Welcome to Rome, where a gourmet weekend awaits you as only Italy’s capital can offer. You will discover dishes, rich in history and delight for the palate. Simple, delicious recipes in a rustic, poor and very tasty kitchen.
“Romani de’ Roma” here are the typical dishes of the Eternal City The pastas stand out, including the very popular carbonara, amatriciana with pancetta, tomato sauce and cacio, tagliatelle alla Gricia, the arrabbiata, so called because the abundant chilli makes those who taste it turn purple, the spartana cacio and pepe, embellished with pecorino romano, the fast ‘Aio e Oio’ with garlic, extra virgin olive oil and chilli, the ‘pajata coi rigatoni’ and the cart originally prepared by those who carried carts around Rome.
Among the soups, that of broken spelled with rinds and that soupy soup of broccoli and sprightly, A famous first are the gnocchi alla romana. of semolina cooked in milk, mixed with eggs and finally au gratin with plenty of butter and Parmesan .. 
Among the second courses, besides the oxtail and the coratella, that is the entrails of the lamb, the abbbacchio triumphs, a scottadito, or alla romana, enriched with desalted anchovies, and then again the saltimbocca alla romana, slices of veal, garnished with raw ham, sage and browned in butter, the tasty Roman-style tripe and the fifth quarter all the edible offal of the cow. and that we find Roman-style with minced garlic, parsley and mint.
The historians farricello and pandorato, snacks from the past made with stale bread soaked in milk and eggs and then fried and … finger food yes, but on the phone! And here is the supplì, a kind of rice arancini with a filling of ragù and stringy cheese, which recalls the wire of the old telephone
Michelin starred restaurants
Acquolina
All’Oro
Aroma
Il Pagliaccio
Assaje
Bistrot 64
Enoteca la Torre
Glass Hostaria
Idylio by Apreda
Il Convivio-Troiani
Imàgo
La Terrazza
Marco Martini Restaurant
Moma
Per Me Giulio Terrinoni
Tordomatto 
Zia
Pipero Roma
Il Tino , Fiumicino
Pascucci al Porticciolo, Fiumicino
La Pergola
Taverns
Da Armando al Pantheon
Da Cesare
Grappolo d’oro
Pro loco D.O.L
Trattoria popolare l’Avvolgibile
The discovery of Weekend Premium: a restaurant where Alice in Wonderland and director Tim Burton would be at ease …
Rome. His name is Etienne, he promises (and maintains …) a unique food and wine experience, created from simple dishes but also revisited in a gourmet / molecular key by Chef Stefano Intraligi and the students of his Scuola di Cucina .Cooking School.
Stefano, a young chef with a valuable collaboration with the great Heinz Beck behind him, has a project: “to become the best gourmet restaurant in Rome”. Well, I must say that the conditions are there, considering the “magic” of his dishes: from the amouse bouche sitting on the mini chairs of Barbie’s garden, to the ravioli dressed as a Harlequin, 
o balloons stuffed with carbonara, to the green meadow with squid ink cream puffs, fois gras and truffles, to the tromp-oeil dish with fake sweetbreads and fake artichokes, of which he gives us the recipe and reveals the “trick”. Magic tricks? No, I would rather say a great fantasy that comes from the poetry of his heart. .
Giochi di prestigio? No, direi piuttosto una grande fantasia che nasce dalla poesia del suo cuore. Come ci rivela questa spontanea intervista.
Ciao Stefano, domanda di rito: dove ti piace passare un weekend libero?
Se ho qualche giorno in più a New York, se resto in zona, mi dirigo nelll’entroterra laziale dove trovo eccellente materia prima, amo particolarmente la zona di Bolgheri, si quella dei cipressi del Carducci, ottimo cibo e buon vino.
Con che auto ti muovi ?
Una Mercedes, che reputo un lusso giusto e comodo.
First memory in the kitchen?
From a very young age, in my house in Garbatella, in Rome. I remember cleaning green beans with my grandmothers Isis and Nanna and then at Christmas, when they made more than a thousand tortellini and agnolotti for my large family.
When did the “I’ll be a chef” spark?
At 15, I was alone at home and I enjoyed preparing a sauce for pasta, when an inspiration came to me: “What if I added a drop of vinegar?” Grandma returns and tastes, at first suspicious then with a big smile, approves my innovation … Then I realized that cooking was a bit of a game of chance, where even an unusual ingredient can work small miracles.
From grandma’s kitchen to your restaurant, who encouraged you?
The great Heinz Beck, a wonderful person who sensed my passion and encouraged me to open my own restaurant, but with the promise that I would do it he would be starred. It was a beautiful wish.
Let’s suppose: you receive an email informing you of the award of the Michelin Star, what would you do?
An 80-tooth smile and a big party with the whole brigade because that star belongs to everyone. I have a brilliant, polite and sincere team. I would also like to mention the collaboration with Giuseppe Amato, Beck’s Maitre Patissier, with whom we have established an excellent relationship and for a couple of years we have been having fun during the Christmas or Easter holidays to make panettone or doves of excellent workmanship together, thanks to Giuseppe’s mastery and high quality raw materia
I find that some of your dishes talk about adventures that Alice or Barbie, Tim Burton or simply an illusionist might like, don’t you agree?
Do you know why? I start from the heart to serve my stories on the plate, I try to excite, to recall memories, but above all to give pleasure. Those who taste it must feel the passion I put into it … and fall in love with it
Wow, it sounds like the plot of the movie “Like water for chocolate” … Where do you get the inspiration?
I meditate and do yoga. I am inspired by what happens during the day, I live for the moment, if I see a tree with beautiful leaves, I think I can bring its shape back into a plate and from there the creative process begins. I start with simple recipes and study them, revise them and modify them a little. My menu was born from this. For many it is refined and tasty, for others it is overwhelming, for me it is my idea of how to cook.
Talking about the recipe for sweetbreads and artichokes that … are not there. Can you reveal the trick?
Of course with pleasure … here it is!
Fake sweetbreads with artichokes, without sweetbreads and without artichokes!
Serves for 4 people
4 boneless chicken legs 200ml chicken broth 500gr of Jerusalem artichoke Garlic Extra virgin olive oil Salt and pepper
Method
Let’s start by washing the Jerusalem artichokes well because we will use them with all the peel. Once washed and dried, cut them into very thin strips with a mandolin. Now take a large pan and put a nice drop of extra virgin olive oil and two cloves of garlic cleaned of the shirt and cut in half so as to have four halves. Turn on the heat over medium heat and lightly brown the garlic. At this point, remove the garlic and insert the slices of Jerusalem artichoke in the pan, turn well so that all the oil is taken and put on a high flame. After about two minutes, pour a glass of water into the pan and let the Jerusalem artichoke stew. In the meantime, cut the chicken legs into small nuggets of about 3 cm. Once the water in the pan has dried, I turn off the heat, take 2 tablespoons of Jerusalem artichoke and place them in a mixer glass with the hot chicken broth. We blend well to obtain a smooth sauce. We add salt. We re-ignite the fire under the pan over high heat and also put the chicken in the pan. Another round of oil and a good pinch of salt and pepper. We constantly turn the chicken and Jerusalem artichoke so that they do not stick until the chicken turns light pink. I recommend not to caramelize and brown. It must remain soft soft. We turn off the heat and serve trying to make a crown of chicken and Jerusalem artichoke. We finish the dish by pouring our chicken broth and Jerusalem artichoke sauce in the center of the crown. Enjoy your meal!
