Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill

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Notes about Recipes in this book

  • Leonardo Vignoli's cacio e pepe (Cacio e pepe di Leonardo Vignoli)

    • milgwimper on February 27, 2017

      This recipe is easy and a hit with all ages. A nice pantry meal served with salad. This is a keeper.

    • okmosa on February 02, 2020

      I looked through a lot of recipes and you tube videos to try cacio e pepe for the first time. It seemed to me that more Italians mixed the pasta, cheese, and pepper off the heat in a bowl without olive oil or butter. The only tip I wasn’t able to do was grate the pecorino on the smallest, gratiest, holes. I’m getting a new grater because I will make this again and want the cheese to melt a little better.

    • Frogcake on January 25, 2017

      I love this creamy version of cacio di Pepe, which comes together in a pinch. Wonderful served with a barbecued sausage and a glass of red wine. As the authors say, you have to assemble everything quickly for a flawless dish. Also important to use very fresh ingredients. Personally, I could eat this every day.

  • Fried and marinated zucchini (Concia)

    • Frogcake on July 25, 2017

      A good simple recipe, and a wonderful way to use the large zucchini and mint supply in my garden. We preferred the taste of mint in this dish.

  • Salsa verde

    • Frogcake on January 22, 2017

      A simple yet tasty salsa verde, a bit different from others I've made because there's only one herb in this recipe. I serve this with seared flank steak. I forgot to add the anchovies so the flavour was not as complex but very good just the same.

  • Tripe with tomato sauce, mint, and pecorino (Trippa alla Romana)

    • Frogcake on January 18, 2017

      I sampled and enjoyed this back-alley dish while visiting Rome, and was anxious to make this at home. While I followed the recipe to the letter and believe it turned out as it should have, it wasn't the same as eating it in Rome. I found the smell of the simmering tripe offensive -after half an hour, I moved the entire operation outside (I used a hot plate). I really wanted to like this dish but don't think I will try making this again. It's not the recipe- it's probably due to my taste preferences.

  • Olive, walnut, and zucchini twisty bread (Trecce con olive, noci, e zucchine)

    • Frogcake on July 29, 2017

      This was a bit fiddly but it turned out very well. Having made this once, I will know what to expect. I doubled the chopped rosemary for the filling. Otherwise, it's quite a delicious bread (my husband loved it!) Can be served with high quality olive oil for dipping, which puts the taste over the top (equals extra calories but what the heck!)

  • Peach and wine sorbet (Sorbetto di pesche e vino)

    • Frogcake on July 30, 2017

      This was my first attempt at making sorbet and I was thrilled with the outcome. Likely not a unique recipe but delicious just the same. I used a chilled rose wine rather than white wine. A lovely, light, not-too-sweet sorbet that could finish a multi course meal or be served as a palette cleanser between courses.

  • Vito Bernabei's porchetta (Porchetta di Vito Bernabei)

    • Wojtanowski on August 21, 2018

      The time is worth it...got a pork shoulder boneless with skin...I removed the fat/skin layer and butterflied the meat then rolled and tied it with the fat as a top layer...slow and low is the key here....it was moist and tender and delicious....served with a Meyer lemon sauce with rosemary and mustard.

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Reviews about this book

  • Food52

    The 2017 Piglet Tournament of Cookbooks, First Round: Taste of Persia vs. Tasting Rome (video review)

    Full review
  • Joy the Baker

    ...a gorgeous, mouth-watering jaunt through Rome. It’s a beautiful snippet of life and culture told through recipes. I have so many recipes bookmarked in this book...Or…a plane ticket to Rome?

    Full review
  • Saveur.com

    The most exciting part...is this focus on back-alley recipes, recipes on the brink of extinction, and a fantastically detailed look into Rome's most remarkable dishes...a new classic...

    Full review
  • Epicurious

    ...goes deep on the ancient and modern foods of Italy's capital city, where the traditions are as unique as the city is historic. Recipes run from the city's classics...to contemporary contributions.

    Full review

Reviews about Recipes in this Book

  • Beef rolls (Involtini di manzo)

    • Salt Sugar and I

      ...delicious and the leftovers on Sunday night were just as good, if not even better. I know I will make this again and again, I love pasta with tomato based sauces and any kind of slow cooked beef.

      Full review
  • ISBN 10 0804187185
  • ISBN 13 9780804187183
  • Linked ISBNs
  • Published Mar 29 2016
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

A love letter from two Americans to their adopted city, showcasing modern dishes influenced by tradition, as well as the rich culture of their surroundings. 
 
Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine-- mirrors of their culture, history, and geography. But the cucina romana is the country’s greatest standout. In Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture Rome's unique character and truly evolved food culture-- a culimation of two thousand years of history. 

The recipes here, each selected for the story it tells, acknowledge the foundations of the cuisine and demonstrate how it has transitioned to the variations found today: cacio e pepe is not only a peppery condiment for pasta, but also a filling for suppli, fried rice balls; pollo alla romana is served as a summer platter of peppers stewed with chicken, but also deboned and on hearty sandwiches. Parla and Gill focus, too, on cucina ebraica to highlight the role Rome's Jewish communities have had, bringing dishes such as hraimi con couscous, which incorporates spicy amberjack, and matzoh fritters, pizzarelle, with honey and pine nuts; celebrate the authentic quinto quarto ("the fifth quarter") offal, and luscious verdure, which grow all over; acknowledge the baked pizzas and breads that anchor everyday eating; and explore the ever-changing culture of sweets and cocktails. 

With its forgotten recipes, beloved favorites, and street food innovations, the book transports all the flavors of Rome into your kitchen. Narrative features revealing bits of history and gorgeous photography that highlight both the food and its hidden city will immediately inspire you to start Tasting Rome


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