It is difficult to explain the history and present of Champagne in a few lines. After 27 years of tasting, I still have unclear ideas about it.
Chef Tommaso at Rimessa Roscioli shows us a simple Italian pasta, called Aglio Olio Peperoncino, which is full of flavor! It can’t get any easier than this – garlic, oil and chili peppers…. Enjoy!
Our chef Tommaso explains a traditional plate of pasta – 3 Pomodori – click above to watch. Transcript:
How to make the best tiramisu! Our chef Alice from Rimessa Roscioli explains ‘How to make Tiramisu’. It’s a simple recipe but takes high quality ingredients to make a great one. You’ll find one of the best tiramisù that you have ever tasted at Rimessa Roscioli in Rome, Italy.