Oxtail in Roman Cooking: Why San Diego Needs to Know About Coda alla Vaccinara
Coda alla Vaccinara is Rome’s definitive braised oxtail dish — slow-cooked with tomato, celery, pine nuts, raisins, and bitter cocoa into something that has no equivalent anywhere else in Italian cooking. Romanissimo Cucina Italiana in San Diego’s Gaslamp Quarter is the city’s only Roman kitchen serving it. Here’s what the dish is, why it matters, and where to find it.