Food For Thought

entrata cafe-greco

With a double article about the history of books in this issue’s “Of Books, Art, and People,” what more appropriate time to suggest a visit to Rome’s Caffè Greco! Here for more than 200 years the great minds of art, literature, and music have been meeting around its tiny, marble-topped tables. The café was opened […]

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Food For Thought

semplice-ma-di-qualita

During the Middle Ages, Campo de’ Fiori (“Field of Flowers”), today Rome’s oldest open-air fruit-and-vegetable market, was the commercial and touristic center of the city as well as the site of public executions. The most notorious was that of the Dominican poet, philosopher, mathematician and astrologer Giordano Bruno, burned at the stake in 1600. Bruno’s […]

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Food For Thought

antipasti 20

We all know that “Rome wasn’t built in a day.” Indeed, Rome is a layer-cake of history built on seven hills, and it is appropriately nicknamed “The Eternal City” because visitors can see monuments and art from almost every period of her c. 2,700-year history: Ancient Greek, Republican Rome, Imperial Rome, Medieval (if not so […]

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Food For Thought

febr 013

When I first arrived in Rome in 1972 as a young bride, there were no ethnic restaurants except French “Charlie’s Saucerie” between the Colosseum and St. John Lateran, Japanese “Hamasei” near Piazza di Spagna, and the “Cantina Tirolese” near St. Peter’s, a favorite with Cardinal Ratzinger before he was elected Pope. All three are still […]

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Food For Thought

Salerno Roll_ME GEISHA

At the time of this writing, a month after its opening, “Me Geisha,” founded by Italian-American businessman Giuseppe Tuosto two years after his successful restaurant with the same name at Via Roma 59 in Salerno, is probably still Rome’s newest restaurant. Just off Corso Vittorio Emanuele II, next door to the Chiesa Nuova, 500 meters […]

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Food For Thought

febr 013

Panettone translates as “a large loaf of bread.” Actually, it’s a large sweet bready cake with various creamy fillings, raisins and candied fruits; its dome is covered with toppings of different flavors. Panettone’s origins probably date back to the Roman Empire: ancient Romans sweetened a type of leavened cake with honey. During the Renaissance, it […]

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Heinz Beck – Rome’s only chef with three Michelin stars

Heinz Beck.

In 1993 Hans Fritz, the German director of Rome’s Cavalieri Hilton, asked Heinz Winkler, the chef, restaurateur/owner of “Tan­tris,” the only Munich restaurant with three Michelin stars (and still today the owner of the three-starred “Residenz Heinz Winkler” in Aschau), to recommend a talented protégé to become Executive Chef for a still-to-open Hilton rooftop restaurant. Job […]

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