//April
13 04, 2017

Recipe: Abbacchio alla Romana | Roman-style Suckling Lamb

2017-04-13T11:13:49+00:00 April 13th, 2017|Categories: Food & Wine, Gastronomic Traditions, Meat, Recipes|4 Comments

Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted [...]

11 04, 2017

Recipe: Lalek (Charoset) for Passover

2017-06-18T23:05:38+00:00 April 11th, 2017|Categories: Food & Wine, Gastronomic Traditions, Jewish/Kosher, Recipes, Rome & Lazio|1 Comment

Passover began on Monday and as Rome's Jews gather to observe this sacred holiday, I think it's important to acknowledge the city's most recent community, which escaped from Libya in 1967. In the wake of the Six Days War, years of Jewish persecution by the Libyan state erupted in violence. Thousands of Jews were evacuated to [...]