Via Corsini, Rome, Nov. 4—
ROME'S WATER IS SAID to be ideal for cooking pasta, and spaghetti caccia e pepe — with simply cheese and black pepper — is one of Rome's famous dishes. I doubt you can find it better prepared than at Da Lucia on the Vicolo Mattonato here in Trastevere. With it, puntarelle — chicory stems stripped of their leaves, then submerged in ice water to curl them, served as a salad dressed with garlic-and-anchovy sauce.
Vino bianco in carafa
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