Osteria Palmira - Review - Monteverde - Rome - The Infatuation
"Some say picchiapò’s name comes from “picchia un po,” meaning “give it a little hit,” which is probably a nod to pounding the tough leftover boiled beef to tenderize it. We like to think it’s because Nonna had to smack away anyone trying to sneak a bite from the pan before dinner. The version made by Osteria Palmira stands above the rest. Picture tender, long-simmered beef slow-cooked in a slightly spicy tomato sauce, balanced by the sweetness of caramelized onions. A glass of Cesanese on the side is optional. A hunk of crusty bread to soak up every last bit is not. video credit: Maela Bonafede photo credit: Maela Bonafede photo credit: Maela Bonafede photo credit: Maela Bonafede photo credit: Maela Bonafede Pause Unmute" - Annie Replogle
