We stepped into Naumachia Ristorante, and immediately knew we were setting up shop here over lunch. “A naumachia was the reenactment of a naval battle in a basin or on a lake, a popular albeit costly – and for the participants deadly – entertainment of the masses in ancient Rome.  The term naumachia was also used for the location at which the games took place.” (source)

I think the entire wall of vino as the ristorante’s centerpiece was the ultimate selling point for me. I went on my Blackberry and saw many positive reviews of this place on Trip Advisor. I was excited to have lunch after a long walk around the Borghese Gardens during the morning.

Service Core

For starters, I ordered the Mozzarella di Bufala atop some arugula and cherry tomatoes.

When you slice into the fresh buffalo milk mozzarella, the juices flow and season the balsamic vinegar and olive oil dressing.

Juicy and fresh as can be.

I also wanted to try the ultimate Roman street food/snack: Suppli

What is a Suppli? Well, it’s basically a rice or risotto ball wrapped around cheese (preferably mozzarella) and mixed with tomato sauce…and then deep fried. BAM! It’s one tasty ball of gooey and crispy goodness all at the same time. Roomie swore she could inhale an entire plate of this if we didn’t order our own pizzas. Must Make My Own.

Yes, we ordered our own pizzas. Which was a little misguided since Naumachia’s pastas are freshly made on a daily basis. Too bad, since we were not craving for pasta at that time.

Roomie ordered the Pizza Cappriciosa with mozzarella, tomato, mushrooms, artichokes, prosciutto, eggs and olives. The ultimate kitchen sink pizza.

I wanted a Bianco (white) pizza with sausages, mushrooms and ricotta cheeseNaumachia’s pizza is beautifully thin and light. The seasoning is not overly salty, and the Italian sausage flavored the pizza alongside the fresh mushrooms.

Don’t ask me how many slices I finished… I don’t want to remember myself. This was a perfect meal if you just came from the Colosseum, or plan to have some lunch before doing the touristy route. It is as close to authentic as you can get within the confines of all the tourist trap restaurants in the area.

Naumachia

Via Celimontana 7, Rome, Italy

+39.06.7002764

Website

The preparation time involves a lot of chopping and pre-pre cooking. For one square pan, you’ll need the following: 1lb ground beef, one (or 2) packs taco seasoning (I like McCormick’s version), 2 cups diced fresh tomatoes, one small head of cabbage, shredded, 2 tbsp minced garlic, one tub of sour cream. To top, buy one pack of quickmelt cheese.

I like to make the taco salad more substantial so I add some refried beans. You can buy this at the international section of your grocery. I still have to figure out how this  can of refried beans can be “fat free” when it’s… refried.

First, make the garlic sauce by mixing the 2tbsp garlic with the sour cream. add salt & pepper to taste. Set aside in the fridge while preparing the other ingredients, also so the garlic will infuse the sour cream.

Then cook the beef by browning on a pan, til there is no more red or raw part, I add some red onions while cooking the beef so it becomes more fragrant. then mix the taco seasoning with one cup hot water and add to the beef. Simmer the beef until the liquid evaporates, and you have taco meat!

Time to assemble: Start with the Cabbage, which will absorb all the liquid and fat from the other ingredients. This is good for fiber also.

Next Layer: Refried beans. Put as many, or as little as you want. I find that the refried beans adds authentic Mexican flair .

After the beans, add the meat evenly, then top with white onions. Use onions sparingly, unless you have a lot of gum handy.

I like a LOT of tomatoes. Adds a freshness to the mix.

Then, pour the garlic sour cream sauce and let it settle evenly.

Lastly, top with shredded quickmelt cheese. You can use Mexican cheese mix if you want, but quickmelt is so Filipino.

You can serve this with taco shells (warm it first!) or tortilla chips, completely up to you. I find that warming the dish for 20 minutes at 325 degrees before serving melts the cheese and incorporates the flavors even better. It’s great as a starter without a lot of fuss. Try it also with flat tortillas for a fajita/burrito snack.

Buon Appetito!

Although the entrance is a little underwhelming, Intown’s proximity to Via Condotti, the Spanish Steps,  and all the major designer stores is the perfect reason why you should never underestimate the power of a small package. Hello, Marni. About 20 steps from the entrance is Chloe, Hermes and all the big names. Perfect for shopaholics who don’t want to lug around all those shopping bags around town. The proximity of the hotel makes it perfect for random drop-offs mid-shopping.

The elevator is actually so small that we preferred to just climb up the stairs to get to the Lobby. It was more like a luggage lift. Not a problem, we are young and agile women.

Stairs, here we go

The lobby is nothing great, with a couple of chairs. More of a seating area, it faces the small counter which serves as the front desk. I was happy because the Front Desk Officer on duty was Richard, who happened to be Filipino. Again, I didn’t need a lavish lobby, I needed a comfortable room, and wifi, both of which were provided.

As we were about to check-in, I was informed that we were given an upgrade to a Junior Suite. Grazie mille!

The Living Room

The interiors is a mix of classical Italian design with early 20th century chic, modern comfort and hints of romantic, Art Deco, Japanese influences, Sir Lawrence Alma-Tadema paintings and lots of wood, from Zebrano to Wengue.

Queen Sized Bed

“Each habitation comes fully equipped with air conditioning, LCD television including Sky satellite television channels, free high speed internet connection, sound proof walls, heating, high-secure safe, minibar and direct line telephone. The accommodation also includes free in-room internet connection.”

The bedroom was decorated in the contemporary manner, with a flat screen TV in the bedroom as well as the living room.

The bathroom hallway was a bit odd, as there was a glass wall which exposed the luggage room. Chants & I had to make sure to close the door, or stay fully clothed, whenever we went to the bathroom.

The bathroom was spacious and perfect for two ladies with lots of toiletries.

Instead of a shower, a bathtub complete with jacuzzi jets was present, making me realize that this suite is probably more for couples canoodling than roommates who don’t really take couples showers.

We were happy that our final hotel was spacious and had comfortable beddings. The duvet was TDF.

And after a holiday of shopping, luggage accumulation and walking around town, it was a nice reprieve for us roomies to relax with our own personal space without feeling like our elbows touch every time. I picked the bedroom while Chants took to the living room. The sofa reminds me that a group of friends could stay in the suite, not just two people.In the morning, breakfast was set up in a small room with a couple of chairs. I love how, no matter how small the hotel may be, it still provides proper breakfast for its guests. Very important for travelers and nomads such as myself.

The Spread

Similar to the breakfast we had at Rome Boutique Hotel which was served in our room, the breakfast buffet at InTown Luxury House had the addition of Prosciutto Crudo (uncooked) and Cotto (cooked), as well as some cheese.

Alongside fresh juices and pastries, the breakfast spread included muesli, coffee and tea, which you are free to help yourself with. Just my type of breakfast, just my type of hotel. Who needs a big lobby when you get all the luxuries of a full-fledged hotel in a pretty little package right next to the best location in Rome?

Intown Luxury House

Via Bocca di Leone 7, Rome 00187

  P.Iva : 00917581001

+39 06 69380200

 Fax : +39 06 9200077

info@intownroma.it

I’ve been planning to go 3 for 3 for my Boracay/Labor Day tradition, but since I’m planning on doing a little bit more traveling this year, and people’s schedules don’t seem to click, the closest I’m going to get to my Boracay tradition is a visit at Aria Cucina Italia, newly opened at Bonifacio High Street Extension.

Aria Cucina Italiana opened its sliding doors in D’Mall in Boracay, and now, after several years, they decided to open up shop in Manila. Good for us foodies looking for a new Italian restaurant to try that is both chic and relaxed at the same time. The interiors are bright and airy, save for the indigenous looking artwork on the walls.

I love the Kenneth Cobonpue woven paper divider, which gives a sense of division from one dining area to another while keeping the openness intact.

I noticed while eating that the temperature at the restaurant was a bit on the tepid side, probably due to the wood-burning oven where they cook their infamous pizzas. I’m sure if they can fix that with a little bit of clear-glass to insulate the heat within the kitchen.

Gran Misto Aria

A vegetarian mix of tomatoes and mozzarella cheese, grilled bell pepper salad, eggplant mash. and deep fried zucchini, served with focaccia bread.

The grilled bell pepper salad was light and grilled beautifully, the eggplant mash was a bit bland. Plus, I’m slightly allergic to eggplant, so I didn’t really care for it. Why I still try it is beyond me.

The tomatoes & mozzarella was refreshing, but would have preferred riper tomatoes as it was a bit tasteless. I wish the mozzarella slices were fresh and not the cured versions.

But my favorite antipasto was the deep fried zucchini, which was smokey and had a tinge of anchovy brininess to it. This was the best of the lot.

Rotolino Marchigiano

Aria’s wood-fire oven baked pizza, stuffed with tomato sauce, mushrooms ham and mozzarella, and rolled for dexterity’s sake. What an ingenious and handy way to get the best of everything. I love the gooey texture from the cheese, which reminds me of a Hot Pocket. Kids would absolutely enjoy this dish.

Insalata Cocomero, Rucola e Pinoli

A refreshingly light salad of organic arugula, fresh watermelon, feta cheese and pine nuts in a balsamic vinaigrette dressing. It looks very sparse, but the flavors are bright and robust. The pine nuts lends a creamy compliment to the feta cheese, while the watermelon’s sweetness bring’s the vinaigrette’s flavors to a light balance. This is a perfect salad if you plan to have a heavy primi and secondi plate.

Spaghetti Marinara

A favorite seafood pasta of the Mediterranean coast. Mussels, shrimp, clams and squid in a classic tomato sauce.

Pizza al Metro

No meal is complete in Aria without some of their pizza coming out of their wood-burning oven. If you’re a large party, the Pizza al Metro is a great way to try a variety of their pizza combinations.

Hawaiiana

Normally, I think Hawaiian pizzas are a joke, but something about Aria’s version appealed to me. I think it’s the fresh pineapple chunks that did it for me.

Capricciosa

Artichokes, ham, olives and fresh tomatoes. If the ham were prosciutto crudo, it would have tasted just like Naumachia’s in Rome.

Rucola e Pinoli

For those that want a lighter pizza, the arugula and pine nuts make this pizza a fresher option.

Risotto con Porcini, Mantecato al Mascarpone

Risotto with porcini mushrooms, whipped with mascarpone and aged Parmesan cheese. The arborio is cooked to a perfect al dente, and the porcini flavors make this meatless risotto robust and meaty in its own rite. Add extra Parmesan for an extra kick.

Salmone al Pepe Verde

Fresh salmon fillet served with creamy green pepper sauce. Let me tell you, even if the salmon was slightly cooked, the sauce did it for me. The SAUCE! Wow! It was succinct, peppery and bursting with flavor. Although salmon is already a rich and fatty fish, the richness of the pepper sauce just highlighted the beautiful layers of fat on the salmon. Must order!

Gamberoni all Greca

A popular Greek dish of prawns, sauteed in an aromatic tomato salsa, feta cheese, and herbs. Ok, if the salmon’s pepper sauce earned a WOW with our table, the prawn’s aromatic tomato salsa earned a ‘slow clap’. Aromatic, indeed. Bursting with bright flavors of tomatoes and herbs, the sauce could have been part of a pasta dish. All that was missing was some fresh linguine. ToT’s favorite flavors from Aria by far.

Zuppa Inglese

A classic layered Italian dessert with a hint of alchermes and garnished with savoiardi. For those that want a bit of liquer with their dessert, this light pudding dessert is for you.

But if you want to go all out, as you already did all throughout the meal, I’d recommend the Chocolate Mousse. White and milk chocolate mousses layered with crushed hazelnuts and topped with cocoa powder.

Take my word for it when I tell you to leave room for dessert.

Aria Cucina in Boracay is known for pizzas and people-watching. You can transport back to the islands with their laid-back location and sharing-encouraged dishes. This time, no need for shaky flights to Boracay, you can now enjoy Aria in Manila.

Aria Cucina Italiana Manila

Unit NEUG 205, East Superblock,

30th St cor 7th St., Bonifacio High Street Central

Bonifacio Global City

Follow them on Twitter and Facebook

I can’t wait for ToT-ers to try out Aria Cucina themselves, so I’m giving away a P2000 E-Gift Certificate for Aria Cucina Italiana to one lucky (and obedient) commenter!

*PLEASE READ CAREFULLY*

Only followers of Trip or Treats are eligible to win.  Hit “Subscribe to ToT via Email” in that cute little box over on the right hand side menu.

• Copy the link above and paste it on your FB page  as a link saying: “I want to win P2000 GC to @Aria Cucina Italiana from @Trip or Treats ” MAKE SURE you tag Trip or Treats (@Triportreats) and Aria (@ariacucinaitaliana),  add the link http://wp.me/p20k2c-YJ as a link in YOUR STATUS MESSAGE. Make your post public and  Paste the FB permalink on your comment.

• Post this Goodie Giveaway link on your blog (Blogspot, Multiply, WordPress, Tumblr, site, personal), Or “Link to this post” at the bottom of this page, and include the link to your site on your comment! Each post is a chance to win!

• Tweet “I want to win the P2000 GC to @AriaCucina #GoodieGiveaway from @triportreats http://wp.me/p20k2c-YJ” and make sure you follow me on Twitter, as well as Aria’s Twitter, then paste the tweet link on your comment.

On my latest Roomie Reunion with Chants, we decided to meet in the middle and fly to Italy to ring in the new year. We visited Siena as well as San Gimignano in the Tuscan region, and had a very different shopping experience. No YSL in San Gimignano, ladies. But I wasn’t complaining.
There were more than enough alimentari and salumerias  in the region to stave off world hunger. San Giminiano is known for many delicacies, one of them being wild boar or cingiale senese (Sienese Pig) products.
Aside from wild boar goodies, Vernaccia  and Chianti wine, I was on the prowl for a more decadent product line, Tartufo. And I was willing to break the bank to bring home as much as I can of the aromatic wonders.
Since I could not find fresh tartufo under €400 a kilo, I had to settle for its other forms. Truffles, or tuber, are an offspring of an underground mushroom that is known as the “diamond of the kitchen” and used sparingly to create an sensory gastronomic experience. The white truffle is the most elusive of all types, with large pieces sold at over $300,000 to Macau billionaire Stanley Ho. The Black Truffle is more commonly found and produces a milder aroma compared to the pungency of the white variety. Special sniffing dogs and pigs are used to discover the underground nuggets of gold. If only Jimmy Choo can find me some truffles in Manila. These are what I bought.

Black Truffle Sauce – will use this with some fresh pasta and just a little butter.
Black Truffle Oil
Very important to make sure there are actual truffle bits and not just “truffle flavor,” which means it is synthetic.

Fettine di Tartufo Nero Estivo

Black Truffle Slices in Olive Oil. This is going to be a topping for an upcoming omelette. Eggs and truffle have a harmonious relationship where the aroma of truffle comes alive.

Spring White Truffle Cream

In between black & white truffle, with a garlicky medium to strong aroma, spring truffles are harvested at the height of spring, from early January to mid March. I’m thinking this would go well with some fettuccine and butter.

Extra Virgin Olive Oil & Truffle
I actually just found the packaging very interesting so I picked one up.

And of course, no truffle shopping spree could not be complete without some truffle salt. Perfect for topping a good steak, pasta dish, or some fowl.

I can’t wait to try these out! Does anyone have any recommendations on and entire meal with courses using my truffle goodies?

Ciao,
Jean
(MNL)

Original posted on Haute Trot.

The 3-hour hands-on BE YOUR OWN BARISTA workshop, taught by guest speaker Mr. Franklin Tiu of Far Skyes Enterprise, will teach hot beverages and ice blended drinks preparation techniques from coffee to tea, equipment handling and care, Q&A answered by the industry’s best. Participants will be asked to craft their versions of java fixes. It will allow the participants to do
hands on training on coffee and tea preparations, learn the basics.

Interested? Register at www.nipponesthetic.com/studiosnr

February 17-19, 2012

SMX Convention Hall, Mall of Asia Complex,

Pasay City

I buy most of my airline tickets at the expo, so if you already have your travel schedule at hand, this is the cheapest time and place to get all your 2012 bookings in order. See you there! I’ll be at the Fersal Hotel Group Booth. Come say hello

The perks of being a Cupcake Lab Rat: I get to try flavors before they are perfected for the masses.

Cupcake Lab’s newest flavor : The HazelNutella Cupcake

Marbled Hazelnut cupcake with Nutella Ganache Frosting and topped with Ferrero Rocher

This is my second taste test of the HazelNutella, and I must admit, this is up there with the Tiramisu and the Red Velvet cupcakes.

The cake itself is moist, with chunky bits of hazelnut. the darker cake is a little bitter to offset the decadence of the Nutella ganache frosting. Look how rich, moist, and delectable it looks. Trust me, it tastes just the way it looks.

Screw the heart. I’m inhaling you today.

I’m saving the best for last. Ferrero, come to ToT!

Another successful cupcake flavor from my favorite cupcakerie in the metro. Now it’s harder for me to pick my favorite between the Red Velvet and the Tirumisu Cupcake… The best thing about Cupcake Lab flavors is that you really taste the quality and ingredients, and not just sugar. Even past the holidays, Cupcake Lab is still busy churning out cupcakes by the hundred on a daily basis for the myriad of Cupcake Lab Rats out there who can’t seem to get enough. Oh Well… lab rats cannot complain.

To order Cupcake Lab

Facebook: Facebook.com/CupcakeLab

Twitter: Twitter.com/CupcakeLabPH

cupcakelabph@yahoo.com
+63920 961 6143

www.sprinkles.com

Before the birth of Cupcake Lab in Manila, I had a love affair with Sprinkles Cupcakes. Sprinkles began in Beverly Hills, California during my college days, and it was the ultimate sweet treat for me.

www.sprinkles.com

When I moved back to Manila, I missed Sprinkles Cupcake’s Red Velvet Cupcakes so much that I made my own using their mixes. It’s so cute coz it comes complete with the dots! I gave away one of these as one of my first ever Goodie Giveaways, and now I’d like to share this sweet treat again with my readers for my final Valentine’s Goodie Giveaway.

One lucky reader will win a Sprinkles Cupcakes Red Velvet Mix from my own personal stash!

*PLEASE READ CAREFULLY*

Only followers of Trip or Treats are eligible to win.  Hit “Subscribe to ToT via Email” in that cute little box over on the right hand side menu.

• Copy the link above and paste it on your FB page  as a link saying: “I want the #ValentinesGoodieGiveaway Sprinkles Cupcake Mix from @Trip or Treats ” MAKE SURE you tag Trip or Treats (@Triportreats),  add the link http://wp.me/p20k2c-ZW as a link in YOUR STATUS MESSAGE. Make your post public and  Paste the FB permalink on your comment.

• Post this Goodie Giveaway link on your blog (Blogspot, Multiply, WordPress, Tumblr, site, personal), Or “Link to this post” at the bottom of this page, and include the link to your site on your comment! Each post is a chance to win!

• Tweet “I want to win the Sprinkles Cupcake Mix #ValentinesGoodieGiveaway from @triportreats http://wp.me/p20k2c-ZW” and make sure you follow me on Twitter, then paste the tweet link on your comment.