Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
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.
-
- ISBN 10 0804187185
- ISBN 13 9780804187183
- Linked ISBNs
- 9780804187190 eBook (United States) 3/29/2016
- 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.
Other cookbooks by this author
- American Sfoglino: A Master Class in Handmade Pasta
- American Sfoglino: A Master Class in Handmade Pasta
- Flour Lab: An At-Home Guide to Milling Grains, Making Flour, Baking, and Cooking
- Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond
- Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes
- Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook
- Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City