I thought I posted this on the Italy board but it got posted on the General one. Some people responded, but, naturally, more to the cooking question I had, not about the restaurants.
Basically, I just wanted to see what you Rome experts had to say about the Times article (link embedded in the below link). The article discusses Gambero Rosso's choices for the best carbonara in Rome. Also, I wanted to know what you had to say about the inherent merits of guanciale versus pancetta in la cucina romana.
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