Roma in cucina - The flavours of Rome

Texts: Carla Marelli
Photo: Barbara Santoro
Translation: Angela Arnone
Language: Italian-English bilingual
Format: hardcover, 19.5x23.5cm, 288 pages
ISBN: 9788895218915

** In US available on Sunset&Venice

Artichokes alla giudia, mozzarella in carrozza and supplì as appetizers. Then one of the thousand pastas: cacio e pepe, amatriciana, gricia, carrettiera; then the infinite ways of preparing meat and entrails: tongue, tail, sweetbreads, tripe. And finally a delicious tart for dessert.

The Roman cuisine it is a veritable riot of senses and flavours, often decisive and never banal, whose history has its roots in the centuries, between the empire and the papacy, and which makes use of the finest raw materials from the Lazio region.

Gods tabs typical products and gods local wines accompany the over 70 traditional recipes, prepared by some of the most renowned chefs in the capital.

From the same series:
• Venice
• Valle d'Aosta
• Puglia
• Calabria
• Tuscany
• Sicily
• Lombardy
• Liguria