Horse meat? – le coppiette

In a small village 30 mins south of Rome, I saw the spicy horse strips (le coppiette) in a prosciutto store. It looked very dry.

“The coppiette are some strips of meat, cut with special blades that preserved with salt and natural spices, and make mature about sixty days. Before they use meat of horse but at present, pork (thigh of the pig) is used instead.”

http://www.gustoblog.it/post/1335/coppiette

I am not sure the one I saw is horse or not, at least my friend said is horse. You can see it is 40 Euros/ kg. Too bad I didn’t try it. That store has all kinds of Salami, very imressive!

Gelato in Rome at G.Fassi

They say there should be a big fountain in the middle of the G.Fassi, but unfortunately when I was there it was renovating. Well, December is not a tourist season, so I guess have to go back someday in the summer.

But even it was December there were many people line up for ice cream. The place has an old history(“the Fassi business dates back to 1880”) as you can see the old posters and journals about the place on the wall. Besides ice cream, they also have other desserts. Don’t mind the poorly design the websites and pictures, it definitely worth to drop by (close to metro Vittorio E).

http://www.palazzodelfreddo.it/english/boot.htm

Fried Mozzarella

Near Piazza del Popolo in Rome, there is a small cute Sicilian place (close to the metro Flaminio entrance). Food are cooked daily and placed behind the glass. People order them for lunch and eat at small table stands (only have 3).

I had fried mozzarella and it is delicious! Never thought about deep-frying cheese would taste so good! I also had typical Sicilian pasta, which looks like small circles, with tomato sauce and bread crumble on top.

Dessert bread

I had this at a friend’s place at north of Rome. But the bread is made by his mother from south. It is very hard inside out like a rock and stay like that for months. I dipped them into hot tea after the main course.

Making pizza

That was a total surprise! A Roman friend was having a pizza party in Madrid. I used the opportunity to learn how to make pizza at his place. Also he did most of the work, I was writing notes and helping out.
Have to try it myself one day!

Pizza (Four-season) in Madrid

My first night in Madrid, yet I went to dinner at an Italian restaurant. My friends knew all the people works there, from the owner to the chef. The guy who made pizza for me is from Napoli.
I had four-season pizza: mozzarella, tomato, mushrooms, artichokes, cooked ham, olives and oil. I liked it; almost felt I was still in Italy. I suggest cutting anchovy into small piece because they are very salty.

Pizza in Rome

When I was a student in college, I ate so many pizzas from Pizza Pizza on the campus (note: there were not many choices). They are greasy with thick dry crusts. When I graduated from the school, I swore never go into pizza joint again! I thought all pizzas are like that and just the thought gave me stomachache. However the trip to Italy really changed my mind: fresh good quality ingredients, variety of choices and all backed in traditional wood-fired brick oven. Just look at all pics, make you mouth water! All freshly made, no frozen pizzas!!!


Pizza with gorgonzola cheese (veined Italian blue cheese) and apple (in Rome).
http://en.wikipedia.org/wiki/Gorgonzola_(cheese)

I love the sweetness of the apples mixed with creamy cheese. I also like it better because the thin crust (Roman style!) The opposite of Roman style thin crust pizza will be the Chicago deep-dish pizza. Looks interesting haven’t had opportunity to try it yet.

http://en.wikipedia.org/wiki/Chicago-style_pizza

Pizza with eggplant and cheese.



Condadina pizza with mozzarella, eggplant, zucchini, anchovy, mushroom and cherry tomatoes.


Pizza with black truffle and cheese. but the black truffle mushroom was not fresh.


Again Pizza (on the right ) black truffle and cheese. Truffle was not fresh but with very strong aroma. I am suspicious that they use synthetic truffle aroma to enhance the flavor.
Pizza (on the left )with prosciutto and arugula salad.

That is my favorite combination: Creamy hardy mozzarella, soft flowers and salty anchovies.


Pizza (on top) is mixed cheese with tomato sauce. Compare with the one I had is very simple.
Pizza (bottom) is my greedy yummy creation: artichokes, mushrooms, arugula salad, cherry tomatoes and mozzarella. I basically ask them to put all my favorite ingredients.

That pizzeria also has an antique olive-oil grinding device. Nowadays was placed in the center of the pizzeria for decoration. Quite rustic homey place 30 min Nord of Rome (in Castel Nuovo).