FOOD
Global Gourmet Guide
BOTTOMCENTER:
© FOTOTECaENITROME
Fall 2009
celebratedliving.com
36
Ve nt ure O ut
For a great trip right outside the city,
White suggests a visit to
Antonello
ColonnA
(
, a
restaurant inlabico, a tiny town that is
known for its traditional Roman food.
Theeatery isoverseenbychefColonna,
the Italian food ambassador who once
cooked forQueenElizabeth II.
➤
“Rome is one of themost dynamic eating cities in Italy,” says
MiChAelWhite
, executive chef/partner atNewYorkCity’s Italian
restaurants Alto (altorestaurant.com), Convivio (convivionyc.com), and
Marea (marea-nyc.com). “It is a great city, not only for Roman food, but
for all the different cuisines around Italy. If you don’t have time to travel
extensively throughout the country, you can get a terri c representation
of the Italianmapwhile in Rome. Just stay away from tourist sites and it’s
virtually impossible to have a badmeal.”
e at
“
hosteriA del PesCe
(hosteria
delpesce.net) has some of the best fish
in Rome,” saysWhite. For traditional
Roman food he suggests
AntiCoArCo
(
and brick-wall ambience. another of
White’s favorites:
dA oio A CAsA MiA
(011-39-06-578-2680), “where you can
get spleen and all kinds of cool stuff.”
and for dessert, thegelatoat
il gelAto
di sAn CrisPino
(ilgelatodisan
crispino.it) near the Trevi fountain is
not tobemissed.
r ome
Dr ink
Spend a leisurely afternoon nursing a
coffee at
CAfé sAnt’eustAChio
(sant
eustachioilcaffe.it), “andmake sure to
ask for it with sugar,” advisesWhite.
“When they brew the hot espresso and
whip it with sugar it creates a kind of
deliciousmeringuewhich theyspoonon
top.”Sip chianti at
Cul de sAC
winebar
near the Piazza Sant’Eustachio, be-
tweenPiazzaNavonaand thePantheon.
“and I love
forno MArCo rosCioli
and
AMbAsCiAtA d’Abruzzo
” (ambasciatadi
abruzzo.com), saysWhite.
ShOp
Soak up some local flavor bywander-
ing the fish and cured-meat stalls of
testACCio
market.Want tobringhome
a few bottles of your favorite vino?
triMAni
(trimani.com) isRome’soldest
(1821) family-ownedwine shop. Wan-
der
the Covered MArket
to survey a
rainbow of fresh produce, pasta, and
bread (perfect forapicnic). Fora lively
flowerand foodmarket, head to
CAMPo
dei fiori
, near the Piazza Navona (at
night it turns intoa festivespot tohave
adrink).
Clockwise from top: chef Michael White; coffee at Café sant’eustachio; touring st. Peter’s basilica in rome; il sorbetto al Calvado from il
gelato di san Crispino; and (center) the entrance to Café sant’eustachio
