Roman Dinner at Cacio e Pepe
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with a fabulous rendition of Maria, Marì! (Russo; Di Capua)
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By Giovanni di Napoli
What better way to celebrate the Nemoralia and the Ferragosto than with a Roman meal with New York City's Sicilian Food, Wine and Travel Group? Yesterday, I had the great pleasure of joining this wonderfully hospitable group for their Ferragosto celebration at Cacio e Pepe, a delightful little trattoria located in Manhattan's East Village that serves some of the best Roman fare I've had outside of Rome.
We were treated to a bevy of sumptuous courses specially prepared for our party by our gracious host Giusto, a Sicilian restaurateur who also owns nearby Cacio e Vino and Ballarò Caffé e Prosciutteria. The wine flowed like the Acis River and the food kept coming in a grandiose repast that would make the most pompous Roman patrician proud.
Like any meal, the food is only as good as the company you share it with, and I couldn't have asked for better company. The Sicilian Food, Wine and Travel Group are truly a festive bunch and remarkable for their wide range of interests and expertise. As always, the group's president and organizer, Vincent Titone did an excellent job and deserves a lot of praise for his hard work and dedication. It’s no easy task making these types of gatherings possible, especially as frequently as he does.
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| To our delight Sicilian tenor Vincent Titone belted out a few notes from Puccini's La Bohème |
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| Our outdoor feast begins with Polpettine di Carne, Pomadoro e Basilico (Meatballs with Tomato Sauce and Basil) |
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| Next up was the delicious Timballo di Melanzane alla Parmigiana (Eggplant Parmesan Timballo) |
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| My favorite was the Tortino di Polpo con Patate, Battuto di Olive Nere e Fiori di Zucchine Fritto (Octopus, Potato, Black Olive Paste layered with Fried Zucchini Flowers) |
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| Penne con Pomodoro, Mozzarella Filante e Pesto di Basilico (Penne with Tomato, Melted Mozzarella and Basil Pesto) |
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| Fettuccine all'uovo con Ragu di Tre Carni (Homemade Fettuccine with Three Meat Sauce) |
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| Ravioli di Carciofi, Crema Densa di Parmigiano, Zenzero e Lime (Artichoke Ravioli, Parmesan Cream, Ginger and Lime) |
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| Tonnarelli Cacio e Pepe (Tonnarelli [handmade Spaghetti] tossed in Pecorino with Black Peppercorns) |
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| For dessert we had Tiramisu alle Fragole con Crema Inglese al Limoncello (Strawberry Tiramisu with Lemoncello Creme Anglaise), Panna Cotta al Cocco con Zuppetta d'Ananas e Rum (Coconut Panna Cotta, Pineapple Rum Puree) and Cannoli Ripieni di Mousse al Cioccolato con Gelato di Vaniglia (Chocolate Mousse Cannoli with Vanilla Gelato) |
Photos by New York Scugnizzo
