Coda alla Vaccinara, 

or,

tail, in the stye of the cattle butcher.

tail pot

Much of Italy’s cuisine is based on the idea of  “Cucina Povera” or peasant food.

  The butchers in Rome often use the term quinto quarto” referring to the fifth quarter,  as in, they butcher up the animal for sale, and divide it up “or quarter it” for the most profitable sales.  Then they save the odds and ends, the uncommon bits, the offal, the “fifth quarter”  for themselves to eat and make charcuterie.

And as all things food go, people eventually caught on to the fact that those “unusable cuts” were some of the best parts.

thus the birth of one of the quintessential Roman dishes, and a favorite, here at Il Corvo.

Garganelle, con Coda Alla VaccinaraGarganelli Coda II

 But what to wash this down with?  Surely if we are exploring Culinaria Romana we should

be drinking a wine that is quite possible THE red wine of ancient Rome……..

Well our friends over at WineFolly.com just so happen to be doing a post on just that very topic,

-the varietal Cesanese, to be precise.

wine 2

Also on the menu today,

Bucatini, with spicy pomodoro, kale and fresh ricotta.

Pasta Misti, with tuscan Corona beans and leek cream