Supersized Pajata

Written by Katie Parla on May 6, 2010

Is it just me or have the intestines used in pajata gotten bigger recently? I can’t figure out why. Maybe restaurants are back to using the intestines of unweaned calves after switching to lamb intestines after the mad cow fiasco. They weren’t so huge and plump last spring…any thoughts?

Keep Reading

Pollo-alla-Potentina-Braised-Chicken-Katie-Parla

Recipe: Pollo alla Potentina (Chicken with Tomatoes, Onion, and Chili)

Salumeria Roscioli Carbonara | Katie Parla

Where to Eat in Rome in August 2023

Spaghetti with Bottarga Food of the Italian Islands Katie Parla

Bottarga and How to Use It