Friccico Ristorante - Review - Portuense - Rome - The Infatuation
"What makes Friccico's saltimbocca unique is the use of cortile, which in this case meant farmyard duck. It’s a bit tougher than veal, but its edges get super crispy, as does the lonza—a cured pork loin, leaner than prosciutto. The super pungent sage not only tops the cutlet but is also fried and used as a garnish on top. But beyond all this creativity, what really makes the dish stand out is its sauce. The duck’s internal parts are slow-braised for hours, adding a depth deeper than Rome’s ancient aqueducts. Try it at this Portuense spot when you stop by for a casual dinner. RESERVE A TABLE" - Annie Replogle
Annie Replogle
