Marta marries Rome’s signature dishes and air of joyful chaos to deliver a hit
Carbonara, carbonara, carbonara – there could be worse ways to write a Roman menu. At Marta they’ve opted instead to take a proper lunge at offering a real taste of the food of Rome. The artichokes, that specialty of the Jewish quarter, are present and correct, fried whole till the leaves are crisp and the heart is tender. The suppli – crumbed balls of risotto, beef ragù and mozzarella – are as hearty as any at Roman trattoria Cesare al Casaletto. Carbonara there is, yes, but much more to tempt and delight – and at prices the Romans wouldn’t baulk at to boot.
Flavio Carnevale runs the floor with as much brio as his brothers and sisters in Trastevere – and a lot more patience. He also has the stones to have taken a well-liked restaurant like Popolo, the southern-Italian eatery he opened on this site in 2014, and flip the script. The smart bistro lines are the same, but now the flavours are focused on Rome, the prices are lower (lower!), and the can-do attitude is cannier and doier than ever, right down to the kids’ menu, and the offer of 10 different kinds of Spritz.
هذه القصة مأخوذة من طبعة February 2018 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة February 2018 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
