Su & Giu Cucina Romana

The cuttlefish was grilled really well. It was slightly charred and the gravy mixed with spices spread out in your mouth. It was really delicious. Braised oxtail with tomatoes: The oxtail itself does not have much meat, and it is inconvenient to eat. We first took out the meat and divided some into each person. The meat was separated from the bones. It's simmered enough to make it very tasty. We ate the remaining bones with our hands. It turned out that the restaurant also expected us to do this, and had already prepared a small bowl of ice water with a slice of lemon for us to wash our fingers. Very thoughtful. Mustard-braised mutton: Mustard goes well with mutton. The unique mustard enhances the umami flavor of the mutton and removes the odor of the mutton itself, making the meat tender and juicy.