Allan and Vittorio

Cantina del Vecchio



VittorioCantina del Vecchio has two main partners -- Allan and Vittorio -- and one of them is in the "front of the house," in the restaurant dining room, at all times.  That's seven days a week, from early morning until late -- really late. 

Allan is British born, but has lived in Italy for 35 years. Despite his many years in Rome, he still exudes a British "air" about him -- at first a bit aloof -- with a quiet manner. He's never loud (ever).

He's an observer and expert on social nuance. He's the one I would ask for translations (I could get along mostly with my broken Italian, copious gesticulation and charades). I counted on his perfect Italian and he never failed to explain to me not just pronunciation, but the musicality of the language. Words in Italian (more so than in English), depend so much on delivery. 

Allan is a true foodie. He loves cuisine and as a trained professional sommelier (from Rome's Hilton school) will always a recommend the perfect wine pairing for every dish.  He's the one I searched for approbation in everything. A compliment from Allan means something. 

Vittorio is so warm, he is (as Raquel would say) practically in flames. He speaks passionately and always with his hands. He is what I think of when I think of the Roman "manner." Of course, he IS Italian. He is quick with a smile and downright affectionate -- appropriately of course.

Vitorrio, too, knows and loves food. He has an Italian chic sense of style and seems to always be concerned about eating too many carbs. It's hard to be strict with Cantina's perfect pastas and intoxicating desserts. For him, the kitchen prepares meats and fish seared and never includes potatoes or other any other starchy foods. But you could tell he really missed them and would occasionally indulge (passionately), as I saw him a few times, eating even a bit of the kitchen's luxurious rosemary roasted potatoes (see recipe below) or a molten chocolate tortino or layered "mille foglia" -- a Napolean by any other name. Each time I would comment, "no carbiodrato!"   

Roasted Rosemary Potatoes

2 pounds peeled new or gold potatoes

1/4 cup extra-virgin olive oil

Finely ground sea salt to taste

2 Tbsp. rosemary leaves

Preheat oven to 450-degrees F. Line a baking sheet with sides with parchment or spray with nonstick cooking spray. 

Peel and cut the potatoes into 1/2-inch cubes and transfer to the prepared baking sheet. Drizzle the oil over and toss well. Sprinkle with salt and rosemary and toss well with your hands. Spread the potatoes over the baking sheet in a single layer. Roast, uncovered, for 30-minutes, or until the potatoes are tender and lightly golden. Makes 6 servings.