finish at some point.

Leaving the museum we headed over to one or our favorite spots for lunch, Osteria Gusto, which actually took more time than expected but it was good to be out and about as it was really turning out to be a beautiful day in Rome.

osteria gusto

Osteria Gusto is one of our favorite places to lunch.  We always start with one of the Fritto Misto plates to share. This time we tried the whole shebang which included fried zucchini flowers stuffed with cheese and anchovies, fried zucchini, and the usual fried shrimps and calamari.  The zucchini flowers and zucchini were a little too heavily battered for my taste. The seafood on the other hand were fried in a light tempura style batter which was really delicious.

Frito Misto I

For our next courses I ordered the Tonnarelli with Pecorino and Pepper which is a very classic Roman pasta dish.  The pasta is somewhat like a thicker spaghetti and of course is cooked al dente. It is a sturdy and very filling dish.

 

Pecorino e Pepe
Pecorino and Pepper with Tonnarelli

We then ordered a risotto with shrimp and lemon sauce that was very luxurious in texture and taste. The texture was not like so many risottos that are rich and creamy. The rice/risotto in this dish still had its own identity, cooked al dente, and the sauce applied much like a dressing. It rather reminded me of a pilaf instead of the more creamy risottos that I sometimes find a too creamy and mushy.

Risotto con gamberi e limone