After arriving in Rome and suffering a long 24 hours of food poisoning, I finally mustered up the strength to enjoy our first proper Italian meal today.
We had already tried two other restaurants prior but were met with closed doors on a Sunday noon. We were about to give up and get McDonald’s until Mick found La Ciambella Bar A Vin Con Cucina, and we were so grateful we stumbled upon their doors because we were craving a proper meal. Unfortunately we didn’t order much because I was still recovering from my weakened stomach, but here’s what we ate.
“Cooking is not eating. It’s much, much more. Cooking is poetry.” – Heinz Beck
We had already tried two other restaurants prior but were met with closed doors on a Sunday noon. We were about to give up and get McDonald’s until Mick found La Ciambella Bar A Vin Con Cucina, and we were so grateful we stumbled upon their doors because we were craving a proper meal. Unfortunately we didn’t order much because I was still recovering from my weakened stomach, but here’s what we ate.
“Cooking is not eating. It’s much, much more. Cooking is poetry.” – Heinz Beck
Entrée
For nibbles, we were given an array of bread and biscuits. There was a freshly-baked aroma floating in the air and a nice toasty flavour to the carbs. No butter was provided.
When in Rome, do what the Romans do and eat arancini balls; a classic Italian snack. These were simple crispy cheese balls in tomato sauce and basil for €13. The batter was a thin layer, not overpowering and drowning out the bite. There was a mix of mozzarella and parmesan in the cheese, with a great cheese pull. The size of the bite was enjoyable.
Main Course
This was a seasonal option of roasted pork belly and it was heavenly! 🤤 The look of satisfaction in Mick’s face after having his first bite described it all – scrumptious. The meat was tender and juicy, dripping in savoury flavours of pork.
The green spiral was a pureed asparagus with sugar to sweeten the paste. I wished I was not as sick so I could have appreciated this to its full extent. Also, the presentation of this dish was classy and spot on.
The green spiral was a pureed asparagus with sugar to sweeten the paste. I wished I was not as sick so I could have appreciated this to its full extent. Also, the presentation of this dish was classy and spot on.
Mick ordered the Tonnarello Cacio e Pepe with pecorino Roman cheese and freshly ground black pepper. The pasta was a perfect al dente finish, with a firm bite. Of course, we were in the Italian capital so it was no surprise the chef had mastered this technique. This pasta dish was delicious, savoury and light, not like any of those commercial pasta that hide the flavours in sauce and cheese. It was such an appetizing dish for €15.
Service
Upon arrival, we were greeted with amazing service. The restaurant had a beautiful light-filled modern interior set in the ancient city. There was a calming ambience, setting a fine dining mood.
Review
We had such a great time and would love to return to this restaurant. Apologies for the poor photos. I had yakked all the electrolytes out of me so I had no energy for a photoshoot.
But thanks for reading. Ciao! 😋
But thanks for reading. Ciao! 😋
Wow, awesome blog structure! How lengthy have you been running a blog for? you make running a blog look easy. The entire glance of your web site is excellent, let alone the content!!
Wow, amazing blog structure! How long have you been blogging for? you make running a blog look easy. The full look of your website is fantastic, let alone the content!!