the format

Travel with
The Lantern

Italy is a place rich in history, breathtaking landscapes, and delicious traditional recipes. For this reason, we've decided to tell and celebrate them all in a single format: the Travel with “The Lantern”. Accompanied by the Chef Federico Fusca, we've crisscrossed our country in search of unique curiosities, mysteries, and artistic and culinary traditions. What we found has made us fall even more in love with our beautiful Italy.

Episode 6

Rome

In a few minutes you will see...

  • Civet
  • Fountains
  • Spaghetti
  • Keyholes
  • Scooters
  • Fishmongers
travel notes

The Story

Rome, the capital of the world! A journey through the beauties of Italy simply had to include Rome, but we decided to look for its curiosities and lesser-known stories. So we began our journey from the mysterious Little House of Owls, located within the Villa Torlonia park. This strange and fascinating construction takes its name from the numerous owls present in the decorations, furniture and stained glass, commissioned by the owner, Prince Giovanni Torlonia Jr., a lover of esoteric symbols.

A short distance from the park, there is another little-known but very evocative area: the Coppedè District or of fairies. Here the Liberty-style palaces and houses, chosen as film sets by directors such as Dario Argento, Carlo Vanzina and Richard Donner, make you think you are in an enchanted world. Further charm and mystery is given by Fountain of the Frogs, located in the centre of the district. It is said that the Beatles bathed here after a concert at the legendary Piper (which is located just behind it).

And after so much walking, what's better than a good lunch? We treated ourselves to a fantastic (and abundant!) tasting of first courses with the 4 pillar sauces of Roman cuisine: amatriciana, carbonara, gricia and cacio e pepe. A real treat!

After such a binge, a walk was a must, so we popped into St Peter's Square to see the play of perspective of Bernini's columns: even though they are in 3 rows, if viewed from a precise point marked on the floor, they appear to merge into a single row. And to continue with the perspective view, immediately after we moved away from the centre to reach another little-known spot: the Priory of Malta. Here, looking through the Keyhole From the Villa del Priorato, you can have an incredible view of the Dome, and it almost feels like you can grab it with your hands.

The only thing we took however was... the scooter to get to Daniela inside her Fishmonger at the Covered Market Bags. Here Federico Fusca has drawn inspiration from the vast quantity of fresh fish to create some quick tartare and carpaccio recipes to offer to the fishmonger's customers who came to visit him... and also to propose new recipes for our first courses. Daniela and her staff's cheerfulness and desire to have fun involved us in a real show, where Federico also danced and joked with everyone.

And to finish off in style, we all went to the Colosseum. There was no better place to end this stage. And if you want to discover the final journey, keep following us!

People, scenery and activities

Discover where we've been

Little House of Owls

Villa Torlonia, Via Nomentana, 70,
Rome

www.museivillatorlonia.it

Fountain of the Frogs

Piazza Mincio, Coppedè Quarter
Rome

Keyhole

Villa Priorato of Malta
Piazza dei Cavalieri di Malta, 4,
Rome

Pescheria L'Ancora

Covered Market Bags – Box 9
105 Via Franco Sacchetti
Rome

www.pescheriadanielafarci.it

the photo story

The Backstage

the recipe inspired by the trip

Chef Fusca Recommends...

Narrow tagliatelle with sea bream
Ingredients
  • Narrow tagliatelle 400g
  • Salt and pepper to taste
  • 700g of brill
  • Olive oil to taste
  • Tomato puree 50 g
  • Thyme to taste
  • 6 pitted black olives
  • 1 Lemon
  • Pachino cherry tomatoes, as needed
  • Basil and parsley to taste
  • 3 caper flowers
  • 1 Garlic
For the broth
  • White wine to taste
  • 1 Bay leaf
  • Gurnard roe and fins
  • Olive oil to taste
  • 2 Carrots
  • Cold water
  • 3 celery stalks
  • Black pepper to taste
  • One white onion
  • Salt to taste
Procedure
Clean the gurnard: cut the fillets into chunks and set aside the head and bones. Start with the broth: roughly chop the carrot, celery, and onion, put them in a saucepan with a bay leaf, then add the gurnard heads and scraps and drizzle with a little oil. Let them flavour for a few minutes. When the fish begins to stick to the bottom, deglaze with white wine.
Once the alcohol has evaporated, add salt and pepper, then add cold water to cover everything. Use a spoon to remove the foam that forms as it cooks. Once cooked, strain.
Halve the cherry tomatoes. Slice the olives and capers.
In a frying pan, add a good glug of oil, a sprig of thyme, and the garlic in its skin. Add the pieces of gurnard, lightly brown them, then add the cherry tomatoes, olives, capers, and tomato purée. Leave to cook for a few minutes and then season with salt.
Lightly blanch the spaghetti in boiling salted water. Meanwhile, take a few ladles of boiling fish broth and pour it into a pan. As soon as the spaghetti is soft enough to be fully submerged, transfer it to the pan and let it cook in the broth.
Once cooked, pour the sauce over the spaghetti and toss with basil, chopped parsley, and lemon zest. Before serving, give it a final flourish of lemon zest.
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