12-09-2013
La Fucina in via Lunati 25/31, tel. +39.06.5593368, “According to purists, rather than a pizzeria, this is a focacceria", says Cristina Bowerman, "whatever you may wish to call it, do go there and enjoy the evening "
(see part one) A pizzeria I often go to and with pleasure is La Fucina. It is very rare that a restaurant would generate so many discussions with regards to the necessity of finding a term that would define it, I believe. For purists, rather than a pizzeria, this is a focacceria (in the sense that ingredients are placed cold, on a base that could be defined as a focaccia). Someone, with a didactic approach, has gone as far as to define it as a place in which high quality raw materials are placed on a leavened disk of water and flour. That day I thought that if someone would define my Ravioli di parmigiano, which don’t have the shape of ravioli, as «two small disks of egg and flour made to contain a Parmesan cream which in case they weren’t there would spread over the plate», I couldn’t care less. Why should one deprive people of the joy of niggling – whatever you may wish to call it, do visit La Fucina and enjoy your evening.
Osteria Fernanda, via Ettore Rolli 1, +39.06.5894333
Salotto Culinario, via Tuscolana 1197/1201, +39.06.72633173
Men who, for a moment, leave pots and pans to tell us their experience and point of view
by
Glass Hostaria's chef (one Michelin star), located in Rome. President in charge of the Ambasciatori del Gusto association
From Western concert flute to cakes