cuisine in Rome and Sardinia

Cala Gonone Travel Blog

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just some of the cuisine we had: sea bream grilled whole, spaghetti con Bottarga y little clams across the street from the sea, antipasti near the Spanish steps (thank you Laurie), carpaccio di manzo, Vermentino from those vineyards right fucking there, moscato béchamel on go ahead you can die now lasagna, cioppino por due, “angry fish” vernacia, excruciatingly tender suckling pig, culurjones (mint, garlic, potato, pecorino stuffed ravioli), bresolola with shaved parm, olio di oliva, Aperol Spritz in beautiful places, artesianal salumi, mozzarella di casa, ice cold Ichnusa, racks of lamb, le sebadas drenched in bitter honey, spaghetti nero con prawns y clams, crisp, bubbling, wood fired pizza, local pecorino romano, crisp pancetta, porcinni pizza al fresco en el Campo Fiori, fettuccini diavola, wild boar ravioli, una bianchi chianti per favore, carpaccio di tuna, pre-dinner proseccos,  house cured prociutto, roasted porcinis drizzled in olive oil, farmers cheese….stunning, conversation stopping oh my god, really, honestly Cananau red wine, negronis on the roof, duck confit con balsamico, un litro vina de casa, squid ink drizzled seafood crepes, Agriturismos Goruupo, carpaccio di polpi, heavenly beds of arugula, osso bucco, steak tartar, ramazotti, espressi, and….. grappa di amorone to finish
yheleen says:
now, am hungry ;)
Posted on: Dec 01, 2009
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Cala Gonone
photo by: five11d