At Enoteca Ferrara, just across the Ponte Sisto footbridge in Trastevere, chef and co-owner Maria Paolillo is picky about the ingredients she uses. For the tomato sauce she serves with her spectacular Sicilian-inflected swordfish rolled around a delicate bread filling, she wants only Vesuvius cherry tomatoes--grown out of the rich, volcanic soil that buried Pompeii and Herculaneum. The fruits of her research are also available at Ferrara's specialty-food shop. On offer are the olive oils, jams and honeys she's painstakingly selected, as well as wonderful wines (of course) chosen by her sister and the restaurant's co-owner, Lina Paolillo (1a Via del Moro; 011-39-06-58-33-39-20).
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