Cucina de Italia

Photo by Jessie Bever

Photo by Jessie Bever


Our first lunch in Rome was at a restaurant called Clementina’s.  I ordered pasta with tomato sauce, cheese, and bacon. Though the large rigatoni was a little surprising, I could immediately smell the welcoming aroma of tomato when my plate arrived. The noodles were cooked al dente, so they were chewy and much less awkward to consume than long stringy strands. Unlike pasta as Americans think of it, this dish had incredible flavor without overwhelming amounts of sauce or toppings. It was obvious from the crunch of the bacon to the sweetness of the tomato sauce that every ingredient was fresh, and the substance of the meal didn’t suffer at all for its simplicity. – Rebecca Patterson


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