VittlesVamp

The Culinary Classics in Rome

I didn't let you know in advance, but I did take another quick trip to Europe - a stopover in Rome. And, when in Rome...

Well, when I am in Rome, there is no question that I am going to be indulging in artichokes aplenty. The lovelies above were spied at Campo Marzio Market off of Via Monte d'Oro, near the Spanish Steps. You can't go to Rome and not have artichokes. They are part of the classic Roman menu.

In between hitting the classic Roman landmarks, like the Colosseum, the Forum, the Trevi Fountain, and the Pantheon - even more Roman culinary classics were had. Think espresso, gelato, pizza, and, of course, pasta. Lots of pasta...

Mmmm...Cacio e Pepe in all its glory. There is a reason it's a classic.

There are plenty of contemporary kitchens throughout the Eternal City. Perhaps I am remiss in not paying call. But, why go modern when I can have bowl of perfectly prepared Cacio e Pepe?

Call me a foodie fuddy-duddy, if you choose. I call it being a committed classicist.

Hot Saucier

It was at a conference that I spied a new form of culinary profession - the Hot Saucier.

What, pray tell, is this new gourmand occupation? It is a gentleman or lady who is the resident expert on all things hot sauce. In this case, it was a gent overseeing a table of about 100 different hot sauces, able to explain their provenance, ingredients, flavor profile, and heat level.

Will this role take hold at restaurants across the country? Not sure. Certainly better than those "water sommeliers" they dreamed up a few years back.