After all of the new teachers and some of the administrators arrived, we set off, down the Via del Corso. We walked until it was dark, for what seemed like hours. Cobblestone streets twisted and turned, stomachs churned… When would we get to the restaurant? Then finally, after walking through Popolo, the cat sanctuary, the Pantheon, and various other unidentified ancient monuments (UAMs), we arrived.
The restaurant, located in Trastevere, is called La Scala. We were led past the front patio where there are smaller tables for those who enjoy dining outside, through the main entrance, past another dining area for those who like to dine inside, and then brought to our table. It was plenty large enough for our party of twenty. There was even another long table beside it for another party of twenty or so. I haven’t quite seen that in the dining scene in Italy, so if you’re ever in town looking for a place a large group can go, this might be it. The dining rooms were dark with brick walls (typical of what you might see in Rome) but with some more contemporary furnishings (see the big purple chairs below!).
Wine was ordered for us. There was an option of red or white. The white was good, but we don’t remember it as well as the red, a syrah made by Casale del Giglio. Apparently this winery has tons of tasty reds and whites at affordable prices. A friend of ours, also new to Rome, has told us that she’s found it at their local supermercato, but we have not been so lucky yet! Our eyes are peeled though.
Appetizers came next. The principals and headmistress decided to just order an assortment of bruschette for everyone: olive, artichoke, prosciutto, and tomato, all truly delicious. The bread used was classic Roman-style bread, with a wonderful flavor and dark, substantial crust. Both the olive and the artichoke toppings were nearly pureed to a smooth, spreadable consistency. The flavors were clean and true, with hints of fruity olive oil. The prosciutto was alone on the bread, aside from a light drizzle of oil. It was not sliced air-thin like some prosciuttos, it was slightly thicker, texturally a perfect pairing with the bread. Rustic yet refined. The tomato bruschetta was both the simplest and the best. The tomatoes were a true red, with a flavor as vibrant and fresh as their color. A simple drizzle of olive oil and sprinkling of basil was all that was needed.
The wine and appetizers might have been chosen for us, but our entrees were up to us! Peter chose ravioloni (big ravioli) filled with ricotta di bufala and topped with thinly-sliced mushrooms, speck, sage. When the plate came, the sweet scent of the cheese blending with the sage was the first thing to be noticed. There were just two ravioloni on the plate, but that ended up being plenty. The mushrooms weren't so memorable, but the speck was finely julienned, placed perfectly as both garnish and light flavor.
Marie chose tagliolini con polpi. There was a little bit of green broth beneath the pasta, although we’re still not quite sure all of what was in it. Overall the plate was beautifully presented: yellowish pasta tossed with purple and white bits of polpo all simmering in a sweet and sea-fresh broth. The pasta was perfectly done. Unfortunately, the polpo were a bit chewy, but everything else was so good we could chalk it up to our large party.
Other people at the table had equally appealing dishes: Cathryn ordered a long pasta with shrimp (heads and eyes still on!). Marie was lucky enough to taste it—those shrimp were certainly succulent! Mark ordered a bistecca covered in pecorino, a type of "ewe’s" cheese, and Charlotte ordered a classic, thin, Roman-style margherita pizza.
While pizza is available and looked tasty, the pasta is what really stands out at La Scala. We always will prefer homemade pasta to dry, boxed pasta, but La Scala set itself apart even further. We tried to figure out how they had made it. Typically when we make pasta at home, we use a one-cup-of-flour to one-egg ratio. We figured they had used more egg yolks to get the yellowish color. All of the pastas were cooked al-dente, but made thin enough to feel smooth and easy. Additionally, these pastas were topped with choice ingredients, and mixed in interesting takes on what is considered classic.
We of course, in our celebratory mode, ended our night drunkenly in glasses of limoncello. While this drink is overall just too sweet for us, it felt appropriate at the time. We were happy to have dined here and to have made some wonderful new friends!
La Scala’s website (http://www.ristorantelascala.it/index.php ) is a great one to look at. There are old pictures of the restaurant, an extensive menu, and, again, great music. However, it seems like they change and add onto their menu frequently (a good sign) so don’t expect to get what you see on the website at the restaurant itself. Check it out!
Are polpi...octopi? Ahoy, Translation Key!
ReplyDeleteEverything looks deliciously egg-enriched.
it appears that the man sitting on the ledge behind you was utterly astounded by the food.
ReplyDelete