Italian Home Cooking

by Andrew Stein

One down side of being on the go all the time is that having home-cooked meals become the exception rather than the rule. My time in Rome staying at Gabe’s apartment, however, fit into this exception very nicely. The first night began with a T-bone steak covered in pistaccio brandy cream sauce. The next morning followed up with a both delicious and attractive omelette completed with gianciale (a special kind of bacon). And finally, for the second dinner Gabe whipped up some amatriciana (fancy pasta) and his roommate Nikki made a great polenta pizza with goat cheese and veggies.