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onion: 4
vinegar: 1 spoon
olive oil: 1 deciliter
salt
Cook onions in the oven with the outside skin.
When they get cold, peel them up, chop into slices and dress them with oil, salt and vinegar.
The records of Rome. Big numbers, not always enviable, for a big city.
The true origins of the legendary Fettuccine Alfredo.
The X best Peruvian restaurants in Rome. Where to eat cheviche according to the tradition of an underrated cuisine.
The X best cod fillets in Rome. Where to eat the legendary fried fish.
New Phot-O-Matic section. To spend some time looking at photos (also) of Rome.
The best X arrosticini in Rome. Where to eat Abruzzese "rustelle".
The best X smoked BBQ. Where to eat American smoked meat (in Rome and in Italy).
DOCG and DOC wines from the province of Rome (and a bit of history).
The X best "vaccinara" oxtails of Rome. Where to eat the queen of the fifth quarter.
Small guide to restaurants in Rome: Asian cuisine
Farmers' markets reopen: list, map and timetables.
