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Rocca Restaurant

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NEWS
August 21, 2003 | S. Irene Virbila, Times Staff Writer
The woman pushing an overburdened shopping cart past the restaurant stopped and told a waiter what the new place needed was a pizza sign in the window. "But we don't serve pizza," said the waiter with a smile. "The food is rustic Italian." The waiter could have added, "... from an American chef who has fallen head over heels for Italy."
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NEWS
August 21, 2003 | S. Irene Virbila, Times Staff Writer
The woman pushing an overburdened shopping cart past the restaurant stopped and told a waiter what the new place needed was a pizza sign in the window. "But we don't serve pizza," said the waiter with a smile. "The food is rustic Italian." The waiter could have added, "... from an American chef who has fallen head over heels for Italy."
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FOOD
March 9, 2005 | Laurie Winer, Special to The Times
FOR me, the most sublime pork roast imaginable is one that is cooked for a very long time at a very low temperature until the meat is so tender that it falls apart if you look at it and exhale. First seared and rubbed with herbs, this meat will smell divine as soon as it hits the heat, and it will continue filling the house with heavenly aromas all through the cooking day, which can last from sunup to darkness.
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