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 ...
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