Rome Sustainable Food Project

new toy for planting our sprouts, thanks to our maintenance dept. #rsfp @amacademyrome (at American Academy in Rome)

#menumeeting #rsfp (at American Academy in Rome)

After: Bone-in veal brisket with fennel seed and rosemary #rsfp (at American Academy in Rome)

Before: Bone-in veal brisket with fennel seed and rosemary #rsfp (at American Academy in Rome)

We fried a couple of squash blossoms for dinner #rsfp #frittomisto (at American Academy in Rome)

Abbacchio porchettato: a baby lamb, completely boned out, rolled, tied and roasted. #rsfp #lambjam #bravoross (at American Academy in Rome)

#RSFP barbecue in the Bass Garden #burgers #icecreamsandwiches #merica! (at American Academy in Rome)

#rsfp sous chef @cortesedo makes some broccoletti and pecorino sausage. #sausagefest (at American Academy in Rome)

The makings of Sarde in Saor, for our weekly regional dinner series. Our Veneto menu included risi e bisi, pastissada with polenta, and sbrisolona. #rsfp (at American Academy in Rome)

Blind olive oil tasting with the one and only @tinacancemi. The interns' top picks will become our finishing oil for the spring and summer seasons #rsfp (at American Academy in Rome)

Crespelle con prosciutto cotto, funghi e spinaci #rsfp (at American Academy in Rome)

A milestone for the RSFP: our very first batch of pancetta and guanciale from a Cinta Sinese pig, cured in the rafters of our greenhouse. #rsfp #salumi (at American Academy in Rome)

Lunch today: spaghetti with bottarga, agretti, lemon and breadcrumbs. #rsfp (at American Academy in Rome)

Frittata di borragine #bernabei #rsfp (at American Academy in Rome)

The #rsfp is HIRING! Are you a cook with an EU passport? Head to our FB page to check out the full job description. (at American Academy in Rome)

Puntarelle, anchovy, mozzarella #fishandcheese #rsfp (at American Academy in Rome)

Multitasking #souschef #twophones #spatula #forzacalabria #rsfp (at American Academy in Rome)