Rome's appetite leans toward roasted suckling pig and baby lamb; oxtail simmered in wine and saltimbocca; stracciatelle soup; and either slowly cooked or fried artichokes. No wonder the empire lasted so long. There aren't many restaurants on Long Island that take you on a Roman holiday. Here are two.
Here's a kitchen that emphasizes Roman flavors. Savor the fried artichokes and zucchini flowers; spaghetti alla carbonara and bucatini all'Amatriciana; pan-seared pork chops and roasted chicken. The vegetable appetizers are delicious. Wander out of town for the roasted duck and the short ribs. And definitely save room for any of Diane's terrific desserts.
It's worth visiting Verace for many dishes, but the spaghetti alla carbonara is mandatory. This rendition adds peas. Still, the taste will appeal to purists. Verace also excels with a full-flavored selection of cured meats, hard and soft Italian cheeses, individual pizzas, gnocchi, salads, soups and a spin on a classic, here saltimbocca made with chicken.