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Ristorante Roma | Carmel
Interview with owner: Raffaele D'Eusebio

What inspired you to start this business, and how does it reflect your cultural background or culinary passion?
I moved from Italy to the USA to take over a restaurant. I have always had a strong passion for cooking and worked in multiple restaurants while in Italy.
Why did you decide to open your business in Hamilton County?
Luck would be the main component. I had family in the area and moved here. It seemed very European and a nice place to start a business and settle down.
What have been some of your favorite moments in owning this establishment?
Being recognized around the street as the owner of local establishments. Also, the way I run my business, most of my employees are very close and often have dinner together or parties. It makes it very enjoyable to work and live the day-to-day business.
What’s the can’t-miss item on your menu?
I am a strong fan of our Boscaiola, which is a sausage and mushroom sauce with white wine and finished in cream sauce.
How does community come together around food or drink? What does “Around the Table” mean to you?
Food, for me, is connected to a celebration. It could be a birthday, a Sunday lunch out with the family, a date, a reunion. Usually, all the moments around a table are shared with people worth sharing.
Recipe: Balsamic Reduction
This recipe goes well with most meats, and even desserts: 50% Modena Balsamic, 50% White Sugar. Heat up the sugar untill warm, slowly add balsamic and whisk, once all balsamic is added let sit at medium to low heat untill it gets to a soft boil. Let boil Untill reduced 30%. Cool slowly, Pour in a bottle and serve at will.



