Italy’s humble street food, which includes such ingredients as cow stomach and pig intestine, is getting an upscale makeover as chefs at some of Italy’s finest restaurants take the beloved flavors and techniques of curbside cuisine indoors. Open Colonna, a new restaurant in Rome’s Palazzo delle Esposizioni, offers fine delicacies including foie gras and braised lamb in wine must, but it also serves a traditional panino con porchetta, or roasted suckling pig seasoned with a blend ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?