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Dining review: Rosalina is a new Italian classic in Providence
By Jenna Pelletier
Journal Staff Writer
Posted Dec. 23, 2015 @ 12:01 am
The last thing Rhode Island needed was another Italian-American restaurant, I thought.
All angles seemed to be covered, from the classic Federal Hill restaurants to upscale Al Forno to no-frills Mike’s Kitchen in Cranston. What more could another one offer?
Come to find out, the relatively new Rosalina, in downtown Providence, brings a lot to the state’s dining scene.
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The restaurant’s Pizzette Frite alone is a sizeable contribution. A mash-up between a doughboy and pizza, it’s a light and airy pillow of fried pizza dough slathered with tomato sauce, dusted with Pecorino Romano cheese, and sprinkled with scallions. It is every bit as heavenly as it sounds.
Rosalina gets creative with another classic Rhody appetizer, calamari. In a play on snail salad, tender rounds of squid are tossed with red wine vinegar, olive oil, hot peppers and celery. The dish is chilled instead of breaded and fried. Full of clean, bright flavors, it transported me to a seaside restaurant on the Mediterranean.
Συνεντευξη-παρουσίαση, των ιδιοκτητών του εστιατορίου ROSALINA, Tom Bovis & Lauren Bovis, στο κανάλι
του Providence R.I. USA
T.V. Maitre D’ Joe Zito explores the Rhode Island dining scene.
Πηγή: Quick Bites: Rosalina
Providence — the capital of Rhode Island and the star of this video — could use a little more respect.
Part of the problem is its location, an hour south of Boston (which has more culture and more history) and 45 minutes north of Newport (more mansions, more shore). Moreover, for years, Providence was better known as a Mafia stronghold than as a rest-and-relaxation destination.
But if you’re a first-time visitor like me — I shot this video in early July — the city is full of happy surprises and noble history.
Its founder, Roger Williams, was an early crusader for the separation of church and state. In the 17th century, this was dangerous stuff, and Williams’ success in Providence shaped the way the United States would later grow. A pleasant park along the Providence River is dedicated to him, and nearby you’ll find the tall, white steeple of the first Baptist church in the Americas, at 75 N. Main Street. (Williams was a Baptist.) There’s an equally handsome Unitarian church a few blocks away at 1 Benevolent Street.
I found less charm in the riverside convention-center-and-mall complex near the massive Statehouse dome downtown, but by many accounts that territory has been much improved by redevelopment over the last 30 years.
My favorite spot? The Rhode Island School of Design Museum (which gets plenty of time in the video) on Benefit Street near the Providence River. The Brown University campus is just a few blocks away, as is Johnson & Wales University, whose culinary arts and hospitality students help keep the city’s restaurants and hotels lively.
Speaking of which, my two favorite meals, both in the central “Downcity” area, were at Rosalina, a sleek Italian place on Aborn Street; and the Hotel Providence’s Aspire Seasonal Kitchen (whose pleasant patio is in the video for about two seconds).
Now, about the city’s Mafia history: Much of that grew out of the Federal Hill neighborhood, especially its main artery, Atwells Avenue. Though nobody imagines that organized crime has vanished entirely, the avenue’s many Italian restaurants now draws legions of tourists.
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Olive oil as medicine: the effect on lipids and lipoproteins
This report focuses on studies examining the effect of olive oil on blood lipids (cholesterol and triglycerides) and
lipoproteins (LDL, VLDL, and HDL). It is the first in a series of reports that summarize published studies examining the
effect of extra virgin olive oil (EVOO) on clinical risk factors for chronic diseases. These reports provide clinicians with
science-based information and practical advice on how to teach patients to incorporate EVOO into the diet.
Έκθεση του UC Davis Olive Center για τα ωφέλη υγείας του ελαιόλαδου. Βιβλιογραφική αναφορά στην έρευνα των δικών μας Μαγιάτη, Μέλλιου, Κάρκουλα και Σκαντζάρη για την ολεοκανθάλη και ολεασίνη.
Στην Rosalina στο Providence R I ΗΠΑ μαγειρεύει η chef Lauren Lynch με λάδι των Βιολογικών Ελαιώνων Μπόβη από την Βαλύρα Μεσσηνίας.