Thanks to a 7-course pasta tasting organized by Katie Parla and hosted by Beppe e I Suoi Formaggi, I had the chance to meet Mauro Musso and taste his magical pasta. Mauro’s passion for his craft and his quest for rare flours are inspiring. Two weeks later and I’m still craving the one dish that went against the grain of the tajarin themed extravaganza; casarecce di segale bianca (rolled white rye) pasta served with three fragrant cheeses (goat, cow and sheep) and toasted walnuts.
I asked Mauro for his advice on the best was to recreate this dish. He recommends serving the pasta warm with aged cheeses (preferably made from sheep’s & cow’s milk) cut into cubes. They should be piquant but not spicy nor strong like blue cheese. Add a few mushrooms preserved in oil and a trio of chopped walnuts, pine nuts and almonds. Take care to add small amounts of cheese, mushrooms and nuts to enjoy the flavor of the rye itself. Slightly warm all ingredients before tossing them with the casarecce so that they do not affect the temperature of the pasta. I know what I’ll be cooking on Sunday!
For more information on Mauro and his pasta visit the Casa dei Tajarin di Mauro Musso website. In Rome, his pasta is for sale at Beppe’s and at Pizzarium. For more about November’s pasta tasting festivities see posts at Parla Food and Aglio, Olio e Peperoncino.
This trip I reluctantly gave it a try. I ordered a caffè strapazzato, 
I was a bit worried when I mixed the ingredients together, rolled out the dough and it looked a little less than appetizing!
15 minutes later and out came a tray of sparkling gems.
The cookies were melt in your mouth-crumbly and packed a chocolate punch. Serve them warm or at room temperature. The next time I make them, I’ll try reducing the quantity of butter.
Luca Montersino’s desserts are available at 
We snuck in without a reservation. By 1:30 the dining room was packed. Starters include carciofi alla giudia
We ordered 
Second courses include polpette (meatballs), abbacchio (lamb) and 
Side dishes include cicoria ripassata (chicory sauteed with olive oil, garlic and spicy red pepper), spinach and grilled seasonal vegetables. When in season, I order a salad of puntarelle (a type of chicory) as a side dish. The bitter green stalks are tossed in a dressing of anchovies, lemon juice, olive oil and garlic. If you love anchovies like me, you’ll want to mop up every last fishy drop with a hunk of bread.
Desserts include tiramisu, crostata (a tart usually filled with jam) and fresh fruit.
Located in the heart of Trastevere, Glass boasts the highly creative cuisine of Chef Cristina Bowerman, modern décor, professional service and an extensive wine list. 
Each course was well executed and beautifully presented. Red shrimp covered with dehydrated prosciutto from Parma in a lettuce and oyster coulis served with a scoop of 
Three pasta themed dishes followed. 
Duck breast with pumpkin and glazed banana in a red wine sauce was served next. The meat was nicely cooked and tender. The main dessert was a yogurt semifreddo with verbena oil. Adorned with flowers and sprouts it was an unexpected delight.
A 65 euro and 90 euro tasting menu are available or you can order à la carte. We agreed that the tasting menu was one of the best and most unique meals that we have enjoyed in Rome. I can’t wait to return and sample more of Bowerman’s unique dishes…I’ve got glazed eel on my mind.