|Chef Oliver Glowig|
I decided to take a little train trip last weekend. A day trip from Naples to Rome, a trip that would take a little more than an hour.
My trip was not designed to visit any of the museums, fountains, churches, or amazing sights around the eternal city. I actually had no intention of leaving the Rome Terminal train station at all!
Reason? I wanted to check out 2 starred Michelin Chef Oliver Glowig’s new adventure – a restaurant name La Tavola, Il Vino, La Dispensa (Table, Wine, Pantry). A restaurant located in Mercato Centrale Roma – a refined food court featuring some of Rome’s (and Italy’s) top foodie stops.
This would be my first visit to check out the chef’s cuisine so I as full of nervous excitement as I walked up the stairs, sat down, and looked over the menu.
Nerves calmed down thanks to the casual ambiance, a glass of champagne and an aperitif with Glowig as he helped me pick out his specialties – beginning with the appetizers.
Cooked and raw fruit and vegetables. A piece of art!
Anchovies alla colatura with chicory and ricotta.
Simple exciting flavors –
I’ve never had anchovies and ricotta together.
Scottona beef (knife beaten) with buffalo mozzarella and anchovies.
This beef had a nutty favor thanks to the cattle’s hazelnut diet.