Three unmissable restaurants in Rome, two yummy recipes for the weekend, and a new March playlist.

Plus, a bit of This & That.

Fennel Citrus Salad with Toasted Pistachios

Just in time for the weekend, this simple, bright, tangy salad is perfect for a Sunday brunch. We enjoyed it last week with the frittata; it was so refreshing and delicious!

FENNEL CITRUS SALAD WITH TOASTED PISTACHIOS

Serves 4

• 1 small head of lettuce (I recommend using butter lettuce, little gems, or even a frisée would be nice)

• 1 medium fennel, ends trimmed, cored, and thinly sliced on a mandoline

• 2 oranges, segmented (I recommend using Navel or Cara Cara oranges and save the juice for the vinaigrette)

• 1/3 cup toasted pistachios, roughly chopped

• 2 tablespoons chives, minced

CITRUS VINAIGRETTE

• The remaining juice from the segmented oranges

• 1 teaspoon shallot, minced

• 1/8 cup white balsamic vinegar or champagne vinegar

• 1/4 cup extra virgin olive oil

• Sea salt

• Finely cracked black pepper

First, prepare your vinaigrette. Place the orange juice, shallot, and vinegar into a bowl and let it sit for 5-10 minutes. Next, whisk in the olive oil—season with sea salt and black pepper to taste and set aside.

Combine the lettuce, fennel, orange, pistachios, and chives in a large mixing bowl. Drizzle with just enough vinaigrette to coat the lettuce. Carefully toss and taste. Add more vinaigrette, sea salt, and black pepper as needed.

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Frittata for Two

The boys won't touch a frittata (too many veggies and cheese, Mom!), so I always make a small one for Andre and me to enjoy. They're great hot or at room temperature, so you can nibble on it throughout the day even if you don't finish it all. I love winging it when it comes to this type of dish, scouring the fridge for produce and a bit of cheese I need to use up. This combo turned out pretty fantastic…sweet yellow onions lightly browned in olive oil, a few handfuls of Swiss Chard wilted, and a generous showering of grated scamorza cheese. If you can't find scamorza, try using a smoked mozzarella or a provolone cheese. 

FRITTATA WITH SWISS CHARD AND SCAMORZA

Serves 2-3

• 6 eggs

• Splash of whole milk

• Extra virgin olive oil

• 1/2 small yellow onion, peeled and thinly sliced into half-moons

• 2 cups of Swiss Chard, thinly sliced into ribbons

• 1 cup grated scamorza cheese (you can also use provolone or smoked mozzarella)

• Sea salt 

• Black pepper

Preheat the oven to 350 degrees.

In a medium bowl, crack the eggs, add a splash of whole milk, a pinch of sea salt, and some black pepper, and whisk to combine. Set aside. 

In a 10" cast iron skillet, add a few tablespoons of olive oil and the yellow onion. Sauté on medium heat until the onion softens and begins to turn golden in color. Next, add the Swiss chard and stir to combine. Add a little more olive oil, a pinch of sea salt, and some black pepper if needed. Cook for a minute or two until the greens have wilted. 

Pour the cup of grated cheese into the bowl with the eggs and stir to combine. Next, pour the egg and cheese mixture into the cast iron skillet. Place the skillet into the oven and bake until the center of the frittata has set, about 10 minutes.

Once the frittata is finished cooking, remove the skillet from the oven. With a thin spatula or knife, move around the edge of the skillet, releasing the egg from the side of the pan and ensuring the frittata will release from the pan easily. Place a plate over the skillet and then carefully turn the cast iron pan over so the frittata is upside down on the serving plate. Cut into triangles and enjoy with the Fennel Citrus Salad above!

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Three Unmissable Restaurants In Rome

By: Andre Vippolis

Rome is a city bursting with restaurants, many serving the same beloved Roman classics. Across Italy, each region fiercely honors its culinary traditions, and in Rome, that means pasta dishes like Cacio e Pepe and Carbonara reign supreme. But if you ever declare a favorite spot for one of these dishes, be ready for skepticism—especially from a Roman. And if you're American? Well, in their eyes, you might as well have disqualified yourself from the debate entirely. But let's set that aside and focus on what really matters: where to eat.

With so many of you are asking for Rome recommendations for your upcoming summer trips, we're putting together a growing master list. But for now, let's start with a curated selection of three truly exceptional restaurants in the Eternal City.