Vino e Camino - Cuisine
Our idea of coking tries to put together quality, simplicity and creativeness. The majority of the ingredients are carefully chosen in the territory, with the purpose of creating a quality network and to sustain the economy of the area.
Examples of this philosophy are the Canale Monterano bread, naturally leavened and cooked in a wood oven, a Slow food product. Or the Caciofiore di Columella, a cheese produced following the instructions of the Vth century roman agronomist. The biological olive oil of Canale, the wild chicory and herbs, the meat of cows which live free in the woods, the mushrooms.

In
Cristina’s kitchen you find cacio e pepe ( she has awarded many prizes for this dish), and strozzapreti amatriciana style. The broadbean purée with wild chicory or a spelt risotto with pumpkin and parmesan.
The menu changes according to the season and to what the market offers. In winter the soups like chestnut, leek and smoked ham, beans cooked in the pot, chickpeas and cod, babysquid and lentils, in summer cous cous with octopus, tomato and lemon peel, the mussel and pecorino soup or the lettuce roulades filled with pike fillets and Colonnata lard are some examples.
In the Rome restaurant the wood oven is used to prepare the Sardinian bread with tomato, capers, olives, mozzarella and pecorino cheese or the veal shin served with potatoes and mushrooms.

 
"Fish lovers can’t miss the tuna tartare with prickly pear or avocado, the sea-bass ravioli or the scorpion-fish soup."

All the desserts are hand-made and delicious.
Try the napoleon with Chantilly cream and chocolate drops, the chocolate mousse, the sponge zuccotto with coffe cream and the yogurt bavaroise with fresh fruit sauce."
 
  Vino e Camino - Piazza dell'Oro, 6 Rome - +39 06 68301332 roma@vinoecamino.it