Rome is filled with open-air markets selling seasonal produce, and cooks are inspired by what looks best at the vendors’ stalls. Taking a cue from the Romans, our menu incorporates the bounty of the fall harvest, from vine-ripened tomatoes and aromatic basil to fresh pears and homemade fig jam.
Garlic-Rubbed Toast with Fresh Tomatoes and Basil (Bruschetta al Pomodoro) >
Pasta with Broccolo Romanesco (Pasta con i Broccoli) >
Pork Chops Agrodolce with Herbed Bean Salad >
Greens with Garlic and Chili (Verdura Strascinata) >
Pecorino Romano with Sliced Pears and Fig Jam (Pecorino con Pere e Confettura di Fichi) >