Tuesday, August 10, 2010
Rome, I saw herds of sheep, so wasn't surprised to be surrounded by pecorino. Although Tuscany is knows for its Tuscano pecorino as well, I was happy to see fresh mozzarella on my antipasto plate at Osteria All' Antico Mercato (although I'm pretty sure it was bufala moz, not cow moz).
One of the most famous meals to get in Florence is the bistecca alla florentina (which traditionally comes from the Chianina cattle raised in Chiana Valley).
Pizzeria Ristorante il Teatro - tagliata, which is a much smaller cut of meat, grilled and served with a ton of fresh arugula and shaved Parmesan cheese.
Alla Vecchia Bettola I enjoyed two creative dishes made from food that many of us would just throw away.
Mmmm. On that note, I'm gonna go try to turn some leftovers into a divine delicacy.