burger

Last night I celebrated the Fourth of July in the American Academy yard with the cooks of the Rome Sustainable Food Project, delicious beers, and some damn good burgers. Rusty, an experienced grill man, fired up the wood burning BBQ, summoning the hot flames that Brian would skillfully tame while grilling the burgers. The patties were a mixture of ground beef and guanciale (pork jowl), a combination that turned out stellar results. The grill’s hot flames kicked off the Malliard reaction, giving the meat a crispy and intensely flavored crust. When Brian pulled the burgers off the grill, each was topped with a paper thin slice of prosciutto, the fat of which melted nicely into the burger’s crust. The pork rich patties were served on toasted slices of Roscioli’s Pane di Lariano with homemade ketchup and a side of pickles. There is literally no better way to celebrate being an American in Italy than this.

Shout out to Zack for his food styling assistance that provided the light for this photo.